Fall soup to warm your belly!
1/2 tablespoon Two Rivers EVOO (or try Two Rivers Herbes de Provence Olive Oil)
4 slices smoked (or regular) bacon, chopped
2 small yellow onions, finely chopped
2 large cloves of garlic, minced
2 boneless skinless chicken breast halves
Starchy potatoes, peeled and sliced thinly (about 2 large potatoes)
1 large carrot, diced
2 celery stalks, diced
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 handful fresh chopped parsley
Heat the oil in a large pot over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes, until softened.
Place the whole chicken breast halves on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper. Simmer on medium until the potatoes become very soft and thicken the broth, about 40 minutes.
Remove the chicken breast from the pot. Use two forks to pull the meat apart so that it is shredded (or chop into cubes). Add the chicken back to the pot along with the fresh parsley. Stir to combine.
Serve and enjoy!
Recipe courtesy of ellerepublic.de
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