Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 3 medium celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk
- 2 tbsp all-purpose flour (or cornstarch for GF)
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken and cook until golden (~5 mins).
- Add onion, garlic, carrots, and celery; sauté for 5 minutes until softened. <li id="instruction-step-3" Stir in potatoes, thyme, rosemary, salt, and pepper. Cook 2 minutes. <li Sprinkle flour over vegetables and stir to coat. Gradually whisk in chicken broth until smooth. <li id="instruction-step-4" Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender. <li Stir in almond milk and peas. Simmer 5 more minutes. Adjust seasoning. <li Serve hot, garnished with fresh parsley.
Notes
- For extra protein, add a scoop of protein powder or extra chicken.
- Gluten-free option: use cornstarch instead of flour.
- Storage: Keeps well in fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein, Lower Carb
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
