- 2 tbsp olive oil
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 1 cup onion, finely chopped
- 1-1/2 tsp minced garlic
- 1/4 tsp black pepper
- 1/4 tsp dried parsley flakes
- 1/4 tsp dried basil
- 1/4 tsp dried rosemary
- 2 cups Yukon gold potatoes, peeled and cut into 1/2-inch pieces
- 1 cup Yukon gold potatoes, peeled and cut into quarters
- 3 cups chicken broth
- 2 cups cooked chopped chicken breast
- 1 cup unsweetened almond milk
Heat olive oil in a large sauce pot over medium-high heat. Add celery, carrot, onion, garlic, pepper, parsley, basil, and rosemary. Saute for 2 minutes or until slightly translucent.
Add potatoes and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes. Remove the large potato pieces and set aside. Add cooked chicken and simmer for another 5-10 minutes.
Meanwhile, place large potato quarters and almond milk in a blender and blend until smooth. Add back into the pot. Stir together until combined and smooth. Serve hot.
4 servings
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Adapted from The Clean Eating Couple (https://thecleaneatingcouple.com/)