Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 cups gold potatoes, cubed into ½ inch pieces
  • 1 cup parsnip, diced
  • 1 cup frozen peas, chopped
  • 2 cups cooked shredded chicken breast
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the butter over medium heat in a large Dutch oven or heavy-bottomed stock pot. Add the diced onion, sliced carrots, and sliced celery.
  2. Sauté the vegetables for 5–7 minutes until onions are translucent and carrots begin to soften. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Pour in the low-sodium chicken broth and add the bay leaf, salt, and black pepper.
  4. Bring the liquid to a gentle boil, then stir in the cubed gold potatoes and diced parsnips.
  5. Reduce heat to low, cover, and simmer for 12–15 minutes until potatoes are tender but still hold their shape.
  6. Stir in the shredded chicken and frozen peas. Heat through for 3–5 minutes.
  7. Remove the pot from the heat, stir in the fresh lemon juice, and discard the bay leaf before serving.