Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • 1 lb boneless skinless chicken breast, cubed
  • 2 medium Yukon Gold potatoes, cubed into ½ inch pieces
  • 6 cups low-sodium chicken bone broth
  • 1 cup frozen peas
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped
  • sea salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven or stock pot over medium heat. Add the diced onion, carrots, and celery, cooking for 5–7 minutes until the onions are translucent and carrots soften.
  2. Stir in the minced garlic, dried thyme, and smoked paprika; cook for 60 seconds until fragrant.
  3. Pour in the chicken bone broth and add the cubed potatoes and the bay leaf. Increase heat to bring to a gentle boil, then reduce to a simmer.
  4. Cover and simmer for 12–15 minutes, or until the potatoes are fork-tender.
  5. Stir in the cubed chicken breast and frozen peas. Simmer for an additional 5–8 minutes until the chicken is cooked through.
  6. Remove the bay leaf. Stir in the fresh lemon juice and chopped parsley. Season with sea salt and black pepper to taste before serving.