Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 1 onion (chopped)
  • 1 cup frozen carrot coins
  • 3 chicken breasts (cut into small pieces)
  • 5 medium Yukon Gold potatoes (peeled and diced)
  • 32 ounces reduced sodium chicken broth
  • 1 cup water
  • 2 1/2 teaspoons chicken seasoning
  • 1/4 teaspoon pepper
  • 2 teaspoons dried dill
  • 1 1/2 Tablespoons cornstarch (or arrowroot powder)
  • 3 Tablespoons non-dairy milk
  • fresh dill for garnish if desired

Instruction

  • Heat the onion and the carrots in the olive oil in a large pot over medium heat for about five minutes.
  • Add the chicken breast, potatoes, chicken seasoning, water, and broth. Bring to a boil, then reduce heat to a simmer.
  • Cook until chicken is cooked through and potatoes are tender, about 30 minutes. Use a spoon to remove any foam that rises to the top.
  • In a small cup, whisk together the cornstarch and non-dairy milk. Drizzle the mixture slowly into the pot, stirring constantly until the broth thickens.
  • Add the dried dill and pepper, stir.
  • Let cook for a few more minutes so the flavors combine.
  • Serve immediately.