Ingredients
Equipment
Method
- Sauté carrots and onions in butter for 5 minutes.
 - Stir in seasonings, tomato paste, and bouillon.
 - Add broth and water, bring to a simmer.
 - Add potatoes, cook until fork-tender.
 - Stir in shredded chicken, simmer 10 minutes.
 - Adjust seasoning & serve hot.
 
Notes
- Store in fridge for 4 days, freezer for 3 months.
 - Use quinoa or rice for extra protein.
 
