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.