By now you all probably know that I love to make soup on Sunday night and take it for lunch all week long. Sometime making soup is time consuming though. This recipe is super easy and quick. I found this recipe in my Taste of Home Casseroles, Slow Cooker & Soups cook book and adapted it so it wasn’t using anything processed and it’s Paleo. It called for a package of frozen veggies so I just used fresh and it also called for a jar of chicken gravy so I just made my own! It turned out pretty good if I do say so myself!
1 lb boneless chicken breasts, cut into 1-in cubes
1 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cups chicken stock
3 tbsp arrow root
1 tsp poultry seasoning
1/2 tsp dried thyme
1/4 tsp rubbed sage
1/4 tsp pepper
Mix arrow root with a small amount of water. Bring chicken stock to a boil. Add arrowroot and water gradually. Add poultry seasoning. Cook until thickened.
In a large sauce pan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Stir in the remaining ingredients. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
And there you have it! Very simple and takes less than a half hour to make. Happy cooking!