INGREDIENTS
- 4 tablespoons olive oil, divided
- 2 pounds Yukon gold potatoes, peeled
- 1 to 1¼ pounds boneless, skinless chicken breast
- 1¼ cups finely chopped yellow or sweet onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrot
- 4 cups Rosemary Lemon Chicken Bone Broth
- 2 bay leaves
- 4 springs thyme
- ½ teaspoon salt
- 1 cup almond milk
- 1 cup frozen cut green beans or peas
DIRECTIONS
Sauté
Preheat oven to 425ºF. Take ⅓ of the potatoes, dice them, and set aside in a bowl. It should be about 1 cup. Halve the remaining potatoes (should be about 3 medium potatoes) and set aside.
Heat 2 tablespoons of olive oil in a large stock pot or dutch oven over medium-high heat. Add the onion, celery, and carrot. Sauté until tender and beginning to brown, about 10 minutes. Add the diced potatoes, halved potatoes, bay leaf, thyme, salt, and bone broth. Bring to a boil and then reduce heat. Simmer, covered, until the halved potatoes are tender—about 40 minutes.
Roast the chicken
While the soup is simmering, lay the chicken breasts in a cast iron pan or rimmed baking tray. Season with a couple pinches of salt and drizzle with the remaining olive oil. Bake for 20 minutes, or until the thickest part of the chicken registers 165º with a digital instant-read thermometer. When the chicken is done, remove from the oven and let cool, then dice into half inch cubes.
Blend
When the halved potatoes are tender, remove them from the pot with a fork or wooden spoon and place into a large blender top. Add the almond milk to the blender with the potatoes and blend on high until smooth, about 30 seconds.
Heat and serve
Return the creamy potato mixture to the soup and stir. Add the cut green beans and diced chicken and stir to combine. Season with salt or pepper if needed. Bring to a boil before serving. Garnish with fresh parsley and more ground black pepper.
