Veggie packed soup bowl!
3 Cups Low Sodium Chicken Stock
1.5 Cups Chopped Carrots 🥕
1 Cup Chopped Celery
10 Fingerling Potatoes
1 Shredded Chicken Breast (I used @costco pre-roasted chicken breast)
2 Large Mushrooms
1 Cup Arugula
2 TB Chopped Green Onions
1 TB Minced Garlic
1/2 TB Butter
Salt and Pepper to taste
Step 1. Sauté minced garlic and butter in saucepan (2-4 minutes, until garlic is golden brown)
Step 2. Add chicken stock. Cover and bring to a simmer
Step 3. Add carrots and celery. Cover and let simmer until celery and carrots are cooked through (about 10-15 minutes)
Step 4. Slice fingerling potatoes. Roast in over on 415 F for 15-20 minutes.
Step 5.Add potatoes, shredded chicken breast and chopped green onion into simmering liquid
Step 6. Ensure all ingredients are cooked through. Turn stove top off but leave covered!! 6. Add mushrooms and arugula. Leave in saucepan for 5 minutes covered
Step 7. Enjoy and, in my case, start to recover!