Chicken & Veggie Soup

• total time: 1 hour 5 minutes

Ingredients

6 carrots, chopped

4 celery sticks, chopped

3 zucchini, chopped

4 medium potato or 30 small potatoes

handful of fresh thyme, chopped

handful of fresh rosemary, chopped

2 chicken thighs

1 large chicken breast

3 handfuls of spinach

salt

48 fluid oz of chicken broth

Directions

cut your carrots, celery, zucchini, potatoes and chopped herbs.

Once you have all your ingredients, turn your pot on medium high heat and spray some avocado oil.

Season the chicken with salt and cook two chicken thighs until they are just brown on both sides.

finish cooking the chicken thighs in the air fryer at 380F for 18 minutes to finish cooking. If you dont have an air fryer just let them finish cooking in the soup and add them back to the pot when you add the potatoes.

I also cooked my one chicken breast at 360F for 10 minutes after the chicken thighs were done. (I did this so the breast would not become tough in the soup)

Then add your carrots and celery and cook for 5 minutes. Season with salt

then add your chopped herbs, potatoes, and season the potatoes generously with more salt. Then add 48 fluid oz of chicken broth.

Bring this to a boil and cover with a lid, then set it to low for 20 minutes or until the potatoes are fork tender.

Once the chicken thighs are done cooking, shred the meat.

Then add the shredded chicken and zucchini to the pot and let this cook for another 10 minutes on low.

Then add three handfuls of spinach and let it wilt down for a couple of minutes

enjoy:)