Ingredients
- 1/2 tablespoon extra-virgin olive oil
- 30 g smoked bacon, chopped
- 2 small yellow onions, finely chopped
- 2 large cloves of garlic, minced
- 2 boneless skinless chicken breast halves (preferably free range or organically raised)
- 600 g starchy potatoes, peeled and sliced thinly (about 2 large potatoes)
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth (1.5 litres)
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 handful fresh chopped parsley
Instructions
- Heat the oil in a large pot over medium heat. Add the smoked bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes, until softened.
- Place the whole chicken breast halves on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper. Simmer on medium until the potatoes become very soft and thicken the broth, about 40 minutes.
- Remove the chicken breast from the pot. Use two forks to pull the meat apart so that it is shredded (or chop into cubes). Add the chicken back to the pot along with the fresh parsley. Stir to combine.
- Serve and enjoy!
Nutrition
Notes
- If you only have waxy potatoes on hand that is fine too. You can break them up a little with the back of a wooden spoon once they are fully cooked.