Hey guys!
Happy Tasty Tuesday from Russia to you 🙂
I’m here visiting my friends and family at the moment, but still – Tasty Tuesday Linkup Party has to go as scheduled and I’ll be sure to get you all caught up with the recap of the latest yummy foods I’ve eaten here when I get back!
So, a while ago I posted a photo on my Instagram page with a whole30 friendly soup we had for dinner that night.
I got an unexpectedly big response to that picture across my social media pages so I decided I’d go ahead and share the recipe with you today!
Originally, this recipe was intended for a crockpot and is called Tascan Chicken Stew.
But you know, life gets in the way and even throwing stuff in a crockpot the night before or in the morning can be challenging – especially once you finish cooking for the night, and doing the dishes after that night’s dinner. More cooking? No, thanks!
What I’m getting at is that sometimes making soup in an old-fashioned way – in a pot on a stove can be the easiest and quickest way to go. It was for me that night.
I only had about 40 minutes to make dinner and that soup was the ticket!
Here’s what you will need to serve 4 people:
- 4 boneless skinless chicken thighs (I like using them partially frozen), cut into medium pieces
- 4 cups homemade (or store bought) chicken broth
- 2 cups water
- 1 medium onion, diced
- 2 cloves garlic, diced
- 2 whole medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 medium potatoes, peeled and cut into 1” cubes
- 1 small can of tomato paste or canned diced tomatoes, or 2-3 medium fresh tomatoes, peeled and diced
- 3 tbsp. olive oil
- Salt and pepper to taste
- Fresh parsley for serving
- Heat olive oil in your soup pot.
- Add garlic and sauté for a minute until fragrant.
- Add onion and sauté for another minute.
- Add carrots, celery and tomatoes (if using fresh or canned) and sauté all the vegetables together for another 2-3 minutes until they start getting soft.
- Add chicken broth and water to the pan and bring to boil.
- Add chicken and reduce heat. Cook until chicken is cooked through.
- Add tomato paste if using.
- When chicken in cooked, add potatoes, turn off the heat and leave the soup on the stove for about 15 minutes before serving.
- Serve warm with fresh chopped parsley.
And that’s how you make a quick chicken soup that’s perfect for a healthy meal and comes together in under an hour, guys.
You will see that the original recipe had more ingredients (wine, corn starch, balsamic vinegar) – I skipped all those to make this soup Whole30 compliant. Otherwise, the crockpot version is wonderful too if you have time to prep it.
Your turn!
Before you link away, make sure you visit my wonderful co-hostess Jennifer over at A Hungry Runner to see what she’s cooking today.
Eat well, my friends, and stay healthy.
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My family loves soup (surprising) so I will be making this delicious one for them.
Diatta @ Femme Fitale Fit Club recently posted…Product Review: NÄkd Bars
THIS looks right up my alley 🙂 easy, and not a lot of ingredients is mY type of meal 🙂
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This looks easy and delicious!! My kind of recipe!
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Yum, I love how easy and wholesome this looks!
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Hi Lena,
It’s always a pleasure to party with you! So many great posts, recipes, tips and ideas to explore. Thanks for hosting!
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