Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion and Celery from the Vegetables group and cook until softened, about 5-7 minutes.
Add Potatoes from the Vegetables group and Chicken Broth from the Liquid group. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Stir in Corn from the Vegetables group, Milk from the Liquid group, and shredded Chicken from the Chicken group.
Season with Salt, Pepper, and Thyme from the Seasoning group. Heat through.
Serve hot.
Ingredients
6
1 pound450 gChicken-cooked and shredded
1 tablespoon15 mLOlive Oil
1 cup240 mLOnion-diced
2 cups480 mLCelery-diced
2 cups480 mLPotatoes-diced
1 can400 gCorn-drained
6 cups1.4 LChicken Broth
1 cup240 mLMilk
1 teaspoon5 mLSalt
1/2 teaspoon2.5 mLBlack Pepper
1/4 teaspoon1.25 mLThyme
Equipment
Large pot or Dutch oven
Cutting board
Knife
Instructions
Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion and Celery from the Vegetables group and cook until softened, about 5-7 minutes.
Add Potatoes from the Vegetables group and Chicken Broth from the Liquid group. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Stir in Corn from the Vegetables group, Milk from the Liquid group, and shredded Chicken from the Chicken group.
Season with Salt, Pepper, and Thyme from the Seasoning group. Heat through.
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