Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 4 cloves (12g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 3 cups (450g) shredded rotisserie chicken, skin removed
  • 3 medium (450g) gold potatoes, cubed into 1/2 inch pieces
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 cup (150g) frozen peas
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) cracked black pepper
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Prepare all ingredients by shredding the rotisserie chicken and dicing the vegetables (Mise en Place).
  2. Melt butter over medium heat in a Dutch oven. Add onion, carrots, and celery; sauté for 6–8 minutes until onions are translucent.
  3. Stir in minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  4. Pour in chicken broth and stir in cubed potatoes. Bring to a gentle boil, then reduce heat to low.
  5. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  6. Stir in shredded rotisserie chicken and frozen peas. Heat through for 5 minutes.
  7. Turn off the heat and stir in lemon juice and fresh parsley.