4 cups free range organic low sodium chicken broth
1 cup organic low sodium portobello mushroom broth
4 chicken thighs
1 carrot
1/2 medium onion
1 stick celery
1/2lb broccolini
5 crimini mushrooms
salt and pepper to taste
1 cup organic low sodium portobello mushroom broth
4 chicken thighs
1 carrot
1/2 medium onion
1 stick celery
1/2lb broccolini
5 crimini mushrooms
salt and pepper to taste
Throw a table soon of olive oil into a saute pan and cook the chicken through. While the chicken cooks separately, throw another table soon of olive oil into a dutch oven or large pot. Toss in onion and carrot, cook until tender and slightly brown. Add broccolini, celery, mushroom, let cook for 4 minutes or so. Around now the chicken should be cooked through. Remove from pan and rip apart (shred or chop), toss into dutch oven. Add broth. Let simmer for as long as you’d like.
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