Creamy Chicken & Potato Soup

What's better than chicken soup? Creamy chicken and potato soup! I've been fighting the flu the past few days, and these ingredients have been just sitting around my house. Today I finally had the energy to put them to good use. This soup smelled delicious from the second I put it on the stove, and with each ingredient added it was looking better and better! I do hope you'll love this creamy, flavorful soup as much as I did.

Ingredients:

1/2 lb. chicken strips

1/2 lb. carrots chopped

1/2 yellow onion chopped

2 garlic cloves minced

3 tbsp. avocado oil

1/2 lb. baby potatoes chopped

3 cups chicken bone broth

1 tsp. ghee

1/4 tsp. oregano

1/8 tsp. basil

1/8 tsp. parsley

1 tbsp. arrowroot powder

1 tbsp. cold water

1/2 cup Ripple half and half

Instructions:

Preheat oven to 375. Place chicken on a baking sheet and drizzle with 1 tbsp. of avocado oil and salt and pepper. Bake for 30 minutes. In a dutch oven add 2 tbsp avocado oil, carrots, onion, and garlic over medium high heat. Sauté for about 8 minutes or until carrots become somewhat tender and onion is translucent. Add in bone broth, potatoes, ghee, oregano, basil, parsley, and salt and pepper to taste. Let simmer over medium heat for about 30 minutes or until potatoes are tender. Stir every couple of minutes.

When the chicken is done remove it from the oven and cube it. In a small bowl mix together the arrowroot powder and cold water. After the 30 minutes have passed add in the chicken, arrowroot powder mixture, and the Ripple half and half to the soup. Let simmer about 3 more minutes and then remove from heat. Serve and enjoy!!!