Easy Chicken and Vegetables
- Category: Chicken, Soups, Main Courses
- Servings: 2–3
- Print Recipe
- 2–3 pieces of boneless chicken breast
- 1 small bag of baby carrots, sliced
- 1 small bag of fingerling potatoes, sliced
- 1 chopped onion
- 1 bay leaf
- 1 sprig of thyme
- 1 sprig of rosemary
- Parsley if desired
Combine ingredients in a pot. Add just enough water to cover. Simmer 20 minutes or until cooked.
Remove cooked chicken from broth and shred (let it cool a bit, then shred using two forks). Return shredded chicken to broth.
Season with black pepper, a pinch of salt and a bit of parsley just before serving. This is great for dinner and lunches.
See more simple, heart-healthy recipes in our story Undeniable Truths of Heart Health.