4 tablespoons olive oil
1 small red onion, thinly sliced
3 cloves garlic, finely chopped
2 32oz boxes low-sodium chicken broth
2 medium carrots, peeled and chopped
3 stalks celery, thinly sliced
1/2 teaspoon Kosher salt
1 split chicken breast with bone, or 2 boneless chicken breasts
1. In a large saucepan or Dutch oven over medium heat, heat 2 tbsp of olive oil. Season the chicken with salt and pepper. Brown on both sides.
5. Add the broth. Stir in the potatoes, carrots, celery, radishes, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.
6. Add the chicken to the saucepan and cook until heated through, 3 to 4 minutes.