Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: fill an extra large pot half full of water. add sprinkle of salt. add rinsed chicken thighs, with bones and skin. after 2 hours on high, with water boiling, remove the skin and bones. if you remove the chicken to do this, keep the broth and return the chicken once items are removed. keep lid on the pot with some opening so it doesn't boil over. add veggies(drained) unless you are using creamed corn. continue to heat the soup. once veggies are cooked you may serve or store. soup tastes better after 2 days. do not scrape off fate when cold. it improves the flavor and vitamin content. addition of buillon extends soup, 1 tsp or cube to every cup of water.

Target recipe: cut chicken into stips about 1/2" thick in a skillet heat the butter and olive oil over medium high until the butter is melted. add the parsley, basil, oregano and garlic. saute for 3 minutes add chicken and saute an additional three minutes or until white. lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout. if you like more sauce, additional butter can be added.