For the bouquet garni:

• 3 stems fresh parsley
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 dried bay leaf

For the chicken soup:

• 2 boneless skinless chicken breasts (~8–12 ounces each), butterflied if thick
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon fresh ground black pepper, plus more to taste
• 1 1/2 tablespoons olive oil or avocado oil
• 1 small yellow onion, finely diced
• 2 medium or 3 small carrots, peeled and finely diced
• 3 stalks celery, finely diced
• 4 cloves garlic, minced
• 6 cups quality chicken broth (homemade if possible!)
• 1 1/2 pounds red potatoes, quartered
• 1/2 cup half and half or plain non-dairy cream of choice (I like Nutpods)