Description
This hearty chicken potato soup combines tender chicken, creamy potatoes, and a blend of savory vegetables, creating a comforting dish perfect for any season. Quick to make and full of flavor, it’s an ideal choice for weeknight dinners or meal prep.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs
- 3 medium russet potatoes, diced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (optional)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- Fresh parsley for garnish (optional)
Instructions
- Prepare Ingredients: Chop all vegetables and shred the chicken once cooked.
- Cook Chicken: In a large pot, heat olive oil over medium heat. Sear the chicken for about 5-7 minutes on each side until golden. Remove and set aside.
- Sauté Vegetables: In the same pot, add onions, carrots, and celery. Sauté for 5-6 minutes, then add garlic and cook for another 1-2 minutes.
- Combine & Simmer: Return chicken to the pot. Add potatoes, thyme, rosemary, and chicken broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Finish Soup: Shred the chicken and return it to the pot. If using, stir in the heavy cream. Season with salt and pepper.
- Serve: Ladle soup into bowls and garnish with parsley if desired.
Notes
- For a creamier texture, blend a portion of the soup before adding back the chicken.
- Feel free to add other vegetables like green beans or corn for extra nutrition.
- This soup can be made ahead of time and stored in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 350
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g