Description
A warm, comforting Chicken Potato Soup filled with tender chicken, creamy broth, and vibrant vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 4 medium-sized potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Optional: 1 cup frozen peas
- Optional: Fresh parsley, for garnish
Instructions
- Start by heating the olive oil or butter in a large pot over medium heat. Add the chopped onions and sauté until they turn translucent.
- Add minced garlic, diced carrots, and celery to the pot. Sauté for about 3-4 minutes until softened.
- Next, toss in the diced potatoes and the boneless chicken. Stir well to combine.
- Pour in the chicken broth, covering the ingredients entirely. Bring to a boil, then reduce to a simmer.
- Add salt, pepper, thyme, and parsley. Let it simmer for about 15 minutes until cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Pour in the milk or heavy cream, stirring to combine.
- Stir in the frozen peas right before serving, allowing them to warm through.
- Taste and adjust seasoning as necessary. Serve hot with a sprinkle of fresh parsley, if desired.
Notes
For a vegan version, substitute chicken with chickpeas or lentils and use vegetable broth. Leftovers can be stored in an airtight container for 3-4 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg