Description
A warm and hearty Chicken Potato Soup filled with tender chicken, creamy potatoes, and aromatic herbs. Perfect for cozy dinners and comforting meals any day of the week.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, finely diced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Chicken breast or thighs: 1 pound (450g), boneless and skinless
- Potatoes: 4 medium (about 600g), peeled and cubed
- Chicken broth: 6 cups (1.4 liters)
- Bay leaf: 1
- Dried thyme: 1 teaspoon
- Salt: 1 teaspoon (adjust to taste)
- Black pepper: 1/2 teaspoon
- Fresh parsley: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Place a large soup pot over medium heat and add olive oil.
- Combine Ingredients: Sauté onion, carrots, and celery for 5 minutes until softened. Stir in garlic and cook for 1 minute.
- Prepare Your Cooking Vessel: Add chicken pieces and stir briefly. Pour in chicken broth, then add bay leaf, thyme, salt, and pepper.
- Assemble the Dish: Add cubed potatoes. Bring mixture to a gentle simmer.
- Cook to Perfection: Simmer for 25–30 minutes until potatoes are tender and chicken is cooked through. Remove chicken, shred, and return to the pot.
- Finishing Touches: Adjust seasoning and stir in fresh parsley.
- Serve and Enjoy: Ladle into bowls and serve with warm bread.
Notes
- Note: Use bone-in chicken for deeper flavor.
- Note: Mash a few potatoes in the pot for extra creaminess.
- Note: Add fresh herbs at the end for the brightest flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 690mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg