Chicken Potato Soup
Creamy, comforting, and wildly satisfying, this Chicken Potato Soup is the kind of bowl that warms you from the inside out.
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Servings: 4 servings
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tablespoons Olive oil for sautéing
- 1 pound Boneless, skinless chicken breasts or thighs diced into 1-inch pieces
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 3 medium Potatoes peeled and diced into 1/2-inch cubes
- 2 carrots Carrots peeled and sliced into 1/4-inch thick rounds
- 2 stalks Celery sliced into 1/4-inch thick pieces
- 4 cups Chicken broth low-sodium preferred
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- Salt and pepper to taste
- 1/2 cup Heavy cream optional, for a creamy version
- Fresh parsley for garnish, optional, chopped
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the diced chicken and cook until lightly browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken with a slotted spoon and set aside on a plate.
- In the same pot, add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are softened and the onion is translucent, about 6 to 8 minutes, stirring occasionally.
- Add the diced potatoes, chicken broth, dried thyme, and the bay leaf to the pot. Raise the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to a gentle simmer. Cover and let simmer for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
- Return the cooked chicken to the pot and simmer for another 5 to 10 minutes so the flavors meld and the chicken reheats.
- For a creamy version, reduce the heat to low and stir in the heavy cream. Heat through but do not boil once cream is added to prevent curdling.
- Season the soup with salt and pepper to taste, remove and discard the bay leaf, and garnish with chopped fresh parsley before serving.
Notes
For a thicker, creamier soup without cream, mash a cup of the cooked potatoes against the pot and stir back in to naturally thicken the broth.