Description
A hearty and comforting chicken and potato soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 large potatoes, peeled and diced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup milk or cream (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Pour in chicken broth and bring to a simmer. Add diced potatoes and dried thyme.
- Return the browned chicken to the pot. Season with salt and pepper.
- Cover and simmer for 20-25 minutes, or until potatoes are tender and chicken is cooked through.
- If desired, stir in milk or cream for a richer soup. Heat through but do not boil.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, you can mash some of the potatoes against the side of the pot before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken potato soup, creamy chicken soup, comfort food, easy soup recipe, hearty soup