Description
Hearty chicken potato soup brings comfort and warmth to hungry souls during chilly evenings. Creamy broth filled with tender chicken, potatoes, and herbs provides nourishing satisfaction you’ll crave again and again.
Ingredients
Scale
- 2 chicken breasts (boneless and skinless) or 2 cups cooked shredded chicken
- 4 medium potatoes, peeled and diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (960 ml) chicken broth (low-sodium)
- 1 cup (240 ml) water
- 2 tablespoons olive oil
- 1 cup (240 ml) milk or cream (optional)
- 1 teaspoon thyme (dried or fresh)
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Warm olive oil in a spacious cooking vessel over moderate flame, creating a fragrant base for the soup.
- Incorporate finely chopped aromatics – onions, garlic, carrots, and celery – sautéing for approximately 5-7 minutes until vegetables become translucent and tender.
- Introduce diced potatoes along with thyme and bay leaf, allowing them to slightly toast and release their essential flavors for 2 minutes.
- Stream in chicken broth and water, gradually elevating the liquid to a rolling boil.
- Reduce heat to a gentle simmer, cover the pot, and allow ingredients to meld together for 15-20 minutes, ensuring potatoes reach a soft, easily pierced consistency.
- Carefully fold in chicken pieces, cooking until they reach complete doneness – approximately 5-8 minutes for raw chicken or until thoroughly heated if pre-cooked.
- Optional: Enhance soup’s richness by stirring in milk or cream, creating a velvety texture and luxurious mouthfeel.
- Balance flavors with precise salt and pepper seasoning, then finish by scattering fresh parsley or chives as a vibrant garnish just before serving.
Notes
- Ensure vegetables are uniformly chopped for even cooking and consistent texture throughout the soup.
- Use bone-in chicken for richer flavor, removing bones after cooking and shredding meat before returning to pot.
- Swap dairy milk with non-dairy alternatives like almond or coconut milk for lactose-free dietary needs, maintaining creamy consistency.
- Enhance nutritional profile by adding extra vegetables like spinach or kale during final cooking stage for increased vitamins and minerals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg