Chicken Potato Soup
A comforting and hearty chicken potato soup made with tender chicken, earthy potatoes, and aromatic herbs.
Servings: 6 servings
Calories: 350kcal
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts or thighs, diced
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 3 medium Potatoes, peeled and diced
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery, sliced
- 4 cups Chicken broth
- 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)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced chicken and cook until browned. Remove and set aside.
- In the same pot, sauté the onion, garlic, carrots, and celery until softened.
- Add the diced potatoes, chicken broth, thyme, and bay leaf. Bring to a boil.
- Reduce heat and let simmer for 20-25 minutes, or until the potatoes are tender.
- Return the cooked chicken to the pot and simmer for another 5-10 minutes.
- For a creamy version, stir in the heavy cream and heat through.
- Season with salt and pepper to taste, remove the bay leaf, and garnish with fresh parsley before serving.
Notes
- Use Yukon Gold or Russet potatoes for the best texture. - For extra flavor, add a splash of lemon juice or a pinch of red pepper flakes. - If you prefer a thicker soup, mash some of the potatoes before serving. - For a dairy-free version, omit the cream or use coconut milk. - Add spinach or kale for extra nutrients. - Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 350kcal | Fat: 15g