Chicken Potato Soup
Creamy, comforting, and deeply flavorful, this Chicken Potato Soup is the kind of bowl that feels like a warm hug on a busy weeknight.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts or thighs, diced Cut into 3/4-inch pieces
- 1 medium Onion, chopped About 1 cup
- 3 cloves Garlic, minced
- 3 medium Potatoes, peeled and diced Cut into 1/2-inch cubes
- 2 carrots Carrots, peeled and sliced Cut into 1/4-inch rounds
- 2 stalks Celery, sliced Thinly sliced
- 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, chopped For garnish, optional
Instructions
- In a large pot, heat 2 tablespoons olive oil over medium heat until shimmering.
- Add the diced chicken and cook, stirring occasionally, until browned on the outside but not fully cooked through, about 4–5 minutes. Remove the chicken from the pot and set aside on a plate.
- In the same pot, add the chopped onion and sauté 2–3 minutes until it starts to soften. Add the minced garlic, sliced carrots, and sliced celery and cook another 4–5 minutes until the vegetables are fragrant and beginning to soften.
- Add the peeled and diced potatoes to the pot, pour in 4 cups chicken broth, and stir in 1 teaspoon dried thyme and 1 bay leaf. Increase heat to bring the liquid to a boil.
- Once boiling, reduce heat to a simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
- Return the cooked chicken to the pot and simmer for another 5–10 minutes to finish cooking the chicken and meld flavors. Taste and adjust seasoning with salt and pepper.
- For a creamy version, stir in 1/2 cup heavy cream and gently heat through for 2–3 minutes; do not boil after adding cream to avoid curdling.
- Remove and discard the bay leaf, ladle into bowls, and garnish with fresh chopped parsley if using. Serve hot.
Notes
For a thicker soup, mash a cup of the cooked potatoes against the pot side and stir to naturally thicken the broth.