Description
A comforting Chicken Potato Soup with creamy texture, tender chicken, and hearty potatoes, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 medium potatoes, cubed
- 2 cups cooked chicken, shredded
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream (or half-and-half)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Once hot, throw in the diced onions and sauté until translucent, about 5 minutes. Add minced garlic and stir for 1 minute until fragrant.
- Pour in the chicken broth, followed by cubed potatoes, sliced carrots, and diced celery. Stir well and bring to a gentle boil.
- After boiling, reduce heat and allow to simmer for about 15 minutes until the potatoes and carrots are tender. Stir occasionally.
- Once tender, add in shredded chicken, dried thyme, dried rosemary, a pinch of salt, and pepper. Let it simmer for another 5 minutes.
- Pour in the heavy cream and stir until warmed through. Adjust creaminess as desired.
- Taste and season with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
Feel free to swap out ingredients as needed; suitable for various dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg