Description
A hearty and comforting chicken potato soup featuring tender chicken, soft potatoes, and a flavorful broth. This creamy, savory soup is perfect for cozy family meals and makes delicious leftovers.
Ingredients
Base Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Main Ingredients
- 1 lb chicken breasts or thighs, diced
- 3 medium potatoes, peeled and diced
Liquids & Seasonings
- 6 cups chicken broth
- 1 cup milk or heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon dried thyme or parsley
Instructions
- Heat the oil or butter: Place a large pot over medium heat and add the olive oil or butter. Allow it to warm until melted and shimmering.
- Sauté the vegetables: Add the diced onion, sliced carrots, and chopped celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds to release its aroma without burning it.
- Cook the chicken: Add the diced chicken breasts or thighs to the pot. Cook, stirring occasionally, until the chicken pieces are lightly browned on the outside, about 5 minutes.
- Add potatoes and liquids: Stir in the diced potatoes, chicken broth, salt, black pepper, and dried thyme or parsley. Mix well to combine all ingredients.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 25 to 30 minutes, until the potatoes are tender and the chicken is cooked through.
- Add milk or cream: Stir in the milk or heavy cream and heat the soup through for an additional 3-5 minutes. Do not boil after adding dairy to prevent curdling.
- Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Serve the soup warm for a comforting meal.
Notes
- Use chicken thighs instead of breasts for a richer, more flavorful soup.
- For a thicker consistency, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the soup during the last few minutes of cooking.
- Feel free to add other herbs like rosemary or bay leaves for additional flavor.
- This soup stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
