Description
Hearty chicken potato soup brings warmth and comfort to hungry souls seeking a delicious meal. Creamy broth, tender chicken, and perfectly cooked potatoes combine into a classic bowl of pure satisfaction that will make you crave seconds.
Ingredients
Scale
Main Proteins:
- 1 pound (454 grams) boneless, skinless chicken breast or thighs
Vegetables:
- 3 medium russet potatoes, diced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Liquid and Seasoning Ingredients:
- 4 cups (946 milliliters) low-sodium chicken broth
- 1 cup (237 milliliters) heavy cream (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Create a mise en place by dicing onions, slicing carrots, mincing garlic, and cutting celery into uniform pieces.
- Heat a Dutch oven over medium-high temperature, drizzle with olive oil, and carefully place chicken breasts to develop a golden-brown exterior, approximately 6-7 minutes per side.
- Transfer chicken to a cutting board, allowing it to rest while maintaining its juiciness.
- In the same pot, sauté aromatic vegetables – onions, carrots, and celery – until they become translucent and slightly softened, about 4-5 minutes.
- Add minced garlic and herbs, stirring quickly to prevent burning and release their fragrant oils.
- Pour chicken broth into the vegetable mixture, introducing diced potatoes and bringing the liquid to a rolling boil.
- Reduce heat to a gentle simmer, covering the pot and allowing ingredients to meld together for 20-25 minutes until potatoes become tender.
- Shred the rested chicken using two forks, creating bite-sized pieces.
- Reintroduce shredded chicken to the simmering soup, stirring gently to incorporate.
- Swirl heavy cream into the soup, creating a luxurious texture and rich flavor profile.
- Season with salt and freshly ground black pepper, tasting and adjusting seasoning as needed.
- Ladle into warm bowls and garnish with fresh parsley for a vibrant finishing touch.
Notes
- Ensure chicken is fully cooked by checking internal temperature reaches 165°F to prevent foodborne illness.
- Customize soup thickness by adjusting broth amount or mashing some potatoes for a creamier texture.
- Swap heavy cream with Greek yogurt or coconut milk for lighter, dairy-free alternative that maintains rich flavor.
- Make ahead and store in refrigerator for up to 4 days, allowing flavors to develop and intensify over time.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 90 mg