Comforting Chicken Soup with Potatoes
A hearty and soothing chicken soup with tender chicken, comforting potatoes, and a medley of vegetables, perfect for cold days and family gatherings.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces Use fresh, high-quality chicken for better flavor.
- 4 cups low-sodium chicken broth Low-sodium preferred for better flavor control.
- 2 medium potatoes, peeled and diced Choose a starchy variety for a creamier texture.
- 1 cup carrots, sliced Fresh carrots give the best flavor.
- 1 cup celery, sliced Adds a nice crunch to the soup.
- 1 medium onion, chopped Sweet onions work well for a milder flavor.
- 2 cloves garlic, minced Adjust according to taste preference.
- 1 teaspoon dried thyme Feel free to substitute with fresh thyme if available.
- 1 teaspoon dried parsley Can also use fresh parsley for garnish.
- to taste Salt and pepper
- 2 tablespoons olive oil For sautéing the vegetables.
Optional Garnish
- 1 tablespoon fresh parsley Chopped, for garnish.
Instructions
Preparation
- Chop the onion, carrots, and celery. Dice the potatoes and mince the garlic.
Cooking
- In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent.
- Add the garlic and cook for another minute, ensuring it does not burn.
- Add the bite-sized chicken pieces, seasoning with salt and pepper. Cook for about 5-7 minutes until the chicken is no longer pink.
- Mix in the diced potatoes, sliced carrots, and celery. Stir well.
- Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes.
- Add dried thyme and parsley. Adjust seasoning as needed.
- Once the potatoes are tender, remove from heat. Optionally mash some potatoes to thicken the soup.
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.
Notes
For a creamy soup, stir in heavy cream or half-and-half before serving. This soup can be kept in the fridge for 3-4 days or frozen for up to 3 months.