Description
Creamy Chicken and Potato Soup is a comforting and hearty dish perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 4 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
- Stir in the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
- Pour in the chicken broth and add the diced potatoes, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, stir in the heavy cream and let the soup simmer for an additional 5 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add a cup of frozen peas or corn during the last 5 minutes of cooking for extra color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg