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–+ servings
Maya

Creamy Chicken and Potato Soup: A Comforting Delight!

Creamy Chicken and Potato Soup is a comforting and hearty dish perfect for chilly days.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Add the carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
  3. Stir in the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
  4. 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.
  5. Once the potatoes are cooked, stir in the heavy cream and let the soup simmer for an additional 5 minutes. Adjust seasoning if necessary.
  6. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 25gProtein: 22gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 800mgFiber: 3gSugar: 3g

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.

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