Chicken Potato Soup
A comforting and creamy soup made with tender chicken, hearty potatoes, and fresh vegetables, perfect for busy weeknights or lazy weekends.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded
- 4 medium potatoes, diced
- 1 onion, chopped
- 3 carrots, sliced
- 3 stalks celery, chopped
- 4 cups chicken broth
- 1 cup milk
- 2 tablespoons olive oil
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened.
- Stir in garlic powder, salt, and pepper, cooking for another minute.
- Add the diced potatoes and chicken broth to the pot, bringing to a boil.
- Reduce heat and let simmer for about 15-20 minutes, or until the potatoes are tender.
- Stir in the shredded chicken, milk, and thyme. Simmer for another 5 minutes.
- Adjust seasoning if necessary and serve hot.
Notes
Serve Chicken Potato Soup warm in bowls with crusty bread or a simple salad. Sprinkle with fresh herbs or black pepper before serving. Let soup cool completely before storing in an airtight container. It stays fresh in the refrigerator for up to 3 days and can be frozen for up to 2 months. Use leftover rotisserie chicken for convenience; blend part of the soup for creaminess; feel free to add corn or green beans for nutrition. Adjust thickness with more milk or broth.