Chicken Potato Soup
A comforting dish that warms your soul with tender chicken, hearty potatoes, and fresh vegetables in a rich, creamy broth, perfect for busy weeknights or lazy weekends.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken to save time.
- 4 medium potatoes, diced You can use any kind of potatoes, such as Yukon gold or red potatoes.
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 3 stalks celery, chopped
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1 cup milk Add more for a creamier texture.
- 2 tablespoons olive oil
- Salt and pepper to taste
- 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.
Cooking
- 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 warm in bowls, pairing beautifully with crusty bread or a simple salad. For extra flavor, sprinkle fresh herbs or a pinch of black pepper on top. To store, let cool completely before transferring to an airtight container. It will stay fresh in the refrigerator for up to 3 days and can be frozen for up to 2 months. Leave space in the container, as the soup will expand when frozen.