Easy Chicken Potato Soup

Introduction

Warm up with this Easy Chicken Potato Soup! This creamy, hearty soup features tender chicken, potatoes, and a medley of vegetables, making it a perfect comfort food for any season. Quick to prepare and full of flavor, it’s sure to become a family favorite.

Why You’ll Love This Recipe

• Quick and Easy: Simple steps with minimal prep time.
• Family-Friendly: A delicious dish that everyone will enjoy.
• One-Pot Meal: Easy cleanup with everything cooked in one pot.
• Customizable: Adjust ingredients to fit your taste or dietary needs.

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs)
• 4 cups diced potatoes (about 4 medium potatoes)
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream or milk
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions

I. Sauté Vegetables

• In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

II. Add Garlic

• Stir in the minced garlic and cook for another minute until fragrant.

III. Cook the Chicken

• Add the chicken breasts to the pot, followed by the diced potatoes, thyme, salt, and pepper. Pour in the chicken broth and bring to a boil.

IV. Simmer

• Reduce heat to low and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

V. Shred the Chicken

• Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.

VI. Add Cream

• Stir in the heavy cream or milk, and adjust seasoning as needed. Heat through for an additional 5 minutes.

VII. Serve

• Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy!

Tips for Success

• Chicken: You can use rotisserie chicken for a quicker option.
• Potatoes: Yukon Gold or Russet potatoes work well for this recipe.
• Add Veggies: Feel free to add peas, corn, or green beans for extra nutrition.

Recipe Variations

• Dairy-Free: Substitute heavy cream with coconut milk or a dairy-free cream alternative.
• Spicy Option: Add a pinch of red pepper flakes for a kick.

Serving Suggestions

• Serve with crusty bread or a simple salad for a complete meal.
• A sprinkle of grated cheese on top adds extra flavor!

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Allow the soup to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in a pot on the stove or in the microwave until warmed through.

Special Equipment

• Large Pot: Ideal for cooking the soup and combining ingredients.

FAQ

• Can I use frozen chicken?
  Yes, you can use frozen chicken, but increase the cooking time accordingly.
• Can I make this soup ahead of time?
  Yes, it can be made ahead and reheated before serving.
• Can I use leftover chicken?
  Absolutely! Just add it in when you add the cream.

Preparation Time

• 10 minutes for prepping ingredients.

Cook Time

• 30 minutes for cooking the soup.

Total Time

• 40 minutes (including prep and cook time).

Nutrition Information (per serving, assuming 6 servings)

• Calories: 380
• Protein: 28g
• Carbohydrates: 32g
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 80mg
• Sodium: 700mg
• Fiber: 4g
• Sugar: 3g

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Closing Notes

Have you tried this Easy Chicken Potato Soup? Share your experience in the comments below! Don’t forget to tag us on social media with your delicious soup creations and check back for more tasty and easy recipes.