Why Make This Recipe
Chicken Potato Soup is a heartwarming dish that combines tender chicken, creamy potatoes, and fresh vegetables. It's a perfect choice for cold days when you want something warm and comforting. Making this soup is not only easy, but it also uses ingredients you likely already have at home. It's filling, nutritious, and packed with flavor. Plus, it's a one-pot meal, which means less cleanup for you!
How to Make Chicken Potato Soup
Making Chicken Potato Soup is straightforward. Here are the steps you'll follow, along with the ingredients you need.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 pound)
- 4 medium Yukon Gold potatoes, diced
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: ½ cup heavy cream for added richness
Directions
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Prepare the Ingredients: Start by chopping all your vegetables into uniform pieces. This helps them cook evenly.
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Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.
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Sauté the Onions: Add the chopped onions to the pot. Sauté them for about 3-5 minutes, until they become translucent.
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Add Garlic and Other Vegetables: Stir in the minced garlic, chopped carrots, and diced celery. Cook for another minute until everything smells fragrant.
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Add Potatoes: Toss in the diced Yukon Gold potatoes and give everything a good stir.
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Add Chicken and Broth: Pour in the 6 cups of low-sodium chicken broth and add the chicken breasts. Bring the mixture to a boil.
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Simmer the Soup: Once boiling, reduce the heat and let the soup simmer for about 30 minutes. This allows the chicken to cook thoroughly and the flavors to meld together.
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Shred the Chicken: After 30 minutes, remove the chicken from the pot. Use two forks to shred the chicken into bite-sized pieces and return it to the pot.
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Optional Creaminess: If you want a richer texture, stir in ½ cup of heavy cream.
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Season and Serve: Adjust the seasoning with salt and pepper to taste before serving.
How to Serve Chicken Potato Soup
Serve your Chicken Potato Soup hot in bowls. It goes beautifully with some crusty bread on the side. You can also sprinkle some fresh herbs, like parsley or chives, on top for added flavor and decoration. Enjoying this soup with friends or family can make it even more special.
How to Store Chicken Potato Soup
If you have any leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container. You can store it in the fridge for up to 3 days. If you want to keep it longer, consider freezing it in a freezer-safe container. This way, you can enjoy a bowl of comforting soup whenever you like!
Tips to Make Chicken Potato Soup
- For an easy way to chop vegetables quickly, try using a food processor.
- Use low-sodium chicken broth to control the saltiness of the soup.
- If you want a thicker soup, you can mash some of the potatoes while they cook before adding the chicken back in.
- Feel free to add other vegetables, such as corn or green beans, for extra flavor and nutrition.
Variation
If you want to try something different, you can use diced turkey instead of chicken. This is a great way to use up leftover turkey from holidays. You can also use different types of potatoes or add spices like thyme or rosemary for a different flavor profile.
FAQs
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken breasts. Just make sure to cook the soup a little longer to ensure the chicken is fully cooked.
Q: Is this soup good for meal prep?
A: Absolutely! Chicken Potato Soup stores well and can be easily reheated for meals throughout the week.
Q: Can I make this soup in a slow cooker?
A: Yes, you can make this soup in a slow cooker. Just add all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours until everything is tender.
Conclusion
Making Chicken Potato Soup is easy and rewarding. With simple ingredients and straightforward steps, you'll end up with a delicious meal that warms your heart and fills your stomach. Whether you're cooking for a crowd or just for yourself, this soup is sure to be a hit. Enjoy trying this recipe, and don't forget to make it your own!
Ingredients
Main Ingredients
- 1 pound 4 boneless, skinless chicken breasts About 1 pound
- 4 medium Yukon Gold potatoes, diced
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- to taste Salt and pepper
- ½ cup heavy cream (optional) For added richness
Instructions
Preparation
- Chop all vegetables into uniform pieces.
Cooking
- Heat olive oil in a large pot over medium heat.
- Add the chopped onions and sauté for about 3-5 minutes until translucent.
- Stir in minced garlic, chopped carrots, and diced celery. Cook for another minute until fragrant.
- Add the diced Yukon Gold potatoes and stir well.
- Pour in the chicken broth and add the chicken breasts. Bring to a boil.
- Reduce heat and let the soup simmer for about 30 minutes.
- Remove the chicken from the pot, shred it with two forks, and return it to the pot.
- If desired, stir in heavy cream for a richer texture.
- Season with salt and pepper to taste before serving.
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