Comforting Chicken Soup With Potatoes (Printable version)
A warm, hearty soup with tender chicken, chunky potatoes, and aromatic vegetables simmered in a flavorful broth.
# List of ingredients:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), diced into bite-sized pieces
→ Vegetables
02 - 3 medium potatoes (approximately 1.5 pounds), peeled and cut into 1-inch cubes
03 - 2 medium carrots, sliced into 1/4-inch rounds
04 - 2 celery stalks, chopped
05 - 1 medium yellow onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen green peas
→ Broth & Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 cup water
→ Herbs & Spices
10 - 1 whole bay leaf
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary, crushed
13 - Salt and freshly ground black pepper to taste
14 - 1/4 cup fresh parsley, chopped for garnish
→ Fats
15 - 2 tablespoons extra virgin olive oil
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, sliced carrots, and chopped celery. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften and onions become translucent.
02 - Stir in minced garlic and continue cooking for 1 minute until fragrant, being careful not to let it brown.
03 - Add diced chicken to the pot and cook for 3-4 minutes, stirring occasionally, until pieces are lightly browned on the outside.
04 - Pour in cubed potatoes, chicken broth, water, bay leaf, dried thyme, and crushed rosemary. Bring mixture to a boil over high heat, then reduce to medium-low and simmer uncovered for 25 minutes until potatoes are fork-tender and chicken is cooked through.
05 - Stir in frozen peas and continue simmering for 5 minutes until peas are heated through.
06 - Remove and discard bay leaf. Taste soup and season generously with salt and freshly ground black pepper as needed.
07 - Ladle hot soup into individual bowls and garnish with chopped fresh parsley. Serve immediately while hot.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like it simmered all day long
- The potatoes make it incredibly filling without being too heavy
02 -
- Don't rush the initial vegetable sauté it builds the flavor foundation
- The soup tastes even better the next day as flavors meld together
03 -
- Cut your potatoes into evenly sized cubes so they cook at the same rate
- Taste your broth before salting since brands vary wildly in sodium levels