Description
This hearty Chicken Potato Soup combines tender chicken, diced potatoes, and fresh vegetables simmered in a flavorful broth enriched with cream and herbs, making it a comforting and satisfying meal perfect for any day.
Ingredients
Scale
Proteins
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large potatoes, peeled and diced into 1-inch cubes
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- Fresh parsley for garnish
Liquids & Fats
- 2 tablespoons olive oil
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
Herbs & Seasonings
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 7-8 minutes. Remove the chicken from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Make the Soup Base: Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Add the dried thyme, rosemary, bay leaf, and season with additional salt and pepper. Let the soup simmer gently for 15-20 minutes until the potatoes are tender.
- Add the Cream and Chicken: Stir in the heavy cream and the cooked chicken pieces. Continue to simmer for another 5-7 minutes to allow the flavors to meld and the soup to heat through. Taste and adjust seasoning as needed, adding more salt and pepper if desired.
- Finish the Soup: Add the frozen peas and butter to the soup. Stir well to combine and cook for an additional 2-3 minutes until the peas are warmed and the butter has melted, enriching the soup’s flavor and texture.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or rolls to complete this comforting meal.
Notes
- For a thicker soup, mash some of the potatoes after cooking or blend a portion of the soup before adding the cream.
- Use chicken thighs for a richer flavor and juicier texture, or breasts for a leaner option.
- Adjust the herbs to your preference; fresh thyme and rosemary can be used if available.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream.
