Comforting Chicken Soup With Potatoes (Printable Version)
Hearty soup with tender chicken, potatoes, and vegetables simmered in a savory broth.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 14 ounces), diced
→ Vegetables
02 - 3 medium potatoes, peeled and cut into 1-inch cubes
03 - 2 carrots, sliced into rounds
04 - 2 celery stalks, chopped
05 - 1 medium onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Broth & Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 cup water
→ Herbs & Spices
10 - 1 bay leaf
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - Salt and black pepper to taste
14 - Fresh parsley, chopped for garnish
→ Fats
15 - 2 tablespoons olive oil
# Step-by-Step:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 4-5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced chicken to the pot and cook for 3-4 minutes, stirring occasionally, until lightly browned on the outside.
04 - Pour in cubed potatoes, chicken broth, water, bay leaf, thyme, and rosemary. Bring to a boil, then reduce heat to 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 heated through.
06 - Remove and discard bay leaf. Season soup with salt and black pepper to taste. Ladle into bowls and garnish with chopped parsley.
# Expert Advice:
01 -
- It comes together with simple ingredients you probably already have in your kitchen
- The broth develops incredible depth without needing hours of simmering time
- Leftovers taste even better the next day, making it perfect for meal prep
02 -
- Cutting your vegetables into similar sized pieces ensures everything finishes cooking at the same time
- The soup will continue thickening as it sits, so the broth might look thinner right after cooking than it will later
- Always taste and season after simmering since the flavors concentrate as the liquid reduces
03 -
- If you have chicken thighs instead of breasts, use them. The extra fat makes the broth taste richer and the meat stays more tender during long simmering.
- A splash of cream stirred in at the very end transforms it into something velvety and luxurious, though it's perfect without it too.