Why Make This Recipe
Chicken Potato Soup is a comforting dish perfect for chilly days. It combines tender chicken, hearty potatoes, and fresh vegetables to create a delicious and filling meal. This recipe is easy to make and is sure to please everyone in the family. Plus, it’s a great way to use up leftover chicken if you have any!
How to Make Chicken Potato Soup
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
- Prepare the ingredients by chopping all the vegetables into uniform pieces.
- In a large pot, heat the olive oil over medium heat. Add the onions and sauté until they are translucent, about 3 to 5 minutes.
- Stir in the garlic, carrots, and celery, and cook for another minute until fragrant. Then, add the diced potatoes.
- Pour in the chicken broth and add the chicken breasts. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
- Remove the chicken from the pot. Shred it using two forks and return it to the soup.
- If desired, stir in the heavy cream for a richer texture. Adjust the seasoning with salt and pepper before serving.
How to Serve Chicken Potato Soup
Serve this delicious soup hot, typically in deep bowls. You can pair it with crusty bread or a simple side salad for a complete meal. Garnish with fresh herbs like parsley or chives for a nice touch.
How to Store Chicken Potato Soup
Allow the soup to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. For longer storage, freeze it in individual portions for up to 3 months. Just remember to defrost it in the fridge the night before you plan to eat it.
Tips to Make Chicken Potato Soup
- Use leftover chicken or rotisserie chicken to save time.
- Feel free to add other vegetables like peas or corn for extra nutrition.
- Adjust the thickness of the soup by adding more or less broth based on your preference.
- For a vegan version, replace chicken with chickpeas and use vegetable broth.
Variation
You can customize this recipe by adding different herbs and spices. For a spicy kick, add a pinch of cayenne pepper or some diced jalapeños. For a creamier texture, blend part of the soup before serving.
FAQs
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken breasts. Just increase the cooking time to ensure they are fully cooked.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Simply add all the ingredients to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
Q: Is this recipe gluten-free?
A: Yes, this Chicken Potato Soup is gluten-free as long as you use gluten-free broth and avoid any gluten-containing ingredients.
Chicken Potato Soup
Ingredients
Method
- Prepare the ingredients by chopping all the vegetables into uniform pieces.
- In a large pot, heat the olive oil over medium heat. Add the onions and sauté until they are translucent, about 3 to 5 minutes.
- Stir in the garlic, carrots, and celery, and cook for another minute until fragrant. Then, add the diced potatoes.
- Pour in the chicken broth and add the chicken breasts. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
- Remove the chicken from the pot. Shred it using two forks and return it to the soup.
- If desired, stir in the heavy cream for a richer texture. Adjust the seasoning with salt and pepper before serving.
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