Description
A hearty and comforting creamy chicken and potato soup featuring tender shredded chicken, soft potatoes, and aromatic herbs, perfect for warming up on chilly evenings.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
Main Ingredients
- 3 cups chicken broth
- 2 cups diced potatoes
- 2 cups cooked shredded chicken
Dairy and Seasoning
- 1 cup milk or cream
- ½ tsp thyme
- Salt & pepper to taste
Instructions
- Sauté vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, chopped carrots, and chopped celery, sautéing until the vegetables are softened and fragrant, about 5-7 minutes.
- Simmer potatoes: Pour in the chicken broth and add the diced potatoes to the pot. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10–12 minutes, or until the potatoes are tender when pierced with a fork.
- Add chicken and dairy: Stir in the cooked shredded chicken, milk or cream, and thyme, mixing well to combine all ingredients evenly throughout the soup.
- Final simmer and season: Allow the soup to simmer for an additional 5 minutes to meld the flavors together. Taste and season with salt and pepper as desired before serving warm.
Notes
- Add crumbled cooked bacon for a smoky, savory enhancement.
- Use coconut milk instead of dairy for a creamy, dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
