Comforting Chicken Soup With Potatoes (Print Version)
Warm and hearty soup with tender chicken, chunky potatoes, and aromatic vegetables in a flavorful broth.
# What You’ll Need:
→ Meats
01 - 2 boneless skinless chicken breasts (about 14 oz), diced into 1-inch pieces
→ Vegetables
02 - 3 medium potatoes (about 1.5 lbs), peeled and cut into 3/4-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 dried bay leaf
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary, crushed
13 - Salt and freshly ground black pepper to taste
14 - Fresh parsley, chopped (for garnish)
→ Fats
15 - 2 tablespoons extra virgin olive oil
# Steps:
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 onion becomes translucent.
02 - Stir in minced garlic and continue cooking 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 all sides. Chicken does not need to be fully cooked through at this stage.
04 - Pour in cubed potatoes, chicken broth, water, bay leaf, dried thyme, and crushed rosemary. Increase heat to high and bring to a rolling boil. Reduce heat to medium-low, cover partially, and simmer for 25 minutes or until potatoes are fork-tender and chicken is cooked through.
05 - Stir in frozen peas and continue simmering for 5 additional minutes until peas are heated through. Remove and discard bay leaf.
06 - Taste the broth and season generously with salt and freshly ground black pepper as needed. Ladle hot soup into serving bowls and garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The broth develops incredible depth without spending hours simmering
- Everything cooks in one pot so cleanup is practically nonexistent
02 -
- The soup will taste saltier when it is hot than it will at room temperature so adjust accordingly
- Potatoes absorb salt as they cook so you may need to season again at the very end
03 -
- A splash of cream stirred in at the end transforms this into something incredibly luxurious
- If the soup seems too thick after refrigeration, thin it with a little water or broth when reheating