Description
A comforting and creamy soup with tender chicken, potatoes, and vegetables.
Ingredients
Scale
- 1 medium yellow onion
- 2 medium carrots
- 2 medium stalks celery
- 3 cloves garlic
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (3 medium or 2 large breasts, or 5 to 6 thighs)
- 2 teaspoons kosher salt, divided, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 2 tablespoons olive oil
- 3/4 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 pounds Yukon Gold potatoes (3 medium or 6 small)
- 1/3 cup all-purpose flour
- 1 (32-ounce) box low-sodium chicken broth (about 4 cups)
- 2 cups whole or 2% milk
Instructions
- Dice the onion, carrots, and celery. Mince the garlic.
- Season the chicken with 1 teaspoon salt and 1/4 teaspoon black pepper.
- Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned, about 5 minutes per side. Remove and set aside.
- Add onion, carrots, celery, and garlic to the pot. Cook until softened, about 5 minutes.
- Stir in thyme and bay leaf.
- Cut potatoes into 1-inch cubes and add to the pot.
- Sprinkle flour over the vegetables and stir to coat.
- Pour in chicken broth and milk, stirring to combine.
- Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Shred or dice the cooked chicken and return it to the pot.
- Simmer for another 5 minutes. Adjust seasoning with salt and pepper if needed.
- Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
- You can use chicken thighs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: creamy chicken potato soup, comfort food, easy dinner