Comforting Chicken Soup With Potatoes (Print)

Tender chicken and chunky potatoes simmered with vegetables in a warming broth.

# What You Need:

→ Meats

01 - 2 boneless, skinless chicken breasts (about 14 ounces), diced

→ Vegetables

02 - 3 medium potatoes, peeled and cut into cubes
03 - 2 carrots, sliced
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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 4-5 minutes until softened.
02 - Add minced garlic and cook for another minute until fragrant.
03 - Stir in diced chicken and cook for 3-4 minutes, just until lightly browned on the outside.
04 - Add cubed potatoes, chicken broth, water, bay leaf, thyme, and rosemary. Bring to a boil, then reduce heat and let simmer uncovered for 25 minutes, or until potatoes are tender and chicken is cooked through.
05 - Stir in frozen peas and simmer for another 5 minutes.
06 - Remove bay leaf. Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • The broth becomes incredibly rich without any fancy techniques or long simmering times
  • Its one of those rare soups that actually tastes better the next day
  • You probably have everything in your kitchen right now
02 -
  • Cutting the chicken and vegetables into similarly sized pieces ensures everything cooks evenly
  • Simmering uncovered prevents the soup from becoming too thick as the potatoes release starch
  • The broth will concentrate slightly as it simmers so go easy on salt at first
03 -
  • Dont rush the initial vegetable sauté this builds layers of flavor
  • Use a sharp knife to cube potatoes so they hold their shape while simmering

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