Description
A comforting chicken soup loaded with vegetables and potatoes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 cup water
- 2 cups cooked chicken, shredded or cubed
- 3 medium Yukon Gold or red potatoes, peeled and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté for about 3–4 minutes until they become translucent. Stir in the garlic, cooking just until fragrant—about 30 seconds.
- Toss in the sliced carrots and celery. Let them cook down for 5–6 minutes, stirring occasionally.
- Add the chicken broth and water. Stir to combine and bring the mixture to a gentle boil.
- Carefully stir in the chopped potatoes, cooked chicken, thyme, parsley, salt, and pepper. Let the soup return to a boil, then reduce heat to low.
- Cover the pot and let it simmer for 25–30 minutes. The potatoes should be fork-tender and the flavors fully melded.
- Ladle the soup into bowls and serve warm. If you like, add a slice of crusty bread on the side or a sprinkle of fresh parsley on top for a little color.
Notes
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Freezes well for up to 3 months.
- Feel free to add any other vegetables you like.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg