Chicken Potato Soup Recipe for Quick Weeknight Comfort
Warm up with a soothing bowl of Chicken Potato Soup, where tender chicken melds with hearty Yukon Gold potatoes and fresh vegetables in a creamy broth. This comforting dish is perfect for chilly evenings or when you need a little TLC. Quick and easy to prepare, it’s an ideal meal for busy families.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
4 boneless, skinless chicken breasts (about 1 pound)
4 medium Yukon Gold potatoes, diced
2 medium carrots, chopped
2 stalks celery, diced
1 medium onion, chopped
4 cloves garlic, minced
6 cups low-sodium chicken broth
1 tablespoon olive oil
Salt and pepper to taste
Optional: ½ cup heavy cream for added richness
Instructions
1. Prepare the ingredients by chopping all vegetables into uniform pieces.
2. In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent (3–5 minutes).
3. Stir in garlic, carrots, and celery; cook for another minute until fragrant. Then add the diced potatoes.
4. Pour in the chicken broth and add chicken breasts. Bring to a boil, then reduce heat and simmer for about 30 minutes.
5. Remove chicken from the pot, shred it using two forks, and return to the soup.
6. If desired, stir in heavy cream for a richer texture. Adjust seasoning with salt and pepper before serving.
Notes
Yukon Gold potatoes hold their shape well and give the soup a creamy texture without needing much cream.
You can substitute rotisserie chicken for a quicker version of the soup.
Add herbs like thyme or parsley for extra flavor. Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.
Find it online: https://cookingwithramsay.com/chicken-potato-soup-recipe/