Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk or cream (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the bite-sized chicken pieces to the pot, season with salt and pepper, and cook until browned on all sides.
- Pour in the chicken broth, add cubed potatoes, sliced carrots, and celery. Stir in dried thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
- If desired, stir in milk or cream for a creamier texture. Simmer for another 5 minutes. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
- For a thicker soup, mash some of the potatoes before adding the milk or cream.
- Add other vegetables like corn, green beans, or peas for added nutrition.
- Use rotisserie chicken to save time on busy nights.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze soup for longer storage; thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg