Comforting Chicken Soup With Potatoes (Print)

Warm, hearty soup with tender chicken, chunky potatoes, and aromatic vegetables in a flavorful broth.

# What You Need:

→ Meats

01 - 2 boneless, skinless chicken breasts (about 14 oz), 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 the 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 the diced chicken and cook for 3-4 minutes, just until lightly browned on the outside.
04 - Add the 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 chunks of potato soak up all that herby broth until they are creamy and soft
  • One pot, minimal effort, and the whole house smells amazing
  • This soup somehow tastes even better the next day
02 -
  • Do not skip sautéing the vegetables first because this step builds layers of flavor
  • Cut all your vegetables to roughly the same size so they cook evenly
  • The soup will continue to thicken as it sits so add a splash of water when reheating leftovers
03 -
  • Cut your potatoes slightly larger than you think you need because they shrink as they cook
  • Let the soup cool slightly before refrigerating to prevent condensation from watering down the broth

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