Description
A warm and hearty chicken and potato soup perfect for cozy meals.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium celery stalks, diced
- 1 pound potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 cups fresh spinach (optional)
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced carrots and diced celery to the pot. Cook for another 5 minutes, stirring occasionally.
- Stir in the cubed potatoes, dried thyme, dried rosemary, and bay leaf. Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the chicken breasts. Cover and cook for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- If using, stir in the fresh spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
- Remove the bay leaf before serving. Garnish with chopped fresh parsley if desired.
Notes
- For a creamier soup, stir in 1/2 cup of heavy cream just before serving.
- Substitute the chicken breasts with rotisserie chicken for a quicker option. Just add it in during the last few minutes of cooking to heat through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg