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Comforting Chicken Soup with Potatoes

A warm and hearty chicken soup filled with tender chicken, fresh vegetables, and creamy potatoes, perfect for chilly days and under the weather moments.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken for convenience.
  • 4 medium potatoes, diced For a creamier soup, reserve some for mashing.
  • 1 medium onion, chopped
  • 2 units carrots, sliced You can add peas or corn for additional color and nutrients.
  • 2 stalks celery, sliced
  • 4 cups chicken broth Could substitute with vegetable broth for a vegetarian option.
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • to taste Salt and pepper Adjust based on preference.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes.
  3. Stir in the diced potatoes and cook for another 5 minutes.
Cooking
  1. Pour in the chicken broth and bring the mixture to a boil.
  2. Once boiling, reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.
  3. Add the shredded chicken, garlic powder, salt, and pepper. Stir well and cook for another 5 minutes to heat the chicken through.
  4. Taste and adjust the seasoning if needed.
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

Let any leftover soup cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to three days. The soup can also be frozen for up to three months. Remember to leave some space in the container as it may expand when frozen.