Description
A deeply satisfying and easy-to-make chicken soup loaded with tender chicken, hearty potatoes, and wholesome vegetables. Perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- 1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2. Add garlic and cook for 1 minute until fragrant.
- 3. Pour in chicken broth, add chicken, thyme, and rosemary. Simmer, cover, and cook for 20-25 minutes, or until chicken is cooked through.
- 4. Remove chicken, shred or dice it, and set aside.
- 5. Add potatoes to the pot. Bring to a simmer, cover, and cook for 15-20 minutes, or until potatoes are tender.
- 6. Return chicken to the pot.
- 7. Season with salt and pepper to taste.
- 8. Simmer for another 5 minutes for flavors to meld.
- 9. Ladle into bowls and garnish with parsley.
Notes
Store cooled soup in airtight containers in the refrigerator for up to 3-4 days. Freezes well for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g