Description
A comforting and hearty Chicken Potato Soup featuring tender chicken, diced potatoes, fresh vegetables, and creamy broth infused with herbs. Perfect for a warm family meal, this soup combines sautéed chicken and vegetables with savory chicken broth and cream, finished with sweet peas and a touch of butter for rich flavor.
Ingredients
Scale
Chicken and Broth
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed
- 2 tablespoons olive oil
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large potatoes, peeled and diced into 1-inch cubes
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
Herbs and Seasonings
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 7-8 minutes. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Cook for 5-7 minutes until the vegetables soften and become fragrant.
- Make the Soup Base: Add the diced potatoes to the pot and stir in the chicken broth. Bring the soup to a boil, then reduce heat to a simmer. Add dried thyme, dried rosemary, bay leaf, and season with additional salt and pepper. Let the soup simmer for 15-20 minutes until the potatoes are tender.
- Add the Cream and Chicken: Stir in the heavy cream and the cooked chicken. Allow the soup to simmer for another 5-7 minutes to meld the flavors. Taste and adjust seasoning with salt and pepper as needed.
- Finish the Soup: Add the frozen peas and butter to the soup. Stir well and cook for 2-3 minutes until the peas are heated through and butter has melted completely.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve alongside crusty bread or rolls for a satisfying meal.
Notes
- Use chicken thighs for a juicier and more flavorful soup, or breasts for a leaner option.
- Adjust cream quantity to make the soup lighter or richer according to preference.
- For a thicker soup, mash a portion of the potatoes before adding cream.
- Frozen peas can be substituted with fresh peas when in season.
- Leftovers can be refrigerated up to 3 days or frozen for up to 1 month.
