Comforting Chicken Soup With Potatoes (Printable)
Hearty soup with tender chicken, chunky potatoes, and vegetables in flavorful broth.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), diced into 1-inch pieces
→ Vegetables
02 - 3 medium potatoes (approximately 1.5 pounds), peeled and cut into 3/4-inch cubes
03 - 2 medium carrots, sliced into 1/4-inch rounds
04 - 2 celery stalks, chopped into 1/4-inch pieces
05 - 1 medium yellow onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen green peas
→ Broth & Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 cup water
→ Herbs & Spices
10 - 1 dried bay leaf
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - Salt and freshly ground black pepper to taste
14 - Fresh parsley, chopped for garnish
→ Fats
15 - 2 tablespoons extra virgin olive oil
# Directions:
01 - Heat olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onion, sliced carrots, and celery. Sauté, stirring occasionally, for 4 to 5 minutes until vegetables begin to soften and onion becomes translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown or burn the garlic.
03 - Add diced chicken pieces to the pot. Cook for 3 to 4 minutes, stirring occasionally, until chicken is lightly browned on the outside but not fully cooked through.
04 - Pour in cubed potatoes, chicken broth, water, bay leaf, dried thyme, and rosemary. Increase heat to high and bring to a rolling boil. Reduce heat to medium-low, cover partially, and simmer for 25 minutes or until potatoes are tender when pierced with a fork and chicken is cooked through.
05 - Stir in frozen peas and continue simmering for 5 minutes until peas are heated through.
06 - Remove and discard the bay leaf. Taste the soup and season generously with salt and freshly ground black pepper as needed. Ladle hot soup into individual bowls and garnish with freshly chopped parsley before serving.
# Cooking Tips:
01 -
- It comes together faster than takeout delivery but tastes like it simmered all day
- The broth develops such incredible depth you'll want to drink it straight from a mug
- Leftovers actually taste better the next day as flavors meld together
02 -
- Don't rush the initial vegetable sauté—this is where the deep savory foundation develops
- Cutting potatoes and chicken to similar sizes ensures everything finishes cooking at the same time
03 -
- Use a sharp knife when dicing raw chicken—it's safer and produces more uniform pieces
- Let the soup rest for 10 minutes off the heat before serving to allow flavors to marry