If you’re in the mood for a heartwarming dish that warms both the body and soul, this chicken potato soup recipe is just what you need. Packed with nourishing ingredients, it’s an easy-to-make meal that promises to satisfy your cravings. Whether it’s a chilly day or simply a time to enjoy comfort food, this soup is sure to become a favorite in your household.
Ingredients
– 2 cups diced chicken (cooked)
– 3 medium potatoes, peeled and diced
– 1 cup carrots, chopped
– 1 cup celery, chopped
– 1 onion, diced
– 4 cups chicken broth
– 1 teaspoon garlic powder
– 1 teaspoon thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
One serving (about 1.5 cups) of this chicken potato soup contains approximately 300 calories, 20g protein, 15g carbohydrates, and 10g fat. This is a nutritious meal packed with flavor and essential nutrients.
Step-by-Step Cooking Process
1. In a large pot, heat a tablespoon of oil over medium heat.
2. Add diced onion, carrots, and celery; sauté for about 5 minutes until softened.
3. Stir in the garlic powder, thyme, salt, and pepper.
4. Add diced potatoes and cooked chicken to the pot.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat and let simmer for 20 minutes or until potatoes are tender.
7. Adjust seasoning as needed.
8. Serve hot, garnished with fresh parsley.
9. Enjoy with crusty bread on the side.
10. Store leftovers in an airtight container in the fridge.
Alternative Ingredients
Feel free to substitute the chicken with turkey or tofu for a different protein option. You can also add other vegetables like corn or peas to enhance the soup’s flavor and texture.
Serving and Pairings
This chicken potato soup pairs wonderfully with crusty bread or a light salad. For a heartier meal, consider serving it alongside a grilled cheese sandwich.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through. This soup can also be frozen for up to 3 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
– Don’t overcook the vegetables; they should be tender but not mushy.
– Avoid adding too much salt initially; you can adjust it later.
– Use a good-quality broth for the best flavor.
– Make sure to dice ingredients evenly for uniform cooking.
– Don’t skip the herbs; they add essential flavor.
Helpful Tips
– For a creamier texture, blend a portion of the soup and mix it back in.
– Add a splash of lemon juice before serving for brightness.
– Let the soup sit for a few hours to deepen the flavors.
– Always taste and adjust seasoning before serving.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but make sure to cook it thoroughly and adjust the cooking time accordingly.
How can I make this soup vegetarian?
Replace the chicken with vegetables like mushrooms or beans and use vegetable broth instead of chicken broth.
Can I add more vegetables?
Absolutely! Feel free to add vegetables like peas, corn, or bell peppers for added nutrition and flavor.
What can I do if the soup is too thick?
If the soup is too thick, simply add more broth or water until you reach your desired consistency.
Is this soup good for meal prep?
Yes, this soup stores well and is perfect for meal prep. Just make sure to store it properly.
Conclusion
This chicken potato soup recipe is a delightful dish that combines simplicity with deliciousness. Perfect for any occasion, its comforting flavors make it a staple in many homes. Try it out today and enjoy a bowl of warm goodness!
Chicken Potato Soup
Ingredients
- 2 cups diced chicken cooked
- 3 medium potatoes peeled and diced
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 onion diced
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat a tablespoon of oil over medium heat.
- Add diced onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in the garlic powder, thyme, salt, and pepper.
- Add diced potatoes and cooked chicken to the pot.
- Pour in chicken broth and bring to a boil.
- Reduce heat and let simmer for 20 minutes or until potatoes are tender.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
- Enjoy with crusty bread on the side.
- Store leftovers in an airtight container in the fridge.
