Comforting Chicken Soup With Potatoes (Printable Version)
Tender chicken and chunky potatoes simmered with aromatic vegetables in a rich, warming broth perfect for cozy evenings.
# Ingredient List:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), diced into bite-sized pieces
→ Vegetables
02 - 3 medium potatoes (approximately 1.5 pounds), peeled and cut into 1-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 peas
→ Broth & Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 cup water
→ Herbs & Spices
10 - 1 whole bay leaf
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - Kosher salt and freshly ground black pepper to taste
14 - Fresh parsley, chopped for garnish
→ Fats
15 - 2 tablespoons extra virgin olive oil
# Step-by-Step Instructions:
01 - Heat olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 4-5 minutes, stirring occasionally, 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 let it brown or burn.
03 - Add diced chicken to the pot and cook for 3-4 minutes, stirring frequently, until pieces are lightly browned on the outside but not fully cooked through.
04 - Pour in cubed potatoes, chicken broth, water, bay leaf, thyme, and rosemary. Increase heat to high and bring to a rolling boil. Reduce heat to medium-low and let simmer uncovered for 25 minutes, or until potatoes are easily pierced with a fork and chicken is cooked through.
05 - Stir in frozen peas and continue simmering for an additional 5 minutes until peas are heated through.
06 - Remove and discard the bay leaf. Taste the broth and season generously with salt and freshly ground black pepper as needed.
07 - Ladle hot soup into warmed bowls. Sprinkle with freshly chopped parsley and serve immediately.
# Tips from hearthlykitchen:
01 -
- The broth becomes rich and golden from simmering with the chicken, not from adding anything fancy
- Its one of those rare recipes that actually tastes better the next day
02 -
- The soup will thicken as it sits, especially overnight in the refrigerator, so add more broth or water when reheating
- Removing the bay leaf before serving is not optional, nobody wants that surprise crunch in their bowl
03 -
- Cut your vegetables and potatoes into similar sizes so they cook evenly and you do not end up with mushy carrots and crunchy potatoes
- Taste your broth before salting heavily since different brands have wildly different sodium levels