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Comforting Chicken Soup with Potatoes

A warm, nourishing chicken soup with tender pieces of chicken, wholesome potatoes, and fresh vegetables, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breast, chopped
  • 3 medium potatoes, peeled and diced
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup water
  • 1 tsp dried thyme
  • 1 leaf bay leaf
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are translucent, about 3-4 minutes.
  2. Stir in the chopped chicken breast and cook for another 5-7 minutes until the chicken is lightly browned.
  3. Mix in the diced potatoes and sliced carrots, stirring to combine.
  4. Add the chicken broth, water, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes until the chicken is cooked through and the potatoes are tender.
  6. Remove the bay leaf, adjust seasoning if needed, and garnish with fresh parsley before serving.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in portions after cooling completely. Thaw in the refrigerator overnight before reheating. For variations, consider using bone-in chicken for richer flavor, adding more vegetables like celery, peas, or green beans, or stirring in heavy cream for a creamy version.