Are you looking for a comforting dish that warms both the heart and the stomach? This chicken potato soup recipe is just what you need! Packed with tender chicken, creamy potatoes, and a delightful blend of spices, it’s perfect for a cozy dinner. With simple ingredients and easy steps, you’ll have a delicious soup ready in no time. Let’s dive into the recipe that will surely become a family favorite!
Ingredients
– 2 cups chicken breast, cubed
– 4 medium potatoes, diced
– 1 onion, chopped
– 2 carrots, sliced
– 3 stalks celery, chopped
– 4 cups chicken broth
– 1 cup milk
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
The nutritional value per serving (1 cup) is approximately:
– Calories: 320
– Protein: 25g
– Carbohydrates: 40g
– Fat: 10g
– Fiber: 3g
This is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions, carrots, and celery; sauté until softened.
3. Stir in the cubed chicken and cook until browned.
4. Add diced potatoes and stir to combine.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat and let it simmer for 20 minutes.
7. Stir in the milk for creaminess.
8. Season with salt and pepper to taste.
9. Cook for an additional 5 minutes until heated through.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute chicken breast with thighs for a richer flavor. Additionally, use vegetable broth for a vegetarian version, or mix in other vegetables like corn or green beans for added nutrition.
Serving and Pairings
Serve this soup with crusty bread or a fresh side salad for a complete meal. It pairs wonderfully with a glass of white wine or iced tea for a refreshing touch.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of water or broth if it thickens. This soup can be frozen for up to 3 months; just thaw in the fridge before reheating.
Cooking Mistakes
– Don’t skip the browning step for chicken; it adds flavor.
– Avoid overcooking the potatoes to prevent mushiness.
– Make sure to season the broth well; it’s crucial for flavor.
– Use fresh ingredients for the best taste.
– Don’t rush the simmering; let the flavors meld together.
Helpful Tips
– For extra creaminess, blend part of the soup.
– Add herbs like thyme or rosemary for additional flavor.
– Adjust seasoning gradually; taste as you go.
– Use a slow cooker for a hands-off approach.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge. The flavors actually improve after a day or two. Just reheat before serving.
Is this soup gluten-free?
Yes, this chicken potato soup recipe is gluten-free as it does not contain any flour or gluten-based ingredients.
Can I add other vegetables?
Absolutely! Feel free to add vegetables like peas, corn, or bell peppers for added nutrition and flavor.
How can I make this soup spicier?
You can add red pepper flakes or a dash of hot sauce to give the soup a spicy kick.
Can I use leftover chicken?
Yes, using leftover or rotisserie chicken is a great time-saver and adds flavor to the soup.
Conclusion
This chicken potato soup recipe is a delightful blend of flavors that brings comfort and warmth to any table. Perfect for chilly days, it’s easy to prepare and customizable to your taste. Enjoy this hearty meal with family and friends for a cozy gathering that everyone will love!
Chicken Potato Soup
Ingredients
- 2 cups chicken breast cubed
- 4 medium potatoes diced
- 1 onion chopped
- 2 carrots sliced
- 3 stalks celery chopped
- 4 cups chicken broth
- 1 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, carrots, and celery; sauté until softened.
- Stir in the cubed chicken and cook until browned.
- Add diced potatoes and stir to combine.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let it simmer for 20 minutes.
- Stir in the milk for creaminess.
- Season with salt and pepper to taste.
- Cook for an additional 5 minutes until heated through.
- Garnish with fresh parsley before serving.
