Comforting Chicken Soup With Potatoes (Printable Version)
Warm bowl featuring tender chicken, chunky potatoes, and vegetables in savory broth.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables
02 - 3 medium potatoes, peeled and cut into 1-inch cubes
03 - 2 carrots, sliced into rounds
04 - 2 celery stalks, chopped
05 - 1 medium onion, 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 bay leaf
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - Salt and black pepper, to taste
14 - Fresh parsley, chopped (for garnish)
→ Fats
15 - 2 tablespoons olive oil
# Method:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 4-5 minutes until softened and fragrant.
02 - Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
03 - Add the diced chicken to the pot and cook for 3-4 minutes, stirring occasionally, until lightly browned on the outside.
04 - Add the cubed potatoes, chicken broth, water, bay leaf, dried thyme, and rosemary. Bring to a boil, then reduce heat to low and let simmer uncovered for 25 minutes, or until potatoes are tender and chicken is cooked through.
05 - Stir in frozen peas and simmer for another 5 minutes until heated through. Remove and discard the bay leaf.
06 - Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with chopped fresh parsley before serving.
# Expert Tricks:
01 -
- Everything simmers in one pot, meaning minimal cleanup and maximum flavor development
- The broth becomes incredibly rich from the chicken bones, yet this soup somehow feels light and restorative
02 -
- I once skipped the step of sautéing the aromatics first, and the soup tasted flat and one-dimensional
- Letting the soup simmer uncovered allows some liquid to evaporate, concentrating the flavors naturally
03 -
- Cut all your vegetables into similar sized pieces so they cook evenly and no one ingredient overpowers the others
- Let the soup rest for 10 minutes off the heat before serving, this allows the flavors to meld together beautifully