Looking for a cozy dish to warm your soul? This chicken potato soup recipe is the perfect blend of tender chicken, creamy potatoes, and savory herbs. It’s not only hearty and filling but also incredibly easy to make. Ideal for a weeknight dinner or a gathering, this soup is sure to become a family favorite. Let’s dive into the ingredients and cooking steps to create this delicious bowl of comfort.
Ingredients
– 2 cups cooked chicken, shredded
– 3 medium potatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– 1 teaspoon thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
Servings: 4-6
Preparation time: 15 minutes
Cooking time: 30 minutes
Nutritional Value
Each serving (about 1.5 cups) contains approximately:
– Calories: 350
– Protein: 25g
– Carbohydrates: 30g
– Fat: 15g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and cook for an additional minute.
4. Add diced potatoes, chicken broth, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat to simmer.
6. Cook until potatoes are tender, about 15 minutes.
7. Stir in shredded chicken and heavy cream.
8. Simmer for another 5 minutes to heat through.
9. Adjust seasoning if necessary.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version. Additionally, use sweet potatoes instead of regular potatoes for a sweeter flavor.
Serving and Pairings
This chicken potato soup pairs wonderfully with warm crusty bread or a fresh garden salad. For added flavor, try serving it with a sprinkle of grated cheese on top.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave. This soup can be frozen for up to 3 months; just be sure to leave out the cream until reheating.
Cooking Mistakes
– Don’t skip sautéing the onions and garlic; it enhances the flavor.
– Avoid overcooking the potatoes to prevent them from becoming mushy.
– Use high-quality chicken broth for a richer taste.
– Ensure the chicken is fully cooked before shredding.
– Don’t forget to adjust seasoning before serving.
Helpful Tips
– Use leftover rotisserie chicken to save time.
– Add vegetables like carrots or celery for extra nutrition.
– Blend a portion of the soup for a creamier texture.
– Taste as you go to achieve the perfect seasoning balance.
FAQs
Can I make this soup in advance?
Yes, this chicken potato soup can be made in advance and stored in the refrigerator. Just reheat before serving.
Is this soup gluten-free?
Yes, this recipe is gluten-free as it does not contain any flour or gluten products.
What can I add for extra flavor?
Consider adding herbs like rosemary or bay leaves, or spices like paprika for a flavor boost.
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken. Just ensure it cooks thoroughly. You may need to extend the cooking time.
How can I make this soup heartier?
Add more vegetables such as corn or peas, or increase the amount of potatoes and chicken.
Conclusion
This chicken potato soup recipe is a delightful dish that combines hearty ingredients and comforting flavors. Perfect for any occasion, it promises to warm your heart and satisfy your taste buds. Enjoy this easy and delicious recipe today!
Chicken Potato Soup Recipe
Ingredients
- 2 cups cooked chicken shredded
- 3 medium potatoes diced
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add diced potatoes, chicken broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to simmer.
- Cook until potatoes are tender, about 15 minutes.
- Stir in shredded chicken and heavy cream.
- Simmer for another 5 minutes to heat through.
- Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Nutrition
