Description
A thick and comforting soup featuring tender chicken, buttery potatoes, and a touch of cream. Perfect for cold weather and easy to make in one pot.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 3 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the cubed chicken until golden, then remove and set aside.
- In the same pot, sauté onion, carrots, and celery for 5 minutes until softened.
- Stir in minced garlic and thyme, cooking for 1 minute.
- Pour in chicken broth and add cubed potatoes. Simmer for 15-20 minutes until potatoes are tender.
- Add the browned chicken back into the pot.
- Mash a small portion of the potatoes with a fork to thicken the broth.
- Stir in heavy cream and heat through on low for 2 minutes.
- Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American