Comforting Chicken Soup With Potatoes (Printable)
Tender chicken and potatoes simmered with carrots, celery and herbs in a cozy, gluten-free broth — ready in one hour.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 14 ounces), diced
→ Vegetables
02 - 3 medium potatoes, peeled and cut into 3/4-inch cubes
03 - 2 carrots, sliced
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, to taste
14 - Black pepper, to taste
15 - Fresh parsley, chopped, for garnish
→ Fats
16 - 2 tablespoons olive oil
# How To Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, carrots, and celery, and sauté for 4 to 5 minutes until beginning to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken breasts to the pot and sauté for 3 to 4 minutes, stirring occasionally, until lightly browned on the outside.
04 - Add cubed potatoes, chicken broth, water, bay leaf, thyme, and rosemary. Increase heat and bring to a boil, then reduce to a simmer. Cook uncovered for 25 minutes, or until potatoes are tender and chicken is fully cooked.
05 - Stir in frozen peas and cook for an additional 5 minutes.
06 - Remove bay leaf. Season with salt and black pepper according to taste.
07 - Ladle soup into serving bowls and garnish with chopped fresh parsley just before serving.
# Expert Hints:
01 -
- You get wholesome chicken and chunky potatoes in every spoonful—just the thing for when you crave something truly satisfying.
- This is the one soup that everyone in my house asks for seconds of, and it only takes about an hour from start to finish.
02 -
- If you let the potatoes simmer too long, they’ll turn mushy and dissolve—watch the texture starting around 20 minutes in.
- On more than one rushed night, I skipped browning the chicken—it truly makes a difference, so give it those few extra minutes.
03 -
- Always use low-sodium broth so you control the saltiness.
- Let the soup cool a few minutes before serving—the flavors bloom as it sits and it's easier to taste all the notes.