Description
Warm your heart with this Comforting Chicken Soup with Potatoes, where tender chicken meets buttery Yukon Gold potatoes in a savory broth. Enhanced with fresh vegetables and aromatic herbs, this nostalgic dish is perfect for chilly days and easy to prepare, making it a satisfying meal for the whole family.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 pound)
- 4 medium Yukon Gold potatoes, peeled and cubed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the vegetables and dicing the chicken.
- In a large pot over medium heat, add a splash of olive oil. Sauté onion until translucent (about 5 minutes), then add garlic, carrots, and celery; cook for another 2 minutes.
- Add chicken breasts, thyme, bay leaves, and pour in the chicken broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
- Stir in cubed potatoes; cover and simmer for another 20 minutes until tender.
- Remove chicken; shred it with two forks and return to the pot. Season to taste with salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 530mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Keywords: - For added richness, consider using bone-in chicken thighs instead of breasts. - Swap out Yukon Gold potatoes for sweet potatoes or add kale for extra nutrition. - To store leftovers, keep in an airtight container in the refrigerator for up to three days or freeze for longer storage.