Warm up with this classic chicken potato soup recipe, a perfect blend of tender chicken, creamy potatoes, and savory herbs. Whether it’s a chilly day or you just want a comforting bowl of goodness, this soup will satisfy your cravings. Simple to prepare and packed with flavor, it’s a family favorite that will quickly become a staple in your kitchen.
Ingredients
– 2 cups cooked chicken, shredded
– 4 medium potatoes, diced
– 1 onion, chopped
– 3 carrots, sliced
– 2 celery stalks, chopped
– 4 cups chicken broth
– 1 cup milk
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 350
– Protein: 25g
– Carbohydrates: 35g
– Fat: 10g
– Fiber: 4g
This nutritional information is based on a single serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions, carrots, and celery; sauté for 5 minutes.
3. Stir in diced potatoes and cook for another 3 minutes.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat and let simmer for 15 minutes or until potatoes are tender.
6. Add shredded chicken and milk; stir well.
7. Season with garlic powder, salt, and pepper.
8. Cook for an additional 5 minutes on low heat.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute chicken with turkey or use vegetable broth for a vegetarian version. Additionally, add other vegetables like peas or corn for extra flavor and nutrition.
Serving and Pairings
This chicken potato soup pairs wonderfully with crusty bread or a fresh garden salad. For a heartier meal, serve with a grilled cheese sandwich.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through. This soup can also be frozen for up to 2 months; just ensure to cool it completely before freezing.
Cooking Mistakes
- Don’t rush the sautéing process; it enhances the flavor.
- Overcooking potatoes can lead to mushiness; cook until tender.
- Be mindful of seasoning; taste as you go.
- Using low-quality broth can affect the taste; opt for homemade if possible.
- Skipping the sautéing step can lead to bland soup.
Helpful Tips
- Use leftover rotisserie chicken for a faster prep time.
- Adjust thickness with more or less broth or milk.
- Add fresh herbs like parsley for a burst of flavor.
- Include spices like thyme or rosemary for added depth.
- For a creamy texture, blend a portion of the soup before serving.
FAQs
Can I make this soup in a slow cooker?
Yes, you can! Just add all ingredients (except milk) to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add milk at the end and stir before serving.
Is it possible to use frozen chicken?
Yes, you can use frozen chicken. Just ensure it’s cooked thoroughly before shredding and adding to the soup.
Can I add more vegetables?
Absolutely! Feel free to include vegetables like green beans, peas, or corn for added nutrition and flavor.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as it doesn’t contain flour. Ensure your broth is also gluten-free.
Can I use dairy alternatives?
Yes, you can substitute milk with almond milk or coconut milk for a dairy-free version.
Conclusion
This chicken potato soup recipe is not just a meal; it’s a warm hug in a bowl. Easy to prepare and full of comforting flavors, it’s perfect for family gatherings or a cozy night in. Enjoy this dish any time of the year, and don’t hesitate to make it your own with various ingredients!
Chicken Potato Soup
Ingredients
- 2 cups cooked chicken shredded
- 4 medium potatoes diced
- 1 onion chopped
- 3 carrots sliced
- 2 celery stalks chopped
- 4 cups chicken broth
- 1 cup milk
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, carrots, and celery; sauté for 5 minutes.
- Stir in diced potatoes and cook for another 3 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes or until potatoes are tender.
- Add shredded chicken and milk; stir well.
- Season with garlic powder, salt, and pepper.
- Cook for an additional 5 minutes on low heat.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh herbs if desired.