If you’re looking for a hearty and comforting dish, this chicken potato soup is just what you need. Packed with tender chicken, creamy potatoes, and flavorful herbs, this soup is perfect for chilly evenings or a cozy family dinner. Easy to make and even easier to enjoy, it’s a dish that will become a staple in your kitchen. Let’s dive into the details of this delightful recipe!
Ingredients
– 2 cups cooked chicken, shredded
– 4 medium potatoes, diced
– 1 onion, chopped
– 2 carrots, sliced
– 3 cloves garlic, minced
– 6 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 320
– Protein: 25g
– Carbohydrates: 28g
– Fat: 15g
– Fiber: 3g
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 another minute.
4. Add diced carrots and potatoes, cooking for 5 minutes.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat and simmer until potatoes are tender, about 15 minutes.
7. Stir in shredded chicken and heavy cream.
8. Season with salt and pepper to taste.
9. Simmer for an additional 5 minutes.
10. Garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a lighter version or use vegetable broth for a vegetarian option. Sweet potatoes can replace regular potatoes for added sweetness and nutrients.
Serving and Pairings
This chicken potato soup pairs well with crusty bread, a fresh green salad, or a light sandwich. For added flavor, consider topping it with shredded cheese or croutons.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through. This soup can also be frozen for up to 2 months; just ensure it’s cooled before freezing.
Cooking Mistakes
- Don’t overcook the potatoes; they should be tender but not mushy.
- Ensure to season at every step for enhanced flavor.
- Use fresh herbs to boost the overall taste.
- Don’t skip the cream; it adds richness to the soup.
- Adjust the broth quantity based on desired thickness.
Helpful Tips
- Use rotisserie chicken for a quicker preparation.
- Experiment with different vegetables for variety.
- Let the soup sit for a bit before serving to enhance flavors.
- Consider adding spices like thyme or rosemary for more depth.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just ensure it’s fully cooked before adding it to the soup. It may take longer to simmer.
Is this soup gluten-free?
Yes, this chicken potato soup is naturally gluten-free. Just ensure that your chicken broth is also gluten-free.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day, making it perfect for meal prep or gatherings.
What can I do with leftovers?
Leftover soup can be frozen or used as a filling for pot pies or casseroles. It’s versatile and delicious!
How can I make it spicier?
For a spicier kick, add crushed red pepper flakes or diced jalapeños while cooking. Adjust according to your heat preference.
Conclusion
This chicken potato soup recipe is a warm hug in a bowl, perfect for cozy nights. With its rich flavors and satisfying ingredients, it’s sure to become a favorite in your household. Enjoy each spoonful and feel the comfort it brings!
Chicken Potato Soup Recipe
Ingredients
- 2 cups cooked chicken shredded
- 4 medium potatoes diced
- 1 onion chopped
- 2 carrots sliced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 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 another minute.
- Add diced carrots and potatoes, cooking for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in shredded chicken and heavy cream.
- Season with salt and pepper to taste.
- Simmer for an additional 5 minutes.
- Garnish with fresh parsley before serving.
