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Creamy Chicken Potato Soup

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A hearty, comforting chicken and potato soup loaded with tender vegetables and finished with rich heavy cream. Perfect for a cozy and satisfying meal.

Ingredients

  • 2 medium (about 1 pound) boneless skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons olive oil (divided)
  • Filtered water
  • ½ large white or yellow onion (diced)
  • 3 large cloves garlic (minced or pressed with a garlic press)
  • 3 large carrots (peeled and sliced ¼ inch)
  • 3 celery ribs (sliced ¼ inch)
  • 8 cups chicken broth
  • 6 medium (about 1.5 to 2 pounds) red potatoes (scrubbed and cut into 2-inch pieces)
  • ¼ heaping teaspoon dried basil
  • ¼ heaping teaspoon dried oregano
  • ½ cup heavy cream

Instructions

  1. Generously season both sides of the chicken breasts with salt and pepper.
  2. Heat 1 tablespoon olive oil in a large pot with a lid over medium-high heat. Add the chicken breasts and cook for 2 to 3 minutes per side, until browned.
  3. Add enough filtered water to come about halfway up the sides of the chicken. Bring to a simmer, cover, and reduce the heat to medium. Cook for 8 to 12 minutes, or until the chicken reaches an internal temperature of 165°F, or 170°F if shredding. Add more water if needed to prevent the pot from drying out.
  4. While the chicken cooks, prepare the remaining soup ingredients.
  5. Transfer the cooked chicken and any liquid remaining in the pot to a clean plate or bowl.
  6. Return the pot to the stove and add the remaining 1 tablespoon olive oil. Heat over medium heat, then add the onion and garlic. Cook for 3 to 5 minutes, stirring and scraping up any browned bits, until the onion begins to turn translucent.
  7. Add the carrots and celery and cook for 5 minutes, stirring often. Stir in the chicken broth, bring to a simmer, and cook uncovered for 15 minutes.
  8. Add the potatoes, basil, and oregano. Return the soup to a simmer and cook for 20 to 25 minutes, until the potatoes are fork-tender.
  9. Meanwhile, dice or shred the cooked chicken. Once the potatoes are tender, return the chicken and any accumulated juices to the pot. Stir in the heavy cream and season generously with salt and pepper to taste.
  10. Bring the soup back to a simmer and cook for 1 minute, or until the chicken is heated through.
  11. Serve hot and enjoy.

Notes

  • Larger chicken breasts may require additional cooking time; always check the internal temperature before removing them from the heat.
  • Do not allow all of the water to evaporate while cooking the chicken.
  • For easy shredding, cook the chicken to an internal temperature of about 170°F.
  • Store leftover soup in an airtight container in the refrigerator and reheat gently to prevent the cream from separating.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-chicken-potato-soup/