Description
A comforting and easy-to-make chicken soup filled with tender potatoes and vegetables, perfect for chilly days.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 2 cups potatoes, diced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the diced potatoes and pour in the chicken broth. Sprinkle in the thyme, salt, and pepper. Bring to a boil.
- Reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, stir in the shredded chicken. Allow it to heat through for an additional 5 minutes.
- Taste your soup and adjust the seasoning as needed.
- Serve hot, garnished with fresh parsley for a burst of color and flavor.
Notes
Use leftover rotisserie chicken for extra flavor. Store leftovers in the fridge for 3-4 days, or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken soup, hearty soup, comfort food, easy recipe, family meal