How To Make Chicken Soup With Potatoes
To make this chicken soup with potatoes, the chicken is poached in broth. This ensures that the flavors are well-developed and well-absorbed.
Prep:
15 mins
Cook:
25 mins
Total:
40 mins
Ingredients
- 1½ pound chicken breasts, boneless skinless
- 8 cup chicken broth, divided, or chicken stock
- 3 leeks, halved and sliced into ⅛-inch thick half rounds, white and light green parts
- 3 carrots, sliced ⅛-inch thick
- 3 ribs celery, sliced ⅛-inch thick
- 1½ pound yukon gold potatoes, ½-inch (no need to peel), diced small
- 2 tsp dried thyme leaves
- ½ cup half and half
- kosher salt
- freshly ground black pepper
- fresh parsley , finely chopped, for garnish, optional
Instructions
- Place the chicken breasts in a large soup pot or Dutch oven (5-½ to 7-quart). Add broth to cover chicken by 1-inch (add water if needed) and bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Transfer chicken to plate and let cool slightly. When cool enough to handle, shred into bite size pieces.
- Meanwhile, add leeks, carrots, celery, potato, and thyme to broth and bring to boil; reduce heat and simmer 10 minutes, or until vegetables are tender.
- Add cooked chicken and half and half and season to taste with salt and freshly ground black pepper; cook and stir until heated through. Ladle into soup bowls and serve.
Nutrition
- Sugar: 4g
- :
- Calcium: 110mg
- Calories: 367kcal
- Carbohydrates: 32g
- Cholesterol: 80mg
- Fat: 14g
- Fiber: 4g
- Iron: 3mg
- Monounsaturated Fat: 5g
- Polyunsaturated Fat: 3g
- Potassium: 1233mg
- Protein: 29g
- Saturated Fat: 5g
- Sodium: 1279mg
- Trans Fat: 1g
- Vitamin A: 6101IU
- Vitamin C: 52mg
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