Description
Hearty and comforting chicken soup perfect for chilly days.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 medium-sized potatoes, diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 4 cups chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Begin by dicing the potatoes and chopping the onion and carrots.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent.
- Stir in the sliced carrots and continue to sauté for about 5 minutes.
- Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil.
- Once boiling, add the diced potatoes and season with salt and pepper.
- Reduce the heat to low, cover, and let the soup simmer for 30–35 minutes, or until the chicken is cooked through and the potatoes are tender.
- Remove the chicken breasts from the pot, shred them with two forks, then return the shredded chicken to the soup.
- Taste the soup and adjust the seasoning with more salt and pepper, if necessary.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg