Delicious, Homestyle, and Hearty!
Table of Contents
Nothing puts you at ease on a cold day (or on a day you have a cold!) like a hot bowl of delicious homemade soup! Chicken potato soup has everything you could want on a chilly night with its rich, savory flavor, its creamy, comforting broth, and that heartiness that only comes from a healthy hand-made meal. Toss those prepackaged soup cans into the trash can and melt into the aromas and flavors of FoodFaithFitness’s chicken potato soup!
Once you learn how to make chicken potato soup for yourself, you’ll never want anything less ever again! Whether you’re under the weather or there’s a stiff breeze in the air, make yourself something so delicious you can enjoy it any day!
Chicken potato soup joins the roster of FoodFaithFitness’s easier-than-you-think soups and stews delivering wholesome goodness and soup for your soul. With simple ingredients and tried-and-true technique, you can make scrumptious potato soup with flavorful chicken shreds to chow down on with some of our seasoned oyster crackers or even a white wine cocktail for some class!
Is Chicken Potato Soup Healthy?
Chicken potato soup is a hearty option for anyone who needs a delicious, healthy option when soothing a flu, comforting a chilly night, or warming the soul. What’s best about it (aside from the flavor!) is the flexibility to convert chicken potato soup into vegan and keto dishes! Check out our similar recipe for a vegan potato soup that just hits the spot! Keto eaters can rejoice in our chicken no-noodle soup for fewer carbohydrates! If you’re feeling up for guilt-free chicken, try seitan for a chicken substitute!
How do I get perfectly seasoned chicken?
For our recipe for chicken potato soup, we recommend boiling the chicken in chicken broth; however, if you want to make perfect seasoned chicken for your chicken potato soup, you could season your chicken-cooking broth to your liking to help those flavors soak into the meat! Alternatively, you can use a splash of the broth on top of pan-seared and heavily seasoned chicken to give it the distinct flavor of high-heat, short-exposure cooking. Just make sure your chicken is thoroughly cooked before shredding and returning to the soup during the combination step!
INGREDIENTS
- 1 1/2 pounds boneless skinless chicken breasts
- 8 cups chicken broth
- 3 medium leeks, white and light green parts only, sliced
- 3 carrots, sliced
- 3 ribs celery, sliced
- 1 1/2 pounds Yukon Gold potatoes, diced
- 2 teaspoons dried thyme leaves
- 1/2 cup half and half
- kosher salt, to taste
- freshly ground black pepper, to taste
- fresh parsley, chopped for garnish (optional)
INSTRUCTIONS
Poach
Cook the chicken in a flavorful broth, then shred it into bite-sized pieces for the soup.
Simmer
Add leeks, carrots, celery, and potatoes to the broth and simmer until tender.
Combine
Return the shredded chicken to the pot, pour in half and half, and season. Heat through and serve with a sprinkle of parsley.
Devour!
FAQs & Tips
Chicken potato soup is easy to store for later, requiring only to be refrigerated in pre-measured portions for later heating. To ensure your soup is safely reheated (and to prevent your cream and water emulsion from breaking), it’s recommended to reheat the soup portions in an appropriately sized pot. Bring it to a boil for 5 minutes and serve hot!
Chicken is notorious for drying out during cooking – so how do you prevent it from happening? The only thing that could spoil a good soup is dry chicken shredded into it so, when cooking your chicken at the start of the recipe, ensure the chicken is thoroughly hydrated with chicken stock and, while thoroughly cooked is the safest, that you don’t overdo the cook time.
Leeks and green onions sometimes appear similar in the market but they’re very different from each other. While green onions are often a recommended substitute for leeks, you won’t get the subtle flavors leeks provide. If you prefer a sharp bite, go for green onion!
Yukon gold potatoes are creamy and buttery, perfect for creamy broths and stews! Red potatoes are waxier, allowing them to maintain their shape and flavor when cooked in soups. Russet potatoes, however, break apart easily when soaked through and are better off for flaky and fluffy baked potatoes. Consider this when you’re picking your potatoes for chicken potato soup!
Serving Suggestions
This soup is best served with a light, airy carb like some of our seasoned oyster crackers and white wines and ciders like a white wine cocktail featuring flavor profiles of peach and honey! Alternatively, if you’re looking for something to dip into your chicken potato soup, try some quick and easy air fryer biscuits for flaky pull-apart and dip goodness!
Chicken Potato Soup
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 8 cups chicken broth
- 3 medium leeks white and light green parts only, sliced
- 3 carrots sliced
- 3 ribs celery sliced
- 1 1/2 pounds Yukon Gold potatoes diced
- 2 teaspoons dried thyme leaves
- 1/2 cup half and half
- kosher salt to taste
- freshly ground black pepper to taste
- fresh parsley chopped for garnish (optional)
Instructions
-
Begin by placing the chicken breasts in a large soup pot or Dutch oven. Pour in enough chicken broth to cover the chicken by about an inch. If necessary, add water to achieve this level. Bring the mixture to a boil over medium-high heat, then lower the heat and let it simmer for 15 minutes. Once cooked, transfer the chicken to a plate to cool. When it’s cool enough to handle, shred the chicken into bite-sized pieces.
-
While the chicken is cooling, add the sliced leeks, carrots, celery, diced potatoes, and dried thyme to the broth in the pot. Bring the broth back to a boil, then reduce the heat and simmer for about 10 minutes, or until the vegetables are tender.
-
Stir the shredded chicken and half and half into the pot with the vegetables. Season the soup with kosher salt and freshly ground black pepper to taste. Continue to cook and stir the soup until it is thoroughly heated. Serve the soup in bowls, garnished with chopped fresh parsley if desired. DEVOUR!
The post Chicken Potato Soup Recipe appeared first on Food Faith Fitness.
