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Comforting Chicken Soup with Potato

Comforting Chicken Soup with Potato

A cozy one-pot chicken soup made with tender chicken, Yukon Gold potatoes, classic vegetables, herbs, and optional peas. It is hearty enough for dinner while remaining light, wholesome, and simple to prepare.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

Soup Base
  • 2 tablespoons Olive oil or unsalted butter
  • 1 about 1 1/2 cups Medium yellow onion, diced
  • 2 about 1 cup Medium carrots, sliced
  • 2 about 3/4 cup Celery ribs, sliced
  • 3 cloves Garlic cloves, minced
Protein and Broth
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs
  • 6 cups Low-sodium chicken broth
Vegetables and Seasoning
  • 1 pound, about 3 medium potatoes Yukon Gold or other waxy potatoes, peeled if desired and cut into 1-inch cubes
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon, optional Dried rosemary
  • 1 leaf Bay leaf
Finishing Ingredients
  • 1 cup, optional Frozen peas
  • 2 tablespoons Fresh parsley, chopped
  • 1 tablespoon, optional Lemon juice

Method
 

Instructions
  1. Heat the olive oil or unsalted butter in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic, dried thyme, optional rosemary, kosher salt, and black pepper. Cook for about 30 seconds, stirring constantly, just until the garlic is fragrant.
  3. Place the chicken, low-sodium chicken broth, cubed potatoes, and bay leaf into the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot partially.
  4. Simmer for 20 to 25 minutes, or until the potatoes are fork-tender and the chicken reaches 165°F/74°C in the thickest part. If using chicken breasts, remove them as soon as they are cooked so they do not become dry.
  5. Transfer the cooked chicken to a plate and shred or chop it into bite-size pieces. Return the chicken to the soup, then stir in the frozen peas and simmer for 2 to 3 minutes.
  6. Remove the bay leaf and stir in the fresh parsley and optional lemon juice. Taste the broth and adjust the salt and black pepper before ladling the soup into bowls.