Chicken, potato and vegetable soup
Warm up with a hearty Chicken, Potato, and Vegetable Soup that's perfect for any chilly day. This comforting recipe blends tender chicken breasts, chunky potatoes, and a medley of fresh vegetables in a rich chicken broth, seasoned with garlic, thyme, and a dash of pepper. With a touch of butter and nonfat milk to finish, this soup offers nourishing flavors in every spoonful. Perfect for a wholesome family meal or meal prep for the week. Ready in under an hour!
- 12 Mar 2025
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Welcome to our delicious and hearty Chicken, Potato, and Vegetable Soup recipe. This comforting soup is perfect for any occasion, providing a nutritious blend of chicken, potatoes, and vegetables. Whether you're looking to warm up on a chilly day or just craving a healthy, homemade meal, this recipe is sure to satisfy your taste buds.
Ingredients:
Instructions:
- Dice the potatoes into small cubes.
- Chop the onion.
- Slice the carrots.
- Chop the celery.
- Mince the garlic.
- Cook the chicken breasts, then shred or dice them.
- In a large pot, melt the butter over medium heat.
- Add the chopped onions, sliced carrots, and chopped celery to the pot. Sauté for about 5-7 minutes, or until the vegetables start to soften.
- Add the minced garlic and sauté for another 1-2 minutes, until fragrant.
- Sprinkle the dried thyme over the vegetables.
- Add a dash of salt and black pepper.
- Pour in the chicken broth and stir to combine.
- Add the diced potatoes to the pot.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium-low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Stir in the shredded or diced chicken.
- Pour in the nonfat milk and stir to combine.
- Let the soup simmer for another 5-10 minutes, allowing the flavors to meld together.
- Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
- Ladle the hot soup into bowls.
- Serve immediately with your favorite bread or crackers, if desired.
Tips:
- For added depth of flavor, you can roast the chicken breasts before adding them to the soup.
- Feel free to add other vegetables like peas, corn, or bell peppers to enhance the soup's nutritional value.
- If you prefer a thicker soup, you can blend a portion of the soup and then mix it back in.
- Garnish with fresh herbs such as parsley or chives for added freshness.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months for future meals.
And there you have it, a rich and satisfying Chicken, Potato, and Vegetable Soup that's perfect for any meal. This soup is not only delicious but also packed with essential nutrients. We hope you enjoy making and savoring this wholesome dish with your loved ones. Don’t forget to share your culinary creations and experience with us!
| Nutrition Facts | |
|---|---|
| Serving Size | 540 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 3.73g | 10% |
| Sugar 8g | 8% |
| Fat | |
| Fat 11g | 12% |
| Saturated 5g | 18% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 400ug | 44% |
| Choline 80mg | 15% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 8mg | 53% |
| Vitamin B6 0.86mg | 51% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 22mg | 24% |
| Vitamin E 0.65mg | 4% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 1.89mg | 17% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 1060mg | 31% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 690mg | 46% |
| Zinc, Zn 1.30mg | 12% |
| Water | |
| Water 480g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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