Chicken, potato and vegetable soup
This Chicken, Potato, and Vegetable Soup combines tender chicken, hearty potatoes, and a medley of vegetables in a comforting broth. It's sautéed and simmered for a rich flavor, perfect for warming up on chilly days.
Cook time 35 min
Prep time 15 min
Ingredients:
2 cups potatoes1 cup onion
1 cup carrots
1 cup celery
3 tbsp butter
2 tsp garlic
1/2 tsp dried thyme
1 dash salt
1 dash black pepper
4 cups chicken broth
8 oz chicken breasts
1 cup nonfat milk
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.
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.
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!
Chicken, potato and vegetable soup FAQ:
The potatoes should simmer in the soup for about 15-20 minutes, or until they are tender when pierced with a fork. This timing ensures they are cooked through but not mushy.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. Reheat thoroughly before serving.
Yes, you can substitute nonfat milk with whole milk, cream, or any non-dairy milk such as almond or oat milk. Keep in mind that non-dairy options may slightly alter the flavor.
If you don’t have fresh thyme, you can use dried thyme instead. A rule of thumb is to use one-third the amount of dried herbs compared to fresh, so about 1/2 teaspoon should work well.
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). If checking without a thermometer, it should no longer be pink in the center and juices should run clear.
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.
Nutrition per serving
4 ServingsCalories 280kcal
Protein 20g
Carbohydrates 24g
Fiber 3.73g
Sugar 8g
Fat 11g
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