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Chicken Potato Soup
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Ingredients
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Method
4 steps
- 1
Warm 1 tablespoon olive oil in a soup pot over medium. Cook 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks for 6–8 minutes, until the onion is soft and the vegetables smell sweet. Add 2 minced garlic cloves for 30 seconds.
- 2
Pour in 6 cups low-sodium chicken broth and add 1 pound peeled potatoes cut into ¾-inch cubes, 1 teaspoon dried thyme, ¾ teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a boil, then lower to a steady simmer for 10 minutes.
- 3
Add 1 pound boneless chicken breasts or thighs. Simmer 12–16 minutes, until the potatoes are tender when pierced and the thickest chicken reaches 165°F. Transfer the chicken to a plate and shred it after a 5-minute rest.
- 4
Return the chicken to the pot and stir in ½ cup milk. Warm 2–3 minutes without boiling, until the soup is creamy and hot. Taste for salt, then top with parsley and serve.