Description
This homemade Chicken Potato Soup beats any canned version and takes just 30 minutes to make with pantry staples. Guaranteed to become your new go-to comfort food!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts or thighs
- 2 pounds Yukon Gold potatoes, peeled and cubed into ¾-inch pieces
- 3 tablespoons olive oil, divided
- 1 large yellow onion, diced (about 1½ cups)
- 3 medium carrots, peeled and diced (about 1 cup)
- 3 celery stalks, diced (about ¾ cup)
- 4 cloves garlic, minced
- 8 cups chicken broth, low sodium preferred
- 2 bay leaves
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Season chicken with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Sear chicken until golden brown, about 3-4 minutes per side. Transfer to a plate.
- Add remaining oil to pot. Cook onion, carrots, and celery until softened, about 5-7 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Pour in ½ cup broth, scraping up browned bits from bottom of pot.
- Return chicken to pot along with potatoes, remaining broth, bay leaves, and thyme. Bring to a boil, then reduce to a simmer. Cook partially covered for about 20 minutes until potatoes are tender and chicken is cooked through.
- Remove chicken, shred with two forks, and return to pot. For a thicker soup, mash some potatoes against side of pot.
- Stir in parsley and lemon juice if using. Taste and adjust seasoning. Remove bay leaves before serving.