Description
Chicken Potato Soup is a cozy and hearty dish loaded with tender chicken, tender potatoes, fresh veggies, and nutritious greens all simmered in a creamy, flavorful broth. Ready in just 40 minutes, this gluten-free soup makes a comforting meal perfect for any day of the week.
Ingredients
Soup Base
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 stalks celery, diced
- ½ teaspoon Italian seasoning
- 4 cups chicken broth
Main Ingredients
- 2 chicken breasts, boneless and skinless (about 1 pound)
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 1 cup half and half (or heavy cream)
- 2 cups baby spinach
- Salt and pepper, to taste
Instructions
- Heat the Oil and Sauté Aromatics: Heat vegetable oil in a large pot over medium-high heat until it is sizzling hot, about 1-2 minutes. Add diced onion, minced garlic, diced carrots, and celery to the pot and sauté until the vegetables are tender and fragrant, about 3-4 minutes. Then stir in the Italian seasoning to evenly coat the vegetables.
- Add Broth, Chicken, and Potatoes to Simmer: Pour the chicken broth into the pot along with the chicken breasts and the cubed potatoes. Bring everything to a boil, then reduce heat and let simmer until the chicken is fully cooked and the potatoes are tender, approximately 12 minutes. If using pre-cooked chicken, add it just to warm through for a few minutes instead.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them quickly using two forks or an electric hand mixer or stand mixer for ease and speed. The chicken should break down into small, tender pieces.
- Return Chicken and Add Cream: Return the shredded chicken to the soup pot. Stir in the half and half or heavy cream and cook on low heat until warmed through, about 3-4 minutes, allowing the soup to develop a creamy texture.
- Add Spinach and Season: Stir in the baby spinach leaves until they wilt slightly. Season the soup with salt and pepper to taste. Serve the soup hot and enjoy the comforting flavors.
Notes
- Storage: Transfer leftover chicken soup to an airtight container and store in the refrigerator for 3-4 days.
- Freezing: After cooling to room temperature, portion soup into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. You can also reheat from frozen in a crockpot after thawing slightly to release the soup from the container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
