Creamy Chicken Potato Soup

Name: Creamy Chicken Potato Soup
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Yield: 6
Cuisine: American
Ingredients: 2 pieces Chicken Breast (2 medium (about 1 pound) boneless skinless chicken breasts (*)); 0 pieces Table Salt (Salt and pepper); 2 tbsp Olive Oil (2 tablespoons olive oil (divided)); 0 pieces Water (Filtered water); ½ piece White Onion (½ large white or yellow onion (diced)); 3 cloves Garlic (3 large cloves garlic (minced or pressed with a garlic press)); 3 pieces Carrot (3 large carrots (peeled and sliced ¼ inch)); 3 pieces Celery (3 celery ribs (sliced ¼ inch)); 8 cup Chicken Broth (8 cups chicken broth); 6 pieces Red Potato (6 medium (about 1.5 to 2 pounds) red potatoes (scrubbed and cut into 2-inch pieces)); ¼ tsp Dried Basil (¼ heaping teaspoon dried basil); ¼ tsp Dried Oregano (¼ heaping teaspoon dried oregano); ½ cup Heavy Cream (½ cup heavy cream (*))

Creamy Chicken Potato Soup - Dinner,Lunch,Soup (American)

75 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Chicken Breast2 pieces · 2 medium (about 1 pound) boneless skinless chicken breasts (*)
Table Salt0 pieces · Salt and pepper
Olive Oil2 tbsp · 2 tablespoons olive oil (divided)
Water0 pieces · Filtered water
White Onion½ piece · ½ large white or yellow onion (diced)
Garlic3 cloves · 3 large cloves garlic (minced or pressed with a garlic press)
Carrot3 pieces · 3 large carrots (peeled and sliced ¼ inch)
Celery3 pieces · 3 celery ribs (sliced ¼ inch)
Chicken Broth8 cup · 8 cups chicken broth
Red Potato6 pieces · 6 medium (about 1.5 to 2 pounds) red potatoes (scrubbed and cut into 2-inch pieces)
Dried Basil¼ tsp · ¼ heaping teaspoon dried basil
Dried Oregano¼ tsp · ¼ heaping teaspoon dried oregano
Heavy Cream½ cup · ½ cup heavy cream (*)

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Steps

1To optimize cooking time, before prepping the rest of your ingredients, start cooking your chicken, and then you can finish your prep while the chicken cooks. Generously salt and pepper both sides of the chicken breasts.
2In a large pot with a lid, heat one tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the pot and cook for 2 to 3 minutes, until browned. Flip the chicken and repeat. Once both sides are browned, add filtered water to the pot until it comes about halfway up the sides of the chicken pieces (it doesn’t need to be exact). Bring the water to a simmer, cover the pot and turn the heat down to medium.
3Cook for 8 to 12 minutes, until the chicken is cooked through and an instant-read thermometer inserted into the center of the meat reads 165°F (170°F if you’re going to shred the chicken). Check occasionally and add more water if the majority has evaporated. (Do not allow all the water to evaporate!) Larger chicken breasts will take longer to cook, so be sure to check for doneness before removing from heat.
4While your chicken cooks, prep the rest of your ingredients for the soup.
5Transfer the chicken and any liquid left in the pot to a clean plate or bowl.
6Return the pot to the stove and add the remaining 1 tablespoon of olive oil. Heat over medium heat and add the onions and minced garlic. Cook for 3 to 5 minutes, until the edges of the onions begin to turn translucent, stirring well to remove any cooked-on bits of chicken from the bottom of the pot.
7Add carrots and celery and cook for 5 minutes, stirring often. Stir in the broth, bring everything to a simmer and cook uncovered for 15 minutes.
8Add the potatoes, basil, and oregano, bring soup back to a simmer and continue to cook for 20-25 minutes, until the potatoes are fork-tender.
9While your soup cooks, dice or shred the chicken. Once the potatoes are tender, add chicken and any of their juices back to the pot along with the heavy cream. Salt generously and pepper to taste.
10Bring to a simmer and cook for 1 minute, until chicken is reheated.
11Serve and enjoy!