This Healthy Chicken Potato Soup is the perfect comfort food for chilly days or whenever you’re craving a wholesome, hearty meal. Packed with lean chicken, tender potatoes, and nutritious vegetables like carrots and celery, this soup is not only filling but also nourishing. Flavored with aromatic herbs like thyme and parsley, this soup is simple to make and delivers maximum flavor with minimal effort. Plus, it’s a great way to get your dose of protein and fiber in one delicious bowl!
Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
- 1 medium yellow onion, diced
- 2 medium cloves garlic, minced
- 1 ½ pounds russet potatoes, cut into ½ inch cubes (about 4-5 medium potatoes or 3 ½ cups cubed potatoes)
- 1 cup carrots, sliced into half moons (about 2 medium carrots)
- ¾ cup sliced celery (about 2 stalks)
- 8 cups chicken broth (64 ounces)
- 1 ½ teaspoons dried thyme leaves
- 1 ½ teaspoons dried parsley flakes
- 1 teaspoon fine sea salt (plus more to taste)
- ½ teaspoon freshly ground black pepper (adjust to your taste)
- Chopped fresh parsley (for garnish, optional)
Instructions:
- Prepare the ingredients:
Begin by washing and cutting the potatoes, carrots, and celery. Dice the onion and mince the garlic. Set all the vegetables aside. - Cook the chicken:
In a large pot or Dutch oven, place the chicken breasts and cover them with the chicken broth. Bring the broth to a boil over medium-high heat, then reduce the heat to a gentle simmer. Let the chicken cook for about 15-20 minutes, or until fully cooked and tender (internal temperature should reach 165°F). Remove the chicken breasts from the broth and set them aside to cool slightly. - Sauté the vegetables:
In the same pot with the broth, add the diced onion, minced garlic, potatoes, carrots, and celery. Stir in the dried thyme, parsley flakes, salt, and black pepper. Let the vegetables cook over medium heat for about 10-15 minutes, or until the potatoes and carrots are tender but not falling apart. - Shred the chicken:
While the vegetables are cooking, shred the cooked chicken breasts using two forks. You can shred them into bite-sized pieces, depending on your preference. - Add the chicken to the soup:
When the vegetables are soft, add the shredded chicken back into the pot. Mix thoroughly to blend all the ingredients. Sample the soup and tweak the seasoning with additional salt and pepper as desired. - Simmer the soup:
Allow the soup to cook gently for an additional 5-10 minutes so the flavors can fully develop. If you prefer a slightly thicker soup, you can mash some of the potatoes against the side of the pot. - Serve:
Ladle the soup into bowls and garnish with chopped fresh parsley for an extra burst of color and freshness. Serve hot with crusty bread or on its own for a light and healthy meal.
Conclusion:
This Healthy Chicken Potato Soup is the ultimate comfort food that’s easy to prepare and packed with nutritious ingredients. The combination of tender chicken, hearty potatoes, and flavorful vegetables makes for a satisfying meal that’s perfect for any time of year. Whether you’re looking for a cozy weeknight dinner or a healthy soup for meal prep, this recipe is sure to become a staple in your kitchen!