Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 lb chicken breast or thighs
- 3 cups potatoes, peeled and diced
- 8 cups chicken broth
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Heat oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion, carrots, and celery to the pot and cook until they are softened and fragrant, about 5-7 minutes.
- Add main ingredients: Place the chicken, diced potatoes, chicken broth, dried thyme, salt, and pepper into the pot.
- Simmer soup: Bring the mixture to a boil, then reduce the heat to low and allow it to simmer gently for 30–35 minutes, ensuring the chicken and potatoes become tender.
- Shred chicken: Remove the chicken from the pot carefully, shred it using forks, then return the shredded chicken to the pot.
- Serve: Stir the soup to combine and serve it hot, perfect for a comforting meal.
Notes
- For a richer, creamier soup, add cream or milk at the end of cooking.
- Yukon Gold potatoes are recommended as they hold their shape well during cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
