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Dinner
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Chicken, Potato and Carrot Soup

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1h

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6 servings

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This hearty and nourishing Chicken, Potato and Carrot Soup is a perfect blend of tender chicken, creamy potatoes, and sweet carrots in a savory broth. The combination of herbs and vegetables creates a delightful depth of flavor, making this soup a comforting and satisfying meal for any day of the week. Serve this wholesome soup with crusty bread for a complete and delicious dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the ingredients

Cut the chicken breasts into 1-inch pieces. Peel and chop the potatoes and carrots into bite-sized pieces. Chop the onion and celery. Mince the garlic.

2
Sauté the aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and celery. Sauté for 5-7 minutes, or until softened. Add the minced garlic and sauté for 1 minute, or until fragrant.

3
Add the chicken and seasonings

Add the chicken pieces to the pot. Season with dried thyme, salt, and black pepper. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is lightly browned.

4
Add the potatoes, carrots, and broth

Add the chopped potatoes, carrots, chicken broth, and bay leaf to the pot. Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes, or until the vegetables are tender and the chicken is cooked through.

5
Remove the bay leaf

Remove the bay leaf from the soup.

6
Serve

Ladle the Chicken, Potato and Carrot Soup into bowls and serve hot.

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