Recipe details
Dinner
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Chicken, Potato and Carrot Soup
1h
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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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.
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.
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.
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.
Remove the bay leaf
Remove the bay leaf from the soup.
Serve
Ladle the Chicken, Potato and Carrot Soup into bowls and serve hot.
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