Chicken Potato Soup
A delightful Chicken Potato Soup that's perfect for cooler months, featuring tender potatoes and perfectly shredded chicken.
Equipment
- Dutch oven
- soup pot
- deep pan
Ingredients
- 2 tablespoons butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 6 slices bacon diced
- 3 medium potatoes peeled and diced
- 2 stalks celery chopped
- 2 medium carrots chopped
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Add the butter to a Dutch oven, soup pot, or deep pan. Once melted, add the onion and garlic and cook until fragrant. Add the diced bacon and cook until crispy.
- Add in the potatoes and cook for 4-5 minutes.
- Stir in the carrots and celery and cook for 4-5 minutes, until tender.
- Add the chicken broth, chicken breasts, salt, pepper, and Italian seasoning. Bring to a boil, then reduce the heat to a simmer.
- Cover and cook for 15 minutes, or until the potatoes and carrots are tender and the chicken is fully cooked.
Notes
TO STORE: Let the chicken soup cool completely, place it in an airtight container, and store it in the refrigerator for 5-6 days. TO FREEZE: Store the cooled soup in a freezer-safe container for up to 3 months. Let it thaw overnight before reheating. TO REHEAT: Microwave single-servings for 1 minute or reheat on the stovetop over medium heat until warm.
Nutrition
Serving: 1servingCalories: 369kcalCarbohydrates: 36gProtein: 22gFat: 15gSodium: 1785mgPotassium: 1191mgFiber: 5gSugar: 5gVitamin A: 5224IUVitamin C: 37mgCalcium: 63mgIron: 2mg
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