Simple Red Potato Chicken Soup

If you’re looking for a cozy chicken soup recipe with potatoes, this Simple Red Potato Chicken Soup will hit the spot! It’s full of juicy chicken breast, mirepoix veggies and red potatoes, plus it’s easily made on the stovetop in just one-pot!

Author: Project Meal Plan

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6 servings

Calories: 263 kcal per serving

Ingredients

3 stems - fresh parsley
2 sprigs - fresh rosemary
2 sprigs - fresh thyme
1 - dried bay leaf
2 - boneless and skinless chicken breasts
1 tsp - fine sea salt
½ tsp - black pepper
1 ½ tablespoons - olive oil
1 - yellow onion
2 - carrots
3 stalk - celery
4 clove - garlic
6 cups - quality chicken broth
1 ½ pounds - red potatoes
½ cup - half and half

Instructions

Using kitchen twine, wrap the parsley (3 stems), rosemary (2 sprigs), thyme (2 sprigs) and bay leaf (1 dried) together to form a small bouquet of herbs. Put the bay leaf in the center between herbs so it doesn’t get crushed. Tie securely in the middle, or at the top and bottom for longer herbs.
Pat the chicken breasts (2 boneless skinless) dry with a paper towel and then season with salt (~1 teaspoon) and pepper (~1/2 teaspoon) on both sides. In a large soup pot or Dutch oven, heat oil (1 1/2 tablespoons) over medium-high heat. Once the oil is hot, add the chicken breasts. Brown each chicken breast on both sides (3-4 minutes per side), then remove the chicken from the pan and set aside for now. The chicken will not be cooked through; it will finish cooking in the soup as it simmers.
Add the onion (1 small, finely diced), carrots (2 medium or 3 small, finely diced) and celery (3 stalks, finely diced) to the same pan, along with a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the veggies are softened and the onions are translucent. Add the garlic (4 cloves, minced) and cook for about 1 minute, or until it’s fragrant.
Immediately add the chicken broth (6 cups) to the pot, followed by the potatoes (1 1/2 pounds, quartered), the browned chicken breasts, and the bouquet garni. Give it a stir and make sure all potatoes and chicken are completely submerged. Bring the soup to a boil, then reduce heat to low and simmer gently uncovered for 16-18 minutes, or until the potatoes are fork tender and the chicken is completely cooked through.
Turn off the heat but leave the pot on the hot burner. Remove the bouquet garni from the soup using tongs. Next, remove the chicken from the pot onto a cutting board. Use a sharp knife to cut it into small bite-sized pieces, then return the chopped chicken to the pot. Add the cream (1/2 cup) and stir to combine. Taste the soup and add more salt and pepper if needed.
Serve the soup immediately with fresh chopped parsley as optional garnish. Store in the refrigerator and enjoy within 4 days.

Nutrition