Chicken Potato Soup
A hearty and comforting soup made with chicken, potatoes, and a creamy broth.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 clove garlic, minced
- 2 medium potatoes, peeled and diced
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 4 cup halal chicken broth
- 1 cup water
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 cup heavy cream
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery, and sauté for 4-5 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced potatoes and chicken pieces to the pot.
- Pour in the halal chicken broth and water, then season with salt, black pepper, thyme, and oregano.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender and the chicken is fully cooked.
- Stir in the heavy cream and cook for another 5 minutes, allowing the flavors to meld together.
- Taste and adjust seasonings if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can substitute heavy cream with coconut milk for a dairy-free option.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Sodium: 800mg