Description
A rich and creamy one-pot soup featuring tender chicken and hearty gold potatoes. Perfect for cold weather and family gatherings.
Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cubed
- 2 lbs Yukon Gold potatoes, peeled and diced
- 3 carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté carrots and celery in olive oil over medium heat until softened.
- Add chicken cubes and brown lightly on all sides.
- Pour in chicken broth and bring to a simmer.
- Add diced potatoes and cook until tender (about 15-20 minutes).
- Remove chicken, shred it, and return it to the pot.
- Stir in heavy cream and heat through on low for 2 minutes.