Description
A comforting creamy chicken and potato soup that’s perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen peas (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt (to taste)
- ½ teaspoon black pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons cornstarch (for thickening, optional)
- Fresh parsley, for garnish (optional)
Instructions
- Prepare Ingredients: Start by dicing the potatoes, chopping the onion, and mincing the garlic to ensure everything is ready to go.
- Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Once hot, add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion turns translucent and fragrant.
- Place Chicken in Crockpot: Layer your boneless chicken breasts at the bottom of your crockpot, setting the stage for a flavorful soup.
- Add Vegetables: Evenly distribute the diced potatoes over the chicken, ensuring they absorb all the delicious flavors.
- Combine Broth and Seasonings: In a separate bowl, mix together the chicken broth, thyme, parsley, salt, and pepper. Pour it over the chicken and potatoes.
- Set the Crockpot: Cover the crockpot lid securely and set it on low for 6-8 hours, or for a quicker meal, select the high setting for 4-5 hours.
- Shred the Chicken: About 30 minutes before serving, remove the chicken breasts, shred them, and add back to the soup.
- Stir in Heavy Cream: Pour in the heavy cream, stirring until well mixed. For a thicker consistency, dissolve cornstarch in water and add it now.
- Add Peas: If using peas, stir them in now, adjusting the cooking time for an additional 30 minutes on low.
- Taste and Adjust Seasoning: Before serving, taste the soup and adjust seasoning as necessary.
- Serve Hot: Ladle the warm soup into bowls, garnish with fresh parsley, and enjoy!
Notes
For a vegetarian version, substitute chicken with chickpeas and use vegetable broth and coconut milk. This soup can also be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg