Creamy Chicken Potato Delight

$- 2 boneless, skinless chicken breasts - 4 medium-sized potatoes, peeled and diced - 1 large onion, diced - 3 cloves garlic, minced In Chicken Potato Soup, the main ingredients create a hearty base. The chicken breasts provide protein. They also add a rich flavor. Potatoes bring a creamy texture and absorb the soup’s essence. Onions and garlic add depth to the taste. Together, they make a comforting meal. - 3 cups chicken broth - 1 cup heavy cream Chicken broth forms the heart of the soup. It enhances the flavor and keeps it warm. Heavy cream adds richness and a silky feel. This combination turns a simple soup into a creamy delight. The broth and cream work well together to create a luscious texture. - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley for garnish Olive oil helps to sauté the onions and garlic. It adds a nice flavor and allows them to caramelize. Thyme offers a subtle earthiness. Paprika gives a hint of warmth and color. Salt and pepper balance the flavors. Fresh parsley adds a pop of color and freshness at the end. Each component enhances the overall taste of your soup. {{ingredient_image_1}} To start, I heat olive oil in a large pot over medium heat. This step helps build flavor. Once the oil is hot, I add the diced onion. I sauté the onion until it turns translucent, about 3-4 minutes. Then, I add the minced garlic. I cook it for another 1-2 minutes until it smells amazing. Next, I add the boneless chicken breasts to the pot. I sear each side for about 4-5 minutes. This gives the chicken a nice golden color. After searing the chicken, I pour in the chicken broth. Then, I add the diced potatoes, dried thyme, paprika, salt, and pepper. I bring the mixture to a boil. Once boiling, I reduce the heat to a simmer and cover the pot. I let it cook for about 20 minutes. The potatoes should become tender during this time. Once the potatoes are soft, I carefully remove the chicken from the pot. I use two forks to shred the chicken into bite-sized pieces. Then, I return the shredded chicken back to the pot. Finally, I stir in the heavy cream and frozen peas. I cook it for another 5 minutes until everything is heated through. Before serving, I taste and adjust the seasoning if needed. I love to garnish the soup with fresh parsley for a pop of color. To make this soup perfect, choose the right potatoes. I like using Yukon Gold or red potatoes. They hold their shape well and lend a creamy texture. Cut them into even pieces. This helps them cook at the same rate. When it comes to seasoning, taste as you go. Add salt and pepper in small amounts. You can always add more, but you can’t take it out. Fresh herbs also boost the flavor. A sprinkle of fresh parsley at the end adds a nice touch. For this recipe, a heavy pot works best. I prefer a Dutch oven. It heats evenly and keeps the soup warm. You will also need two forks for shredding the chicken. If you have a mixer, that can work too. Just be careful not to shred it too fine. One mistake is overcooking the chicken. Cook it just until golden brown. It will finish cooking in the soup. If you cook it too long, it becomes dry. Another mistake is forgetting to adjust seasonings. After adding cream and peas, taste the soup again. You might need more salt or pepper. Adjusting seasonings makes a big difference in flavor. Pro Tips Perfectly Shredded Chicken: To ensure your chicken shreds easily, let it rest for a few minutes after cooking before shredding it with forks. Flavor Boost: For an added depth of flavor, consider marinating the chicken in a mix of olive oil, thyme, and paprika for at least 30 minutes before cooking. Adjusting Creaminess: If you prefer a lighter dish, you can replace half of the heavy cream with milk or a non-dairy alternative while maintaining creaminess. Vegetable Variations: Feel free to add other vegetables like carrots or corn to the soup for more nutrients and flavor. {{image_2}} Substituting proteins You can swap chicken with turkey or even beef. Tofu works for a vegetarian option. These changes keep the soup tasty and hearty. Dairy-free options If you need a dairy-free soup, use coconut milk instead of heavy cream. Almond milk is another choice but may change the flavor slightly. Both options will still create a rich texture. Adding herbs and spices Herbs like rosemary or basil can uplift the flavor. You might also try a pinch of cayenne for heat. Experimenting with spices can make your soup unique. Incorporating vegetables Feel free to add carrots, corn, or even green beans. These veggies not only add color but also boost nutrition. Play with what you have on hand for a custom dish. Pairing with bread or salad This soup goes great with crusty bread or a fresh salad. A side of garlic bread can enhance the meal too. These sides complement the creamy soup well. Creative garnishes Top your soup with crispy bacon bits or a sprinkle of cheese. Fresh herbs, like parsley or chives, add brightness and flair. These simple touches can make your soup feel gourmet. You can store Chicken Potato Soup in the fridge for up to four days. To keep it fresh, let the soup cool to room temperature. Then, transfer it to an airtight container. This helps prevent any bacteria from growing. Always label the container with the date you made the soup. If you want to save some for later, freezing is a great option. The soup can last in the freezer for about three months. For freezing, use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space in the container because liquids expand when frozen. When ready to eat, simply thaw it in the fridge overnight. You can reheat Chicken Potato Soup on the stovetop or in the microwave. On the stovetop, pour the soup into a pot and heat over low to medium heat, stirring often. In the microwave, place the soup in a microwave-safe bowl and heat in short bursts, stirring in between. To keep the soup creamy, add a splash of heavy cream if it looks too thick after reheating. Chicken Potato Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for signs of spoilage before eating. If it smells off or looks strange, throw it away. Yes, you can make this soup in a slow cooker. Just follow these steps: - Sauté the onions and garlic in a pan first. - Add all ingredients to the slow cooker. - Cook on low for 6 to 8 hours or high for 3 to 4 hours. This method makes the flavors richer and gives you a warm meal ready when you are. Absolutely! You can add more vegetables. Carrots, celery, and bell peppers are great choices. Just chop them up and add them with the potatoes. This adds color, flavor, and nutrition. Feel free to mix and match your favorite veggies. Yes, rotisserie chicken works well for this soup. It saves time and adds great flavor. Simply shred the chicken and add it during the last few minutes of cooking. This way, it heats through without becoming dry. This blog post covered the key ingredients and steps to make Chicken Potato Soup. We looked at the main components like chicken, potatoes, and seasonings. I shared tips on perfecting the recipe and avoiding common mistakes. You can even tweak the recipe with different proteins or vegetables. Knowing how to store and reheat the soup ensures you enjoy it later. Remember, this soup is warm, hearty, and easy to make. Dive into this comforting dish anytime to satisfy your taste buds and warm your soul.$

Creamy Chicken Potato Delight

A comforting and creamy chicken soup with potatoes and peas.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
4 medium-sized potatoes, peeled and diced
1 large onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
1 cup frozen peas
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon paprika
to taste salt and pepper
for garnish fresh parsley

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onions and sauté until they are translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the chicken breasts to the pot and sear each side for about 4-5 minutes until golden brown.
Pour in the chicken broth and add the diced potatoes, dried thyme, paprika, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to a simmer and cover the pot. Let it cook for 20 minutes or until the potatoes are tender.
Carefully remove the chicken breasts from the pot, shred them with two forks, and return the shredded chicken to the soup.
Stir in the heavy cream and frozen peas and cook for another 5 minutes until heated through. Adjust seasoning to taste.
Serve hot, garnished with fresh parsley on top.

Notes

Adjust seasoning to taste before serving.

Keyword chicken, creamy, potatoes, soup