Description
Creamy Chicken and Potato Soup that delivers a warm, velvety hug in a bowl with every spoonful. Packed with succulent chicken, buttery Yukon Gold potatoes, and vibrant vegetables simmered in a creamy broth.
Ingredients
Scale
1.5 lbs Chicken Breast or Thighs
4 large Yukon Gold Potatoes
2 tbsp Olive Oil
1 medium Yellow Onio
3 large Carrots
2 stalks Celery Stalks
4 cloves Garlic Cloves
6 cups Chicken Bone Broth
1 tbsp Fresh Thyme
1 tbsp Fresh Rosemary
1 cup Full-Fat Coconut Milk or Cream
Sea Salt and Black Pepper to taste
Instructions
- Heat Olive Oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper and sear until golden brown. Remove chicken and set aside
- In the same pot, add diced onions, carrots, and celery. Sauté for 5-7 minutes until onions are translucent. Add minced garlic and fresh herbs, stirring for another 60 seconds
- Pour in a splash of bone broth to deglaze the pot and then add the remaining broth and cubed potatoes. Bring to a gentle boil
- Return the chicken to the pot, reduce heat to low, cover and simmer for 15-20 minutes until potatoes are fork-tender
- Stir in coconut milk or cream. Mash a few potatoes with a potato masher to thicken the broth. Season to taste
- Garnish with fresh parsley before serving
Notes
For slower cooking, this recipe can be adapted to a slow cooker – sear and sauté before placing everything in the slow cooker.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 3g
- Sodium: 512 mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 73mg