Description
This creamy chicken and potato soup is a comforting and hearty dish perfect for chilly days. It features tender diced chicken, soft potatoes, and a medley of vegetables all simmered in a rich, creamy broth seasoned with thyme and parsley. The soup is thickened with a flour slurry for a luscious texture, making it an ideal wholesome meal for lunch or dinner.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, diced
- 2 large potatoes, peeled and diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups frozen corn kernels
Liquids and Fats
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup heavy cream
Seasonings and Thickeners
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 tablespoons all-purpose flour
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Simmer Vegetables: Stir in chicken broth, heavy cream, diced potatoes, carrots, and celery. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until vegetables are tender.
- Thicken Soup: Mix flour with a small amount of soup broth in a bowl to create a smooth slurry. Stir this into the soup gradually to thicken the broth.
- Add Chicken and Corn: Return the cooked diced chicken to the pot, add frozen corn kernels, dried thyme, and dried parsley. Simmer for an additional 5 minutes to heat through and blend flavors.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with chopped fresh parsley if desired.
Notes
- For a thicker soup, increase the amount of flour or let it simmer longer after adding the slurry.
- Frozen corn can be substituted with fresh corn when in season for a sweeter flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
