Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, diced
- 1.5 lbs Yukon Gold or red potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil or butter
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half (warmed)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- Optional toppings: fresh parsley, shredded cheddar, crispy bacon, fried onions, red pepper flakes
Instructions
- Heat olive oil or butter in a large heavy-bottomed pot over medium heat.
- Sauté diced onions, carrots, and celery until soft and slightly golden, about 6–8 minutes.
- Add garlic, thyme, rosemary, and bay leaf; cook for 30 seconds until fragrant.
- Stir in chicken thighs and pour in chicken broth to cover. Add potatoes and bring to a gentle simmer.
- Simmer uncovered for 25–30 minutes, until chicken is cooked through and potatoes are fork-tender. Skim any foam from the top.
- Reduce heat to low and gently stir in warm cream. Mash a few potatoes against the pot to naturally thicken if desired.
- Season to taste with salt, pepper, and optional garlic powder or lemon juice.
- Serve hot with toppings like cheddar, parsley, or bacon bits. Let sit 5 minutes before serving for best flavor.
Notes
Use chicken thighs for maximum flavor and tenderness. Always warm your cream before adding to avoid curdling. Yukon Gold or red potatoes work best for creamy texture without falling apart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 105mg