Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (I prefer thighs for their juiciness, but breasts work too)
- 4 medium Yukon Gold potatoes (their buttery texture melts into the broth)
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 1 cup whole milk or half-and-half (for creaminess)
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional garnish: fresh parsley, grated Parmesan, or crusty bread
Instructions
- Prep the Veggies: I start by dicing the onion, slicing the carrots and celery, and mincing the garlic. Peeling and cubing the potatoes comes next I leave them in 1-inch chunks so they hold their shape while cooking.
- Sauté the Aromatics: In my largest pot, I heat the olive oil over medium heat and add the onion, carrots, and celery. A pinch of salt helps them soften without browning. After 5–7 minutes, when the onions turn translucent, I stir in the garlic and thyme until fragrant.
- Brown the Chicken: I push the veggies to one side and add the chicken thighs to the pot. Letting them sear for 2–3 minutes per side adds depth to the soup. They don’t need to cook through here just develop a golden crust.
- Simmer Everything Together: Next, I pour in the chicken broth and drop in the bay leaf. The potatoes go in last, submerged in the liquid. Bringing the soup to a gentle boil, I then reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes. This slow cooking melds the flavors and tenderizes the chicken.
- Shred the Chicken: Using tongs, I pull the chicken thighs out of the pot and shred them with two forks. They’ll be so tender, they practically fall apart! I return the meat to the pot and discard the bay leaf.
- Finish with Creaminess: Stirring in the milk or half-and-half is the final touch. I warm the soup for another 5 minutes on low heat just enough to blend the flavors without curdling the dairy. A crack of black pepper and a taste test for salt, and it’s ready.
Notes
- Don’t Overcook the Potatoes: They should be fork-tender but not mushy. If they start breaking apart, your soup will turn starchy.
- Layer Flavors: Sautéing the veggies and browning the chicken first makes a world of difference. Skipping this step can leave the soup tasting flat.
- Season Gradually: I add salt in stages when sautéing veggies, after adding broth, and again at the end. Broths vary in saltiness, so tasting as you go avoids over-seasoning.
- Fresh Herbs Brighten It Up: A sprinkle of fresh parsley or dill before serving adds a pop of color and freshness.
- Leftover Magic: Stir in cooked rice, quinoa, or even tortellini for a whole new meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg