This hearty chicken potato soup is an alternative to typical chicken noodle. With celery, carrots, and russet potatoes, it's a comforting meal great for cold days.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
309 Calories
Recipe Instructions
Step 1
Season chicken with seasoned salt and pepper.
Step 2
Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
Step 3
Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
Step 4
Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
Step 5
Taste and adjust seasoning with salt, pepper, and cayenne.
Ingredients
2 tablespoons vegetable oil
2 cups water
ground black pepper to taste
2 stalks celery, chopped
½ onion, chopped
4 cups chicken broth
½ teaspoon minced garlic
2 carrots, chopped
1 pinch seasoned salt, or to taste
1 pinch cayenne pepper, or to taste (Optional)
2 skinless, boneless chicken breasts, diced
2 large russet potatoes, quartered and thinly sliced
