Chicken Potato Vegetable Soup
This Chicken Potato Vegetable soup is just the right soup to make if you want a hearty, savory, filling and nutritious meal.
Equipment
- Dutch oven or 6 qt sauce pan
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 5 garlic cloves, minced
- 1 tbsp grated ginger
- 4 boneless, skinless chicken thighs or 3 chicken breasts, diced
- 1 3/4 cup chicken broth (14 oz. can)
- 1 cup water
- 1/2 cup milk
- 2 Russet potatoes, diced
- 2 carrots, diced
- 2 bay leaves
- 1 tsp dry thyme
- 1/2 cup chopped parsley
- salt and pepper, to taste
Instructions
- In a Dutch oven or sauce pan, heat oil over medium heat. Add onion, garlic and ginger. Cook, stirring often, until fragrant, about 6 to 8 minutes. Add the chicken and a pinch of salt, stirring often, until chicken is slightly brown and fat is rendered, about 5 minutes.
- Add the chicken broth and water. Bring to a boil. Using a wooden spoon, stir and scrape off the brown bits in the pan, about 5 minutes. Add the milk, potatoes, carrots, bay leaves and thyme. Bring to a boil then simmer, stirring occasionally, until potatoes and carrots are soft but not mushy, about 10 minutes. Add salt and pepper, to taste. Remove from heat.
- Divide among bowls. Garnish with chopped parsley. Serve with crackers or toasts.
