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Chicken Potato Vegetable Soup, What's For Dinna

Chicken Potato Vegetable Soup, What's For Dinna

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.
Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 4 to 6


  • Dutch oven or 6 qt sauce pan


  • 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


  • 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.
Keyword soup chicken potato vegetables

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