Chicken Potato Soup
Nutritious and comforting chicken, potato, carrot, and celery soup.
Servings: 6 people
Ingredients
- 30 grams butter
- 2 onions medium
- 5 carrots
- 2 celery sticks
- 700 grams potatoes
- 1-2 liter water
- 160 ml chicken stock 2/3 cups
- 250 ml heavy cream 1 cup
- 750-900 grams cooked chicken diced or shredded
- sea salt to taste
- pepper to taste
- parsley fresh
Instructions
- Peel and chop the onions, celery and carrot finely.
- Peel and cut the potatoes into 2-3 cm cubes (1 inch)
- Heat a large pot on medium-high.
- Toss the butter into the pot.
- Once the butter is melted and bubbly, top with the onion.
- Stir the onion till translucent, then add the carrot and celery.
- Allow to soften, then add the potatoes.
- Immediately, top the pot halfway up with water and stock. Bring to a boil, then reduce to a simmer until the potatoes are cooked (about 10-12 minutes, depending on the size of the chunks).
- Pour in the cream. Turn up to medium-high heat.
- Add the cooked chicken.
- Sprinkle with sea salt and pepper (to taste).
- Once the chicken is piping hot, the soup is ready to serve.
- Spoon into bowls and serve.
Nutrition
Calories: 522kcal | Carbohydrates: 31g | Protein: 36g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 229mg | Potassium: 1067mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9294IU | Vitamin C: 29mg | Calcium: 89mg | Iron: 3mg