Description
A hearty chicken and potato soup that is perfect for any day!
Ingredients
Scale
- 1 1/2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 celery stalk, thinly sliced
- 3 medium cloves garlic, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces baby yellow or gold potatoes, scrubbed and cut into 1/2-inch pieces (about 2 1/2 cups)
- 6 cups chicken broth
- 2 cups rotisserie chicken
- 1 (14 oz) can diced tomatoes
- 1 cup frozen vegetable blend
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the onions and celery, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, salt, and pepper and cook, stirring often, until fragrant, about 1 minute.
- Add the potatoes, stir in the chicken broth, and bring to a boil over medium-high heat.
- Cook, stirring occasionally, until the potatoes are fork-tender, 5 to 7 minutes.
- Add the shredded chicken, canned tomatoes, and frozen vegetables.
- Return to a simmer over medium-high heat and simmer, stirring occasionally, until heated through, 3 to 5 minutes.
- Serve. Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat individual servings in the microwave or on the stovetop over medium heat.
- The completely cooled soup can also be frozen in freezer-safe containers or zip-top bags for up to 2 months.
Notes
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- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg