Ingredients
2 boneless, skinless chicken breasts
2 potatoes (russet or Yukon gold)
2 carrots
2 stalks celery
1 onion
2 cloves garlic
4 cups chicken broth
1 cup heavy cream
2 tablespoons butter
2 tablespoons flour
Salt and pepper to taste
Directions
Start by dicing the chicken breasts into bite-sized pieces and chopping the vegetables (potatoes, carrots, celery, onion, and garlic).
In a large pot, melt butter over medium heat. Add the diced chicken and cook until lightly browned.
Add the chopped vegetables to the pot and sauté until they start to soften.
Sprinkle flour over the chicken and vegetables, stirring to coat evenly. This will help thicken the soup.
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and let the soup simmer until the potatoes are tender.
Pour in the heavy cream, stirring gently to incorporate. Let the soup simmer for a few more minutes to allow the flavors to meld.
Season the soup with salt, pepper, and any additional herbs or spices to taste.
Serve the Creamy Chicken & Potato Soup hot, garnished with fresh herbs or a swirl of cream, and enjoy!
Nutrition Facts
Calories:
375
Fat:
22
Carbohydrates:
20
Protein:
25
Sodium:
780
Fiber:
3
Sugar:
4
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