Chicken and Potato Soup
This easy chicken and potato soup with peas, carrots, and parsley is a classic soup recipe that's ready in about 30 minutes.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp olive oil
- 1 medium onion
- 2-3 medium carrots (200 g/ 7 oz)
- 12 oz potatoes (350 g, Note 1)
- 5-6 cup good quality chicken stock (1.5 liter)
- 12 oz boneless skinless chicken breast (350 g )
- 3/4 cup peas (125 g)
- 1 tsp balsamic vinegar
- fine sea salt and pepper
- 2-3 tbsp chopped parsley (fresh or frozen (Note 2))
Instructions
- 1
Prepare vegetables: Finely dice the onion, set aside. Peel and cut the carrots into slices and the potatoes into small cubes.1 medium onion + 2-3 medium carrots/ 200 g + 12 oz potatoes/ 350 g
- 2
Heat the oil in a soup pot and saute the onion until glossy.1 tablespoon olive oil
- 3
Add the carrots and the potatoes and saute for another 3 or 4 minutes.
- 4
Simmer: Add the chicken stock and the dried herbs (if using dried herbs). Bring everything to a boil, cover, turn the heat down, and simmer for about 10 minutes or until almost cooked.5-6 cups good quality chicken stock/ 1.5 liter
- 5
In the meantime, chop the chicken into bite-sized cubes.12 oz boneless skinless chicken breast/ 350 g
- 6
Add the chicken pieces to the soup and cook for about 5 minutes more.
- 7
Add the peas, bring to a simmer again, and cook for another 5 minutes or until the potatoes and carrots are soft and the chicken cooked through.¾ cup peas/ 125 g
- 8
Adjust the taste with the balsamic vinegar, salt, and pepper.1 teaspoon balsamic vinegar + fine sea salt and pepper
- 9
Add the fresh herbs if using. Serve with some crusty bread.2-3 tablespoons chopped parsley