1 lb. chicken (breast or thighs)
2 medium potatoes, diced
1 cup carrots, sliced
1 cup celery, chopped
1 onion, chopped
4 cups chicken broth
1 cup heavy cream (optional)
2 cloves garlic, minced
Salt and pepper to taste
Prepare the Chicken: If using raw chicken, season it with salt and pepper, and cook it in a large pot over medium heat until it’s browned and cooked through, about 7-10 minutes. Remove and let it cool. If using rotisserie chicken, shred it and set aside.
Sauté the Vegetables: In the same pot, add a tablespoon of olive oil if needed, then sauté the onions, garlic, carrots, and celery for about 5 minutes until softened.
Add Potatoes and Broth: Stir in the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes or until potatoes are tender.
Add Chicken: Once the potatoes are tender, return the chicken to the pot and stir in the heavy cream if desired. Simmer for another 5 minutes. Adjust seasoning with salt and pepper to taste.
Serve: Ladle the soup into bowls and serve hot, garnishing with fresh herbs if you’d like. Enjoy with crusty bread!
