2 cups cooked chicken, shredded
4 large potatoes, diced
1 onion, chopped
2 carrots, sliced
4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon thyme
Salt and pepper to taste
Prepare your Ingredients: Start by gathering all your ingredients and chopping your vegetables into bite-sized pieces.
Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and carrots, sauté until the onion becomes translucent (about 5 minutes).
Add the Potatoes: Mix in the diced potatoes, garlic powder, thyme, salt, and pepper. Stir for another 2 minutes until vegetables are coated with spices.
Pour in the Broth: Add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer until the potatoes are tender (about 15-20 minutes).
Add Chicken: Stir in the shredded chicken and simmer for an additional 5 minutes until everything is heated through.
Taste and Adjust: Taste your soup and adjust seasonings as needed before serving. For an extra creaminess, add a splash of cream if desired.
Serve: Ladle the soup into bowls and enjoy with crusty bread or fresh herbs on top!
