Creamy Chicken and Potato Soup with a Twist

Name: Creamy Chicken and Potato Soup with a Twist
Total time: 55 min
Yield: 2
Ingredients: 2 tbsp vegetable oil; 2 boneless, skinless chicken breasts, diced; 1 pinch seasoned salt; ground black pepper; 1/2 onion, chopped; 1/2 tsp minced garlic; 4 cups chicken broth; 2 cups water; 2 large russet potatoes, quartered and thinly sliced; 2 carrots, chopped; 2 stalks celery, chopped; pinch of cayenne pepper

Elevate your soup game with this creamy chicken and potato version packed with celery, carrots, and a hint of cayenne for some heat.

Recipe Info

Prep Time

55 min

Difficulty

Easy

Servings

Nutrition

calories298calories

carbohydrates41g

fat9g

protein17g

Dinner Soup American

Ingredients

2 tbsp vegetable oil

2 boneless, skinless chicken breasts, diced

1 pinch seasoned salt

ground black pepper

1/2 onion, chopped

1/2 tsp minced garlic

4 cups chicken broth

2 cups water

2 large russet potatoes, quartered and thinly sliced

2 carrots, chopped

2 stalks celery, chopped

pinch of cayenne pepper

Directions

Heat oil in a large pot over medium-high heat. Season chicken with seasoned salt and pepper, then cook until no longer pink in the center, about 5 minutes, stirring occasionally.

Add onion and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes.

Stir in broth, water, potatoes, carrots, celery, and cayenne pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes or until potatoes and carrots are tender.

Use an immersion blender to blend part of the soup until creamy, adjust seasoning as needed.