Creamy Chicken Potato Soup

• portioner: 8 servings
• aktiv tid: 15 minutes
• total tid: 53 minutes

Ingredienser

1 medium yellow onion

2 medium carrots

2 medium stalks celery

3 cloves garlic

1 1/2 pounds boneless, skinless chicken breasts or thighs (3 medium or 2 large breasts, or 5 to 6 thighs)

2 teaspoons kosher salt, divided, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

2 tablespoons olive oil

3/4 teaspoon dried thyme

1 bay leaf

1 1/2 pounds Yukon Gold potatoes (3 medium or 6 small)

1/3 cup all-purpose flour

1 (32-ounce) box low-sodium chicken broth (about 4 cups)

2 cups whole or 2% milk

Vejledning

Step 1

Prepare the following vegetables, adding them each to the same medium bowl as you complete it: Dice 1 medium yellow onion (about 1 1/2 cups). Peel and halve 2 medium carrots lengthwise, then cut crosswise into 1/2-inch pieces (about 1 cup). Cut 2 medium celery stalks crosswise into 1/4-inch pieces (about 1 cup). Finely chop 3 garlic cloves.

Step 2

Season 1 1/2 pounds boneless, skinless chicken breasts or thighs all over with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

Step 3

Heat 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the onion mixture, 3/4 teaspoon dried thyme, 1 bay leaf, and the remaining 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Meanwhile, cut 1 1/2 pounds Yukon Gold potatoes into 1-inch cubes (about 3 1/2 cups, no need to peel).

Step 4

Add the potatoes to the pot and stir to combine. Sprinkle with 1/3 cup all-purpose flour and cook, stirring constantly, for 1 minute to cook the floury taste out. While stirring constantly, pour in 1 (32-ounce) box low-sodium chicken broth and 2 cups whole or 2% milk. Add the chicken in a single layer. Increase the heat to medium-high and bring to a lively simmer, stirring occasionally.

Step 5

Reduce the heat as needed to maintain a gentle simmer. Cook, stirring and scraping the bottom of the pot occasionally, until the potatoes are tender, the chicken is cooked through, and an instant-read thermometer inserted into the thickest part of the chicken registers at least 165°F, about 10 minutes for thighs or 12 to 18 minutes for breasts.

Step 6

Remove the pot from the heat. Using tongs, transfer the chicken to a clean cutting board and shred into bite-size pieces.

Step 7

Remove and discard the bay leaf. Return the chicken to the soup. Taste and season with more kosher salt and black pepper as needed.

Ernæring

• Portionsstørrelse: Serves 8
• Kalorier: 281 cal
• Fedt i alt: 7.7 g
• Mættet fedt: 2.0 g
• Uumættet fedt: 0.0 g
• Kolesterol: 0 mg
• Natrium: 597.9 mg
• Kulhydrater i alt: 26.8 g
• Kostfiber: 2.9 g
• Sukker i alt: 5.4 g
• Protein: 26.3 g