Creamy Chicken and Potato Soup

Hey look ma, I made a blog!

 

Ok, so I technically made one in October of last year, but I did finally upload a new post! I wish I had a good reason for why I haven’t posted any new recipes until now, but it boils down to this: I’m a perfectionist. I’m not a rough-draft kind of person. I always want my first go at anything to be perfect, but that’s obviously unrealistic sometimes!

I’ve been envisioning how my first post would go for months and months, writing and re-writing it in my head,and I finally told myself just to START. Nothing is perfect on the first try, but you just have to start somewhere. I finally found my voice on Instagram, so bear with me while I find it again in the blogging world!

I wanted to start this blogging journey off with a current favorite in our house (and with my meal-prep clients…and in my Instagram stories. You guys loved this recipe breakdown!) This soup is a combination of all of the best things:

– Creamy (without any cream)

– Hearty & full of veggies (translation: clean-out-your-fridge friendly)

– Healthy-ish, while still possessing all of the qualities of a comforting soup

 

As much as I could go on and on about this soup, I’d like to get to the recipe. I’ve never been a blog reader; I’ve always clicked “jump to recipe” or scrolled through all the talk to get to the actual food. There. I’ve admitted it. However, I recognize that a little context for the recipe can be very helpful, and I do get a little long-winded on my Instagram posts some (most) of the time, so I’ll try and save my thoughts for the blog. Plus, Google doesn’t like recipe blogs with no words. I’ve tried doing that for years, and it’s not the most efficient way of sharing recipes.

I promise to not bore you with my life story on *every* blog post just to meet a certain word count, and to genuinely try to make the story above my recipes useful to your cooking experience. You’ll still get some updates on how my dogs are doing (because that’s information that I refuse to withhold), and I’ll have to toss some personal life stuff in here sometimes too. But, since I personally go to food blogs for the food, I’ll make sure my posts are mainly about that as well. With that said, here’s your new favorite soup!

5 from 1 vote
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Creamy Chicken and Potato Soup

With a rich, gravy-like broth, this will quickly become your go-to chicken soup!

Course Main Course
Keyword chicken soup, comfort food, gluten-free option, soup, vegan option, vegetable soup, vegetarian option
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 tbsp olive oil extra virgin
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 3 carrots sliced
  • 2 stalks celery sliced
  • 1 small zucchini cut into half-moon slices
  • 2 tsp Real salt
  • 1/4 cup flour (use arrowroot starch for GF)
  • 6-8 cups chicken broth or stock use more or less for thicker or thinner soup (can use vegetable broth for vegetarian/vegan)
  • 3 medium Yukon gold or red potatoes cut in half, then into thin slices, about 1/4" thick
  • 1 sprig rosemary (or use 1 tsp dry)
  • 2 sprigs thyme (or use 1 tsp dry)
  • 2 sprigs oregano (or use 1 tsp dry)
  • 1 1/2 cups cooked chicken rotisserie works great, or saute diced chicken before the vegetables. (Omit and add extra vegetables for vegetarian/vegan)

Instructions

  1. Heat the oil in a large pot over medium-high heat.

  2. Saute the onion for about 2 minutes, until it becomes slightly soft. Add in the garlic; cook for 30 more seconds.

  3. Add in the carrots, celery, and zucchini. Add in the salt, then cook for 6-8 minutes, until the vegetables have all become slightly soft.

  4. Sprinkle the flour over the vegetables and stir to combine. Let the mixture cook for 1-2 minutes (don't let it start to burn).

  5. Start pouring in your broth, about 1/2 cup at a time, stirring between each addition. The soup will thicken a little after each addition.

  6. Once you've added in all your broth, bring the soup to a boil. Add in your sliced potatoes and stir to combine.

  7. Tie your herbs together with some cooking twine, then tie the end of the twine to your pot handle. If you don't have cooking twine, toss the fresh herbs into the soup. If using dried herbs, stir them in with the rest of your ingredients.

  8. Cook the soup on medium heat for about 10 minutes, until your potatoes are fork tender.

  9. Stir in your cooked chicken, and season with salt and pepper to taste.

P.S. If you can tell me what song the title is referencing in the comments, we can definitely be friends.

 

 

 

 

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