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chicken salad chick soup

Chicken Salad Chick Potato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Ladle
  • 1 sharp knife
  • 1 Cutting board
  • 1 Stirring spoon
  • 1 measuring cup

Ingredients
  

  • 4 cups chicken broth
  • 2 cups potatoes diced
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 cup cooked chicken shredded
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup green onions sliced

Instructions
 

  • Heat olive oil and butter in a large pot over medium heat.
  • Add carrots and celery and sauté until softened for about 5 minutes.
  • Stir in diced potatoes and cook for an additional 5 minutes.
  • Pour in chicken broth and bring to a boil.
  • Reduce heat to low and simmer for 15 minutes until potatoes are tender.
  • Add shredded chicken, salt, and black pepper to the pot.
  • Stir in heavy cream and heat through.
  • Remove from heat and let the soup rest for 10 minutes.
  • Garnish with green onions before serving.

Notes

For a richer flavor, consider roasting the potatoes before adding them to the soup. Adjust the thickness of the soup by adding more or less chicken broth as desired. If you prefer a smoother consistency, use an immersion blender to blend the soup partially.
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