This chicken potato soup is just like chicken noodle soup, but with potatoes instead of noodles!
Ingredients
- vegetable oil: 2 Tbsp
- skinless, boneless chicken breasts: 2 piece (diced)
- pinch seasoned salt: 1 piece (to taste)
- ground black pepper: (to taste)
- onion: 0.5 piece (chopped)
- garlic: 0.5 tsp (minced)
- chicken broth: 4 cups
- water: 2 cups
- russet potatoes, quartered and: 2 piece (sliced)
- carrots: 2 piece (chopped)
- stalks celery: 2 piece (chopped)
- pinch cayenne pepper: 1 piece (to taste, optional)
Metric Conversion
Stages of cooking
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Heat oil in a large soup pot over medium-high heat. Season chicken with seasoned salt and pepper, add to the pot, and cook, stirring occasionally, until no longer pink in the center, about 5 minutes.
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Add onion and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes.
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Stir in broth, water, potatoes, carrots, and celery; cook until potatoes and carrots are tender, 15 to 20 minutes. Taste and adjust seasoning with salt, pepper, and cayenne.
