Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup half-and-half
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic. Cook for exactly 60 seconds until you smell it filling the kitchen. Note: Garlic burns fast, so keep it moving.
  3. Pour in the chicken broth. Add the thyme and bay leaf. Increase heat to bring the liquid to a gentle boil, then reduce to a simmer.
  4. Carefully slide in the cubed chicken and potatoes. Simmer for 15–20 minutes until the potatoes are fork tender and the chicken is opaque.
  5. Remove the bay leaf. Use an immersion blender to pulse the soup 3–4 times. Note: You want some chunks left, not a smooth puree.
  6. Stir in the half and half, salt, and pepper. Heat through for 2 minutes without letting it reach a hard boil.
  7. Turn off the heat. Fold in the fresh parsley.
  8. Let the soup sit for 5 minutes. The starches set during this time, which makes the Chicken Potato Soup thicker.