Even when you are full, this rich, delicious dish will keep you wanting more. There are numerous ravioli, meat, and sauce varieties available. a flexible dish for whatever is on hand. You can prepare it in advance as well!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons vegetable oil
- 2 skinless, boneless chicken breasts, diced
- 1 pinch seasoned salt, or to taste
- ground black pepper to taste
- ½ onion, chopped
- ½ teaspoon minced garlic
- 4 cups chicken broth
- 2 cups water
- 2 large russet potatoes, quartered and thinly sliced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 pinch cayenne pepper, or to taste (Optional)
Instructions
- 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.
- Add onion and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes.
- 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.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 6 g |
| Protein | 17 g |
| Saturated Fat | 1 g |
| Sodium | 1302 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to pull together. Used more onions and had truffle salt and substituted celery seed as I had no celery.
I followed the recipe and then added a can of cream of onion soup. It thickened the broth and added great flavor!
It was a good basic; but needed a lot of seasoning to be delicious. I added some poultry seasoning, some chicken fat and more salt and pepper.
I threw in a can of Budweiser left over from last summer, some thyme and rosemary, green pepper, and some brine from an olive jar. (Most things I make end up Stone Soup.) I browned the chicken in turkey grease from thanksgiving, which I keep in the freezer; it gives chicken dishes a nice flavor.
A great recipe for those that do not care for complicated tastes including my husband and grandkids.
Everyone loved it, probably could use less water.
I goofed a bit with the order of adding the potatoes. I had made my own veggie stock and used that which is always a good thing. I added a beefsteak tomato that was sitting in the fridge along with a about 3/4 cup of frozen peas, then a 10 oz can of petite cut roma tomatoes with its juice. Last, i added a whole can of premade biscuit dough. i cut each one in fours and topped the soup in the last 10 mins so we had cheaters dumplings. SOOO good!!
This is a very simple, and very good recipe, that I believe is easily tailored to how you like your chicken soup. Making the recipe as-is, it still tastes great. However, I like my chicken soups a bit more ‘herby’ so I added in some dried thyme and rosemary. Other than that, I made as written. The potatoes are a great addition–they really add a nice flavor and texture to the soup. I would definitely make this again. Thank you for the recipe!