Chicken Potato Soup


  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1/2 teaspoon Italian seasoning
  • 4 cups chicken broth
  • 2 chicken breasts, boneless and skinless (about 1 pound)
  • 3 medium potatoes, peeled an cut into 1-inch cubes
  • 1 cup heavy cream
  • 2 cups baby spinach
  • salt and pepper to taste


  1. Heat oil in a large pot over medium-high heat until sizzling hot, about 1-2 minutes.
  2. Add onion, carrots, and celery and sauté until tender, about 3-4 minutes. Stir in Italian seasoning until well combined.
  3. Add chicken broth, chicken breasts, and potatoes. Bring it to a boil and cook until the chicken is fully cooked through, about 12 minutes.
  4. Remove the chicken and shred into small pieces in just seconds using a stand mixer.
  5. Return the shredded chicken to the pot and stir in heavy cream. Cook until warmed through, about 3-4 minutes.
  6. Stir in spinach and season with salt and pepper to taste. Serve warm with bread.


Popular Posts