Creamy Rosemary Garlic Chicken Potato Soup
A comforting and creamy soup featuring the warm flavors of rosemary, garlic, chicken, and potatoes, perfect for fall.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
Ingredients
Main Ingredients
- 1.5 lbs chicken thighs
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 onion diced
- 4 cups chicken broth
- 3 Yukon Gold potatoes diced
- 2 tsp fresh rosemary chopped
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
Preparation
- Chop the potatoes into bite-sized pieces, mince the garlic, and dice the onion.
- Season the chicken thighs with salt and pepper.
Cooking
- In a large pot, heat olive oil over medium heat. Add the chicken thighs and sear until golden brown. Remove and set aside.
- In the same pot, add onions and garlic. Sauté until fragrant and onions are translucent.
- Add potatoes, rosemary, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove chicken from the pot, shred with two forks, and return to the soup.
- Stir in heavy cream and adjust seasoning with salt and pepper.
Serving
- Ladle soup into bowls, garnish with extra rosemary if desired, and serve hot.
Storage
- Allow soup to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh rosemary for the best flavor. Add cream at the end to prevent curdling.
Ingredient Substitutions: Substitute chicken thighs with chicken breast if preferred.
How to Serve: Serve with crusty bread for a complete meal.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the soup a day ahead and reheat gently before serving.
Ingredient Substitutions: Substitute chicken thighs with chicken breast if preferred.
How to Serve: Serve with crusty bread for a complete meal.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the soup a day ahead and reheat gently before serving.