Chicken Potato Soup
Grumpy To Happy!

What inspired this chicken potato soup recipe?

Well, I was out grocery shopping one time looking for a few special veggies. But I had no luck because I couldn’t find anything I wanted.

I got home just a little grumpy. I looked around my kitchen to see what I could do and realized I had enough ingredients for this soup. (I have a reasonably well stocked kitchen of the basics!) So I put all the ingredients together in front of me and got creative!

It’s amazing what you can put together with simple and basic ingredients and seasonings.

This easy to make soup recipe was a hit with my Chef and I know it’ll be a hit with you and the special people in your life. Give it a try!!

Ingredients (Serves a chicken and a potato!):

2 chicken breasts
2 medium potatoes
1 medium onion
4 medium mushrooms
5-6 small carrots
4-5 Brussels sprouts
2 tablespoons of olive oil
1-3 cups  of chicken broth
Salt and Pepper to taste
Green onion to sprinkle your soup

Cooking Utensils You'll Need:

kitchen knife
chopping board
measuring spoons
measuring cups
high cooking pan
cooking spoon

Directions for My Chicken Potato Soup:

Wash the chicken breasts thoroughly. Dry with paper towels. Chop into thick cubes and set aside.

Peel and wash the onion. Chop into small pieces.

Wash the mushrooms. Cut into slices.

Place a sauteing pan over low-to-medium heat. Add the 2 tablespoons of the olive oil. Then add chopped onion. Saute for a few minutes, until light golden color.

Next add the sliced mushrooms. Saute for 5 more minutes.

Peel your potatoes. Rinse off well and then cut them into medium cubes. Set aside.

Peel and rinse your carrots. Cut into slices. Set aside also.

Remove the outer leaves from your Brussels sprouts and rinse well. Cut into quarters and set aside.

Add the chicken cubes to the mushrooms and onions. Saute for 3-4 minutes on a medium heat.

Add the carrots and potatoes.

Add 1 cup of chicken broth. Cook for about 15 minutes until soft.

If you find that your liquid is ‘thinning out’ too much, just add more of the chicken broth you have on reserve. Finally add the Brussels sprouts and cook for another 10-15 minutes on a medium heat until soft.

After that you’re ready to serve. But first, see my Chef's tips below for some seasoning ideas!

My Chef's Tips:

A light salad always starts any soup meal off right!

Of course some very light spice is nice too: simple salt and pepper. Italian herb seasoning works wonderfully with this!

This chicken potato soup is worth the effort and tastes great. Double or triple the ingredients and you have enough leftovers for the week!

Bonne journée!

Return from Chicken Potato Soup
to Chicken Soup Recipes

Return to Easy Chicken Recipe Ideas

Monika's Kitchen is on Instagram - Follow Us!