Prep time: 15 mins | Cook time: 30 mins | Servings: 4

The Ingredients

  • Chicken: 2 large chicken breasts (poached and shredded) or rotisserie chicken.

  • Potatoes: 3 large Yukon Gold or Russet potatoes, peeled and cubed into bite-sized chunks.

  • Aromatics: 1 medium onion (diced), 2 carrots (sliced into rounds), and 2 stalks of celery (chopped).

  • Broth: 6 cups of high-quality chicken stock.

  • Seasoning: 2 cloves garlic (minced), 1 tsp dried thyme, salt, and black pepper to taste.

  • The Finish: Fresh parsley (roughly chopped) and red chili flakes for a gentle heat.

The Instructions

  1. Sauté the Base: In a large pot, heat a tablespoon of olive oil over medium heat. Add your diced onion, carrots, and celery. Cook for about 5–7 minutes until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic and thyme, cooking for just another minute until fragrant.

  2. Simmer the Potatoes: Pour in the chicken stock and add the cubed potatoes. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 15–20 minutes, or until the potatoes are fork-tender but not falling apart.

  3. Combine and Heat: Add your shredded chicken to the pot. Stir gently to incorporate. Let the soup simmer for another 5 minutes to ensure the chicken is heated through and has absorbed some of the savory broth flavors.

  4. Season to Perfection: Taste your broth. Add salt and freshly cracked black pepper as needed. If you want a richer base, you can mash a few of the potato cubes against the side of the pot to thicken the texture slightly.

  5. Garnish and Serve: Ladle the hot soup into deep bowls. Top generously with fresh parsley and a sprinkle of red chili flakes to match the vibrant look in your photo.

Pro Tip for Extra Flavor

For an even deeper “homemade” taste, add a splash of lemon juice right before serving. The acidity brightens the starchiness of the potatoes and makes the chicken flavor pop! Enjoy your cozy meal.