This chicken potato soup is just like chicken noodle soup, but with potatoes instead of noodles.
Ingredient
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)
Direction
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.
