Welcome, soup lovers! Today, we’re diving into a bowl of pure comfort and flavor with our incredible Potato Soup with Pulled Chicken & Herbs. This recipe isn’t just a meal; it’s a hug in a bowl, a protein-packed powerhouse designed to warm you from the inside out. We’re talking about creamy potatoes, tender pulled chicken, and a medley of aromatic herbs that come together to create a dish that’s both hearty and incredibly satisfying. This straightforward recipe is perfect for weeknight dinners, meal prepping, or simply when you need a little culinary sunshine in your life. Get ready to add this delicious Potato Soup with Pulled Chicken & Herbs to your regular rotation!
Key Ingredients for Potato Soup with Pulled Chicken & Herbs
Here’s everything you’ll need to create this comforting masterpiece:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 5 medium Yukon Gold potatoes (about 2 lbs), peeled and diced into 1-inch cubes
- 4 cups chicken broth, low sodium
- 1 cup milk (whole milk or 2% recommended for creaminess)
- 1/2 cup heavy cream
- 2 cups cooked pulled chicken (from 1 rotisserie chicken or 2-3 cooked chicken breasts)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional garnishes: shredded cheddar cheese, crispy bacon bits, extra fresh herbs, croutons
How to Make Potato Soup with Pulled Chicken & Herbs
Making this Potato Soup with Pulled Chicken & Herbs is surprisingly easy, incredibly delicious, and profoundly satisfying. Its simplicity lies in leveraging already cooked pulled chicken, making the prep a breeze. The result is a wonderfully creamy texture combined with tender potatoes and savory chicken, infused with fragrant herbs. This dish is rich, comforting, and packed with flavor. The total preparation and cooking time for this soup is approximately 45-55 minutes, making it a perfect hearty meal even on busy weeknights.
Step-by-Step Instructions:
Sauté Aromatics: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and celery, cooking until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add Potatoes and Broth: Stir in the diced Yukon Gold potatoes, chicken broth, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Create Creaminess: Once the potatoes are tender, use a potato masher or an immersion blender to partially mash some of the potatoes directly in the pot. This will thicken the soup and create a lovely creamy texture while still leaving some chunks for substance. If using an immersion blender, be careful not to over-blend; you want some potato pieces remaining.
Incorporate Dairy and Chicken: Stir in the milk and heavy cream. Add the cooked pulled chicken to the pot. Continue to simmer for another 5-10 minutes, allowing the flavors to meld and the soup to heat through, but do not bring it to a rolling boil after adding the dairy, as it can curdle.
Stir in Fresh Herbs: Remove the pot from the heat. Stir in the fresh chopped parsley and fresh chopped dill. Taste and adjust seasoning (salt and pepper) if necessary.
Serve and Garnish: Ladle the hot Potato Soup with Pulled Chicken & Herbs into bowls. Garnish with your favorite toppings, such as shredded cheddar cheese, crispy bacon bits, or a sprinkle of extra fresh herbs. Serve immediately and enjoy!
Why You’ll Love This Potato Soup with Pulled Chicken & Herbs
You’re going to absolutely adore this Potato Soup with Pulled Chicken & Herbs! The main highlight is its incredible balance of hearty ingredients and delicate flavors, creating a truly satisfying experience without being overly heavy. Making this delicious soup at home is a fantastic way to save money compared to takeout, allowing you to control the quality of your ingredients and portion sizes.
The rich flavor profile is elevated by the interplay of tender potatoes, savory pulled chicken, and the bright, earthy notes of fresh parsley and dill. For a similar comforting experience, you might also like our Creamy Tomato Bisque, but for a truly protein-packed meal, this potato soup is unmatched. Don’t wait—try making this comforting classic tonight and taste the difference!
What to Serve Potato Soup with Pulled Chicken & Herbs With
This hearty Potato Soup with Pulled Chicken & Herbs is a meal in itself, but it pairs wonderfully with a few complementary sides to round out your dinner:
- Crusty Bread or Dinner Rolls: Perfect for dipping into the creamy broth. A warm baguette or sourdough loaf would be ideal.
- Green Salad with a Light Vinaigrette: A crisp, fresh salad offers a refreshing contrast to the richness of the soup, adding color and nutrients.
- Grilled Cheese Sandwich: For the ultimate comfort food combo, a grilled cheese sandwich makes a fantastic companion, perfect for dipping.
- Roasted Vegetables: Simple roasted broccoli, asparagus, or carrots can add an extra layer of healthy goodness without overpowering the main dish.
- Cornbread: A slightly sweet cornbread provides a lovely texture and flavor contrast.
Top Tips for Perfecting Potato Soup with Pulled Chicken & Herbs
Achieving the perfect bowl of Potato Soup with Pulled Chicken & Herbs is easy with these helpful tips:
- Chicken Choice: For ultimate convenience, a store-bought rotisserie chicken is a game-changer. Simply shred the meat and you’re good to go. If you prefer, boil or bake chicken breasts until cooked through, then shred them. This also allows you to control the sodium content.
- Potato Variety: Yukon Gold potatoes are recommended because they break down beautifully, adding a natural creaminess without becoming too starchy or gummy. Russet potatoes can also work but might require a little more mashing to achieve the desired consistency.
- Achieving Creaminess: Don’t skip the step of partially mashing the potatoes. This is key to getting that rich, thick texture without relying solely on heavy cream or flour. If you want it even thicker, you can create a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold milk, then stir it into the simmering soup at the end.
- Herb Freshness: Fresh herbs like parsley and dill make a significant difference in flavor compared to dried. Add them at the very end of cooking to preserve their vibrant taste and color. If using only dried herbs, use about half the amount of fresh and add them with the potatoes and broth.
- Dairy Precautions: When adding milk and heavy cream, keep the heat on low and avoid bringing the soup to a rolling boil to prevent curdling. Gently simmer until heated through.
- Seasoning Adjustments: Taste before serving! Broth and pre-cooked chicken can vary in their sodium content. Adjust salt and pepper as needed, and consider a tiny pinch of cayenne pepper for a subtle kick if you like.
- Avoid Common Mistakes: Don’t undercook your potatoes; they need to be fork-tender to mash properly. Also, don’t over-blend if using an immersion blender, as you want some potato chunks for texture.
Storing and Reheating Tips
Proper storage and reheating will ensure your Potato Soup with Pulled Chicken & Herbs stays delicious for days to come.
Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freezing: This soup freezes surprisingly well, especially if you under-mash the potatoes slightly, leaving more chunks. If you plan to freeze, you might want to omit the heavy cream until reheating, adding it fresh for optimal texture. Place cooled soup in freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Stovetop: For best results, reheat the soup gently in a saucepan over medium-low heat, stirring occasionally, until heated through. If the soup has thickened too much in the fridge, you can add a splash of milk or chicken broth to reach your desired consistency.
- Microwave: Reheat individual portions in a microwave-safe bowl, stirring occasionally, until hot.
Final Thoughts:
So there you have it – your new go-to recipe for Potato Soup with Pulled Chicken & Herbs. It’s a dish that embodies comfort, flavor, and wholesome goodness in every spoonful. Whether you’re seeking a hearty meal on a chilly evening, a comforting dish to share with loved ones, or a smart way to use leftover chicken, this recipe delivers on all fronts.
It’s incredibly adaptable, easy to make for busy weeknights, and truly nourishes the soul. We hope you enjoy making and savoring this protein-packed delight as much as we do. Happy cooking!
Potato Soup with Pulled Chicken & Herbs FAQs
Q1: Can I make this soup vegetarian?
A1: Yes! Simply omit the pulled chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like corn or peas, or even some cannellini beans for added protein.
Q2: What kind of potatoes are best for potato soup?
A2: Yukon Gold potatoes are highly recommended for their creamy texture and ability to thicken the soup without becoming gummy. Russet potatoes are another good option, but you might need to mash them a bit more.
Q3: Can I use fresh chicken instead of cooked pulled chicken?
A3: Absolutely! You’ll just need to cook the chicken first. You can boil or bake chicken breasts until cooked through, then shred them before adding to the soup. Alternatively, you can cube raw chicken and cook it in the pot with the onions and celery before adding the broth and potatoes.
Q4: How can I make this soup spicier?
A4: For a spicier kick, you can add a pinch of red pepper flakes with the garlic or a dash of hot sauce when serving.
Q5: Is this soup gluten-free?
A5: Yes, this recipe is naturally gluten-free as long as your chicken broth and any added toppings are also gluten-free.
Q6: Can I prepare parts of this soup ahead of time?
A6: Yes, you can chop your vegetables ahead of time. You can also cook and shred your chicken in advance. Store them separately in the refrigerator until ready to use.
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