Chicken and Potato Soup
 
Prep time
Cook time
Total time
 
A simple, easy to make traditional chicken soup with potatoes and corn and season with fresh dill. Tastes like Grandma's soup.
Author:
Recipe type: Soup
Cuisine: American
Serves: 5 cups
Ingredients
  • 1 tbsp. olive oil
  • 1¼ cups celery, chopped small
  • 1 cup onion, peeled, chopped small
  • 1 lbs. skinless, boneless chicken breast
  • ½ tsp. black pepper
  • 1 tsp. salt (if using regular broth & not low sodium, cut to ½ tsp. salt)
  • 1 lbs. potato, peeled, cut small (I used Yukon Gold)
  • 1 cup corn, frozen (I used TJ's Fire Roasted Corn)
  • 4 cups chicken broth, low sodium
  • 1 tbsp. dill, finely chopped
Instructions
  1. In a large pot, add olive oil, celery, onion, chicken, pepper and salt. Cook over medium heat until chicken is cooked through.
  2. Add potatoes, corn and chicken broth; mix until combined. Stir in dill. Cook for 30 minutes.
Notes
The recipe is wonderful with fresh dill. If you are NOT using low sodium chicken broth, cut the salt to ½ teaspoon.
Nutrition Information
Serving size: 1 cup Calories: 244 Fat: 4.7 Carbohydrates: 26.8 Sugar: 2.3 Sodium: 624 Fiber: 4.3 Protein: 25.6 Cholesterol: 52
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2016/04/10/chicken-and-potato-soup/