Creamy Chicken & Potato Soup with Soft Rolls

By Vic

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Prep Time

15 min

Cook Time

30 min

Servings

2 servings

Difficulty

Easy

12 oz boneless skinless chicken breast, cut into small pieces 12 oz potatoes, peeled and diced small 1 cup baby carrots, sliced thin 3 cups chicken broth 1/4 cup heavy cream 1 tbsp butter 1/2 tsp dried parsley 1/4 tsp garlic powder, optional if tolerated 1/4 tsp onion powder, optional if tolerated Salt, to taste 2 soft white dinner rolls

1. Melt the butter in a medium pot over medium-low heat. 2. Add the chicken and cook gently for 3 to 4 minutes, just until the outside turns opaque. 3. Add the chicken broth, peeled potatoes, carrots, parsley, and optional garlic and onion powders. 4. Bring to a gentle simmer. Cover partially and cook for 18 to 22 minutes, or until the potatoes and carrots are very soft and the chicken is fully cooked. 5. Use the back of a spoon or potato masher to lightly mash some of the potatoes directly in the pot. 6. Reduce the heat to low and stir in the heavy cream. Warm gently for 2 to 3 minutes without boiling. 7. Season lightly with salt and serve with soft white dinner rolls.