Ingredients (8 servings)
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp unsalted butter
- 1 large onion, chopped
- 5-6 cloves garlic, minced
- 3 large carrots, peeled and diced
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 6 cups low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs
- 3/4 cup plain whole milk Greek yogurt or sour cream
- 1 1/2 Tbsp Worcestershire sauce
- 2 cups frozen peas
- 1 1/2 cups frozen riced cauliflower
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Sauté the Base and Cook the Chicken
In a large Dutch oven, heat the olive oil and butter over medium heat. Add the onion and garlic with a pinch of salt and pepper, and cook for ~2-3 minutes, until softened.
Stir in the rosemary, oregano, carrots, and potatoes, followed by the chicken broth. Nestle the chicken thighs into the pot, making sure they are submerged in the liquid.
Bring the soup to a simmer and cook for ~10-12 minutes, until the chicken is cooked through. Remove the chicken from the pot and set it aside to cool slightly before chopping it into bite-sized pieces.
Thicken the Soup and Finish
Continue to simmer the soup for another ~5-8 minutes, until the potatoes are tender.
Carefully ladle about 3 cups of the soup, getting mostly potatoes and some broth, into a blender. You can also use a large measuring cup if you have an immersion blender.
Add the Greek yogurt and Worcestershire sauce to the blender with the soup. Blend until completely smooth.
Pouring this puréed mixture back into the pot is what makes the soup creamy without adding heavy cream.
Stir the blended potato mixture back into the soup. Add the chopped chicken, frozen peas, and riced cauliflower to the pot. Cook for a few more minutes until everything is heated through. Taste and season with additional salt and pepper as needed.
Ladle into bowls and garnish with fresh parsley.
Creamy Chicken and Potato Soup
Ingredients
Ingredients (8 servings)
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp unsalted butter
- 1 large onion chopped
- 5-6 cloves garlic minced
- 3 large carrots peeled and diced
- 1 1/2 pounds Yukon Gold potatoes peeled and diced
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 6 cups low-sodium chicken broth
- 1 1/2 pounds boneless skinless chicken thighs
- 3/4 cup plain whole milk Greek yogurt or sour cream
- 1 1/2 Tbsp Worcestershire sauce
- 2 cups frozen peas
- 1 1/2 cups frozen riced cauliflower
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley for garnish, chopped
Instructions
- Heat olive oil and butter in Dutch oven over medium heat.
- Sauté onion and garlic with salt and pepper until soft, 2-3 minutes.
- Add rosemary, oregano, carrots, potatoes, and chicken broth.
- Add chicken thighs, bring to simmer, cook 10-12 minutes until chicken is done.
- Remove chicken, cool slightly, chop into bite-sized pieces.
- Simmer soup 5-8 minutes until potatoes are tender.
- Blend 3 cups of soup (mostly potatoes) with Greek yogurt and Worcestershire sauce until smooth.
- Return blended mixture to pot with chopped chicken, peas, and riced cauliflower.
- Heat through and season to taste.
- Garnish with parsley and serve.
