Ingredients
Vegetables and Protein
- 1 medium onion, chopped
- 2 large carrots, chopped
- 3 stalks celery, chopped
- 1 ½ lbs. Yukon gold potatoes, peeled and cut into bite-sized pieces
- 1 lb. chicken, cut into bite-sized pieces
Liquids and Dairy
- 4 cups chicken broth
- 2 cups milk
Seasonings and Others
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme
- ¼ cup all-purpose flour (or ½ cup sourdough discard)
Instructions
- Prepare the vegetables and chicken. Chop the onion, carrots, and celery into small pieces. Cut the chicken into bite-sized pieces. Peel and chop the Yukon gold potatoes into bite-sized pieces as well, ensuring even cooking.
- Sauté the vegetables. Heat olive oil in a large pot over medium heat. Add the diced carrots, celery, and onions. Cook, stirring often, until the onions and celery soften but do not brown, about 5-7 minutes.
- Add seasonings and flour. Sprinkle garlic powder, salt, black pepper, dried thyme, and all-purpose flour (or sourdough discard) over the softened vegetables. Stir continuously so the flour coats the vegetables evenly and begins to cook, about 2 minutes.
- Deglaze and add liquids. Pour 1 cup of chicken broth into the pot and stir thoroughly to break up any flour clumps. Then add the remaining 3 cups of chicken broth and 2 cups of milk, stirring to combine into a smooth broth.
- Add potatoes and chicken to the soup. Stir in the cut potatoes and chicken pieces, mixing everything well. Increase heat to medium-high and bring the soup to a gentle boil.
- Simmer until tender. Reduce heat to medium-low and simmer the soup for about 20 minutes, stirring occasionally, until the potatoes are fork-tender and the chicken is cooked through.
- Finalize and serve. Taste the soup and adjust seasoning as needed, adding more salt or pepper if desired. Serve hot and enjoy the comforting creamy soup.
Notes
- You can substitute the all-purpose flour with sourdough discard for a unique flavor and to reduce food waste.
- For a thicker soup, use less milk or let it simmer a little longer to reduce.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Use Yukon gold potatoes for a creamy texture; russet or red potatoes can alter the consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
