Boneless, skinless chicken breasts
Potatoes (Yukon Gold or Russet)
Carrots
Celery
Chicken broth
Onion
Garlic
Salt
Piper
Prepare the chicken: If using raw chicken, cut it into bite-sized pieces. This will help it cook evenly and quickly.
Sauté the veggies: In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onions, carrots, and celery. Cook for about 5 minutes until softened.
Add garlic: Stir in minced garlic and cook for an additional minute until fragrant.
Cook the chicken: Add the chicken pieces to the pot and season with salt and pepper. Cook until the chicken is no longer pink, about 5–7 minutes.
Add potatoes and broth: Toss in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
Adjust seasoning: Taste your soup and adjust with more salt and pepper or herbs as desired.
Serve hot: Ladle the soup into bowls, and if desired, top with fresh herbs or a sprinkle of cheddar cheese for extra flavor.
