1 lb boneless, skinless chicken breast
4 medium potatoes, diced
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth
2 tablespoons olive oil
Salt and pepper to taste
In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5 minutes until the onions are translucent and fragrant.
Next, add the chicken breasts to the pot. Stir them into the sautéed vegetables for about 2 minutes before adding the diced potatoes.
Add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Sprinkle in salt, pepper, and any other seasonings you prefer. Taste and adjust as needed.
Let the soup simmer for 20-25 minutes or until the chicken is cooked through and the potatoes are tender.
If using whole chicken breasts, remove them from the pot, shred the meat with two forks, and return it to the soup.
Ladle the soup into bowls and enjoy!