Chicken potato soup

Ingredientes

• Boneless skinless chicken breasts: 24 oz
• Chicken broth : 64 oz
• Leeks : 3. halved and sliced into rounds
• Carrots : 3. sliced
• Celery sticks: 3. sliced
• Yukon gold potatoes : 24 oz. diced
• Thyme leaves: 2 tsp
• Half & half: 4 oz
• Salt: to taste
• Black pepper: to taste
• Fresh parsley: for garnish

Preparación

1. 1

   Place the chicken breasts in a Dutch oven,and add the chicken broth to fully submerge the chicken. If you need to add a little water to make sure the breasts are covered,you can add as needed.

2. 2

   Bring to a boil over a high heat. Reduce the heat to low and leave to simmer for around 15 minutes,then transfer the chicken to a plate. Shred into pieces using 2 forks.

3. 3

   Add the sliced leeks,carrots,celery,diced potatoes,and thyme leaves to the broth and bring to the boil again. Then reduce the heat and leave to simmer for roughly 10 minutes,until the vegetables are tender.

4. 4

   Add the cooked chicken back to the Dutch oven and remove from the heat before adding the half-and-half. Season with salt and black pepper to taste,and garnish with fresh parsley for serving.