Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 1 tsp dried thyme
  • 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cubed
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery; sauté for 5-7 minutes until translucent and softened.
  2. Stir in the minced garlic and thyme, cooking for another 60 seconds until fragrant.
  3. Add the cubed chicken, stirring to coat in the aromatics. Pour in the chicken broth and add the bay leaf.
  4. Bring the liquid to a gentle boil, then reduce heat to low. Stir in the cubed potatoes, cover, and simmer for 15-20 minutes until potatoes are fork-tender and chicken is cooked through.
  5. Remove the bay leaf. Use an immersion blender to pulse the soup 3-4 times, blending a small portion of the potatoes directly into the broth to create a creamy texture.
  6. Stir in the fresh lemon juice and chopped parsley. Season with sea salt and cracked black pepper to taste.