1 lb chicken breast or thighs
4 medium potatoes, diced
1 medium onion, chopped
4 cups chicken broth
1 cup heavy cream
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
Optional: fresh herbs (thyme, parsley)
Prep the chicken: If using raw chicken, season it with salt and pepper. In a large pot, heat a tablespoon of oil over medium heat and add the chicken. Cook until browned on both sides, about 6-8 minutes. Remove and set aside. If using cooked chicken, skip this step.
Sauté vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until they become translucent.
Add potatoes and broth: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil.
Combine and simmer: Return the chicken to the pot (if using raw). Reduce the heat to low, cover, and let it simmer for 20-25 minutes until the potatoes are tender and the chicken is cooked through.
Shred and stir: If using raw chicken, remove it, shred it, and return it to the pot. Stir in the heavy cream and let it heat through for another 5 minutes.
Season to taste: Taste the soup and adjust the seasoning with additional salt, pepper, or herbs as desired. Serve hot.
