1 lb Boneless Chicken Breast
4 Medium Potatoes, diced
2 Carrots, chopped
1 Onion, chopped
3 cups Chicken or Vegetable Broth
1 cup Milk or Cream
Salt and Pepper to taste
In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onions and cook until they turn translucent, about 3-4 minutes.
Add the diced chicken breast to the pot. Season it with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
Add the diced potatoes, chopped carrots, and broth. Bring the mixture to a boil, then lower the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
Stir in the milk or cream and let it simmer for an additional 5 minutes. If you prefer a thicker soup, you can mash some of the potatoes at this stage or add a cornstarch slurry.
Taste and adjust seasoning, adding more salt or pepper if needed. Serve hot and enjoy.