1 lb chicken breast, diced
4 medium potatoes, peeled and cubed
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth
2 teaspoons garlic powder
1 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons olive oil
Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat.
Sauté Vegetables: Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes or until they are soft and translucent.
Add the Chicken: Stir in the diced chicken breast and cook until it is browned, approximately 5-6 minutes.
Season: Add garlic powder, thyme, salt, and pepper. Stir to combine and cook for another minute.
Incorporate Potatoes and Broth: Add cubed potatoes and pour in the chicken broth. Bring the mixture to a boil.
Simmer: Once boiling, reduce heat to low and let the soup simmer for 20-25 minutes or until the potatoes are tender.
Adjust Seasoning: Taste the soup and adjust seasonings as necessary, adding more salt, pepper, or herbs according to your preference.
Serve Hot: Ladle the soup into bowls and enjoy hot, optionally garnished with fresh herbs.
