Chicken Breast, Potato and Vegetable Soup
January 20, 2026
Grocery List
Produce
- Potatoes
- Carrots
- Celery
- Onion
- Garlic
- Leek
- Fresh parsley
Pantry
- Olive oil
- Chicken stock cubes (or fresh stock)
Spices
- Salt
- Black pepper
- Dried thyme
- Bay leaf
Proteins
- Chicken breast fillets
Other
- None
Utensils List
- Large pot or saucepan
- Chopping board
- Sharp knife
- Wooden spoon
- Ladle
Ingredients (Serves 2)
- 2 chicken breast fillets (about 250–300 g total)
- 2 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 2 celery sticks, sliced
- 1 small onion, finely chopped
- 1 leek, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 litre chicken stock (made with stock cube)
- 1 bay leaf
- ½ tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (to garnish)
Meal Prep Steps
- Peel and dice the potatoes; keep them in cold water until needed.
- Wash, peel, and chop all other vegetables.
- Trim chicken breasts and cut into bite-sized pieces.
- Prepare chicken stock with hot water if using a cube.
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, leek, carrots, celery, and potatoes. Cook for 5–7 minutes, stirring occasionally.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add chicken pieces and cook until lightly sealed.
- Pour in the chicken stock, then add bay leaf and thyme.
- Bring to a gentle boil, then reduce heat and simmer for 25 minutes, until potatoes are tender.
- Season with salt and black pepper to taste.
- Remove bay leaf and garnish with fresh parsley before serving.
Storage & Reheating Instructions
- Storage: Cool completely and store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to 2 months.
- Reheating: Reheat gently on the hob or in the microwave until piping hot.