Healthy Slow Cooker and Blender Chicken Potato Soup

Potato soup might seem sinful because of the carbohydrates that it features. However, this version of our comfort food contains loads of protein and a little fiber, credits to chicken and vegetables that are incorporated in this recipe. It’s hearty, comforting, and so tasty; yet, it’s incredibly healthy.

Course Soup

Cuisine American

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings servings

Calories 197kcal

Equipment

blender

Ingredients

1 teaspoon extra virgin olive oil
½ large onion peeled and chopped
2 cloves garlic minced
1 pound boneless, skinless chicken breast
1 pound russet potatoes peeled and chopped
1 cup sliced carrots
1 cup sliced celery
4 cups homemade, unsalted chicken broth
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper freshly ground
3 tablespoons chopped fresh parsley plus more for garnish

Instructions

Recommended: Using a blender with heating capacity

Add olive oil into the blender, press the “Cook” then “Medium” button. Add onions and garlic, and cook until tender and fragrant, about 3 to 4 minutes.
Roughly chop the chicken breast, then add it to the blender along with potatoes, carrots, celery, broth, thyme, salt, and pepper.
Change the heat to “low” and simmer the soup for about 30 to 45 minutes or until the chicken is cooked through and the potatoes are fork-tender. If you want a chunky soup, pulse for a few times. Otherwise, keep pulsing until the soup is smooth.
Transfer to serving bowls and garnish with fresh parsley.

Using a blender without heating capacity:

Heat olive oil in a nonstick skillet set over medium heat. Sauté onions and garlic for about 3 to 4 minutes or until tender and fragrant. Transfer to a slow cooker.
Add chicken breast, potatoes, carrots, celery, broth, thyme, salt, and pepper.
Place the lid on the slow cooker. Turn on “high” and cook for 6 to 8 hours, stirring occasionally, until the potatoes are very tender. Check the chicken at the 4th hour. If it’s cooked through, you can remove the chicken and refrigerate it until the potatoes become tender. The last thing that you’d want is an overcooked chicken.
Shred or chop the chicken and set aside. Stir the potato soup and transfer about 2 cups in a blender, making sure not to fill it more than halfway (See notes if you want all your soup to be puréed). Purée the mixture and add it back to the slow cooker, along with the shredded or chopped chicken and parsley. Stir well.
Ladle into bowls and top with some more parsley if desired. Enjoy!

Notes

If you’re using a blender without heating capacity and you wanted to purée the entire soup, make sure that the blender doesn’t get filled more than halfway because it can make the mixture climb up thereby causing the blender’s lid to pop off. Thus, you may need to either do the puréeing in batches or cool down the mixture to room temperature before filling the blender completely, puréeing the soup, and warming it up once more.
Feel free to add more broth to thin out the soup. Contrastingly, simmer the soup more to thicken it up.

Nutrition