Chicken Potato Soup ​

Servings: 8

Ingredients

	4 skinless, boneless chicken breasts, diced
	2 pinches seasoned salt, or to taste
	ground black pepper to taste
	1 onion, chopped
	1 teaspoon minced garlic
	1/4 cup vegetable oil
	8 cups chicken broth
	4 cups water
	4 stalks celery, chopped
	4 carrots, chopped
	4 large russet potatoes, quartered and thinly sliced
	2 pinches cayenne pepper, or to taste (optional)

Directions

Step 1 Season chicken with seasoned salt and pepper.

Step 2 Heat vegetable oil in a huge soup pot over medium-high heat. Cook chicken until no pinker in the guts, about 5 minutes.

Step 3 Add onion to the pot and cook until almost translucent, about five minutes. Add garlic and cook until slightly browned, about 2 minutes more.

Step 4 Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.

Step 5 Taste and modify seasoning with salt, pepper, and cayenne.