2 cups cooked chicken, shredded
4 medium potatoes, diced
1 cup carrots, sliced
1 cup celery, diced
4 cups chicken broth
1 onion, diced
Salt and pepper to taste
Prep the ingredients: Dice the onion, carrots, celery, and potatoes, and shred the cooked chicken.
Heat a large pot: Add a little olive oil to a large pot over medium heat.
Cook the vegetables: Add onions, carrots, and celery to the pot. Sauté for about 5-7 minutes until they begin to soften.
Add potatoes: Toss in the diced potatoes and mix well, allowing them to absorb the flavors for a couple of minutes.
Pour in broth: Add the chicken broth to the pot and stir. Bring the mixture to a boil.
Simmer: Once boiling, reduce the heat and let the soup simmer for about 20 minutes, or until the potatoes are tender.
Add chicken: Stir in the shredded chicken and let it heat through for an additional 5 minutes.
Season: Taste and add salt and pepper as needed. You can also add fresh herbs or a squeeze of lemon for brightness.
Serve: Ladle the soup into bowls, and enjoy with crusty bread or crackers!