Ingredients
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2 tablespoons vegetable oil
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2 skinless, boneless chicken breasts, diced
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1 pinch seasoned salt, or to taste
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ground black pepper to taste
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½ onion, chopped
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½ teaspoon minced garlic
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4 cups chicken broth
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2 cups water
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2 large russet potatoes, quartered and thinly sliced
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2 carrots, chopped
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2 stalks celery, chopped
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1 pinch cayenne pepper, or to taste (Optional)
Directions
- Heat oil in a large soup pot over medium-high heat. Season chicken with seasoned salt and pepper, add to the pot, and cook, stirring occasionally, until no longer pink in the center, about 5 minutes.
- Add onion and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes.
- Stir in broth, water, potatoes, carrots, and celery; cook until potatoes and carrots are tender, 15 to 20 minutes. Taste and adjust seasoning with salt, pepper, and cayenne.
- Serve hot and enjoy!
