Home Style Chicken and Ham Soup
Warm, hearty, and brimming with comforting flavors, this Home Style Chicken and Ham Soup is the ultimate bowl of coziness. Made with tender, seared chicken breast, smoky diced ham, and a medley of fresh vegetables like carrots, celery, and potatoes, this soup offers a wholesome, satisfying meal perfect for any season. Simmered in a savory low-sodium chicken broth infused with bay leaves and thyme, every spoonful delivers rich depth and aromatic warmth. Finished with a pop of sweetness from frozen peas and a sprinkle of fresh parsley, this recipe is as vibrant as it is delicious. In just over an hour, you can create a nourishing soup that’s perfect for family dinners or meal prep. Whether you're seeking comfort food for a chilly night or a flavorful dish to please a crowd, this classic soup recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast (boneless, skinless)
- 1 cup smoked ham (diced)
- 1 large onion (diced)
- 3 stalks celery (chopped)
- 3 medium carrots (peeled and diced)
- 3 cloves garlic (minced)
- 2 medium potatoes (peeled and diced)
- 8 cups chicken broth (low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 0.25 cup fresh parsley (chopped)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
In the same pot, add the diced ham and cook for 2-3 minutes to release its flavor. Remove and set aside with the chicken.
Add the onion, celery, and carrots to the pot. Cook for 5-7 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes, chicken broth, bay leaves, dried thyme, salt, and pepper to the pot. Bring to a boil.
Return the chicken breasts and cooked ham to the pot. Reduce the heat to low, cover, and simmer for 25 minutes, or until the chicken is fully cooked and the potatoes are tender.
Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Stir in the frozen peas and simmer for an additional 5 minutes.
Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Remove the bay leaves and stir in the fresh parsley just before serving.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 6944 mg | 302% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 35.2 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 532 mg | 41% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5491 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
