Ingredients

• 2 tablespoons vegetable oil
• 2 skinless , boneless chicken breasts, diced
• 1 pinch seasoned salt , or to taste
• ground black pepper to taste
• ½ onion , chopped
• 0.5 teaspoons minced garlic
• 4 cups chicken broth
• 2 cups water
• 2 large russet potatoes , quartered and thinly sliced
• 2 carrots , chopped
• 2 stalks celery , chopped
• 1 pinch cayenne pepper , Optional

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 Add onion and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes.
4. 4 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.
5. 5 Serve hot and enjoy!

Nutrition per serving