Comforting Chicken Soup with Potatoes
A fragrant, savory broth loaded with tender chicken, creamy potato chunks, and bright herbs, this dish is perfect for warming the whole family.
Ingredients
Aromatics
- 2 tablespoons olive oil or butter Use either for sautéing.
- 1 medium onion, diced
- 2 stalks celery, sliced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
Main Ingredients
- 1.5 pounds chicken thighs or breasts (boneless or bone-in) Bone-in adds more flavor.
- 3 medium potatoes (Yukon Gold or russets) Yukon Gold for creaminess, russets if you want them to break down.
- 6 cups low-sodium chicken stock or broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme Or 1 tablespoon fresh.
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped parsley or dill, for finishing
- 1/2 cup frozen peas (optional) Added at the end for extra color and nutrition.
- squeeze of lemon for brightness (optional)
Instructions
Preparation
- Heat the oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté until softened and starting to color, about 6–8 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- If using raw chicken on the bone, nestle it into the pot and pour in the stock. Add the bay leaf and thyme. Bring to a gentle simmer.
- Add the diced potatoes. Simmer, uncovered, until potatoes are tender and chicken is cooked through, about 20–25 minutes (longer if using bone-in chicken).
- Remove chicken if using bones; shred meat and return it to the pot. If using pre-cooked chicken, add it in the last 5 minutes to warm through.
- Taste and season with salt and pepper. Stir in parsley (and peas if using) and a squeeze of lemon if desired.
- Turn off heat and let the soup rest a few minutes before serving to meld flavors. Skim any excess fat from the surface.
Notes
For a lighter version, swap half the potatoes for cauliflower. Use a kitchen thermometer; chicken is safe at 165°F (74°C). If you prefer a thicker broth, mash a few potato pieces against the pot to naturally thicken it.