🥣 Comforting Chicken Soup with Potatoes
🛒 Ingredients
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2 tbsp olive oil or butter
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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3 cloves garlic, minced
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1½ lbs chicken (thighs or breasts, bone-in or boneless)
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5–6 cups chicken broth (low sodium)
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1 lb potatoes, peeled and diced (Yukon Gold or russet)
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1 tsp dried thyme
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1 bay leaf
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Salt & black pepper, to taste
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Optional: fresh parsley or dill for finishing
👩🍳 Instructions
1️⃣ Build the Base
Heat oil or butter in a large pot over medium heat.
Add onion, carrots, and celery. Cook 5–7 minutes until softened.
Stir in garlic and cook 30 seconds until fragrant.
2️⃣ Simmer the Soup
Add chicken, broth, potatoes, thyme, bay leaf, salt, and pepper.
Bring to a gentle boil, then reduce heat and simmer 25–30 minutes, until:
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Potatoes are tender
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Chicken is fully cooked
3️⃣ Shred & Finish
Remove chicken, shred or chop, then return to the pot.
Discard bay leaf.
Taste and adjust seasoning.
Simmer 5 more minutes to bring it all together.
4️⃣ Serve
Ladle into bowls and top with:
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Fresh herbs
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Cracked black pepper
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A drizzle of olive oil
Serve with crusty bread or biscuits (non-negotiable).
❓ Q & A (Soup Wisdom)
Q: Can I make this extra thick?
Yes—mash a few potatoes right in the pot or add a slurry of 1 tbsp cornstarch + water.
Q: Best chicken to use?
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Thighs = richer, more comforting
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Breasts = lighter but still good
Bone-in adds the most flavor.
Q: Can I make it ahead?
Absolutely. It’s even better the next day.
Q: Can I freeze it?
Yes! Freeze up to 3 months. Potatoes soften slightly but still taste great.
Q: Want more flavor?
Add:
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A Parmesan rind while simmering
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A splash of lemon juice at the end
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A pinch of smoked paprika