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–+ servings

Comforting Chicken Soup with Potatoes

A warm, filling chicken soup that combines roasted chicken and tender potatoes for a cozy family meal, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Soup
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

Main ingredients

  • 1.5 to 2 pounds bone-in or boneless chicken (thighs or breasts) use whatever you have
  • 1 pound potatoes, peeled or scrubbed, cut into 1-inch cubes Yukon gold or russet both work
  • 1 large onion, diced yellow onion gives sweetness
  • 3 medium carrots, sliced on the bias adds color and sweetness
  • 2 stalks celery, sliced don’t skip the celery, it builds depth
  • 3 cloves garlic, minced don’t skip the garlic
  • 6 cups chicken broth or stock low-sodium gives you control
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves thyme goes so well here
  • Salt and black pepper to taste add gradually
  • 2 tablespoons olive oil or butter for browning and flavor
  • 1 cup frozen peas or corn (optional) stir them in at the end
  • Fresh parsley or chives, chopped, for garnish bright and fresh

Instructions
 

Preparation

  • Pat the chicken dry and season with salt and pepper.
  • Heat the oil in a large pot over medium-high heat. Add the chicken and brown for 3 to 4 minutes per side until golden.
  • Remove the chicken to a plate. Lower the heat to medium.
  • Add the onion, carrots, and celery to the same pot. Stir and cook until the onion is soft, about 5 minutes.
  • Add the garlic and thyme. Cook 30 to 60 seconds until fragrant.
  • Pour in the chicken broth and add the bay leaves. Put the chicken back in the pot.
  • Add the potato cubes and bring the pot to a boil.
  • Once boiling, reduce to a gentle simmer and cover. Cook until the potatoes are tender and the chicken reaches 165°F if using bone-in, roughly 20 to 25 minutes.
  • Remove the chicken and bay leaves. If using bone-in pieces, shred or chop the meat and discard the bones.
  • Return the chicken to the pot.
  • If you want a thicker broth, mash a cup of the potatoes in the pot and stir.
  • If adding peas or corn, stir them in now and cook for 2 minutes more to warm through.
  • Taste and adjust salt and pepper.
  • Add chopped parsley or chives for freshness.
  • Serve hot with crusty bread.

Notes

Use what’s in your fridge; no fancy stuff needed. If you have leftover roast chicken, shred it and add it in step 6. If you prefer a lighter soup, reduce the potatoes or swap half for cauliflower.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 4gSugar: 3g
Keyword Chicken Soup, Comfort Food, Family Meal, Potatoes, Weeknight Dinner
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