Chicken Soup with Potatoes: A Hearty & Healthy Recipe

Chicken Soup with Potatoes: Is there anything more comforting on a chilly evening or when you’re feeling under the weather? This isn’t just any soup; it’s a warm hug in a bowl, a culinary classic passed down through generations. I remember my grandmother making this for me whenever I had a cold, and the aroma alone was enough to make me feel better!

Chicken soup, in its various forms, has been a staple in cultures around the world for centuries. It’s more than just food; it’s a symbol of care, healing, and home. The addition of potatoes elevates this simple soup to a hearty and satisfying meal. Potatoes, a humble yet versatile ingredient, add a creamy texture and earthy flavor that perfectly complements the savory chicken broth and tender chicken.

People adore Chicken Soup with Potatoes for its incredible taste and comforting texture. The combination of tender chicken, soft potatoes, and flavorful broth is simply irresistible. It’s also incredibly convenient to make, requiring minimal effort and readily available ingredients. Whether you’re looking for a quick weeknight dinner or a soothing remedy for a cold, this recipe is sure to become a family favorite. So, let’s get cooking and create a pot of pure comfort!

this Recipe

Ingredients:

• Chicken: 1 whole chicken (about 3-4 lbs), or 2 lbs of bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well)
• Potatoes: 2 lbs Yukon Gold potatoes, peeled and cubed
• Carrots: 3 large carrots, peeled and sliced
• Celery: 3 stalks of celery, chopped
• Onion: 1 large yellow onion, chopped
• Garlic: 4 cloves garlic, minced
• Chicken Broth: 8 cups low-sodium chicken broth
• Water: 4 cups water
• Fresh Parsley: 1/4 cup chopped fresh parsley, for garnish
• Fresh Thyme: 2 sprigs fresh thyme
• Bay Leaf: 1 bay leaf
• Olive Oil: 2 tablespoons olive oil
• Salt: To taste
• Black Pepper: To taste
• Optional: 1 cup egg noodles or other small pasta
• Optional: Lemon wedges, for serving

Preparing the Chicken and Vegetables:

1. First, let’s get our chicken ready. If you’re using a whole chicken, rinse it thoroughly under cold water, inside and out. Pat it dry with paper towels. If you’re using chicken pieces, do the same – rinse and pat dry. This helps with browning and removes any unwanted bits.
2. Now, let’s prep the vegetables. Peel and chop the onion. I like to dice it fairly small so it cooks evenly and disappears nicely into the soup. Peel and slice the carrots. I prefer slicing them into rounds, but you can also dice them if you prefer. Chop the celery. Again, a similar size to the carrots works well.
3. Mince the garlic. Freshly minced garlic is key for that wonderful aromatic flavor. Don’t skimp on this step!
4. Peel and cube the potatoes. Yukon Gold potatoes are my favorite for chicken soup because they hold their shape well and have a creamy texture. But you can use Russet potatoes if that’s what you have on hand. Just be aware that they might break down a bit more during cooking. Make sure the potato cubes are roughly the same size so they cook evenly.

Searing the Chicken (Optional but Recommended):

1. This step is optional, but I highly recommend it for adding depth of flavor to your soup. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. If you’re using a whole chicken, sear it on all sides until it’s nicely browned. This will take about 3-4 minutes per side. Be careful not to overcrowd the pot, as this will lower the temperature and prevent proper browning. If necessary, sear the chicken in batches.
3. If you’re using chicken pieces, sear them skin-side down first until the skin is golden brown and crispy. Then, flip them over and sear the other side for a minute or two.
4. Remove the chicken from the pot and set it aside. Don’t worry about cooking it all the way through at this point; it will finish cooking in the broth.

Building the Soup Base:

1. In the same pot, add the chopped onion, carrots, and celery. Sauté over medium heat until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent them from burning. This step is crucial for building a flavorful base for your soup.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Pour in the chicken broth and water. Scrape the bottom of the pot to loosen any browned bits (fond) that have accumulated. These browned bits are packed with flavor and will add richness to your soup.
4. Add the fresh thyme sprigs and bay leaf. These herbs will infuse the broth with their aromatic flavors.

Cooking the Chicken and Soup:

1. Return the chicken to the pot. Make sure it’s submerged in the liquid. If necessary, add a little more water or chicken broth.
2. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the chicken is cooked through and very tender. The longer it simmers, the more flavorful the soup will be.
3. After the chicken has cooked, remove it from the pot and let it cool slightly. Once it’s cool enough to handle, shred the chicken meat from the bones. Discard the skin and bones.
4. Return the shredded chicken to the pot.
5. Add the cubed potatoes to the soup.
6. If you’re using egg noodles or other pasta, add them now. Follow the package directions for cooking time.
7. Continue to simmer the soup until the potatoes are tender, about 15-20 minutes. If you added pasta, make sure it’s cooked through as well.

Seasoning and Serving:

1. Remove the thyme sprigs and bay leaf from the soup. These have done their job and are no longer needed.
2. Season the soup with salt and black pepper to taste. Be sure to taste it and adjust the seasoning as needed. Remember that salt enhances the flavors of all the other ingredients.
3. Stir in the chopped fresh parsley. This adds a burst of freshness and color to the soup.
4. Serve the chicken soup hot. Garnish with extra fresh parsley, if desired. A squeeze of fresh lemon juice can also brighten up the flavors.
5. Enjoy! This chicken soup is perfect on a cold day or anytime you need a comforting and nourishing meal. It’s also great for meal prepping, as it keeps well in the refrigerator for several days.

Tips for the Best Chicken Soup:

• Use high-quality chicken broth: The broth is the foundation of the soup, so using a good quality broth will make a big difference in the flavor. Homemade broth is always best, but if you’re using store-bought, choose a low-sodium option.
• Don’t overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them until they’re tender but still have a little bit of bite.
• Simmer the soup for a long time: Simmering the soup for a long time allows the flavors to meld together and develop. The longer it simmers, the more flavorful it will be.
• Adjust the seasoning to your taste: Everyone has different preferences when it comes to seasoning. Taste the soup and adjust the salt and pepper as needed.
• Add a squeeze of lemon juice: A squeeze of fresh lemon juice can brighten up the flavors of the soup and add a touch of acidity.
• Make it your own: Feel free to add other vegetables to the soup, such as peas, green beans, or corn. You can also add different herbs and spices, such as dill, rosemary, or garlic powder.

Variations:

• Creamy Chicken Soup: For a creamier soup, stir in a cup of heavy cream or half-and-half at the end of cooking.
• Chicken Noodle Soup: Add egg noodles or other small pasta to the soup.
• Chicken and Rice Soup: Add cooked rice to the soup.
• Spicy Chicken Soup: Add a pinch of red pepper flakes or a chopped jalapeño pepper to the soup.
• Lemon Chicken Soup (Avgolemono): Whisk together eggs and lemon juice, then slowly temper the mixture into the hot soup for a creamy and tangy variation.

Storage:

• Refrigerate: Store leftover chicken soup in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: Freeze chicken soup in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

• Stovetop: Reheat chicken soup on the stovetop over medium heat, stirring occasionally, until heated through.
• Microwave: Reheat chicken soup in the microwave on high for 2-3 minutes, or until heated through. Stir halfway through.

Conclusion:

So there you have it! This Chicken Soup with Potatoes isn’t just another soup recipe; it’s a warm hug in a bowl, a comforting classic elevated with simple, fresh ingredients and a whole lot of love. I truly believe this recipe is a must-try for anyone looking for a hearty, flavorful, and incredibly satisfying meal. It’s the kind of soup that nourishes the body and soul, perfect for chilly evenings, when you’re feeling under the weather, or simply craving something wholesome and delicious.

Why This Chicken Soup Recipe Stands Out

What makes this particular Chicken Soup with Potatoes so special? It’s the perfect balance of tender chicken, creamy potatoes, and flavorful broth, all simmered together to create a symphony of tastes and textures. The potatoes add a wonderful heartiness that transforms this soup from a light broth into a truly filling meal. Plus, it’s incredibly versatile! You can easily adapt it to your own preferences and dietary needs.

Serving Suggestions and Variations

Now, let’s talk about how to make this soup even more amazing! For serving, I love to top it with a dollop of sour cream or Greek yogurt and a sprinkle of fresh parsley or dill. A squeeze of lemon juice brightens up the flavors beautifully. And don’t forget a side of crusty bread for dipping! Seriously, that’s a must.

Feeling adventurous? Here are a few variations you might want to try:

• Add more vegetables: Carrots, celery, peas, corn, or green beans would all be fantastic additions.
• Spice it up: A pinch of red pepper flakes or a dash of hot sauce will add a little kick.
• Make it creamy: Stir in a splash of heavy cream or coconut milk at the end for an extra-rich and decadent soup.
• Use different herbs: Thyme, rosemary, or oregano would all be delicious alternatives to parsley and dill.
• Go gluten-free: Ensure your chicken broth is gluten-free and omit any noodles if you choose to add them.
• Add Noodles: Egg noodles, ditalini, or even gluten-free pasta shapes work wonderfully.

The possibilities are endless! Don’t be afraid to experiment and make this Chicken Soup with Potatoes your own.

I’m so confident that you’re going to love this recipe. It’s become a staple in my own kitchen, and I know it will become one in yours too. It’s a simple, comforting, and incredibly satisfying meal that’s perfect for any occasion.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I can’t wait to hear what you think. Please, please, please try this recipe! And when you do, I would absolutely love to hear about your experience. Share your photos and comments with me – let me know what variations you tried, what you loved, and what you might do differently next time. Your feedback is invaluable, and it helps me continue to create recipes that you’ll enjoy. Happy cooking!