Description
A warming and hearty chicken soup with potatoes, perfect for cozy nights.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 4 Yukon Gold or Russet potatoes, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 6 cups chicken broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Chop the chicken into bite-sized pieces, dice the onions, mince the garlic, and slice the carrots and celery.
- In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery; sauté until softened, about 5 minutes.
- Add the chicken pieces, season with salt and pepper, and cook until browned on all sides.
- Pour in the chicken broth and add thyme and bay leaves. Bring to a gentle boil.
- Add the chopped potatoes and reduce heat to a simmer. Cover and cook for about 20-30 minutes or until chicken and potatoes are tender.
- Taste and adjust salt and pepper as needed. For a creamier soup, stir in some heavy cream if desired.
- Before serving, stir in fresh parsley.
- Ladle soup into bowls and enjoy with warm bread or a salad.
Notes
Feel free to customize with your favorite herbs or spices. For a lighter option, use vegetable broth and consider swapping chicken for turkey leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken soup, comfort food, cozy recipes, fall recipes, warm soup