Description
A cozy chicken soup with tender potatoes and aromatic herbs, perfect for busy families.
Ingredients
- 1.5 to 2 pounds bone-in or boneless chicken (thighs or breasts)
- 1 pound potatoes, peeled or scrubbed, cut into 1-inch cubes
- 1 large onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth or stock
- 2 bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- 1 cup frozen peas or corn (optional)
- Fresh parsley or chives, chopped, for garnish
Instructions
- 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 for 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. Reduce to a gentle simmer and cover. Cook until the potatoes are tender and the chicken reaches 165°F, roughly 20 to 25 minutes.
- Remove the chicken and bay leaves. Shred or chop the chicken meat and return it to the pot.
- For a thicker broth, mash a cup of the potatoes in the pot. If adding peas or corn, stir them in now and cook for 2 minutes more.
- Taste and adjust salt and pepper. Add chopped parsley or chives for freshness. Serve hot with crusty bread.
Notes
Use fresh thyme for brightness and consider adding a knob of butter at the end for richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American