Chicken Soup with Potatoes

Chicken Soup with Potatoes: A Heartwarming Delight

There’s something inherently soul-soothing about a warm bowl of chicken soup on a crisp day. The enticing aroma wafting through your kitchen, the comforting embrace of tender chicken and soft potatoes, each spoonful bursting with nostalgia—it’s a recipe that invites you to relive cherished family moments. This chicken soup with potatoes is not only fast and kid-friendly but also an ideal remedy for whatever life throws your way. Making it is quick, and it’s packed with wholesome goodness, making it a dish that offers both indulgence and heartiness.

What’s Your Go-To Comfort Food?

Is there a specific meal that instantly brings back memories of childhood? Perhaps it’s a dish made lovingly by a parent or grandparent, resonating with warmth and love. For many of us, chicken soup accounts for those treasured moments—sharing hearty bowls at the kitchen table, laughing over silly stories, or simply curling up on the couch with a comforting slice of bread on the side. When was the last time you treasured a hearty soup like this?

Why You’ll Love This Recipe

Let’s delve into the reasons why this chicken soup with potatoes is a seasonless staple in many homes.

• Easy Prep: With minimal prep time and simple ingredients, this soup can be made in under an hour.
• Healthy Comfort: Packed with nutritious vegetables and protein-rich chicken, it’s a wholesome meal in a bowl.
• Crowd-Pleaser: Suitable for all ages, it’s the kind of dish everyone at the table will devour.
• Few Ingredients: You likely have most of these ingredients on hand, making it a convenient weeknight option.

Ingredients

Here’s what you’ll need for this delectable chicken soup with potatoes:

• 1 whole chicken (about 3-4 pounds), cleaned and cut into pieces
• 2 tablespoons olive oil
• 1 large onion, chopped to perfection
• 4 cloves of garlic, minced to release their aromatic essence
• 4 medium potatoes, peeled and diced into comforting chunks
• 3 carrots, chopped to add sweetness
• 2 stalks of celery, chopped to provide crunch
• 8 cups chicken broth, warming and rich
• 1 teaspoon salt for flavor
• ½ teaspoon black pepper for just the right kick
• 1 teaspoon dried thyme, aromatic and earthy
• 1 bay leaf, infusing its essence
• 1 cup frozen peas, vibrant and sweet
• ¼ cup fresh parsley, chopped for a lovely garnish

Gather these ingredients to create a pot of pure bliss, elevating your kitchen experience while filling your heart.

Timing: Quick Comfort or Slow Indulgence

In just 30-40 minutes, you can transition from kitchen hustle to family dining, savoring every moment. For those who enjoy a slower pace, let it simmer longer, allowing flavors to meld together luxuriously.

Regardless of your timing preference, you’ll arrive at the same heartwarming destination—delicious, traditional chicken soup with potatoes.

Step-by-Step Directions

Let’s take this journey together—step by step:

1. In a large pot, heat the olive oil over medium heat. As the oil begins to shimmer, add the chopped onion and garlic. Sauté until they become translucent and fragrant, about 3-4 minutes, embracing the rich savory notes they release.

2. Gently place the chicken pieces into the pot. Sear them on all sides until they’re gloriously browned, about 5-7 minutes, creating a beautiful golden crust that seals in juiciness.

3. Stir in the vibrant carrots and crunchy celery. Allow them to mingle for another 4-5 minutes, enhancing the vegetable medley’s charm.

4. This is where the magic begins! Pour in the chicken broth, followed by the diced comforting potatoes, salt, pepper, thyme, and bay leaf. Bring the mixture to a boil, radiating warmth throughout your kitchen.

5. Once bubbling away, reduce the heat to low, covering the pot with a lid. Let the soup simmer for 30-40 minutes, allowing the chicken to transform into tender, juicy morsels.

6. Carefully remove the chicken pieces from the pot. Allow them to cool slightly before shredding the meat off the bones—discarding any skin and bones.

7. Return the shredded chicken to the pot and add the frozen peas, letting everything simmer together for an additional 10 minutes, creating that ultimate comfort blend of flavors.

8. Before serving, remove the bay leaf and check the seasoning, adjusting salt and pepper to taste. Enjoy this steaming bowl of chicken soup hot, generously garnished with fresh parsley for the finishing touch.

As you serve it, the colorful ingredients create a feast for the eyes, while the aroma captivates the heart.

Nutritional Information

One serving of this delicious chicken soup with potatoes contains an estimated 300 calories. It’s a delightful indulgence that also offers nutrition, ensuring that every bowl is both satisfying and fulfilling.

Healthier Alternatives

If you’re looking to tailor this classic recipe to your dietary needs, there are several alternatives you can embrace:

• Swap out the whole chicken for skinless chicken breasts for a leaner protein option.
• Use low-sodium chicken broth to reduce sodium intake.
• Replace regular potatoes with sweet potatoes for added fiber and vitamins.
• Experiment with fresh herbs instead of dried ones for an elevated flavor profile.

Serving Suggestions

This chicken soup with potatoes shines as a main course. Pair it with a crispy garden salad or serve with a comforting slice of crusty bread for dipping.

Want to indulge more? Consider topping it off with a scoop of your favorite ice cream as dessert—because who says soup can’t begin and end your meal with comfort?

Common Mistakes to Avoid

While making this chicken soup seems straightforward, here are some common pitfalls to watch out for:

• Overbaking the chicken before adding it to the soup can result in a dry texture, dampening your dish.
• Not letting the soup simmer long enough will leave the flavors unbalanced.
• Making too much of a mess while shredding the chicken can spoil your cooking experience.
• Ignoring the importance of seasoning can make your soup bland—always taste and adjust halfway through!

Storing Tips

This chicken soup with potatoes is perfect for meal prepping and can be stored easily.

• Freezing Portions: Allow the soup to cool completely before transferring it to airtight containers. It can be frozen for up to three months without losing flavor or texture.
• Reheating Instructions: To enjoy leftovers, thaw overnight in the fridge and heat on the stove until warm. Add a splash of chicken broth if it seems too thick.

Tempted to Make It ASAP?

If you’re craving a bowl of something warm, nourishing, and utterly delicious, this chicken soup with potatoes is calling your name. With family-friendly ingredients, quick prep time, and the heartwarming embrace of nostalgia, it’s no wonder this recipe has a special place in so many hearts. Grab your ingredients and jump into making this delightful dish today—you won’t regret it!

FAQs

• Can I use leftover chicken? Absolutely! Shredded rotisserie chicken is an excellent alternative if you’re short on time.

• What can I do with leftover soup? This chicken soup keeps remarkably well! Enjoy reheated as a quick meal or freeze for later.

• Is this soup gluten-free? Yes, this recipe is gluten-free, ensuring everyone at your table can partake in its goodness.

• How can I adapt this recipe for a slow cooker? You can cook all ingredients in a slow cooker on low for 6-8 hours for a flavorful outcome—just shred the chicken before serving.

• Can I omit the peas? Certainly! While they add a nice touch of color and flavor, feel free to skip them if they’re not to your taste.

Do you have everything you need? Go on and make that chicken soup with potatoes today! Delightful memories await.

Chicken Soup with Potatoes

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• Author: noah-reed
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A heartwarming chicken soup with tender potatoes, perfect for family gatherings.

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Ingredients

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• 1 whole chicken (about 3–4 pounds), cleaned and cut into pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 4 medium potatoes, peeled and diced
• 3 carrots, chopped
• 2 stalks of celery, chopped
• 8 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas
• ¼ cup fresh parsley, chopped

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Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
2. Add the chicken pieces to the pot and sear them on all sides until browned, about 5-7 minutes.
3. Stir in the carrots and celery, allowing to cook for another 4-5 minutes.
4. Pour in the chicken broth, followed by the diced potatoes, salt, pepper, thyme, and bay leaf. Bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes.
6. Remove the chicken pieces, shred the meat off the bones, and return it to the pot.
7. Add the frozen peas and simmer for an additional 10 minutes.
8. Remove the bay leaf and adjust seasoning as needed before serving, garnished with fresh parsley.

Notes

You can use leftover shredded chicken to save time. This soup freezes well for future meals.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 3g
• Sodium: 700mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 75mg