Description
There’s something magical about a steaming bowl of chicken soup with potatoes. It’s like a warm hug on a chilly day, wrapping you in comfort and nostalgia. This recipe has since become a cherished tradition in my kitchen, a reminder of those cozy evenings spent with family. It’s more than just a dish; it’s a story, a memory, a piece of my heart.
Ingredients
Tender chicken pieces (preferably with bones)
Yukon Gold potatoes
Carrots
Celery
Onions
Garlic
Fresh herbs (thyme and parsley)
Lemon juice
Optional: Spinach or kale, smoked paprika, grated Parmesan cheese, red pepper flakes
Instructions
1. Wash and peel the potatoes, then cut them into bite-sized chunks.
2. Chop the carrots, celery, and onions into small pieces.
3. Mince a few cloves of garlic.
4. In a large pot, heat a splash of olive oil over medium heat.
5. Add the onions, carrots, and celery, sautéing until they soften.
6. Add the garlic and let it cook for a minute.
7. Add the chicken pieces, allowing them to brown slightly.
8. Pour in enough chicken broth to cover the ingredients, then add the potatoes and herbs.
9. Let the soup simmer gently, allowing the flavors to meld together.
10. Serve with a sprinkle of fresh parsley or a squeeze of lemon juice.
Notes
For a thicker texture, mash a few potato pieces against the pot’s side.
Store leftovers in the fridge for up to three days.
Reheat gently on the stove over low heat, adding a splash of broth or water if needed.
Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg