Description
A hearty and comforting chicken soup with potatoes, perfect for cold days or when you need a nourishing meal.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 8 cups water
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 1 tsp dried thyme
- 2 tbsp chopped fresh parsley
Instructions
- Place the chicken pieces in a large pot and add water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 30 minutes, skimming off any foam that rises to the top.
- Add potatoes, onion, carrots, celery, garlic, salt, pepper, bay leaf, and thyme. Simmer for another 30 minutes or until vegetables are tender.
- Remove the chicken pieces, shred the meat, and return it to the pot.
- Discard the bay leaf and stir in fresh parsley before serving.
Notes
- For extra flavor, you can brown the chicken pieces in a little oil before adding water.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze portions for quick meals later.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg