Simple and Delicious Chicken Potato Soup

Chicken potato soup may not claim the sophistication of haute cuisine, but it shines in its simplicity, providing comfort and warmth like a true homemade meal. Using chicken thighs or other parts instead of breast meat gives the broth a richer flavor, making the soup more satisfying. For a lighter version, you can prepare the soup with potato stock and add diced chicken breast just 10 minutes before it finishes cooking. Serve this hearty soup with fresh bread or crispy croutons for a delightful meal.

Recipe Details:

• Difficulty: Medium
• Calories: 409.69 kcal/serving
• Servings: 4
• Prep & Cook Time: 45 minutes

Macronutrients (Per Serving):

• Protein: 28.39g
• Fat: 23.22g
• Carbohydrates: 22.25g

Ingredients for 4 servings:

• 1.3 lbs (600g) chicken thighs
• 14 oz (400g) potatoes
• 3.5 oz (100g) onion
• 3.5 oz (100g) carrot
• 3.5 oz (100g) tomato
• 1 garlic clove
• 2 tbsp refined vegetable oil
• 2 sprigs parsley
• Ground black pepper, to taste
• Salt, to taste

Step-by-Step Instructions:

Prepare the Broth:

1. Place the chicken thighs in a pot and add 2.5 quarts (2.5 liters) of water.
2. Bring to a boil, skimming off the foam as it forms.
3. Simmer the chicken broth over low heat for 30 minutes.

Prepare the Vegetables:

1. While the broth is cooking, finely chop the onion and grate the carrot.
2. Cut the tomato in half and grate the flesh on a coarse grater, discarding the skin.

Make the Sauté:

1. Heat vegetable oil in a skillet over medium heat.
2. Add the chopped onion and cook, stirring, until golden.
3. Add the grated carrot and continue to sauté for about 5 minutes, stirring occasionally.
4. Stir in the grated tomato, season lightly with salt, and pour in half a ladle of the chicken broth. Simmer the vegetables over low heat for 10 minutes.

Shred the Chicken:

1. Carefully remove the chicken thighs from the broth.
2. Separate the meat from the bones and set the meat aside, covering it with plastic wrap until needed.
3. Season the broth with salt and bring it back to a boil.

Cook the Potatoes:

1. Peel the potatoes and slice them into thin pieces.
2. Rinse the slices in a colander to remove excess starch.
3. Add the potatoes to the broth and cook over medium heat for about 10 minutes.

Add the Aromatics:

1. Peel the garlic clove and press it through a garlic press.
2. Add the garlic and sautéed vegetables to the soup.

Finish the Soup:

1. Return the shredded chicken meat to the pot.
2. Season the soup with salt and pepper to taste and cook on low heat for another 2 minutes.
3. Remove the soup from heat.

Serve:

1. Finely chop the parsley, discarding the thick stems.
2. Ladle the chicken potato soup into bowls, garnish with parsley, and serve immediately.

Chef’s Note:

To achieve a clear chicken broth, be sure to skim off any foam during boiling. Use a slotted spoon or fine mesh skimmer for ease. After removing the foam, reduce the heat to a low simmer for a cleaner broth.

Tip:

Professional chefs often strain chicken broth through a fine mesh sieve to ensure maximum clarity. This helps remove any remaining skin, fat, or small particles, resulting in a clear, flavorful soup.

Enjoy this simple and comforting chicken potato soup, perfect for warming up any day of the week!