Description
A warm, simple, and nourishing chicken soup packed with tender chicken thighs, hearty potatoes, and fresh herbs. Perfect for easy healthy dinners and cozy nights in.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs
- 3 medium russet potatoes, peeled and diced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 6 cups (1.4 liters) low-sodium chicken broth
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. While warming, peel and dice potatoes, slice carrots and celery, dice onion, and mince garlic.
- Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until onions are translucent and veggies start to soften, about 5-7 minutes. Add garlic and sauté for another 1 minute until fragrant.
- Push veggies to the side, add chicken thighs to the pot, and sear on each side for about 2 minutes until slightly golden. (Optional: skip browning and add chicken raw if short on time.)
- Pour in chicken broth and add diced potatoes, thyme, and bay leaf. Stir well, scraping up any browned bits from the bottom.
- Bring soup to a gentle boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes until chicken is cooked through and potatoes are tender.
- Remove chicken thighs to a plate, shred with two forks, then stir shredded chicken back into the pot. Season with salt and pepper to taste. Add a splash of water or broth if soup is too thick.
- Ladle soup into bowls and garnish with fresh parsley. Optionally, add a squeeze of lemon juice for brightness.
Notes
For thicker soup, mash a few potato chunks against the pot side. Browning chicken adds depth of flavor but can be skipped for time. Fresh herbs elevate flavor more than dried. Season gradually and let soup rest 10 minutes off heat before serving. Add broth or water when reheating leftovers to loosen consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 to
- Calories: 280
- Fat: 9
- Carbohydrates: 20
- Fiber: 3
- Protein: 25
Keywords: chicken soup, comforting soup, healthy dinner, chicken thighs, potatoes, easy soup recipe, homemade soup, freezer-friendly soup