Go Back

Homemade Chicken Soup with Potatoes

Hearty, comforting chicken soup loaded with tender potatoes and vegetables in a rich, flavorful broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 bowls
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs bone-in chicken breasts or thighs
  • 6 medium potatoes peeled and cubed
  • 3 large carrots peeled and sliced
  • 3 celery stalks chopped
  • 1 large onion diced
  • 4 cloves garlic minced
Liquids and Seasonings
  • 8 cups chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp turmeric optional
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, brown on all sides for 5 minutes per side.
  2. Remove chicken and set aside. Sauté onion for 3-4 minutes until translucent, add garlic and cook 1 minute more.
  3. Pour in chicken broth and water, scraping bottom to release browned bits.
  4. Return chicken to pot with bay leaves, thyme, and oregano. Bring to boil, reduce heat and simmer 30 minutes.
  5. Add potatoes, carrots, celery, paprika, and turmeric. Simmer 25-30 minutes until vegetables are tender.
  6. Remove chicken, cool slightly, remove skin and bones, shred meat into bite-sized pieces.
  7. Return shredded chicken to pot, simmer 10 minutes to meld flavors.
  8. Season with salt and pepper, remove bay leaves, garnish with parsley and serve.

Notes

For thicker soup, mash some potatoes against the pot side. Soup tastes even better the next day. Can be frozen for up to 3 months.