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Comforting Chicken Soup

A hearty and simple chicken soup with tender potatoes and aromatic herbs that warms the soul.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Comfort Food, Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Aromatics and Oil
  • 1 tablespoon olive oil or neutral oil
  • 1 medium onion, diced
  • 2 stalks celery, thinly sliced (optional) optional but aromatic
  • 2 cloves garlic, minced
Main Ingredients
  • 1.5 pounds bone-in, skin-on chicken thighs or breasts for leaner soup
  • 4 cups low-sodium chicken broth add more for a thinner soup
  • 2 cups water or extra broth
  • 1 pound potatoes (Yukon Gold or Russet), peeled and diced Yukon Gold stay creamier; russets break down more for a thicker body
  • 2 carrots sliced optional
  • 1 leaf bay leaf
  • 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped for finishing
  • 1/2 lemon juice or 1 tablespoon vinegar (optional) brightens the broth

Method
 

Preparation
  1. Heat oil in a large pot over medium heat. Add onion and celery; cook 5–7 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
  2. Season the chicken with salt and pepper. Push aromatics to the side and sear chicken, skin-side down first, until golden, about 4 minutes per side.
  3. Pour in the chicken broth and water, scraping up browned bits. Add bay leaf and thyme. Bring to a gentle simmer.
  4. Partially cover and simmer for 20 minutes (boneless breasts ~12–15 minutes) until the chicken is cooked through.
  5. Remove chicken to a cutting board. Add diced potatoes and carrots to the pot; simmer 10–15 minutes until potatoes are tender.
  6. Shred or chop the chicken, discarding bones and skin if using bone-in. Return the meat to the pot.
  7. Taste and adjust seasoning with salt, pepper, and lemon juice or vinegar to brighten.
  8. Stir in parsley and serve hot.

Notes

Cool soup to room temperature within two hours and refrigerate in airtight containers for up to 4 days. For freezing, portion into freezer-safe containers or heavy-duty bags; freeze up to 3 months.