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Steaming hot bowl of homemade Chicken Soup with Potatoes, a comforting and nourishing dish.

Perfect Chicken Soup with Potatoes

This classic chicken soup with potatoes is a comforting and delicious dish that is easy to make. The recipe balances the flavors of tender chicken, hearty potatoes, and aromatic vegetables to create a harmonious and satisfying meal.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds of whole chicken or chicken parts
  • 6 cups of water
  • 4 medium-sized potatoes, peeled and diced
  • 1 onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste

Equipment

  • large pot
  • cutting board
  • knife
  • Peeler
  • Spoon
  • Ladle

Method
 

  1. Place the whole chicken or chicken parts in a large pot and cover with 6 cups of water.
  2. Bring the water to a boil, then reduce the heat and let the chicken simmer for about 1 hour, or until the meat is cooked through and tender.
  3. Remove the chicken from the pot and set it aside to cool slightly. Once it's cool enough to handle, shred or chop the meat into bite-sized pieces.
  4. Return the shredded chicken to the pot and add the diced potatoes, onion, carrots, celery, garlic, bay leaf, and dried thyme.
  5. Bring the soup back to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the potatoes are tender.
  6. Season the soup with salt and pepper to taste.
  7. Serve the Chicken Soup with Potatoes hot, garnished with fresh parsley or chives if desired.

Notes

For a richer broth, you can simmer the chicken for up to 2 hours. The longer the chicken simmers, the more flavorful the broth will be. You can also add other herbs, such as rosemary or oregano, to the soup for additional flavor. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.