Comforting Chicken Soup with Potatoes Recipe: My Cozy Bowl (Print Version)

Whip up my favorite Comforting Chicken Soup with Potatoes Recipe! This cozy, easy meal brings back warm memories and is perfect for any day.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Dairy-Free (if no cream added), Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 tbsp olive oil
03 - 1 large yellow onion, chopped
04 - 3 carrots, peeled and chopped
05 - 3 celery stalks, chopped
06 - 1.5 lbs Yukon Gold potatoes, peeled and cubed

→ Flavor Boosters & Liquids

07 - 4 cloves garlic, minced
08 - 8 cups low-sodium chicken broth
09 - 2 cups water (or more, as needed)
10 - 2 bay leaves
11 - 4-5 sprigs fresh thyme

→ Seasonings & Finishing Touches

12 - 1 tsp salt (or to taste)
13 - 1/2 tsp black pepper (or to taste)
14 - 1/4 cup fresh parsley, chopped (for garnish)

→ Optional Extras

15 - 1/4 cup heavy cream (for a richer soup)
16 - Squeeze of fresh lemon juice

# Instructions:

01 - First things first, get all your veggies chopped – the carrots, celery, and onion. I like to chop mine fairly uniformly, but honestly, a little rustic charm never hurt anyone! Heat a big pot or Dutch oven over medium-high heat with a splash of olive oil. Season your chicken thighs with a pinch of salt and pepper, then sear them for about 3-4 minutes per side until they're golden brown. Don't worry about cooking them through; we're just building flavor here. This is where I always get distracted by the sizzle, but it's so worth it for that depth of taste!
02 - Remove the chicken to a plate and add your chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for about 5-7 minutes until they start to soften and the onion turns translucent. This is called building your mirepoix, and it's the foundation of this Comforting Chicken Soup with Potatoes Recipe! Next, toss in the minced garlic and cook for another minute until fragrant – oh, that smell! Pour in about a cup of chicken broth, scraping up all those delicious brown bits from the bottom of the pot. That's pure flavor, friends, don't let it go to waste!
03 - Return the seared chicken thighs to the pot. Pour in the remaining chicken broth and enough water to just cover the chicken and veggies. Add the bay leaf and a few sprigs of fresh thyme. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 20-25 minutes. This slow simmer is where all those incredible flavors meld together. I swear, the whole house starts to smell amazing at this point, like a warm hug. Resist the urge to peek too much!
04 - After the chicken has simmered for a bit, it's time for the star addition to our Comforting Chicken Soup with Potatoes Recipe! Take the chicken out of the pot and set it aside to cool slightly. Add your cubed Yukon Gold potatoes to the simmering broth. Increase the heat slightly to bring it back to a gentle simmer, then cover again and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. This is a crucial step; undercooked potatoes are no fun, but overcooked ones turn to mush, and I've made that mistake more times than I care to admit!
05 - While the potatoes are cooking, use two forks to shred the cooled chicken thighs into bite-sized pieces. They should be super tender and easy to pull apart. Once the potatoes are done, remove the bay leaf and thyme sprigs from the pot. Stir the shredded chicken back into the soup. Give everything a good stir and let it warm through for another 5 minutes. This is where you really see the soup come together, all those lovely ingredients mingling. It's a beautiful sight, honestly!
06 - Now for the most important step: taste, taste, taste! This is your chance to adjust the seasoning. Add more salt and pepper as needed; sometimes soup needs a surprising amount to really sing. I usually add a little extra pinch of salt here. Ladle the hot Comforting Chicken Soup with Potatoes Recipe into bowls and garnish generously with fresh chopped parsley. The green just brightens everything up! Serve it immediately and soak in all that homemade goodness. It's truly the best feeling, seeing that perfect bowl.

# Notes:

01 - Always taste and adjust seasoning throughout the cooking process, not just at the end.
02 - Store cooled soup in airtight containers in the fridge for up to 3-4 days; freezes well too.
03 - If you don't have fresh thyme, use 1/2 tsp dried thyme instead.
04 - A squeeze of fresh lemon juice at the very end brightens all the flavors beautifully.

# Equipment Needed:

01 - Large Dutch oven or stockpot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - ladle
06 - two forks (for shredding chicken)

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 30-35g
Protein: 30-35g

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