Chicken and Potato Soup

Chicken and Potato Soup Ingredients

  1. 5 chicken thighs
  2. Potato 6 pieces (small)
  3. Carrot 1 piece
  4. Onion 1 piece
  5. 2 cloves of garlic
  6. Bay leaf 2 pieces
  7. Ground black pepper 1/8 teaspoon
  8. Salt 1 tablespoon
  9. Purified water 3 liters
  • Main Ingredients: Potato, Onion, Carrot, Chicken
  • Serving 4 servings
  • World Cuisine


Saucepan with a lid, cutting board, kitchen knife, slotted spoon, ladle, disposable paper towels.

Cooking Chicken and Potato Soup:

Step 1: Prepare the broth.

To make the soup even less greasy, and, therefore, more dietary, you should clean the chicken thighs from the skin. This is done simply: cut the skin slightly with a knife and tighten.
Peeled skin in a pan, add bay leaf, allspice and salt to taste. Put on high heat, bring to a boil, reduce and cook 10 minutes. As soon as the foam appears, remove it with a slotted spoon and throw it into the sink.

Step 2: Prepare the vegetables.

While cooking the broth, take care of vegetables. First, peel and rinse the potatoes, remove the eyes and dirt. Remove the peel using a knife for peeling vegetables. Chop the clean potatoes in large or medium cubes as you like.
Rinse and peel carrots just like potatoes. Cut the tops and crumble into small cubes.

After peeling the peel of the onion, chop it into small pieces.

Peel the garlic, cut into small, thin slices.

Step 3: Cooking the Soup.

As soon as the broth is boiled set for him 10 minutesput carrots, potatoes and onions in it. Stir and cook more 30-35 minutes. Potatoes and carrots should be completely cooked, but do not digest, so that they do not fall apart. Per 5-7 minutes add garlic cloves to the soup until the end of cooking. After the vegetables are cooked, turn off the soup and cover with a lid on 5-10 minutes. This is necessary so that the taste of the soup becomes more saturated.
You can serve your delicious, fragrant and light chicken soup with potatoes.

Step 4: Serve chicken soup with potatoes.

Serve the finished chicken soup with potatoes hot with slices of brown bread. I do not recommend spoiling the taste of the soup with mayonnaise or sour cream, it is better to add some more pepper or mustard.
Enjoy your meal!

Recipe Tips:

“In this recipe, I don’t fry vegetables before adding them to the broth; for my taste, without such processing of vegetables, the soup turns out to be less greasy.

- If you have more time, you can first completely boil the chicken, remove it from the broth, remove the meat from the bones and return it to the soup.

- Ready soup can be decorated by placing in each plate half a boiled egg and green onions.

- Of course, for the preparation of this soup, you can use any edible parts of the chicken, and not just the thighs.