Chicken and Potato Soup Recipe for a Comforting Soup that Starts with an Easy Stock

5 from 1 vote

Chicken and Potato Soup Recipe for a Comforting Soup that Starts with an Easy Stock

This easy chicken and potato soup recipe makes a homemade chicken potato soup from scratch that is comforting and healing. It’s a simple, hearty soup that’s subtly seasoned but given texture at the end with crunchy croutons and crispy fried onions and enlivened by fresh fragrant dill – or any aromatic herb of your choosing, as it’s also incredibly versatile.

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: Australian, Eastern European, European

Servings:

Calories: 342kcal

Author: Lara Dunston

Equipment

Ingredients

400 g chicken breasts
1 litre water
2 bay leaves
1 tsp sea salt
1 tsp white pepper
½ tsp black pepper
4 tbsp olive oil
250 g onions finely chopped
2 garlic cloves finely chopped
300 g white/green cabbage shredded
750 g potatoes peeled and diced to 2cm pieces
2 tbsp fresh dill roughly chopped – or celery leaves or fresh herb of your choice (optional)
2 tbsp sour cream or cream (optional)
2 tbsp croutons
2 tbsp crispy fried onions

Metric - US Customary

Instructions

To a medium-sized pot, big enough to lay the chicken breasts next to each other, pour in enough cold water to cover the chicken breasts, and add bay leaves.
Turn the heat to high, bring the water to boil, then turn to the heat to low to a simmer. Use a digital kitchen thermometer to check the internal temperature of the chicken breasts and when it reaches 74°C in the thickest part of the chicken, remove the breasts and set them aside.
Use a strainer to remove any impurities and scum from what is now your chicken stock, then add another litre of water, and the salt and pepper and boil for 10 minutes.
While the stock is boiling, in another soup pot over medium-high, heat two tablespoons of olive oil, and fry the onions until soft, add the finely chopped garlic and continue to fry until fragrant and the onions are translucent. Don’t let the garlic brown.
To the same pot, add another two tablespoons of olive oil and the white cabbage, stirring to ensure the cabbage is completely covered in olive oil, and stir to cook until the cabbage starts to soften, then add a ladleful of chicken stock, stir to combine and continue cooking.
Once the cabbage is soft and starting to colour, add the remaining stock with onions and garlic to the cabbage, then add the diced potatoes, stir to combine well, cover and leave to cook for 20 minutes or so or until the potatoes are soft and have started to break down.
Use two forks or clean hands to pull the chicken meat apart into pieces and add them to the soup, stir to distribute them, and turn the heat to high for a couple of minutes so they’re nice and hot.
Taste and adjust the seasoning to suit your palate, add a tablespoon or fresh dill or celery leaves – or another favourite fresh herb – then ladle into bowls and top each bowl with a dollop of sour cream, crunchy croutons, crispy fried onions, and more fresh dill (or celery leaves or your fave herb) and serve immediately with crusty bread or toast.

Nutrition