Chicken and Potato Soup

A delicious and healthy main-course soup with lots of veggies. The perfect comfort food soup recipe for Fall and Winter!

Course Main

Cuisine American

Prep Time 15 minutes

Cook Time 40 minutes

15 minutes

Total Time 55 minutes

Servings 4 servings

Calories 420kcal

Author Tempie

olive oil or melted ghee
2 bone-in, skin-on split chicken breasts (about 1.5 pounds)
2 tbsp ghee or olive oil
1 medium yellow onion, diced
3 stalks of celery, cut into 1/4-inch slices
2 tbsp all-purpose flour (For gluten-free, you can use Bob's Red Mill AP gluten-free flour)
4 cups low-sodium chicken stock
2 cups water
2 pounds yukon gold potatoes, cut into 3/4-inch pieces (about 6 small/med. potatoes)
2 large carrots, cut into 1/2-inches slices
1 tsp dried thyme
1 bay leaf
1 tsp fine sea salt, or salt to taste
black pepper to taste
2 tbsp fresh parsley

Preheat oven to 350°F. On a rimmed baking sheet lined with parchment paper, lay the chicken breasts skin side up. Rub them all over with oil and sprinkle salt and pepper on them. Place into oven and roast for 35-40, until done. Remove from the oven and let cool until you can handle them. Remove the skin, pull the chicken off the bones and shred it into bite-sized pieces using your hands or two forks. Cover and set aside.
While the chicken is cooling, heat two tablespoons of oil in a 5-quart dutch oven or soup pot over medium heat. Add the onions and celery to the pot and let cook until softened, about 5-6 minutes. Stir in the flour and let cook for 1 minute.
Pour in the chicken stock and water. Add the potatoes, carrots, thyme, bay leaf and sea salt to the pot and stir. Bring to a boil, reduce heat to medium-low and let simmer uncovered until potatoes and carrots are tender, about 20 minutes. Remove the bay leaf. Stir in the chicken, let heat through (about 2 minutes), then add fresh parsley and serve.

To Make Ahead: You can roast and shred the chicken up to two days before proceeding with the recipe.

Estimated Nutrition Facts: