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Potato and chicken soup

Potato and Chicken Soup

From the simplest ingredients, easy and quick — lunch for the family! Potato and chicken soup is one of the tastiest, most nourishing, and quickest to make. In this recipe it's cooked with a sautéed-vegetable base, with no grains or pasta added. Add fresh herbs if you like.

Yulia M.

Recipe author

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Composition / ingredients

Servings:

Chicken

500

Potatoes

Onion

Carrot

Bell pepper

0.5

Water

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 30 % 3 g

Carbohydrates 40 % 4 g

58 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make potato and chicken soup? Gather the ingredients. You can use any part of the chicken for the soup. Cut the chicken into pieces. Peel the potatoes ahead of time and rinse off any dirt.
Step 2:

Rinse the chicken, put it in a pot, and cover it with water. Set it on the heat and bring it to a boil. Cook over low heat for 25–30 minutes. Salt it lightly. When the chicken is done, take it out of the broth, let it cool a little, and separate the meat from the bones. Strain the broth. Return the meat to the broth and put it back on the heat. Bring it to a boil.
Step 3:

Cut the peeled potatoes into small pieces and add them to the boiling broth. Cook the potatoes for 15–20 minutes — they'll turn soft as they cook.
Step 4:

While the potatoes cook, make the sautéed-vegetable base. Peel and rinse the onion and carrot. Finely chop the onion and grate the carrot on the coarse side of a grater. Pour a little vegetable oil into a skillet and sauté the vegetables over low heat for a couple of minutes. Then add the chopped bell pepper. You can cut the pepper into large or small pieces. Fry all the vegetables for another 2–3 minutes, then add the sauté to the pot of soup.
Step 5:

Add a little salt and some spices to the soup, to taste. Simmer everything together for 1–2 minutes and take the pot off the heat. The soup is ready! Enjoy!

Important! Whether or not the recipe specifies an amount of water for the soup, it's best to go by your own preferences (whether you like a thick or a thinner soup), the size of your pot, and the ingredients you're using. Remember that the author has their own idea of how much meat, potatoes, grains, and other ingredients belong in the soup, which may not match yours. In practice this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. To do that, scale all the recipe's ingredients down to 1–2 servings, and figure the water at anywhere from one cup per serving (for a very thick soup) up to 1.5–2 cups (for a thinner one). Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your taste. In time, like most experienced cooks, you'll be able to pour the water and add the ingredients by eye.
The chicken can be replaced with turkey or any other meat you like. But keep in mind that the cooking time and calorie content of the dish will change.