Soupe Potatoes and Chicken (Print Version)
Tender chicken, potatoes, cabbage, leeks, and carrots simmered into a cozy one-pot soup with a naturally creamy broth.
# Ingredients:
For the soup base
01 -
2 tablespoons extra virgin olive oil
02 -
1 1/2 lb (680 g) boneless skinless chicken thighs
03 -
1 1/2 teaspoons kosher salt, divided
04 -
1/2 teaspoon black pepper
05 -
1 medium yellow onion, diced
06 -
2 medium leeks, white and light green parts sliced and rinsed
07 -
3 medium carrots, diced
08 -
2 celery ribs, diced
09 -
3 garlic cloves, minced
For simmering and finishing
10 -
1 1/2 lb (680 g) Yukon Gold potatoes, cut into 3/4-inch chunks
11 -
3 cups (210 g) thinly sliced green cabbage
12 -
6 cups (1.4 L) low-sodium chicken broth
13 -
1 teaspoon dried thyme
14 -
1 bay leaf
15 -
2 tablespoons chopped fresh parsley
16 -
1 tablespoon fresh lemon juice, plus more to taste
# Instructions:
01 -
Pat the chicken thighs dry. Season with 1 teaspoon salt and the pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the chicken for 3-4 minutes per side. Transfer to a plate.
02 -
Add onion, leeks, carrots, and celery to the same pot. Cook for 6-8 minutes, stirring often, until the leeks soften. Add garlic and cook for 30 seconds.
03 -
Stir in potatoes, cabbage, thyme, bay leaf, and the remaining 1/2 teaspoon salt. Cook for 3 minutes so the cabbage starts to soften.
04 -
Pour in the chicken broth and return the chicken to the pot with any juices. Bring to a boil, then reduce to a gentle simmer. Cover with the lid slightly ajar and cook for 25-30 minutes, until the potatoes are tender and the chicken reaches 165°F.
05 -
Remove the chicken to a plate and shred it with two forks. Discard the bay leaf. Mash a few potato chunks against the side of the pot, then stir the shredded chicken back into the soup.
06 -
Stir in parsley and lemon juice. Taste and adjust salt, pepper, and lemon. Ladle into bowls and serve hot.
# Notes:
01 -
Use low-sodium broth so the final soup does not turn too salty.
02 -
Mash more potatoes for a thicker broth, or add extra broth for a looser soup.
03 -
Best eaten hot, with crusty bread or a simple green salad.