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Hearty Eastern European Chicken and Potato Soup
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Ingredients
- 4 chicken thighs, bone-in and skin-on
- 3 medium white potatoes, peeled and diced
- 6 cups chicken broth
- 2 medium carrots, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add the sliced carrots and cook for an additional 3 minutes, stirring occasionally.
- Nestle the chicken thighs into the pot and pour in the chicken broth. Add the diced potatoes, bay leaves, salt, and black pepper.
- Bring the mixture to a boil, then reduce to a gentle simmer. Cover and let it cook for about 30-35 minutes, or until the chicken is cooked through and tender.
- Remove the chicken thighs from the soup and allow to cool slightly. Once cooled, shred the meat and discard the bone and skin. Return the shredded chicken to the pot.
- Stir in the chopped parsley and adjust the seasoning with more salt and pepper, if needed.
- Serve hot, garnished with additional parsley if desired.
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