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Polish Chicken and Potato Soup
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Ingredients
- 4 boneless, skinless chicken thighs
- 4 medium white potatoes, peeled and diced
- 6 cups chicken broth
- 2 medium carrots, sliced
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, add a splash of oil and sauté the diced onion until translucent, about 5 minutes.
- Add the minced garlic, sliced carrots, and diced celery. Cook for another 5 minutes until vegetables soften.
- Add the chicken thighs to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer.
- Stir in the diced potatoes, bay leaves, thyme, salt, and pepper. Simmer for 30 minutes, or until the chicken is fully cooked and the potatoes are tender.
- Remove the chicken thighs, shred with two forks, and return the shredded chicken to the pot.
- Taste and adjust seasoning if necessary. Discard bay leaves before serving.
- Serve hot, garnished with fresh parsley.
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