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Top down view of chunky chicken, potato and carrot soup with spoon in purple bowl wrapped in green cloth, with herbs in top right.
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Chicken and Potato Vegetable Soup

This delicious chunky chicken and potato soup is a true winter warmer.  Hearty and filling, it is simple to make and brimming with nutritious ingredients.
Course Lunch, Soup
Cuisine International
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 256kcal
Author Monika Dabrowski

Equipment

  • Large pot

Ingredients

  • 3 chicken thighs skinless
  • 1 pound potatoes peeled, cubed, (peeled weight)
  • 1 bay leaf
  • 1 medium onion finely chopped
  • 1 small leek or ½ large, finely chopped
  • 2 tablespoons olive oil
  • 1 medium carrot peeled, diced
  • 2.12 ounces celery root/celeriac small piece, peeled, diced
  • ½ cup frozen peas
  • 4¼ cups chicken/vegetable stock hot
  • 1 tablespoon corn flour plus 2 tbsp of hot water
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • In a pot heat up the oil, add the bay leaf, chopped onion and leek, stir and cook gently for about 4 minutes until softened, stirring often.
  • Push the mixture to the side, add the chicken pieces and cook for 2 minutes on each side.
  • Add the potatoes, carrot, celeriac and hot vegetable stock, cover and bring to the boil.  Lower the heat and simmer for 30-35 minutes or until the vegetables are fully cooked. Stir occasionally.
  • Remove from the heat, carefully take the chicken out of the pot and place on a chopping board.  Separate the meat from the bone, chop the meat roughly and put back into the pot along with the peas. 
  • In a small bowl combine the corn flour with 2 tablespoons of hot water and stir until smooth.  Heat up the soup again, add the flour mixture, stir and bring to the boil again. Simmer for 1 minute. Remove from the heat, season to taste and serve.

Notes

  • Chicken: I used chicken thighs but you can use chicken legs/quarters (2 small or 1.5 large ones) if you like. Chicken breast is not suitable for prolonged cooking and I do not recommend it for this recipe.
  • Potatoes: Use all-rounders such as Maris Piper or Yukon Gold.
  • Vegetables: I used carrot, celeriac and leek but you can add other vegetables into the soup. Good choices would be parsnip, sweet potato and turnip.
  • Herbs: My favourite herb in any chicken soup is parsley. I used it as garnish in this recipe but you could add a few sprigs into the pot.  Add a little thyme (1 spring) if you like, too.
  • Cooking time: This will depend on how finely you chopped your vegetables. Try not to overcook the soup as the vegetables may become too soft.
  • Storing: Keep refrigerated for up to 4 days.
  • Freeze individual portions for up to 3 months.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 20g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 739mg | Potassium: 570mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2434IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 3mg