Chicken & Vegetable Soup with Potaotes

cover chicken and veg soup with potatoes

Chicken & Vegetable Soup with Potaotes

This chicken and vegetable soup with potatoes is made with a flavorful veggie base with succulent pieces of bone in chicken and hearty potatoes for body. It's stick-to-your-ribs hearty without being heavy. It can be made with fermented soup starter (so good!) or with the vegetables in the recipe notes.

Course Dinner, Lunch, Soup

Cuisine Eastern European, Romanian

Keyword Chicken, Potatoes, Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 343kcal

Equipment

medium-sized soup pot with lid at least 3 liters / 12 cups capacity

Ingredients

500 grams bone in chicken with skin a little over 1lb drumsticks, thighs or wings
500 grams fermented soup starter or see recipe notes for vegetables
500 grams potatoes a little over 1lb, cubed
1 yellow onion finely diced
2 tablespoons oil olive or vegetable
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
3 tablespoons fresh parsley finely chopped
3 tablespoons whipping cream optional, to make it creamy

Instructions

Prep the vegetables. Finely dice the onion, cube the potato and finely dice the parsley. Set aside in separate bowls.
If you are using fresh vegetables instead of fermented soup starter, then also prep the vegetables in the recipe notes - they can go in the same bowl as the potatoes (note there is parsley added twice- to the soup mix and also at the end for garnish).
Heat oil in a medium-sized soup pot over medium heat.
Put in chicken pieces skin side down in one layer (don't crowd the pan) and lightly brown (for flavor development). Remove from pot and set aside in a plate once browned. You can also do them in batches to prevent crowding and steaming. This should take 3-5 minutes.
After removing the browned chicken pieces, put the diced onion into the hot oil. Sauté until translucent and aromatic. Then add the soup starter/vegetables, potatoes, chicken, seasonings.
Pour over 1 liter (4 cups) water (should be enough to cover). Give it a stir.
Bring to simmer then cover and reduce heat. Cook covered for 30 minutes.
Once cooked taste and adjust seasoning. Add parsley and swirl in cream (if desired).

Notes

If you don’t have fermented soup starter, you can approximate one jar with:

2 carrots, grated
1 tomato, thinly sliced
½ a red bell pepper, finely cubed
½ a green bell pepper, finely cubed
¼ cup finely cubed celery root
¼ cup finely cubed parsnip
4 tablespoons finely diced parsley

Nutrition