Wholesome and delicious with a rustic charm, this chicken potato soup is all you need to make it through a chilly day !
Let me start by saying that this chicken potato soup is all my grandfather. In the most rustic form, just like the rustic chicken stew over the creamy polenta, this meal has the magical powers to comfort and nourish both body and soul.
I remember cold days running around the village with other kids, and smelling this chicken potato dinner coming to life from 3 blocks away. It was what it took to get this little rascal home as fast as she could, little feet kicking my behind all the way to the kitchen.
Like a good behaving little girl that I was ( not) I would grab a seat on the distressed wooden bench against the wall, waiting like a puppy for a bowl of this soup. And i would test myself to see just how spicy I can handle it. I’d start with one slice of red pepper on top, then two and three, and now I want my own personal chile pepper.
Usually made using an entire chicken cut into pieces, I took the liberty to go for boneless skinless chicken thighs, you of course can use whatever you like. It is a peasant dish that’s meant to really take care of your hungry belly and also honor your body with the wholesome nutrition it craves.
I used a large onion as the base, but I would have definitely went for a leek If i had it in the fridge. I have a thing for them lately, a serious thing. A lot of the magic here comes from the different layers of flavor we add with each ingredient. Bell peppers, red, green or yellow, indispensable in this chicken potato soup. I once left it out and for an entire week after that i kept asking myself what i had missed. True story kids !
A good Spanish paprika is also essential to tie in with the bell pepper flavors and also makes for a beautiful colorful soup. And what is more comforting than chicken and potatoes right ? The classic way to a human’s heart I’d dare say.
One more thing: don’t be stingy with the fresh herbs at the end, you need that pop of freshness after the slow cooking process. And go for your favorite herbs, and If you must choose just one I’d say 100 % Italian Parsley !
3 Reasons to make this rustic chicken potato soup today :
#1 The rustic soul and flavors of this soup will transport you down memory lane to a moment in time when wholesome food was the glue that brought people together at the dinner table. No TV, just conversation ! Try that tonight and report back !
#2 Wholesome nutrition delivered straight to your mouth, spoon by spoon !
#3 Make it because it is easy and it feeds an entire family of six, not to mention it makes fantastic leftovers, actually it is even better the second day.
Besides, I’m pretty confident this will become your favorite chicken potato soup, I just know it deep inside ~ Florentina Xo’s
- 2 1/2 lb chicken thighs
- 6 inch golden potatoes -diced into 1 cubes
- 1 large onion -diced or 1 leek
- 3 cloves garlic -minced
- 1 large carrot -sliced
- 1 bell pepper -diced
- 1 cup diced tomatoes (fresh)
- 6 sprigs thyme
- 2 leaves bay
- 5 sprigs Italian parsley
- 1 red chile pepper thinly sliced
- 1/4 cup fresh chives snipped
- 1/3 cup Italian parsley roughly chopped
- 1/4 cup fresh dill
- 2 tbsp fresh thyme leaves
- 1 tbsp black peppercorns
- 5 tbsp sweet Spanish paprika
- 1 1/2 tsp sea salt + more to taste
- 1/3 cup extra virgin olive oil
- Sour cream for garnish (optional)
In a large heavy bottom stock pot or dutch oven add a lug of olive oil on medium flame. Sauce the diced onion in the oil until translucent.
Add half of the bell pepper, the carrot and the garlic together with a pinch of sea salt and saute for a few more minutes. Add the Spanish paprika and stir to combine well with all the vegetables.
Add the chicken thighs to the pot and sprinkle with the sea salt. Toss to coat well in the paprika infused oil. Add the peppercorns, bay leaves, parsley and thyme sprigs and cover with water by 3 inches.
Bring to a simmer and cook covered with a tight lid for 45 minutes on medium low flame.
After 45 minutes and once the chicken is tender add the remaining bell pepper and the diced golden potatoes to the soup. Simmer for about 15 minutes until al dente. Adjust seasonings to your taste with sea salt and remove from flame. Stir in the diced tomatoes and serve the chicken potato soup sprinkled with the fresh thyme, dill, chives and parsley, or your favorite fresh herbs, and a few slices of red chile pepper to taste. Drizzle with a light drizzle of extra virgin olive oil.
Serve crusty bread and sour cream on the side If desired.