Chicken and Potato Soup Recipe
A one pot chicken and potato soup with herbs de Provence seasoned chicken thighs, leeks, white wine and russet potatoes, finished with cream and lemon. Make-ahead friendly and reheats well all week.
Servings: 6
Calories: 250kcal
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon herbs de Provence
- ¼ teaspoon salt and pepper
- 1 tablespoon butter
- 2 leeks trimmed and thinly sliced
- 1 cup carrots thinly sliced
- 1 cup celery thinly sliced
- 4 cloves garlic crushed and minced
- 1 ½ cups good white wine like sauvignon blanc
- 3 cups chicken broth
- 1 chicken bullion cube
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 russet potatoes peeled and cut into small cubes
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice
Instructions
- Season the chicken thighs with the herbs, salt and pepper. Make sure they are seasoned well on each side.
- Heat the olive oil in large pot or dutch oven over medium heat. Then add the seasoned chicken thighs and brown for 3 minutes on each side. Remove from the pan.
- Add the butter, once melted add the leeks, carrots, celery and sauté for 4 minutes, stirring occasionally. Then add the garlic and sauté an additional 30 seconds.
- Now, add the white wine and deglaze the pan, making sure to scrape up all the little browned bits on the base of the pan. Allow the wine to reduce by half (this takes 7-8 minutes)
- Next, add the chicken back to the pan with the chicken broth, bullion and potato chunks. Bring to a simmer and cover. Reduce heat to low and allow the soup to simmer, stirring occasionally for 20 minutes.
- Check the potatoes to make sure they are tender. Shred the chicken and stir in the heavy cream and lemon juice.
- Salt and pepper to taste. Serve with freshly grated parmesan, thyme and lemon wedges if desired.
Video
Nutrition
Serving: 1/6 of recipe | Calories: 250kcal | Carbohydrates: 18.6g | Protein: 12g | Fat: 14g | Cholesterol: 69mg | Sodium: 646mg | Sugar: 3.9g