Homemade Chicken and Potato Soup
I made this over the weekend because my boyfriend and I were sick. For me, it turned out really good. Let me know what you think!
I made this over the weekend because my boyfriend and I were sick. For me, it turned out really good. Let me know what you think!
- 1 teaspoon paprika
- 2 1/2 cups chicken broth condensed- if homemade
- 4 cups filtered water if homemdade
- 6 chicken quarters only if making homemade broth
- 8 cups chicken broth if canned/ store bought
- 5 large carrots cleaned, and diced
- 4 scallion half diced, just the green
- 1 clove fresh garlic, peeled finely chopped
- 1 teaspoon salt & pepper each
- 5 medium russet potatoes bite size pieces
- 1 teaspoon basil fresh
- 1 1/2 teaspoon ground cayenne pepper optional
- 1 tablespoon salt for broth
- 1/2 teaspoon dried rosemary
- Carbohydrate 23.3152501923039 g
- Cholesterol 103.5 mg
- Fat 23.1870025769222 g
- Fiber 2.12341532515333 g
- Protein 35.2424063076878 g
- Saturated Fat 5.9940263115384 g
- Serving Size 1 1 Serving (1649g)
- Sodium 5624.94363463111 mg
- Sugar 21.1918348671506 g
- Trans Fat 4.00666748461521 g
- Calories 442 calories
Step-by-step
- Ok, so this will take a little while simply if you plan on pre making the homemade broth, like I did. But this was a simple way of using the most of the chicken when trying to stretch the $$. I made the broth about 2 weeks before I made the soup.
- 6 chicken quarters remainders, boiled down, so that all the meat and bone separates. I put all the chicken quarters in one large pot, after we had the quarters for dinner.
- I added enough water to cover the pieces. I then added 1 tablespoon salt, and let it boil for about 2 hours, covered.
- After it had cooled, I separated/strained the broth from the meat and bones.
- ( The remaining meat became dog food, and the bones went in the trash. You wanna make sure to get all the bones out if serving it to an animal. This alone took me almost 20 minutes.)
- This ended up being about 2 1/2 cups condensed broth.
- Do not separate broth, and fat.
- I added 4 cups filtered water to the condensed broth.
- If using canned or premade broth, I would use 8 cups broth.
- Once broth is brought to simmer, add chicken breast, garlic, and scallions.
- As chicken is cooking, and carrots, and potatoes.
- Add salt, pepper, basil, other seasons when you add the carrots, and scallions.
- Let simmer, with lid on, for about 2 hours.
- Add potatoes about 30 - 40 minutes before finished cooking. You are looking for the chicken to start falling apart when you go to add the potatoes.
- Bring to boil, then add potatoes. Let boil, without lid, for about 30- 40 minutes. Turn off heat, and let sit for about 10-15 minutes before serving.
- Enjoy!
Russet potatoes do the heavy lifting in this broth-based soup, acting as a natural thickener as their starches break down during the final boil. High starch content means these tubers soften rapidly once submerged in simmering liquid, releasing microscopic starch granules that body up the surrounding stock without requiring flour or cream. Stock extraction requires a heavy-bottomed stockpot capable of holding six chicken quarters and maintaining a steady simmer for two hours without scorching the bottom residue.
Determining Doneness and Stock Workarounds
When cooking starchy potatoes in a long-simmering broth, visual and tactile cues replace thermometers entirely. Press a potato cube against the side of the pot with a wooden spoon; it should yield to gentle pressure with a mealy interior rather than snapping cleanly. If substituting commercial broth for homemade stock, maintain the eight-cup total volume specified in the recipe to preserve proper salinity.
- Simmer homemade stock for two hours to fully render collagen from bones.
- Add russet potatoes thirty minutes before completion to prevent total disintegration.
- Let the finished soup rest off the heat for ten minutes before ladling.
