Polish-Style Chicken and Potato Soup
This chicken potato soup features tender chicken, hearty potatoes and simple vegetables cooked in a flavourful broth for a Polish-style meal. Satisfying and delicious, it's nourishing and easy to make using everyday ingredients.
Servings 5 servings
Calories 191kcal
Equipment
- Large pot
Ingredients
- 3 chicken thighs skinless, bone-in
- 1⅓ pounds potatoes peeled, cubed
- 1 medium onion finely chopped
- ½ medium leek trimmed, finely chopped
- 4 tablespoons celery root/celeriac peeled, coarsely grated
- 2 medium carrots peeled, finely diced
- ⅔ cup petits pois/peas frozen
- 1 bay leaf
- ½ teaspoon dried thyme
- 1 tablespoon olive oil
- 5 cups chicken stock hot
- 1½ tablespoons cornstarch plus 2-3 tbsp of hot water
- 3 tablespoons fresh parsley finely chopped
- Salt and pepper to taste
Instructions
- Cook vegetables: Heat the oil, add the bay leaf, onion, leek and celery root and cook gently for about 3 minutes until softened, stirring often.
- Add chicken: Add the chicken and stock, cover and bring to a boil then lower the heat and cook gently for 20 minutes.
- Add potatoes: Add the potatoes, carrots, thyme and pepper to taste. Cover, bring to a simmer and continue cooking for 20-25 minutes until the chicken and vegetables are tender (larger chicken pieces might require longer cooking).
- Chop chicken: Take the chicken out of the pot. Separate the meat from the bones and chop the chicken roughly. Set aside.
- Thicken soup: In a small bowl combine the cornstarch with 2-3 tablespoons of hot water and stir until smooth. Pour the mixture into the broth and simmer for 3 minutes. *This step can be optional.
- Add chicken: Return the chicken to the pot, add the peas, fresh parsley and cook for 2 more minutes. 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), drumsticks or wings, if you prefer. Chicken breast lacks the flavour of dark meat and becomes dry if cooked too long. I don't recommend using it, instead.
- Potatoes: Use all-rounders such as russets or Yukon Gold.
- Herbs: My favourite herb in most chicken soups is parsley. I used it as garnish in this recipe but you could also add a few sprigs into the soup as it's cooking.
- Cooking time: This will depend on the size of your chicken pieces and how finely you chopped your vegetables.
- Storing: Keep refrigerated for up to 4 days. Add the sour cream (if using) at serving.
- Freeze for up to 3 months (without the sour cream).
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 15g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 159mg | Potassium: 576mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4595IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 2mg