Simple Family Chicken & Vegetable Soup
A tender, easy-to-make soup with chicken broth and vegetables—an ideal family dinner for 4 servings. Hearty, fragrant, and easy to adjust to taste.
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Ingredients
Main:
- •chicken thighs (or bone-in breast) - 600 g
- •potatoes - 400 g
- •carrots - 2 pcs
- •yellow onion - 1 pc
- •celery stalk (optional) - 1 pc
- •tomato - 1 pc
- •fresh herbs (parsley or dill) - 30 g
- •water or homemade stock - 1.8 L
Spices & Seasonings:
- •salt - 1 tsp
- •ground black pepper - 1/2 tsp
- •bay leaf - 1 pc
- •vegetable oil - 1 tbsp
- •sweet paprika (optional) - 1/2 tsp
Instructions
Prepare the chicken
Rinse the chicken pieces under cold water and pat dry with paper towels. If needed, trim excess fat and skin, leaving a little for flavor. If using boneless breast, reduce the simmering time (see Step 4).
Add liquid and bring to the first boil
Place the chicken in a 3–4 L pot and pour in cold water or stock (about 1.8 L). Set over high heat. As it comes to a boil, reduce to medium and skim off the foam with a slotted spoon for a clearer broth.
Add aromatics
After skimming, add the bay leaf, half the salt (about 1/2 tsp), and half the black pepper. Reduce to low and simmer for 15 minutes (25 minutes if the chicken is bone-in), partially covered.
Prep the vegetables
While the chicken simmers, prep the vegetables: peel and cut the potatoes into 2 cm cubes; slice the carrots into rounds or julienne; finely chop the onion; finely chop the celery (if using). Blanch the tomato with boiling water, peel, and finely chop.
Sauté the onion and carrots
Heat 1 tbsp vegetable oil in a skillet over medium heat. Add the onion and sauté for 2–3 minutes until translucent, then add the carrots and sauté for 3–4 minutes until slightly softened and just starting to caramelize. Stir in the paprika at the end to bloom its aroma.
Combine the ingredients
Once the chicken has simmered (see Step 3), remove it to a cutting board. Add the diced potatoes, the sautéed onion and carrots, and the tomato to the pot. Bring back to a boil, then reduce to medium and cook for 10 minutes.
Prepare the chicken meat
Carefully remove the meat from the bones; cut into large pieces or shred with a fork. Discard skin and cartilage if desired. Return the meat to the pot with the vegetables.
Finish simmering the soup
After returning the chicken, season with the remaining salt and black pepper to taste. Simmer for another 5–7 minutes so the flavors meld and the potatoes are tender but not falling apart.
Final touch and serve
Turn off the heat, add the chopped herbs (parsley or dill), cover, and let the soup stand for 3–5 minutes. Ladle into bowls and serve hot.
Serving suggestions
Serve with a slice of rye or white bread; optionally add a spoonful of sour cream or a wedge of lemon for those who like a hint of acidity.
When to Eat
Perfect for a family dinner or a light lunch.
Health Benefits
Gentle chicken broth with vegetables provides a balance of protein and vegetable nutrients—a light yet nourishing dish.
Warnings
Contains chicken; check individual tolerance/allergies to specific ingredients.
Serve With
Bread, fresh herbs, a fresh vegetable salad, or pickled cucumbers.
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