A light yet satisfying chicken soup with potatoes, carrots, and fresh parsley — an ideal choice for a comforting lunch at home. A touch of lemon lifts the flavour and brings out the delicate sweetness of the chicken. Simple to make, with no fuss.
Ingredients
- Chicken breast or chicken fillet — 400–500 g (14–18 oz), cut into pieces
- Potatoes — 3–4 pcs., cut into large wedges
- Carrots — 1–2 pcs., sliced into rounds
- Onion — 1 pc., finely chopped
- Water or chicken stock — 1.5–2 l (6–8 cups)
- Vegetable oil — 2 tbsp
- Lemon — 1/2 pc. (for serving and a light citrus note)
- Fresh parsley — a small bunch
- Salt, black pepper, spices — to taste
Step-by-step recipe
- Heat the vegetable oil in a deep skillet or a heavy-bottomed pot. Sauté the chicken pieces until lightly golden, 3–4 minutes. Transfer to a plate.
- In the same pot, add the onion, carrots, and potatoes. Sauté for 3–4 minutes, stirring occasionally, until the vegetables take on a little colour.
- Return the chicken to the vegetables, then pour in the water or stock. Season with salt, black pepper, and your favourite spices.
- Bring to a boil, reduce the heat to medium, and cook covered until the potatoes are tender and the chicken is cooked through, 20–25 minutes. Skim off any foam if needed.
- Just before serving, add a little lemon juice to taste and finish generously with finely chopped parsley. Serve hot.
Nutritional value
| Serving | 1 of 6 |
|---|---|
| Calories | ≈ 220 kcal |
| Protein | ≈ 17 g |
| Fat | ≈ 6 g |
| Carbohydrates | ≈ 26 g |
| Fibre | ≈ 3 g |
| Sodium | ≈ 600 mg |
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Tips and variations
- Stock: if you use water, add a bay leaf, dried garlic, or paprika for a fuller flavour.
- Meat: boneless chicken thighs work beautifully here — they make the soup richer and more succulent.
- Vegetables: add celery stalks or sweet pepper for extra aroma and texture.
- Extra body: for the last 5 minutes of cooking, you can stir in a handful of vermicelli or barley, pre-cooked.
FAQ
Can I use chicken thighs instead of chicken breast?
Yes, absolutely. Boneless, skinless thighs will make the soup richer and more succulent. The cooking time is about the same.
What can I add for a deeper flavour?
Use chicken stock instead of water, add a bay leaf, a couple of allspice berries, and a little dried thyme or paprika.
How should I store and reheat the soup?
Cool it first, then keep it in the refrigerator for up to 3 days. Reheat over medium heat without bringing it to a hard boil, so the chicken stays tender. It can be frozen for up to 2 months.