Easy and comforting, this chicken potato soup recipe is spiced with turmeric for colour and health benefits and is flavour-packed and oh-so hearty. Featuring onions, garlic, carrots, chicken, and potatoes, and is finished with a good dollop of sour cream for tang and extra creaminess, this golden soup will delight your tastebuds.
Ingredients
- 1 tablespoon olive oil
- 25 g butter about 1 oz.
- 1 medium onion chopped finely
- 1 medium carrot chopped into small cubes
- 1 celery rib chopped into small cubes
- 1 teaspoon salt
- 2 large cloves garlic minced or chopped
- 1 teaspoon turmeric powder for golden yellow colour
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 500 g white potatoes peeled and cut into small cubes (1 lb.)
- 1 large chicken breast or 2 medium breasts if you like more chicken, cut into small cubes
- 1 litre chicken stock or equivalent in stock cubes and water
To Finish
- 1/3 cup sour cream see notes
- 1 tablespoon flour to thicken the soup
- Herbs of choice: coriander, dill or parsley are recommended
- Garnish: coriander, fried noodles, fried shallots
Instructions
- Add olive oil, butter, onions, carrots, celery and salt to a large, heavy-bottom pot. Heat over medium heat and saute for 15 minutes until soft and golden.
- Add the garlic, potatoes, chicken, thyme, turmeric, and pepper and cook for 1-2 minutes
- Then add the chicken stock, stir and bring to a boil. Cook for 15 minutes, covered, until potatoes are soft.
- Use a potato masher to mash the potatoes and chicken in the soup slightly. You're after chunky texture with some of the potato starch incorporated into the soup.
- Add the sour cream and stir through. Keep on low heat.
- Add a tablespoon of chosen flour to a bowl. Add about 1/4 cup of the soup liquid or warm water to the flour and whisk it with a fork until smooth. Pour the flour slurry liquid back into the soup, stirring it in to thicken the broth slightly more
- Finish with fresh coriander (cilantro) or parsley. We loved coriander with this soup so that's what I would recommend.
Notes
- This soup can be made with chicken thighs (without the skin) or even with leftover rotisserie chicken. Feel free to add other vegetables like baby spinach or broccoli, which can be added towards the end of cooking.
- If you want to make this soup Whole30 or Paleo-friendly, use coconut cream instead of sour cream and add a little lemon juice or lime juice for the tang that sour cream would have otherwise provided.
- Heavy cream or half/half can be used instead of sour cream, in which case I suggest adding a little splash of lemon or lime juice for the tang. Greek yoghurt could also work here.
- For a vegetarian version, try making the same soup with chickpeas and potatoes.
- Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Thaw out and reheat well. This soup does freeze well, even with sour cream in it as it's only a small amount. You can always leave the sour cream out if you're worried about it curdling.
Nutrition
Calories: 396kcal | Carbohydrates: 38g | Protein: 22g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 1076mg | Potassium: 1148mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2868IU | Vitamin C: 30mg | Calcium: 69mg | Iron: 3mg
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