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Chicken and Potato Soup

Updated on January 4, 2014

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A Perfect Soup for a Cold Winter's Day

I don't know what the weather is doing in your part of the country, but here in Wyoming, we had quite a bit of snowfall last night. Winter weather always makes me think of a nice pot of soup to warm everyone up. This chicken and red potato recipe is just the ticket for a cold winter's day.

Besides chicken and potatoes, this recipe also call for leeks, or as my husband humorously calls them, "green onions on steroids." Though leeks do look like overgrown green onions, they have a much milder flavor, making them perfect for winter stews and soups.

However, it should be noted, that dirt can often be trapped in between their layers, so leeks should be cleaned thoroughly before cooking. Also, you will need to cut of the root of the leek, as well as the dark green tops for most recipes that call for leeks.

"Green Onions on Steroids"


  • 1 tablespoon olive oil
  • 1 medium leek, sliced in half and cut into 1/2 inch pieces, use only the white and light green parts
  • 2 celery stalks, cut into 1/2 inch pieces.
  • 4 uncooked chicken thighs
  • 5 small red potatoes, scrubbed and cubed. I leave the skins on, but they can be removed if you prefer.
  • 6 cups chicken broth
  • 1/4 cup dill, fresh is best
  • 1 lemon, halved
  • salt and pepper to taste
  1. In a heavy pot, over medium heat combine oil, leeks, and celery. Cook until tender 6-7 minutes.
  2. Add chicken, broth, potatoes, salt and pepper to pot. Bring to boil, reduce heat and let simmer, covered until chicken and potatoes are cooked, about 15 to 20 minutes.
  3. Remove chicken to plate and shred. Return chicken to pot with dill and heat through. Squeeze lemon right before serving.

This is one of my favorite soup recipes, but I must give credit where credit is due. The inspiration for this recipe came from the Bon Appetit website. Though their recipes are often a little bit more challenging than I would normally attempt, not to mention containing ingredients that are not easy to find in a small town. I do enjoy their website immensely and occasionally I find a recipe that I just can't resist trying, as was the case with this soup. The original recipe called for orzo, but I decided to use potatoes instead to make it a little bit more "stick to your ribs" type of meal.


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