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Chicken & Potato Soup


Recipe Info

  • Servings : 6
  • Cook Time : 2:20 h
  • Ready In : 2:20 h


  • 1 small full chicken
  • 3 onions, divided (1 halved, 2 finely chopped)
  • 4 stalks celery, divided (2 halved, 2 finely chopped)
  • 2 bay leaves
  • 10 black peppercorns
  • 8 sprigs thyme (4 left whole, leaves removed from 4 and chopped)
  • 2 tsps olive oil
  • 3 carrots, grated
  • 200g mushrooms, sliced
  • 1⁄3 cup plain flour
  • 680g potatoes, peeled and cut into 11⁄2-inch cubes
  • 2 cups fresh or frozen corn kernels
  • 1⁄2 cup cream
  • salt and fresh ground black pepper
  • spring onions, chopped for garnish


Step 1

Place the chicken in large roasting dish. Add halved onion, halved celery stalks, bay leaves, peppercorns, and 4 sprigs thyme. Add just enough water to cover. Bring to boil, reduce heat to a simmer, cover, and cook until chicken is falling off the bone, about 1 hour.

Step 2

Carefully remove chicken from stock and set aside until cool enough to handle. Remove meat, then return bones to pot. Continue to simmer stock for 1 more hour. Shred the chicken, place in a boil, add 1 ladle of stock, and refrigerate until ready to use. After 1 hour, remove bones and strain the stock and let sit 15 minutes.

Step 3

In a stockpot, heat the oil over medium heat. Add chopped onions, celery, carrots, mushrooms and some salt. Cook over medium heat until vegetables are softened, 6 to 8 minutes. Add flour and cook for about 1 minute. Whisk in stock in a thin steady stream until fully incorporated. Add potatoes and bring to a simmer and cook until potatoes are just tender, about 10 minutes.

Step 4

Add chopped thyme and shredded chicken and cream to heat through. Season to taste, sprinkle with spring onions and serve with toasted ciabatta.

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