Potato & Leek Chicken Soup

Ingredients

Yields: 4-6 servings | Prep time: 15 mins | Cook time: 45 mins

• Protein: 1.5–2 lbs Chicken Thighs (bone-in or boneless).

• Vegetables:

  • 1 large Leek, white and light green parts only, sliced

  • 1–2 Yukon Gold Potatoes, diced or 0.75 lb baby gold potatoes.

  • 2 medium Carrots, diced

  • 2 Celery Stalks, diced

• Aromatics:

  • 1-inch knob Fresh Ginger, peeled and diced

  • 2 cloves Garlic, lightly crushed and diced

• Liquid:

  • 7–8 cups Chicken Broth

  • 1/4 cup Dry White Wine (Pinot Grigio or similar)

• Herbs & Seasoning: *

  • 2–3 fresh Thyme Sprigs

  • 1 Bay Leaf

  • 1/4–1/3 cup fresh Flat-leaf Parsley, finely chopped

  • Olive Oil

  • Salt and Black Pepper to taste

Instructions

1. Pat the chicken thighs dry and season generously with salt and pepper.

2. In a large pot over medium-high heat, heat the olive oil and brown the chicken on both sides.

3. Remove the chicken and set it aside.

4. Lower the heat to medium. Add the leeks, carrots, and celery with a pinch of salt.

5. Cook for 6–8 minutes until the vegetables are softened.

6. Stir in the garlic and ginger; cook for 30–45 seconds until fragrant.

7. Pour in the white wine, scraping the bottom of the pot to release the flavorful browned bits (deglaze). Let the liquid reduce by half.

8. Return the chicken to the pot. Add the potatoes, chicken broth, thyme, and bay leaf.

9. Bring to a gentle simmer and cook for 30–35 minutes.

10. Remove the chicken from the pot. Shred the meat and return it to the soup.

11. Discard the bones, skin, thyme sprigs, bay leaf, and ginger pieces.

12. Turn off the heat and stir in the fresh parsley.

13. Taste and adjust salt and pepper before serving.