Chicken and Red Skin Potato Soup
This soup is full of carrots, red-skin potatoes, tender chicken, and fresh herbs in a creamy, fragrant broth. It is the ultimate comfort food. It is the perfect thing to bring someone, so tell them you care!
Why I love this soup so much
Chicken and Redskin potato soup is my go-to soup to bring someone if they need a meal; it is the definition of comfort. Look in the dictionary, and you will see a picture of the above bowl of soup. Well, maybe not, but I’m drafting a letter right now and submitting this picture to all the dictionary publishers; it will definitely be in all the new additions! Comfort (kem-fert) 1. to cause someone to feel less worried, frightened, etc. 2. To give strength and hope to cheer. A dear friend gave me this recipe. Let me tell you something about Tina; besides that, she’s funny, sweet, encouraging, and just an all-around good friend. Tina has an arsenal of yummy recipes. She thinks she’s not a good cook, but she is. She’s an excellent baker. The proof is in here! My family loves this soup, and it’s great because this recipe makes quite a bit of soup, so I can feed my family and bring my mother-in-law a jar of soup. Or we can have leftovers the next day. I’ve made it twice for gatherings—it received raves! I’ve made it a few more times just for my family. It does make a generous amount of soup, so plan on sharing—don’t even think of cutting the recipe in half! I’m positive that there is someone in your life who would love a quart of soup. Make this and bring it to them!
Gather these ingredients
I made a few adjustments to the soup recipe, because I like spice and I was trying to make it healthier by cutting down on the butter and cream. I added turmeric because it’s so good for you when you’re sick, I also added a few more carrots, some fresh garlic that’s also good for cold and flu bugs; overall this is pretty much the same amazing recipe!
What makes this soup so special? There are many elements, but the secret is the bechamel-type sauce, made from butter and flour and then adding cream or milk. It gets stirred in at the end, creating the creamy, thick broth that is so comforting and delicious.
The white sauce adds a creamy richness that goes so well with the potatoes and chicken, making it a bit more like a chowder than a soup. I’m still calling this a soup.
If you could please take a moment to give this recipe all the stars in the recipe card below in the recipe card. Pin it to your soup pinterest board by clicking on the P button. Thank you for being here! XO Sheila
Chicken and Red Skin Potato Soup
Equipment
- 1 10 quart soup pot
Ingredients
- 4 pounds bone in chicken
- 1 large yellow onion diced
- 5 stalks of celery diced
- 5 cloves garlic minced
- 5 tbsp better than bouillon chicken base or 5 bouillon cubes
- 10 cups water
- 3 pounds small red skin potatoes cut into 1 inch pieces
- 2 cups carrots chopped
- 1 pound bag frozen corn
- 1 tbsp Italian seasoning blend
- 1 tsp tumeric
- 1 tsp Salt
- 1 tsp fresh ground pepper
- 4 tbsp butter
- 8 tbsp all purpose flour
- 2 cups milk or half and half
- add more salt and pepper to your taste
Instructions
- In 10 quart (or larger) pot combine chicken, onion, celery, garlic, bouillon, and water cover pot and let simmer for 1 hour. Remove lid and allow to cool for 15 minutes, then remove chicken. Shredd chicken, remove the bones, and return shredded chicken to the pot.
- Add carrots, potatoes, corn, turmeric and italian seasoning to the pot; cover and simmer for another 45 minutes.
- In a smaller saucepan melt butter and whisk in flour allow to bubble up and starts to brown, making your roux, then whisk in milk, continue to stir until thick and smooth, about 3 minutes, if sauce seems too thick add another splash of milk. Sauce should be pourable not thick and goopy.
- Add white sauce to soup, stirring continuously as you add. Taste. Add salt and pepper if needed. Simmer on low for another 30 minutes or until soup thickens slightly.
Notes
Nutrition
Visting from Pinterest. Tried this recipe out today. Turmeric and garlic are ingredients but not called for in the recipe. I threw the garlic in with the onions and celery. Ditched the turmeric. The consistency of my soup did not look like yours in the photos. Mine was very very thick. I was careful with my roux like you mentioned but probably would have thinned it with some chicken broth to bring it more souplike as in your photos. I thought the 5tbs of bouillon base seemed much and am always skeptical when there is little to no salt called for in a recipe. But the flavors were there. Bf are 3 big bowls and is asking for it on biscuits tmrw night lol. Thanks!
Thanks for pointing out the garlic and turmeric omission in the directions. Glad that you enjoyed this soup and MMM-mmm good to the ladling over biscuits! Come back again soon!
OMG, there are SO many sickies around us! We are just counting the days until it’s our family!! Maybe I can make this yummy soup for our sicky friends and then some for us, too! 🙂
Yes do that! My mother-n-law says it freezes well too!
So beautiful Sheila. LOVE this and totally need this on a winter FREEZING day in NYC. Hope you are great. Enjoy your weekend. Miss ya, chica.
xoxo
Oh I would love to bring you some!! Stay warm, I miss you too!
I’m so sorry to hear that you’ve had sickness in your house this winter…that’s always the worst! But this soup looks so warming, I can totally see how I’d want this soup when feeling a little under the weather, or at any time!!
Aw Thanks Phi! It seems like we are on the mend, keeping my fingers crossed that no one else will get sick now! I think we have all, save the dog and bunny, had some sort of sickness this winter! LOL