When I think of comfort food that warms both the body and soul, Irish chicken soup immediately comes to mind. This hearty, rustic dish is perfect for cold days when you crave something simple yet nourishing.
With its tender chicken, root vegetables, and a savory broth, Irish chicken soup embodies the essence of home cooking. Whether you’re looking for a comforting meal or a taste of tradition, this soup brings a little bit of Ireland to your kitchen with every spoonful. Let’s dive into this cozy, wholesome recipe!
How To Make Irish Chicken Soup?
Recipe Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup, Main Dish
Cuisine: Irish
Yield: 4-6 servings
Equipment Needed
- Large stockpot or Dutch oven
- Knife and cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs (skinless, boneless)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, chopped
- 2 parsnips, chopped
- 3 celery stalks, chopped
- 4 cups chicken broth
- 2 large potatoes, diced
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Heat The Oil
Heat the olive oil in a large stockpot or Dutch oven over medium heat. I like to use olive oil because it adds a subtle richness to the soup.
Brown The Chicken
Add the chicken thighs to the pot and brown them for about 4-5 minutes on each side. This gives the soup a deep, savory flavor. Once browned, remove the chicken from the pot and set it aside.
Sauté The Vegetables
In the same pot, add the chopped onion, garlic, carrots, parsnips, and celery. Sauté for 5-6 minutes until the vegetables soften and the onion turns translucent.
Add The Broth And Potatoes
Pour in the chicken broth and add the diced potatoes, bay leaf, and thyme. I love how the thyme adds an earthy depth to the soup. Bring it to a boil.
Shred And Return The Chicken
While the soup is coming to a boil, shred the browned chicken thighs using two forks. Once shredded, add the chicken back into the pot. Season with salt and pepper to taste.
Simmer And Cook
Reduce the heat to low and let the soup simmer for about 30 minutes. This allows all the flavors to meld together. Stir occasionally to make sure nothing sticks to the bottom.
Garnish And Serve
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley. The bright parsley adds a lovely contrast to the hearty, rich soup.
Nutrition Fact Of Irish Chicken Soup
- Calories: 250
- Protein: 20 g
- Fat: 10 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Sodium: 700 mg
Tips And Variations Of Irish Chicken Soup
Use Leftover Chicken
If you have leftover roasted or boiled chicken, you can use that instead of cooking fresh chicken thighs. It saves time and reduces food waste.
Make It Creamy
If you prefer a creamier texture, add 1 cup of cream or whole milk during the last 10 minutes of cooking. I sometimes do this when I’m in the mood for a richer soup.
Try Different Vegetables
Feel free to swap out or add vegetables like leeks, turnips, or kale. I love experimenting with seasonal veggies to keep the soup fresh and exciting.
Add Barley For Extra Heft
For an even heartier soup, stir in 1/2 cup of barley or rice. It adds extra fiber and texture, making the soup more filling.
Special Note
This soup holds a special place in my heart because it reminds me of the cozy, family dinners I had growing up. The simplicity of the ingredients highlights the wholesome nature of traditional Irish cooking. I find that making this soup is not only nourishing for the body but also for the soul. It brings me back to those warm, comforting moments.
Conclusion
Irish chicken soup is the perfect blend of hearty ingredients and comforting flavors. Whether you’re cooking for a weeknight dinner or looking for a dish to warm you up, this soup delivers.
I encourage you to give it a try—you’ll see how the simple, fresh ingredients come together to create a delicious and satisfying meal.
Irish Chicken Soup
Equipment
- Large stockpot or Dutch oven
- Knife and cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients Â
- 2 tablespoons olive oil
- 1 pound chicken thighs skinless, boneless
- 1 large onion chopped
- 3 cloves garlic minced
- 4 large carrots chopped
- 2 parsnips chopped
- 3 celery stalks chopped
- 4 cups chicken broth
- 2 large potatoes diced
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
InstructionsÂ
Heat The Oil
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. I like to use olive oil because it adds a subtle richness to the soup.
Brown The Chicken
- Add the chicken thighs to the pot and brown them for about 4-5 minutes on each side. This gives the soup a deep, savory flavor. Once browned, remove the chicken from the pot and set it aside.
Sauté The Vegetables
- In the same pot, add the chopped onion, garlic, carrots, parsnips, and celery. Sauté for 5-6 minutes until the vegetables soften and the onion turns translucent.
Add The Broth And Potatoes
- Pour in the chicken broth and add the diced potatoes, bay leaf, and thyme. I love how the thyme adds an earthy depth to the soup. Bring it to a boil.
Shred And Return The Chicken
- While the soup is coming to a boil, shred the browned chicken thighs using two forks. Once shredded, add the chicken back into the pot. Season with salt and pepper to taste.
Simmer And Cook
- Reduce the heat to low and let the soup simmer for about 30 minutes. This allows all the flavors to meld together. Stir occasionally to make sure nothing sticks to the bottom.
Garnish And Serve
- Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley. The bright parsley adds a lovely contrast to the hearty, rich soup.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.