Authentic Irish Chicken and Vegetable Soup

How to Make Authentic Irish Chicken and Vegetable Soup at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 1.5 pounds chicken thighs
• 3 medium carrots
• 2 large potatoes
• 1 large onions
• 2 medium celery stalks
• 6 cups chicken stock
• 2 teaspoons fresh thyme
• 1 leaf bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons parsley

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot over medium heat.

2. 2

   Add 1 large chopped onion and sauté for about 5 minutes until translucent.

3. 3

   Add 2 medium chopped celery stalks and 3 medium chopped carrots to the pot. Cook for another 5 minutes.

4. 4

   Stir in 1.5 pounds of boneless, skinless chicken thighs and cook until lightly browned, about 5-7 minutes.

5. 5

   Add 6 cups of chicken stock, 2 teaspoons of fresh thyme, 1 bay leaf, 1 teaspoon of salt, and 1 teaspoon of black pepper.

6. 6

   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 30 minutes.

7. 7

   After 30 minutes, remove the chicken thighs, shred them using two forks, and return the shredded chicken to the pot.

8. 8

   Peel and chop 2 large potatoes into bite-sized pieces and add them to the soup.

9. 9

   Continue to simmer for another 20 minutes until the potatoes are tender.

10. 10

    Remove the bay leaf, stir in 2 tablespoons of chopped parsley, and adjust seasoning if necessary.

11. 11

    Serve hot, garnished with additional parsley if desired.