Poached Chicken Soup Recipe

Poached Chicken Soup Recipe

How To Make Poached Chicken Soup

Nothing says comfort food better than a bowl of this poached chicken soup with tender potatoes and carrots in a flavorful herb-seasoned broth.

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • 2tbspcooking oil
  • 1onion
  • 1carrot
  • 1celery rib
  • 2tspsalt
  • lbschicken
  • 1lbred potatoes,(4 small)
  • 2medium turnips
  • 1cupchicken broth,low-sodium, canned or homemade stock
  • 1tspred wine vinegar,or white wine
  • 8cupswater
  • 1fresh thyme sprig
  • 1bay leaf
  • ½tspfresh ground black pepper
  • 1cupfresh parsley,chopped


  1. In a large pot, heat the oil over moderate heat. Add the onion, carrot, celery, and 1 teaspoon of the salt and cook for about 10 minutes, stirring occasionally until the vegetables start to soften

  2. Add the chicken, potatoes, turnips, broth, vinegar, water, thyme, bay leaf, and the remaining 1 teaspoon of salt.

  3. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the chicken is just done, about 10 minutes for the breasts and 15 minutes for the legs and thighs. Remove each piece as it is done

  4. Continue simmering the soup for about 5 minutes longer until the potatoes and turnips are tender. Stir in the pepper and parsley. Remove the thyme sprig and bay leaf.

  5. To serve, divide the chicken pieces among 4 shallow bowls and ladle the broth and vegetables over them.

  6. Serve warm, and enjoy!


  • Calories: 1061.39kcal
  • Fat: 67.95g
  • Saturated Fat: 17.92g
  • Trans Fat: 0.41g
  • Monounsaturated Fat: 29.61g
  • Polyunsaturated Fat: 15.08g
  • Carbohydrates: 30.23g
  • Fiber: 4.88g
  • Sugar: 7.04g
  • Protein: 79.12g
  • Cholesterol: 299.47mg
  • Sodium: 1635.05mg
  • Calcium: 132.93mg
  • Potassium: 1660.03mg
  • Iron: 6.02mg
  • Vitamin A: 358.36µg
  • Vitamin C: 53.78mg
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