This chicken potato soup pairs tender chicken thighs and golden potatoes with onion, carrot and Savory Desert Dust. A little lemon brightens the broth without cream or a heavy sauce.
Make it with Savory Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
Ingredients
1 tablespoon (15 ml) olive oil
1 medium yellow onion, diced
2 medium carrots, cut into 1/4-inch rounds
2 celery ribs, diced
1 pound (454 g) Yukon Gold potatoes, scrubbed and cut into 1/2-inch pieces
Soften the vegetables. Heat the oil in a large soup pot over medium heat. Cook the onion, carrot and celery for 5–6 minutes, stirring, until the onion softens.
Build the soup. Add the potatoes, whole chicken thighs, broth and Savory Dust. Bring to a gentle boil, then reduce to a steady, gentle simmer.
Simmer until cooked. Partly cover and simmer for about 20–25 minutes, until the potatoes are tender and the thickest part of every thigh reaches at least 165°F (74°C). Check with a thermometer; continue cooking if needed.
Shred the chicken. Move the cooked thighs to a clean board. Shred into bite-size pieces with two forks and return them to the soup. If the potatoes need longer, simmer them until easily pierced before returning the chicken.
Finish the broth. Stir in the lemon juice and optional parsley. Warm through, then taste before adding any more seasoning; the Dust contains salt. Ladle into bowls and serve hot.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Measure the Dust as listed, then taste before adding more seasoning.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Yukon Gold potatoes keep a tender shape while adding a little body to the broth. Cut them into similar 1/2-inch pieces so they cook evenly. Russets work too, but break down more and make a thicker soup.
CAN I USE COOKED OR ROTISSERIE CHICKEN?
Yes. Omit the raw thighs and simmer the vegetables and potatoes in the seasoned broth until tender. Stir in about 3 cups shredded cooked chicken, then heat until the chicken reaches 165°F (74°C). Rotisserie chicken is often salty, so start with less Dust and taste. Count leftover storage from when the chicken was first cooked.
CAN I USE CHICKEN BREAST INSTEAD OF THIGHS?
Use the same weight of boneless, skinless breast. Check it early and remove each piece as soon as its thickest part reaches 165°F (74°C); it may finish before the potatoes. Shred and return near the end so it does not keep simmering unnecessarily.
IS THIS A CREAMY SOUP?
It is a broth-based soup with no cream. For more body, mash a few cooked potato pieces against the side of the pot and stir them back in. Keep most of the potato chunks intact.
HOW DO I KEEP THE SOUP FROM TASTING TOO SALTY?
Use unsalted broth and measure the Savory Dust. Taste only after the chicken is fully cooked. If using salted broth or cooked seasoned chicken, begin with 1 teaspoon Dust and add more only after tasting; the recipe amount is a starting point.
CAN I MAKE IT AHEAD OR FREEZE IT?
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3–4 days, or freeze; potatoes may soften after thawing. Reheat to a rolling boil and check that the chicken reaches 165°F (74°C).
DOES THIS SOUP CONTAIN DAIRY OR OTHER ALLERGENS?
The listed soup does not need milk or cream. Savory Desert Dust contains mustard, and packaged broth may contain other allergens. Check current labels and any serving extras rather than assuming the finished soup is allergen-free.
