Rustic Hot Pot Soup
Warm up your soul with a bowl of hearty Rustic Hot Pot Soup, a comforting blend of tender chicken thighs, earthy vegetables, and fragrant herbs simmered to perfection. Packed with wholesome ingredients like russet potatoes, kale, and button mushrooms, this soup boasts a rich, savory broth enhanced by a touch of soy sauce for depth of flavor. Using simple techniques like sautéing aromatics and slow simmering, this one-pot wonder is both easy to prepare and deeply satisfying. Perfect for cozy family dinners or meal prep, it’s ready in just over an hour and pairs beautifully with crusty bread for a complete meal. Bursting with rustic charm and nourishing goodness, this wholesome soup is your go-to recipe for cooler days.
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 2 medium carrots
- 2 medium celery stalks
- 1 large yellow onion
- 4 cloves garlic cloves
- 3 medium russet potatoes
- 200 grams button mushrooms
- 100 grams kale
- 1 liter chicken stock
- 500 ml water
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 sprigs fresh thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Dice the chicken thighs into bite-sized pieces and set aside.
Peel and slice the carrots into thin rounds. Chop the celery, onion, and potatoes into small, even chunks. Mince the garlic cloves finely. Slice the mushrooms thinly and set all the vegetables aside.
Heat the olive oil in a large, heavy-bottomed soup pot over medium heat.
Add the diced chicken to the pot and cook for 5-7 minutes until lightly browned but not fully cooked through. Remove the chicken and set aside on a plate.
In the same pot, add the onions, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften and the onions are translucent.
Stir in the potatoes, mushrooms, thyme, and bay leaf. Cook for another 3 minutes, stirring occasionally.
Pour in the chicken stock and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Return the chicken to the pot, along with the soy sauce, salt, and black pepper. Stir well to combine.
Cover the pot and let the soup simmer gently for 25-30 minutes or until the potatoes are tender and the chicken is cooked through.
While the soup is simmering, remove the stems from the kale and roughly chop the leaves.
In the final 5 minutes of cooking, stir the kale into the soup. Allow it to wilt and become tender.
Taste and adjust the seasoning as needed. Remove the thyme sprigs and bay leaf before serving.
Ladle the soup into bowls and serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.5 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
