The New Potato

CHICKENSOUP-THENEWPOTATO-2

Chicken Soup

The Essentials

Now, have we ever tried to act like we’re professional chefs or maestros in the kitchen? No; we leave that to our tastemakers. What we can do though are the basics, ones we all know and love (and we think we do them pretty well). After all, potatoes never get old right?

It would seem that soup season is hopefully coming to an end, and you’ll be making gazpacho in no time. Why not go out with one last hurrah though? We’re celebrating the end of the season by making an absolute favorite cold weather essential of ours; chicken noodle soup. The fact that we’re doing it with Anthropologie trimmings is just the topping on the cake, because what’s soup without beautiful blue and white tableware?

Soon it will be too warm for the comforting go to – a fact that is music to our ears. (Though, if there is one soup that’s season-less, it’s your classic chicken soup.) In any case, we all need comfort food, pretty elephant print napkins and wooden flatware as we frustratingly make our way through this one last wintery week…

Ingredients

3 large carrots, chopped

3 celery stalks, chopped

1 yellow onion, finely chopped

1 cup white mushrooms, sliced

10-12 new potatoes, quartered

3 parsnips, peeled and chopped

6 chicken thighs

3 cups chicken stock

1 cup water

Extra Virgin Olive Oil, Salt & Pepper

Process

Season chicken with salt and pepper on both sides. Heat 2 tablespoons of extra virgin olive oil in a stock pot and add chicken thighs. Cook uncovered until browned on each side. While chicken is cooking, sauté the chopped vegetables in a sauté pan over medium heat with olive oil until softened. When chicken is browned, pour vegetables into stockpot over the chicken and mix well. Salt and pepper. Pour chicken broth and water over the mixture and bring to a boil. (The liquid should cover the chicken and vegetables completely. Add more broth or water if necessary) Once boiling, cover and simmer on low-medium heat for 1-2 hours (the longer the better).

Remove from heat and spoon into individual bowls. Salt and pepper to taste. Garnish with parsley (we like a lot).

Serve and enjoy!

(Featuring Anthropologie Serengeti Napkin, Atelier Flatware, & Jardin Des Plantes Soup Bowl)

*Sponsored by Anthropologie. Photographed by Danielle Kosann.

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Comments

  1. Rubie

    March 19th, 2014

    This soup looks so yummy, I want to try the recipe!
    http://fashion-soup.com/

  2. Straw and Gold

    March 20th, 2014

    We are making this now! :) Smells so good in here!

  3. Linda

    March 21st, 2014

    Parsley?? Looks like cilantro to me! And yum! How amazing with cilantro!!

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