Discover the Ultimate Comfort Food: Homemade Chicken and Potato Soup!
November 2, 2023
This mouthwatering recipe is your ticket to creating a heartwarming meal that your family and friends will adore. Say goodbye to canned soups and hello to the delight of homemade chicken and potato soup.
This comforting classic is a delightful blend of tender chicken, creamy potatoes, homemade broth, and aromatic herbs, creating a rich and savory broth that's perfect for warming your soul on any day.
For the chicken bone broth
- 3 lb. Edwards Family Farms chicken backs (or the carcasses from 2 roasted chickens)
- 1 medium onion (peeled and halved)
- 1 stalk celery (broken into pieces)
- 1 carrot (scrubbed and broken into pieces)
- 1 bay leaf
- 1 tsp. salt
- 8 cups water (plus more to cover, or to the max fill line of the PC)
For the soup
- 1 Tbsp. vegetable oil
- 1 medium onion (chopped)
- 1 stalk celery (chopped)
- 1 carrot (peeled and chopped)
- 1/2 tsp. salt
- 1/2 tsp. dried thyme
- 1/2 cup dry white wine (optional)
- 1 lb. Edwards Family Farms boneless skinless chicken breast (cut into 1-inch cubes, or use chicken thighs)
- 1 lb. new potatoes (quartered, or red skin potatoes, chopped into rough 1 inch cubes)
- 8 cups chicken bone broth (recipe above)
- salt & pepper to taste
- parsley (minced, to garnish, optional)
- Add the chicken backs, onion, celery, carrot, bay leaf, and salt to the pressure cooker pot, then add the water. (It should cover the chicken backs – if it doesn’t, add water to cover, or up to the max fill line on the pressure cooker).
- Lock the lid and pressure cook on high pressure for 60 minutes in an electric PC, 50 minutes in a stovetop PC.
- Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off.
- Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids.
- Reserve 8 cups of broth for the soup, and refrigerate or freeze the rest for another use. (I portion it into 2 and 4 cup containers, and freeze for up to 6 months.)
- Wipe out the pressure cooker pot liner, then put it back in the pressure cooker base. Add the vegetable oil and heat over sauté mode (medium heat for a stovetop PC) until shimmering, about 3 minutes. Add the onion, celery, and carrot, and sprinkle with ½ teaspoon of salt and the thyme.
- Sauté, stirring occasionally, until the onions soften and turn translucent, about 5 minutes.
- Pour in the wine, bring to a boil, and boil for 1 minute to boil off some of the alcohol.
- Stir in the cubed chicken breast, then the potatoes.
- Add the 8 cups of chicken broth to the pot, lock the lid on the pot, and pressure cook for 4 minutes on high pressure (same timing for both electric and stovetop PCs).
- Let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure. (If the steam that is released starts to sputter and spit out starch, shut the valve and let the pressure come down for another 5 minutes before quick releasing again.)
- Add salt and pepper to taste, and don’t be shy with the salt – taste as you add the salt, and stop when the broth goes from bland to full bodied and a little sweet. (Homemade stock is bland without salt; I add about 2 teaspoons of Redmond's Real Sea Salt to get the taste right.)
- Serve and enjoy!