Braised Chicken with Potatoes and Carrots
All in one pot Stove Top Chicken Soup with Vegetables simmers away while you get some work done around the house.
Total Time1 hour hr 30 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Meat Dishes, Russian, Soup
Allergy: Dairy Free, Gluten Free, Nut Free
Servings: 5
Calories: 539kcal
Soup pot
Vegetable peeler
grater
- 1 Tbsp unsalted butter
- 2 lb chicken thighs, you can mix breasts & thighs, with bones or boneless
- 1 onion, chopped
- 4 Yukon potatoes, peeled & cut
- 1 carrot, grated
- salt, to taste
- black pepper, to taste
- 1 Tbsp tomato paste
- 4 quarts water, depending on your pot, you need just enough to cover the ingredients
In an iron-cast pot melt the butter. (if you don’t have an iron-cast pot, just a regular one will work too).
1 Tbsp unsalted butter
Add chicken pieces to the butter with ¼ teaspoon of salt and ¼ teaspoon of black pepper. On medium-high heat sear chicken pieces, just until the outside of the chicken is browned up.
2 lb chicken thighs,, black pepper,, salt,
Take out the chicken from the pot. Put potatoes into the pot and sear just until it starts beginning to golden.
4 Yukon potatoes,
Transfer chicken back to the pot with potatoes.
Add in chopped onion and sear for 2 minutes, stirring often.
1 onion,
Add in grated carrot, and stir in tomato paste.
1 carrot,, 1 Tbsp tomato paste
Fill pot with water, just enough to cover the potato and chicken.
4 quarts water,
Put on lowest heat, salt, and pepper to taste the water and close with a tight lid.
salt,, black pepper,
Slow cook for an hour.
Better to serve right away, enjoy!
- For best results use a cast iron soup pot.
- Beef can also be used, but require a longer cooking time.
Calories: 539kcal | Carbohydrates: 28g | Protein: 33g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 221mg | Potassium: 1049mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2302IU | Vitamin C: 30mg | Calcium: 64mg | Iron: 2mg