Chicken Pot-Au-Feu (Soup)
A hearty chicken soup with vegetables and peas, perfect for comforting meals. Rich flavors from browned chicken and fresh produce make it suitable for family dinners.
Ingredients
Instructions
- In a 5-quart Dutch oven, over medium-high heat, cook the chicken pieces in hot salad oil until browned.
- Remove the browned chicken to a plate.
- Discard excess fat from the Dutch oven.
- Add water, bouillon cubes, salt, onion, carrots, celery, and parsley to the Dutch oven.
- Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 45 minutes.
- Add the cabbage and cook for another 10 minutes.
- Add the frozen peas and cook for an additional 5 minutes.
- Remove the parsley sprigs before serving.
Tips & Substitutions
For enhanced flavor, consider adding garlic and thyme while simmering the soup. If you don't have fresh parsley, dried parsley can work, though you'll need less. You can substitute the chicken with turkey for a different twist. To thicken the broth, add a tablespoon of cornstarch mixed with water towards the end. This Chicken Pot-Au-Feu pairs beautifully with crusty bread.
Serving Suggestions
Serve the Chicken Pot-Au-Feu hot, garnished with fresh parsley for a pop of color. It pairs well with a simple side salad or crusty bread for dipping. For a more filling meal, consider serving it alongside rice or mashed potatoes. Browse more chicken recipes for additional meal ideas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stovetop over medium heat, adding a splash of water if it thickens too much. Alternatively, you can microwave it in a microwave-safe bowl, covered, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pot-Au-Feu (Soup) contains roughly 503 calories, with 21g protein, 48g carbohydrates, and 30g fat. It is an excellent source of iron (156% of the Daily Value), vitamin C (88% of the Daily Value), and potassium (78% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1908mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a whole chicken instead of cut-up pieces?
Yes, using a whole chicken can enhance the flavor of the broth. Just make sure to adjust the cooking time to ensure it's fully cooked through. You may need to increase the simmering time to about 1 to 1.5 hours while checking the internal temperature.
What can I substitute for the bouillon cubes?
If you prefer not to use bouillon cubes, you can use homemade chicken stock or broth. Just be mindful of the salt content, as homemade stock might be less salty. Adjust the amount of added salt accordingly to avoid an overly salty dish.
Can I add other vegetables to this recipe?
Absolutely! Feel free to incorporate other vegetables like potatoes, green beans, or corn for added variety and nutrition. Just make sure to adjust the cooking times accordingly to ensure all vegetables are cooked to your liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).