Swiss Potato Soup With Chicken
A hearty Swiss potato soup with tender chicken, vegetables, and rice, perfect for comforting meals and adaptable for family dinners or casual gatherings.
Ingredients
Instructions
- Put the chicken in a large pot and fill with water.
- Cook the chicken until tender.
- Remove the chicken from the pot and let it cool.
- Pick the meat off the bones and set aside.
- Return the cooked chicken to the pot with the chicken stock.
- Add chopped onion, carrots, cabbage, and celery to the pot.
- Season with garlic powder, salt, and pepper to taste.
- Add the rice to the soup.
- Simmer until the vegetables are tender and the rice is cooked, about 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or milk towards the end of cooking. If you're short on time, use rotisserie chicken instead of cooking your own. You can also substitute the cabbage with kale or spinach for a different flavor profile. For a heartier soup, add some cooked Lomein Rice to the mix.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or chives for added flavor. It pairs beautifully with crusty bread or a simple side salad. For a complete meal, consider serving it alongside Ann'S Coq Au Vin or a light green salad to balance the richness of the soup.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a bit of water or chicken broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss Potato Soup With Chicken contains roughly 620 calories, with 21g protein, 113g carbohydrates, and 14g fat. It is an excellent source of vitamin A (76% of the Daily Value), dietary fiber (53% of the Daily Value), and protein (41% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 950mg per serving (41% 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 frozen vegetables for this soup?
Yes, you can use frozen vegetables in place of fresh. Just be aware that the cooking time may be slightly shorter since frozen veggies are often pre-blanched. Add them to the pot during the last 15 minutes of cooking to ensure they don't overcook.
What can I do with leftover chicken from this recipe?
Leftover chicken can be shredded and used in various dishes. Try adding it to salads, wraps, or even incorporating it into a stir-fry. It's also great for making sandwiches or adding to pasta dishes for extra protein.
Can I make this soup in a slow cooker?
Absolutely! To make this soup in a slow cooker, add all the ingredients (except for the rice) and cook on low for 6-8 hours. Stir in the rice during the last 30 minutes of cooking. This method enhances the flavors and makes for an easy meal prep option.
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).