Kittencal's Hearty Chicken Soup

READY IN: 1hr 30mins


  • 2
    tablespoons olive oil
  • 1
    large onion, finely chopped
  • 1
    stalk celery, finely diced
  • 2
    tablespoons minced fresh garlic (or to taste)
  • 2
    teaspoons dried thyme
  • 8 14
    cups chicken stock (use homemade or good-quality canned, set 1/4 cup cold broth aside)
  • 2
    small russet potatoes, peeled and diced
  • 2 -3
    large carrots (peeled and sliced about 1/4-inch thick)
  • 1
    (10 ounce) package frozen spinach, thawed (use all or half amount of spinach) (optional)
  • 3
    cups cooked chicken or 3 cups cooked turkey
  • 2
    tablespoons flour
  • salt and black pepper (use lots black pepper)
  • cayenne pepper (or to taste) (optional)
  • grated parmesan cheese, cheesse (optional)


  • Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
  • Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potates are tender (about 15-20 minutes).
  • Using a potato masher mash the potatoes in the the stock.
  • Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
  • Season with salt, pepper and cayenne (if using) to taste.
  • In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
  • Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.