Rustic Hot Pot Soup

Warm up your soul with a bowl of hearty Rustic Hot Pot Soup, a comforting blend of tender chicken thighs, earthy vegetables, and fragrant herbs simmered to perfection. Packed with wholesome ingredients like russet potatoes, kale, and button mushrooms, this soup boasts a rich, savory broth enhanced by a touch of soy sauce for depth of flavor. Using simple techniques like sautéing aromatics and slow simmering, this one-pot wonder is both easy to prepare and deeply satisfying. Perfect for cozy family dinners or meal prep, it’s ready in just over an hour and pairs beautifully with crusty bread for a complete meal. Bursting with rustic charm and nourishing goodness, this wholesome soup is your go-to recipe for cooler days.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams chicken thighs (boneless, skinless)
• 2 medium carrots
• 2 medium celery stalks
• 1 large yellow onion
• 4 cloves garlic cloves
• 3 medium russet potatoes
• 200 grams button mushrooms
• 100 grams kale
• 1 liter chicken stock
• 500 ml water
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 sprigs fresh thyme
• 1 leaf bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Dice the chicken thighs into bite-sized pieces and set aside.

Step 2

Peel and slice the carrots into thin rounds. Chop the celery, onion, and potatoes into small, even chunks. Mince the garlic cloves finely. Slice the mushrooms thinly and set all the vegetables aside.

Step 3

Heat the olive oil in a large, heavy-bottomed soup pot over medium heat.

Step 4

Add the diced chicken to the pot and cook for 5-7 minutes until lightly browned but not fully cooked through. Remove the chicken and set aside on a plate.

Step 5

In the same pot, add the onions, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften and the onions are translucent.

Step 6

Stir in the potatoes, mushrooms, thyme, and bay leaf. Cook for another 3 minutes, stirring occasionally.

Step 7

Pour in the chicken stock and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer.

Step 8

Return the chicken to the pot, along with the soy sauce, salt, and black pepper. Stir well to combine.

Step 9

Cover the pot and let the soup simmer gently for 25-30 minutes or until the potatoes are tender and the chicken is cooked through.

Step 10

While the soup is simmering, remove the stems from the kale and roughly chop the leaves.

Step 11

In the final 5 minutes of cooking, stir the kale into the soup. Allow it to wilt and become tender.

Step 12

Taste and adjust the seasoning as needed. Remove the thyme sprigs and bay leaf before serving.

Step 13

Ladle the soup into bowls and serve hot with crusty bread on the side, if desired.

Nutrition Facts

Serving size	3271.1 grams (3271.1g)

Amount per serving	% Daily Value*
Calories	2310

Total Fat 95.80g	123%
Saturated Fat 19.80g	99%
Polyunsaturated Fat 3.50g
Cholesterol 605mg	202%
Sodium 4591mg	200%
Total Carbohydrate 165.20g	60%
Dietary Fiber 24.30g	87%
Total Sugars 27.90g
Protein 198.30g	397%

Vitamin D 0IU	0%
Calcium 641mg	49%
Iron 20mg	109%
Potassium 6139mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 34.2%

Carbs: 28.5%