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Chicken Potato Soup With Herbs


2 tbsp. Olive Oil
1 onion
2 large carrots
1 stalk celery and leaves
1 tsp. ea. rosemary, sage, thyme, oregano (herbes de Provence opt.)
1 heaping tablespoon fresh parsley
1 L chicken broth
4 cups water
1/2 cup short grain rice
5 medium potatoes, peeled
Extra olive oil for potatoes
1-2 packets OXO chicken flavor (optional, it just gives the soup a much stronger flavor.)


1. In food processor, chop onion until finely sliced. Put olive oil in a very large pot over medium heat. Add onions, then put carrots and celery through the food processor too (leaving out the celery leaves.) Then add all of the seasonings, in order. Then preheat oven to 360 F.

2. Put timer on for 20 mins. Add broth, water, and rice to onion mixture. Place a lid on pot and let simmer.

3. While soup is simmering, take peeled potatoes and chop them into 2 cm. cubes. Place them into a shallow pan and drizzle with olive oil, then bake for remaining time said on timer.

4. Drop potatoes into soup. Cover the soup pot with the lid and simmer, covered, on low heat for 20 minutes. Stir every few minutes.

5. Ladle into bowls and serve with a green salad and Naan bread.

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