Chicken, Sausage, and Potato Soup
Delicious, hearty, and aromatic - a celebration in every bowl! Chicken, sausage, and potato soup is just as filling as beef or pork versions. Two types of sausage, olives, and lemon perfectly complement each other, giving this soup a rich, flavorful taste and a delightful aroma.
Updated : 11 November, 2025
Easy
About 20 min.
Ingredients
2 liter
Water
150 grams
Olive
1
Chicken leg quarters
4
Potato
0.5
Lemon
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Frying
300 grams
Boiled sausage
200 grams
Semi-smoked sausage
50 grams
Tomato sauce
3
Salted cucumbers
1
Onion
1
Carrot
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
This is a simple soup despite the long list of ingredients. Prepare all necessary items first. For the broth base, I used half of a large chicken breast on the bone. You can substitute any bone-in part - drumstick, thigh, or leg quarter. Tomato sauce can be replaced with diluted tomato paste or ketchup.
Step 2
Peel and dice the potatoes into cubes or short sticks.
Step 3
Slice both types of sausage into thin strips. Use smoked sausage (dry or semi-dry) and boiled sausage - choose your favorite.
Step 4
Cut the pickles into thin strips. If you don’t have pickled cucumbers, marinated ones will work.
Step 5
Grate the carrots on a coarse grater.
Step 6
Chop the onion into small cubes.
Step 7
Slice half of a lemon into wedges.
Step 8
Rinse the chicken and place it into lightly salted boiling water. Cook for about 30 minutes, until tender. You can adjust the water amount for your preferred soup thickness. For a richer broth, cook the meat with skin on - I removed it to make the soup lighter.
Step 9
Add the potatoes 15 minutes after the chicken starts boiling. Continue cooking, skimming off any foam.
Step 10
Meanwhile, heat vegetable oil in a skillet over medium heat. Sauté the onion and carrot for 2–3 minutes until soft.
Step 11
Add the pickles and cook another couple of minutes, stirring.
Step 12
Add tomato sauce and, optionally, a bit of pickle brine.
Step 13
Add both types of sausage to the skillet and simmer for 10 minutes, stirring occasionally.
Step 14
Remove the cooked chicken from the broth, separate the meat from the bone, and cut into small pieces.
Step 15
Return the chicken meat to the pot.
Step 16
Immediately add the sautéed mixture and stir well.
Step 17
Add olives. Bring the soup to a boil, season with salt and pepper to taste.
Step 18
Add lemon slices directly to the pot and simmer everything together for 2-3 minutes. Alternatively, you can squeeze in lemon juice instead. If preferred, add lemon slices or juice directly to serving bowls before serving.
Step 19
Remove from heat, cover with a lid, and let it sit for 10 minutes before serving. Enjoy your meal!
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