Chicken Potato Soup
Chicken Potato Soup
Creamy, comforting, and wildly satisfying, this Chicken Potato Soup is the kind of bowl that warms you from the inside out. With tender diced chicken, soft pillowy potatoes, and a fragrant broth that sings of garlic and thyme, it’s the perfect weeknight dinner or cozy weekend lunch. Fun fact: many families have their own version of chicken-and-potato soup — it’s one of those dishes that quietly evolves with every home cook’s pantry and memories.
If you love hearty, stick-to-the-ribs soups like my crack chicken soup, this one offers a simpler, more rustic sibling that’s just as addictive. It’s easy to make, quick to prepare, and hits a sweet spot of comfort and nutrition that kids and adults alike will request again and again. Ready your ladle and a crusty loaf of bread — you’re about to serve smiles.
What is Chicken Potato Soup?
What’s in a name? Chicken Potato Soup is exactly what it sounds like: a comforting match of chicken and potatoes simmered together into a flavorful bowl. But why this simple combination became a household favorite is a little delightful mystery. Did a tired parent toss leftover chicken and spuds into a pot during a blizzard? Did someone think, “Why not make the best of both worlds?” Whatever the origin, it proves the old saying that “the way to a man’s heart is through his stomach.” Who could argue? Give it a try and see how quickly it finds a spot in your weeknight rotation.
Why You’ll Love This:
- Hearty and wholesome: The main highlight is the balance of tender chicken and creamy potatoes in a savory, herb-scented broth that’s both filling and comforting.
- Budget-friendly: Making this at home stretches a few simple ingredients into multiple servings — a great way to feed a family without breaking the bank.
- Flavor-forward toppings: Finish with heavy cream for richness, or a sprinkle of fresh parsley for brightness; crunchy bread on the side adds texture contrast that elevates every spoonful.
If you enjoyed the bold flavors of our beef taco soup, you’ll appreciate how this recipe trades spice for soothing warmth while keeping the same comfort-soup appeal. Make a batch for dinner and enjoy leftovers for lunch — it improves with a day or two in the fridge. Try it tonight!
How to Make:
Quick Overview
This Chicken Potato Soup is straightforward: brown diced chicken, sauté aromatics, add potatoes and broth, simmer until tender, and finish with cream if you like it lush and velvety. It’s an easy process with minimal hands-on time and big payoff. Prep and cook time combined is roughly 40 to 45 minutes, making it practical for busy evenings and lazy weekends alike. The standout element is the gentle herb flavor from thyme and bay leaf that lifts the comforting base.
Ingredients
- 2 tablespoons olive oil (for sautéing)
- 1 pound boneless, skinless chicken breasts or thighs, diced (about 1-inch pieces)
- 1 medium onion, chopped (medium dice)
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced (about 1/2-inch cubes)
- 2 carrots, peeled and sliced (about 1/4-inch thick)
- 2 celery stalks, sliced (about 1/4-inch thick)
- 4 cups chicken broth (low-sodium preferred)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup heavy cream (optional, for a creamy version)
- Fresh parsley for garnish (optional, chopped)
Directions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the diced chicken and cook until lightly browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken with a slotted spoon and set aside on a plate.
- In the same pot, add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are softened and the onion is translucent, about 6 to 8 minutes, stirring occasionally.
- Add the diced potatoes, chicken broth, dried thyme, and the bay leaf to the pot. Raise the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to a gentle simmer. Cover and let simmer for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
- Return the cooked chicken to the pot and simmer for another 5 to 10 minutes so the flavors meld and the chicken reheats.
- For a creamy version, reduce the heat to low and stir in the heavy cream. Heat through but do not boil once cream is added to prevent curdling.
- Season the soup with salt and pepper to taste, remove and discard the bay leaf, and garnish with chopped fresh parsley before serving.
What to Serve With:
- Crusty bread or buttered rolls for dipping and soaking up broth.
- A simple green salad dressed with lemon vinaigrette to add brightness and crunch.
- Crumbled bacon or toasted croutons as a savory topping for texture.
- A side of steamed green beans or sautéed spinach for extra greens.
- For drinks, try a light-bodied white wine, herbal tea, or a sparkling water with lemon.
Top Tips for Perfecting:
- Ingredient substitutions: Use chicken thighs for richer flavor; swap half-and-half for heavy cream if you want lighter creaminess. For kosher or vegetarian options, use vegetable broth and add white beans instead of chicken.
- Timing adjustments: Chop vegetables ahead of time to speed up evening prep. If potatoes cook unevenly, cut them into uniform pieces for even doneness.
- Flavor enhancements: Add a squeeze of lemon or a splash of apple cider vinegar at the end to brighten the broth. Fresh thyme adds more lift than dried if available.
- Common mistakes to avoid: Don’t boil after adding cream — high heat can cause separation. Avoid over-salting early; reduce salt at the end once flavors concentrate.
- Texture tip: For a thicker, creamier soup without cream, mash a cup of the cooked potatoes against the pot and stir back in to naturally thicken the broth.
Storing and Reheating Tips:
- Refrigeration: Cool soup to room temperature, transfer to airtight containers, and refrigerate for up to 3 to 4 days.
- Freezing: For best results, freeze the soup without heavy cream. Place in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating. Add cream after reheating if desired.
- Reheating: Warm gently on the stovetop over low to medium heat, stirring occasionally. If refrigerated, add a splash of broth when reheating to revive the texture. If frozen, thaw completely and reheat slowly to preserve flavor.
FAQs
Can I use frozen chicken or leftovers?
Yes. If using cooked leftover chicken, add it in the final 5 minutes to heat through. For frozen raw chicken, thaw fully before dicing and browning to ensure even cooking.
Can I make this soup in a slow cooker or instant pot?
Absolutely. For a slow cooker, brown the chicken first, then combine all ingredients and cook on low for 4 to 6 hours. For an Instant Pot, use the sauté function for browning, then pressure cook for 8 minutes with a natural release.
How can I make this gluten-free?
This recipe is naturally gluten-free as written. Just double-check that your chicken broth is certified gluten-free if you have a sensitivity.
What can I add to make it more filling?
Stir in cooked beans, barley, or small pasta shapes near the end of cooking. Keep in mind pasta may soak up broth over time, so add extra liquid if planning leftovers.
Can I make this cream-free and still have a creamy texture?
Yes. Mash a portion of the cooked potatoes against the pot and stir back in to thicken, or blend 1 to 2 cups of the soup and return it to the pot for a velvety texture without dairy.
Conclusion
This Chicken Potato Soup is an easy, satisfying recipe that delivers big comfort with minimal fuss — perfect for family dinners, meal prep, or when you need a little cozy on a busy night. Try it as written or experiment with substitutions and toppings to make it your own, and if you’d like another comforting chicken-and-potato take, see this Chicken Potato Soup recipe on The Cozy Cook for additional inspiration. Enjoy a steaming bowl and share it with someone you love.
Chicken Potato Soup
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tablespoons Olive oil for sautéing
- 1 pound Boneless, skinless chicken breasts or thighs diced into 1-inch pieces
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 3 medium Potatoes peeled and diced into 1/2-inch cubes
- 2 carrots Carrots peeled and sliced into 1/4-inch thick rounds
- 2 stalks Celery sliced into 1/4-inch thick pieces
- 4 cups Chicken broth low-sodium preferred
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- Salt and pepper to taste
- 1/2 cup Heavy cream optional, for a creamy version
- Fresh parsley for garnish, optional, chopped
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the diced chicken and cook until lightly browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken with a slotted spoon and set aside on a plate.
- In the same pot, add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are softened and the onion is translucent, about 6 to 8 minutes, stirring occasionally.
- Add the diced potatoes, chicken broth, dried thyme, and the bay leaf to the pot. Raise the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to a gentle simmer. Cover and let simmer for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
- Return the cooked chicken to the pot and simmer for another 5 to 10 minutes so the flavors meld and the chicken reheats.
- For a creamy version, reduce the heat to low and stir in the heavy cream. Heat through but do not boil once cream is added to prevent curdling.
- Season the soup with salt and pepper to taste, remove and discard the bay leaf, and garnish with chopped fresh parsley before serving.
