Chicken And Potato Soup Recipe

Introduction

Craving something hearty, warm, and comforting? This chicken and potato soup recipe is just what you need. It’s simple to make, full of flavor, and perfect for busy weeknights or cozy weekends. With tender chicken, creamy potatoes, and savory herbs, every spoonful feels like home. Ready to cook something delicious? Let’s get started.

Why You’ll Love This Chicken And Potato Soup Recipe

This chicken and potato soup isn’t just another comfort food — it’s a go-to meal for when you need something warm, filling, and satisfying. Here’s why it stands out:

• Simple ingredients: No fancy or hard-to-find items. You likely already have everything in your kitchen.
• Hearty and wholesome: Packed with protein-rich chicken and starchy potatoes, it’s a complete meal in one bowl.
• Customizable: Add veggies like carrots or corn, swap herbs, or use leftover chicken — it’s flexible to your taste and pantry.
• Family-friendly: Mild flavors and creamy texture make it perfect for both kids and adults.
• One-pot convenience: Fewer dishes, less cleanup, more time to relax and enjoy.

Ingredients You’ll Need

This chicken and potato soup uses everyday, budget-friendly ingredients that come together to create a rich, satisfying dish. Here’s what you’ll need:

Main Ingredients

• Chicken: Boneless, skinless chicken breasts or thighs work best. Thighs offer more flavor and tenderness.
• Potatoes: Use Yukon Gold or russet potatoes for a creamy texture. Dice them into even pieces for uniform cooking.
• Onion: Yellow or white onion adds depth and sweetness to the base.
• Garlic: Fresh minced garlic enhances the savory flavor.
• Carrots (optional): Add color and natural sweetness.
• Celery (optional): For classic soup flavor and a bit of crunch.

Liquid & Seasoning

• Chicken broth: Use low-sodium for better control over the saltiness.
• Milk or cream: For a creamy texture. Use heavy cream for richness or milk for a lighter version.
• Olive oil or butter: For sautéing the veggies and enhancing flavor.
• Salt & pepper: Essential for seasoning.
• Dried thyme or Italian herbs: Adds a warm, herby depth.
• Bay leaf (optional): Gives subtle, aromatic flavor during simmering.

Toppings (Optional but Delicious)

• Fresh parsley
• Shredded cheese
• Crushed red pepper
• A drizzle of olive oil or cream

How to Make Chicken and Potato Soup (Step-by-Step)

Making chicken and potato soup is easy and rewarding. Follow these simple steps to prepare a delicious, homemade soup from scratch:

Step 1: Prep the Ingredients

Dice the potatoes into small, even cubes. Chop the onion, carrots, and celery (if using). Mince the garlic. Cut the chicken into bite-sized pieces if using raw meat. If using pre-cooked or rotisserie chicken, shred it and set aside.

Step 2: Sauté the Aromatics

Heat 1–2 tablespoons of olive oil or butter in a large soup pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are soft and the onion is translucent. Add minced garlic and cook for another 30 seconds, stirring constantly.

Step 3: Add Chicken and Potatoes

If using raw chicken, add it to the pot now and lightly brown for 3–4 minutes. Add diced potatoes and stir to combine.

Step 4: Pour in the Broth

Add the chicken broth until everything is just covered. Toss in the herbs (like thyme or Italian seasoning) and a bay leaf if using.  Season with salt and pepper to taste.

Step 5: Simmer Until Tender

Bring the soup to a boil, then reduce heat to low. Cover and simmer for about 20–25 minutes, or until the potatoes are fork-tender and the chicken is fully cooked.

Step 6: Add Creaminess (Optional)

Stir in ½ to 1 cup of milk, half-and-half, or heavy cream for a richer, creamier soup. Simmer for another 5 minutes, uncovered. Do not boil after adding cream.

Step 7: Final Touches

Taste and adjust seasoning if needed. Remove bay leaf if used. If using pre-cooked chicken, stir it in now and let it warm through for a few minutes.

Step 8: Serve

Ladle the soup into bowls. Top with fresh parsley, shredded cheese, or a dash of red pepper flakes if desired.

Tips for the Best Flavor and Texture

A good chicken and potato soup should be creamy, comforting, and full of balanced flavor. These simple tips will help you take your soup from good to great:

Use Chicken Thighs for More Flavor

While chicken breasts are lean and quick-cooking, thighs are juicier and add deeper flavor to the broth. If time allows, opt for boneless, skinless thighs.

Don’t Overcook the Potatoes

Cut the potatoes into even-sized pieces and simmer just until tender. Overcooking can turn them mushy and make the soup overly starchy.

Sauté for Depth

Don’t rush the sautéing of onions, garlic, and vegetables. Let them soften and caramelize slightly to create a flavorful base.

Deglaze the Pot (Optional but Great)

After browning the chicken or sautéing veggies, splash a bit of broth into the pot and scrape up the brown bits on the bottom. These add extra depth to your soup.

Add Dairy Last

If using cream or milk, stir it in after the soup has simmered. Never boil after adding dairy—it can curdle and ruin the texture.

Season in Layers

Taste as you go. Add salt and pepper gradually during cooking rather than all at once for better flavor control.

Let It Rest Before Serving

Give the soup 5–10 minutes off the heat before serving. The flavors meld better and the soup thickens slightly as it rests.

Fresh Herbs Make a Difference

Finish with chopped parsley, chives, or dill just before serving. It adds brightness and freshness to balance the richness.

Variations and Add-Ins

One of the best things about chicken and potato soup is how easy it is to customize. Whether you’re using what you have on hand or adjusting to dietary needs, here are some delicious variations and creative add-ins:

Add More Vegetables

Boost the nutrition and flavor with extra veggies:

• Corn: Adds sweetness and texture.
• Spinach or kale: Stir in during the last few minutes of cooking for added greens.
• Green beans or peas: A colorful, tender addition.
• Zucchini: Light and quick-cooking, great for summer versions.

Make It Spicy

If you like a bit of heat:

Add chili flakes, cayenne pepper, or a diced jalapeño. Stir in a spoonful of chipotle in adobo for smoky heat.

Go Creamy or Brothy

For a lighter soup, skip the cream and keep it broth-based. For extra creaminess, blend part of the soup and return it to the pot, or add mashed potatoes.

Use Leftover or Rotisserie Chicken

Shredded leftover chicken or rotisserie chicken works great. Stir it in during the last few minutes to warm through.

Switch Up the Herbs

Try these for different flavor profiles:

Rosemary and sage for a rustic feel. Cilantro and lime for a bright, fresh twist. Dill and lemon for a lighter, spring-inspired version.

Add a Grain for Extra Heft

Stir in cooked rice, quinoa, or barley to make it even heartier. Use small pasta like orzo or ditalini for a comforting twist.

Make It Dairy-Free

Replace cream with:

Coconut milk for a subtle sweetness. A mix of plant-based milk and flour for a creamy texture without dairy.

Storage, Freezing, and Reheating Tips

Chicken and potato soup stores well, making it a great option for meal prep or leftovers. Follow these simple tips to keep it fresh and tasty:

Storing in the Refrigerator

Cool completely before transferring to storage containers. Use airtight containers to prevent absorption of other fridge odors. Store in the fridge for up to 4 days. Reheat on the stove or in the microwave until hot throughout, stirring occasionally.

Freezing Instructions

Chicken and potato soup can be frozen, but keep in mind:

Potatoes can become grainy or mushy when thawed. To avoid this, undercook them slightly if freezing. For best results, freeze before adding dairy. Stir in cream or milk when reheating instead. Use freezer-safe containers or zip-top freezer bags. Lay bags flat to save space. Label with the date and use within 2–3 months.

Reheating from Frozen

Thaw overnight in the fridge, or reheat from frozen on the stovetop over low heat. Stir frequently to maintain texture and prevent sticking. Add a splash of broth or water if the soup thickened too much.

Pro Tip

If you plan to freeze the soup in individual portions, use silicone muffin tins or freezer trays for easy grab-and-go servings.

What to Serve with Chicken and Potato Soup

This soup is hearty enough to stand on its own, but the right side dish can turn it into a complete and comforting meal. Here are some tasty ideas:

Crusty Bread or Dinner Rolls

Serve with toasted sourdough, garlic bread, or buttery dinner rolls for dipping. A warm baguette or cheesy breadstick adds the perfect crunch alongside the creamy soup.

Simple Salads

A green salad with a light vinaigrette balances the richness of the soup. Try a Caesar salad or a spinach and apple salad with nuts for a refreshing contrast.

Sandwiches

Pair the soup with:

A grilled cheese sandwich for a classic comfort combo. A chicken or turkey club, or a BLT for a more filling meal. A toasted panini with pesto, mozzarella, and tomato for a gourmet touch.

Roasted Veggies

Lightly roasted asparagus, brussels sprouts, or carrots make a healthy and flavorful side.

Crackers or Breadsticks

Keep it simple with buttery crackers, herb breadsticks, or cheese crisps.

Toppings Bar (Fun for Families)

Let everyone customize their bowl with:

• Shredded cheese
• Crumbled bacon
• Sour cream or Greek yogurt
• Fresh herbs like parsley or chives
• Red pepper flakes for spice

Common Mistakes to Avoid

Even simple recipes like chicken and potato soup can go wrong without a little care. Avoid these common mistakes to ensure your soup turns out perfectly every time:

Overcooking the Potatoes

Overboiled potatoes can break apart and make the soup too starchy or mushy.

• Tip: Dice potatoes evenly and simmer just until fork-tender—check them around the 15-minute mark.

Adding Dairy Too Early

Boiling the soup after adding milk or cream can cause it to curdle.

• Tip: Always lower the heat and stir in dairy at the end of cooking.

Not Seasoning in Layers

Dumping all the salt at once can lead to bland or overly salty soup.

• Tip: Season gradually throughout the cooking process—after sautéing, after simmering, and before serving.

Using Low-Quality Broth

Your broth is the flavor base—if it’s bland, your soup will be too.

• Tip: Use homemade broth or a good-quality low-sodium store-bought version. Taste it before using.

Skipping the Sauté Step

Skipping the step of sautéing onions, garlic, and vegetables weakens the flavor.

• Tip: Take time to sweat aromatics properly before adding liquid.

Not Letting the Soup Rest

Serving immediately after cooking can result in flat flavor.

• Tip: Let the soup rest for 5–10 minutes off the heat to let flavors meld.

Making It Too Thick

If you use too many potatoes or reduce the liquid too much, your soup might end up more like a stew.

• Tip: Add extra broth or a splash of milk to loosen the consistency.

Conclusion

Chicken and potato soup is more than just a meal—it’s comfort, nourishment, and simplicity in one bowl. Whether you’re cooking for your family or prepping ahead for the week, this recipe offers flexibility, rich flavor, and heartwarming satisfaction. With just a few staple ingredients and easy steps, you can create a homemade soup that’s both delicious and memorable. Give it a try—you’ll be coming back to this recipe again and again.

FAQS

Chicken And Potato Soup Recipe

Warm up with this hearty chicken potato soup recipe—packed with tender chicken, creamy potatoes, and flavorful herbs. Perfect for a cozy, comforting meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 9 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course, Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 2 tablespoon vegetable oil
• 1 large onion chopped
• 2 medium carrots chopped
• 2 stalks celery chopped
• 3 medium potatoes peeled and cut into 1 inch cubes
• 14 ounce fire roasted tomatoes diced or regular diced tomatoes
• 8 cups chicken broth low sodium
• 2 cups chicken cooked and shredded
• 3 tablespoon lemon juice freshly squeezed
• 1 teaspoon salt or to taste
• 1 teaspoon pepper or to taste
• 2 tablespoon parsley fresh chopped

Method

 

1. Cook Mirepoix: Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped onion, carrots and celery then season with salt and pepper. Saute for about 5 minutes until the onion is soft and translucent.
2. Add Potatoes: Add the potatoes to the pot and stir. Cook for 2 more minutes.
3. Cook: Add the fire roasted tomatoes and chicken broth to the pot, stir then bring to a boil. Turn down the heat to a medium-low and cook for about 15 minutes or until the potatoes are fork tender.
4. Finish: Stir in the shredded chicken and lemon juice. Taste for seasoning and adjust with salt and pepper as necessary.
5. Serve: Garnish with parsley. Serve while warm.