Chicken Potato Soup is a warm, comforting bowl filled with tender chunks of chicken, soft potatoes, and a flavorful broth that feels like a big, cozy hug. The potatoes add a lovely creaminess without needing any cream, and the chicken makes it hearty enough for a simple, satisfying meal.
I love making this soup on chilly days because it’s so easy to throw together with ingredients I usually have on hand. It’s one of those recipes where everything just comes together in the pot, and I find myself sneaking tastes before it’s even done cooking. Adding a little fresh parsley or a sprinkle of pepper on top really brightens it up, too.
Whenever I serve this soup, I like pairing it with some crusty bread or even a grilled cheese sandwich to make it a little more special. It’s also perfect for leftovers because the flavors get even better the next day. This chicken potato soup is my go-to when I want something simple, tasty, and feels like home in a bowl.
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken breasts or thighs. Thighs stay juicier and have more flavor, but breasts are leaner. You can also use leftover roast chicken to save time.
Potatoes: Yukon Gold or Russet potatoes work best. Yukon Golds hold their shape nicely while giving a creamy texture. If you want to skip peeling, red potatoes are a good choice too.
Carrots and Celery: These add crunch and sweetness. If you don’t have celery, no worries—just use extra carrots or some parsnips for a similar flavor.
Broth: Good-quality chicken broth really makes a difference here. If you need a vegetarian version, swap chicken broth for vegetable broth and use a plant-based protein or extra veggies.
Milk or Cream: This is optional but adds creaminess. For a dairy-free option, coconut milk or oat milk works well.
How Do You Get Tender Potatoes Without Them Turning to Mush?
The trick is to add potatoes after the chicken has started cooking, so they don’t overcook. Here’s what I do:
- Dice potatoes into evenly sized pieces, about 1-inch cubes.
- Add them along with carrots and celery after browning the chicken.
- Simmer gently, uncovered, so you can check doneness with a fork.
- A good tip: avoid stirring too often once potatoes are added to prevent breaking them up.
This way, the potatoes stay tender but still hold their shape, giving great texture to the soup.
Equipment You’ll Need
- Large heavy-bottomed pot – I recommend this because it heats evenly and prevents sticking during simmering.
- Cutting board and sharp knife – helps you dice vegetables and chicken quickly and safely.
- Wooden spoon or silicone spatula – perfect for stirring without scratching the pot or breaking up ingredients.
- Measuring cups and spoons – to keep your ingredients precise for consistent results.
- Optional: Soup ladle – makes serving easy and keeps things tidy on the table.
Flavor Variations & Add-Ins
- Use cooked shredded chicken or turkey instead of diced for a different texture and flavor.
- Stir in chopped fresh herbs like dill or rosemary for a bright, fresh taste.
- Add cooked bacon or ham pieces to make it extra savory and hearty.
- Include chopped spinach or kale near the end of cooking for extra greens and nutrients.
Chicken Potato Soup
Ingredients You’ll Need:
Soup Base:
- 2 tablespoons butter or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Vegetables and Chicken:
- 3 medium carrots, sliced into rounds
- 2 celery stalks, finely chopped (optional)
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced
Liquids and Seasonings:
- 6 cups chicken broth
- 1 cup milk or cream (optional for creaminess)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and another 30 minutes to cook, so in around 40 minutes, you’ll have a warm, comforting pot of chicken potato soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Warm the butter or olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 3-5 minutes until it becomes soft and translucent. Then add the minced garlic and cook for another minute until fragrant.
2. Brown the Chicken:
Add the diced chicken pieces to the pot. Stir occasionally and cook until they are lightly browned but not fully cooked through, roughly 5 minutes.
3. Add Vegetables:
Stir in the sliced carrots, chopped celery if using, and diced potatoes. Cook everything together for about 2 minutes, stirring so the veggies get coated with the flavors.
4. Simmer the Soup:
Pour in the chicken broth and bring the soup to a boil. Lower the heat to a gentle simmer, keeping the pot uncovered, and cook for 15-20 minutes until the potatoes and carrots are tender and the chicken is cooked through.
5. Finish the Soup:
Stir in the frozen peas, dried thyme, and dried parsley. Let the soup simmer for 5 more minutes. For a creamier texture, pour in the milk or cream and warm gently without boiling.
6. Season and Serve:
Season the soup with salt and freshly ground black pepper according to your taste. Ladle the soup into bowls and sprinkle fresh chopped parsley on top. Pair it with some crusty bread for a complete, cozy meal.
Can I Use Frozen Chicken in This Soup?
Yes, you can use frozen chicken, but make sure to fully thaw it in the refrigerator overnight before cooking. This ensures even cooking and the best texture in your soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to two days in advance and store it in an airtight container in the fridge. Reheat gently on the stove, stirring occasionally, and add a splash of broth or milk if it feels too thick.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge before reheating.
What Can I Substitute for Celery?
If you don’t have celery or don’t like it, feel free to skip it or use extra carrots, parsnips, or even green bell peppers to add a bit of crunch and flavor.
