Chicken Potato Soup
Creamy, comforting, and deeply flavorful, this Chicken Potato Soup is the kind of bowl that feels like a warm hug on a busy weeknight. With tender chicken, melt-in-your-mouth potatoes, and bright aromatics, it comes together quickly and delivers big on comfort without fuss. Fun fact: many home cooks add a splash of cream at the end for silkiness, but you can keep it light or make it indulgent — both work beautifully. If you love simple, reliable dinners, you’ll appreciate how this recipe compares to my lighter brothy soups and how it stands out for heartiness. For another take on this family favorite, see this chicken potato soup recipe that focuses on rustic flavors. Give it a go and enjoy every spoonful!
What is Chicken Potato Soup?
Ever wonder why we call this dish Chicken Potato Soup? Is it because the chicken and potatoes argued for top billing and decided to share the spotlight? Maybe. In truth, the name is gloriously literal — it’s a soup built around chicken and potatoes. It’s the kind of home-cooked classic that proves “the way to a man’s heart is through his stomach.” Picture cozy bowls at a family table, steam rising, and everyone digging in. Try this recipe and you’ll understand why it became a go-to comfort dish in so many kitchens. Ready to cook? Let’s get started.
Why You’ll Love This:
- Hearty, satisfying main highlight: Tender diced chicken and soft, earthy potatoes simmer in a savory broth that balances creamy and brothy textures for ultimate comfort.
- Budget-friendly: Potatoes stretch the meal, turning a modest amount of chicken into several generous bowls — excellent for feeding families or saving leftovers.
- Flavor boosters and toppings: Simple aromatics (onion, garlic, celery, carrots) and a touch of thyme plus a garnish of fresh parsley elevate the soup. For a creamier finish, stir in heavy cream at the end.
Compared to a lighter chicken noodle soup on the blog, this version is thicker and more filling, making it perfect for colder nights or when you want a one-pot meal. Make it tonight and see why it’s a keeper!
How to Make:
Quick Overview
This recipe is straightforward: brown the chicken, sauté the aromatics, simmer potatoes until tender, and finish with cream if you like. The result is a balanced mix of creamy comfort and savory depth with tender textures that please both kids and adults. Total time: about 35–40 minutes (10 minutes prep, 25–30 minutes cooking). The standout element is the comforting, slightly creamy broth that carries the flavors of thyme and garlic.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, diced into 3/4-inch pieces
- 1 medium onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced into 1/2-inch cubes
- 2 carrots, peeled and sliced into 1/4-inch rounds
- 2 celery stalks, sliced thin
- 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, chopped (optional)
Directions
- In a large pot, heat 2 tablespoons olive oil over medium heat until shimmering.
- Add the diced chicken and cook, stirring occasionally, until browned on the outside but not fully cooked through, about 4–5 minutes. Remove the chicken from the pot and set aside on a plate.
- In the same pot, add the chopped onion and sauté 2–3 minutes until it starts to soften. Add the minced garlic, sliced carrots, and sliced celery and cook another 4–5 minutes until the vegetables are fragrant and beginning to soften.
- Add the peeled and diced potatoes to the pot, pour in 4 cups chicken broth, and stir in 1 teaspoon dried thyme and 1 bay leaf. Increase heat to bring the liquid to a boil.
- Once boiling, reduce heat to a simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
- Return the cooked chicken to the pot and simmer for another 5–10 minutes to finish cooking the chicken and meld flavors. Taste and adjust seasoning with salt and pepper.
- For a creamy version, stir in 1/2 cup heavy cream and gently heat through for 2–3 minutes; do not boil after adding cream to avoid curdling.
- Remove and discard the bay leaf, ladle into bowls, and garnish with fresh chopped parsley if using. Serve hot.
What to Serve With:
- Crusty bread or warm dinner rolls for sopping up the broth
- A crisp green salad with lemon vinaigrette to cut richness
- Simple sautéed greens like spinach or kale for a nutrient boost
- Cheesy garlic toast for extra comfort
- A light white wine or herbal tea for a cozy pairing
Top Tips for Perfecting:
- Ingredient substitutions: Use boneless, skinless thighs if you prefer juicier chicken; swap heavy cream for half-and-half or plain Greek yogurt (stirred in off heat) for a lighter creaminess.
- Timing adjustments: If you want faster cooking, dice potatoes smaller (1/4-inch) to reduce simmer time. If using raw chicken pieces added later, check doneness with a meat thermometer (165°F / 74°C).
- Flavor enhancements: Add a squeeze of lemon or a splash of apple cider vinegar at the end to brighten flavors. Fresh thyme or rosemary can replace dried thyme for a more aromatic finish.
- Common mistakes to avoid: Don’t overboil after adding cream; remove the bay leaf before serving; don’t underseason—potatoes absorb salt, so taste and adjust.
- Texture tip: For a thicker soup, mash a cup of the cooked potatoes against the pot side and stir to naturally thicken the broth.
For another nourishing, flavor-forward variation, try my anti-inflammatory chicken soup which focuses on ginger and turmeric for a healthful twist.
Storing and Reheating Tips:
- Refrigeration: Cool leftovers to room temperature within two hours, transfer to an airtight container, and refrigerate for up to 3–4 days.
- Freezing: For best texture, freeze without the cream (if used). Cool completely and freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat until warmed through. If frozen without cream, stir in cream when reheating. Avoid high heat to prevent curdling if using dairy.
- Shelf life details: Freshly made soup is best within the first 3 days refrigerated. Smell and visual checks are a good guide before consuming leftovers.
FAQs
Can I use leftover cooked chicken instead of raw chicken?
Yes. Add shredded or diced cooked chicken during the last 5–10 minutes of simmering just to heat through.
Can this be made in a slow cooker or Instant Pot?
Absolutely. For a slow cooker, brown chicken and sauté aromatics first, then cook on low 4–6 hours. For Instant Pot, use the sauté function for steps 1–3, then pressure cook for 8 minutes and quick release.
Is there a dairy-free version?
Yes. Omit the heavy cream and finish with a splash of coconut milk for creaminess, or simply serve it brothy and fresh.
How can I make this gluten-free?
This recipe is naturally gluten-free as long as your chicken broth is labeled gluten-free.
Can I add other vegetables?
Definitely. Peas, corn, diced bell peppers, or chopped spinach are great additions — add them toward the end of cooking to preserve texture.
Conclusion
This Chicken Potato Soup is a dependable weeknight superstar: simple to prepare, budget-friendly, and deeply satisfying. It’s forgiving for beginners, customizable for home cooks, and perfect for sharing with family or keeping for cozy leftovers. If you want another reliable take on this classic from a trusted food blog, check out Chicken Potato Soup – The Cozy Cook for inspiration and variations. Enjoy making it, and don’t forget to pass a bowl to someone you love.
Chicken Potato Soup
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts or thighs, diced Cut into 3/4-inch pieces
- 1 medium Onion, chopped About 1 cup
- 3 cloves Garlic, minced
- 3 medium Potatoes, peeled and diced Cut into 1/2-inch cubes
- 2 carrots Carrots, peeled and sliced Cut into 1/4-inch rounds
- 2 stalks Celery, sliced Thinly sliced
- 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, chopped For garnish, optional
Instructions
- In a large pot, heat 2 tablespoons olive oil over medium heat until shimmering.
- Add the diced chicken and cook, stirring occasionally, until browned on the outside but not fully cooked through, about 4–5 minutes. Remove the chicken from the pot and set aside on a plate.
- In the same pot, add the chopped onion and sauté 2–3 minutes until it starts to soften. Add the minced garlic, sliced carrots, and sliced celery and cook another 4–5 minutes until the vegetables are fragrant and beginning to soften.
- Add the peeled and diced potatoes to the pot, pour in 4 cups chicken broth, and stir in 1 teaspoon dried thyme and 1 bay leaf. Increase heat to bring the liquid to a boil.
- Once boiling, reduce heat to a simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
- Return the cooked chicken to the pot and simmer for another 5–10 minutes to finish cooking the chicken and meld flavors. Taste and adjust seasoning with salt and pepper.
- For a creamy version, stir in 1/2 cup heavy cream and gently heat through for 2–3 minutes; do not boil after adding cream to avoid curdling.
- Remove and discard the bay leaf, ladle into bowls, and garnish with fresh chopped parsley if using. Serve hot.