When it comes to comfort food, few dishes can compete with a steaming bowl of chicken soup. While the classic version often uses noodles or rice, Chicken Soup with Potatoes is an equally delicious and satisfying variation. Tender chicken, hearty potatoes, fresh vegetables, and a flavorful broth come together to create a nourishing meal perfect for cold nights, family dinners, or when you just need a little extra comfort.
Chicken Soup with Potatoes
Equipment
- large soup pot
- Cutting board
- knife
- ladle
- tongs or slotted spoon
Ingredients
- 1.5 pounds bone-in chicken thighs or breasts (skin removed)
- 1 tbsp olive oil
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 medium potatoes (Yukon Gold or Russet), peeled and diced
- 8 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley (or 2 tbsp fresh)
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 0.5 cup frozen peas or corn (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for another 1 minute until fragrant.
- Place chicken pieces and diced potatoes into the pot. Add chicken broth, thyme, parsley, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, until chicken is cooked through and potatoes are tender.
- Remove chicken pieces and shred meat with two forks. Discard bones and return meat to the pot.
- Stir in peas or corn if using. Simmer for 5 more minutes. Adjust seasoning, garnish with parsley, and serve hot.
Notes
What is Chicken Soup with Potatoes?
Chicken Soup with Potatoes is a wholesome version of the traditional chicken soup. Instead of noodles or rice, it features diced potatoes simmered in broth until tender, adding a rustic and hearty touch. Potatoes give the soup a creamy texture and depth, while chicken provides lean protein. Combined with vegetables and herbs, it’s a complete meal in one bowl.
Ingredients You’ll Need
This recipe serves 6.
- 1 ½ pounds bone-in chicken thighs or breasts (skin removed)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 medium potatoes (Yukon Gold or Russet), peeled and diced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 2 tablespoons fresh)
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: ½ cup frozen peas or corn
Substitutions
- Lighten it up: use boneless, skinless chicken breast
- Add greens: stir in spinach or kale at the end
- Creamy version: add ½ cup heavy cream before serving
Step-by-Step Instructions
Step 1: Sauté aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for another 1 minute until fragrant.
Step 2: Add chicken and potatoes
Place chicken pieces and diced potatoes into the pot. Add chicken broth, thyme, parsley, bay leaf, salt, and pepper.
Step 3: Simmer the soup
Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, until chicken is cooked through and potatoes are tender.
Step 4: Shred chicken
Remove chicken pieces and shred meat with two forks. Discard bones and return meat to the pot.
Step 5: Finish and serve
Stir in peas or corn if using. Simmer for 5 more minutes. Adjust seasoning, garnish with parsley, and serve hot.
Tips for the Best Chicken Potato Soup
- Use Yukon Gold potatoes for a creamy texture or Russet for a rustic finish.
- Bone-in chicken adds more flavor to the broth.
- Skim off excess fat while simmering for a lighter soup.
- Add lemon juice or zest for brightness.
Variations
Chicken Soup with Potatoes can be customized in countless ways:
- Creamy version: Stir in cream and Parmesan for richness.
- Herb-forward: Add rosemary, sage, or dill for different flavor profiles.
- Spicy twist: Stir in red pepper flakes or a diced chili.
- Vegetable-loaded: Add zucchini, green beans, or mushrooms.
Storage and Reheating
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Cool completely, then freeze for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm on the stovetop over medium-low, adding extra broth if needed.
Serving Ideas
Pair Chicken Soup with Potatoes with:
- Crusty bread or dinner rolls
- Garlic breadsticks
- A fresh green salad
- Grilled cheese sandwiches
It’s also delicious on its own as a complete, filling meal.
Nutrition Breakdown
One serving (about 1 ½ cups) contains approximately 280–320 calories, 25 grams of protein, 25 grams of carbs, and 10 grams of fat. It’s high in protein, fiber-rich, and nourishing without being overly heavy.
Conclusion
Chicken Soup with Potatoes is a timeless comfort dish that delivers hearty flavor and nourishment. With tender chicken, soft potatoes, and a flavorful broth, it’s a bowl that feels like home. Easy to prepare, family-friendly, and versatile, this soup is perfect for busy weeknights or cozy weekends. Once you make it, it’ll quickly earn a permanent spot in your dinner rotation.
FAQs
Can I make this in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4 hours, then shred chicken before serving.
Do I have to peel the potatoes?
No, peeling is optional. Leaving skins on adds texture and nutrients.
Can I use rotisserie chicken?
Yes, add cooked shredded chicken in the last 10 minutes of simmering.