Chicken Potato Soup

Warm, comforting, and bursting with hearty flavors, Chicken Potato Soup is the ultimate bowl of home-cooked goodness. This soul-warming blend of tender chicken chunks, creamy potatoes, and aromatic vegetables creates a perfectly balanced meal that satisfies on the deepest level. The rich, savory broth envelops each spoonful with comforting familiarity, making Chicken Potato Soup a timeless classic that never disappoints. You’ll learn how to create a restaurant-quality soup with simple ingredients and foolproof techniques that deliver exceptional results every time.

Why You’ll Love This Recipe

This Chicken Potato Soup recipe strikes the perfect balance between ease and elegance. The velvety broth carries notes of herbs and chicken, while chunks of potato provide a satisfying textural contrast to the tender shredded chicken. What makes this soup truly special is how the potatoes slightly break down during cooking, naturally thickening the broth without needing heavy cream or flour.

You’ll appreciate how this one-pot wonder transforms everyday ingredients into something extraordinary. The soup develops incredible depth of flavor as it simmers, yet requires minimal hands-on time. It’s equally impressive served for a casual family dinner or as the first course at a dinner party.

Best of all, this Chicken Potato Soup is endlessly customizable to your preferences. Add more vegetables, adjust the herbs, or make it creamier—the foundation recipe adapts beautifully to whatever ingredients you have on hand. This versatility makes it perfect for meal prep, as each bowl can be garnished differently throughout the week.

Ingredients

For this hearty Chicken Potato Soup, you’ll need:

• 1½ pounds boneless, skinless chicken breasts or thighs
• 2 pounds Yukon Gold potatoes (about 6 medium), peeled and cubed into ¾-inch pieces
• 3 tablespoons olive oil, divided
• 1 large yellow onion, diced (about 1½ cups)
• 3 medium carrots, peeled and diced (about 1 cup)
• 3 celery stalks, diced (about ¾ cup)
• 4 cloves garlic, minced
• 8 cups chicken broth, low sodium preferred
• 2 bay leaves
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh parsley, chopped
• 1 tablespoon fresh lemon juice (optional)

The secret to this exceptional potato chicken soup lies in using Yukon Gold potatoes, which have the perfect starch content to create a naturally creamy texture while still holding their shape. For the chicken, thighs offer more flavor, while breasts provide a leaner option—both work beautifully in this recipe.

Pro Tips

Build Flavor in Layers: The foundation of an exceptional Chicken Potato Soup begins with properly sautéing your aromatics. Take your time with the onions, carrots, and celery, cooking them until the onions are translucent and slightly golden—about 8-10 minutes. This caramelization process develops deep flavor compounds that infuse the entire soup.

Potato Selection Matters: For the perfect texture in your chicken and potato soup, choose the right potato variety. Yukon Golds offer the ideal balance—they break down just enough to thicken the broth naturally while maintaining their shape. Russets will disintegrate too much, while waxy potatoes won’t contribute to the soup’s body.

Season Throughout the Process: The most common mistake in soup-making is under-seasoning. Add salt in stages—season the chicken before browning, add salt when sautéing vegetables, and adjust again at the end. This layered approach creates deeper flavor than simply salting at the end. Remember that a splash of acid (like lemon juice) added just before serving brightens all the flavors and elevates the entire Chicken Potato Soup to restaurant quality.

Instructions

Step 1
Season chicken pieces generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the chicken and sear until golden brown on both sides, about 3-4 minutes per side. The chicken won’t be fully cooked yet—you’re just developing flavor. Transfer the chicken to a plate and set aside.

Step 2
In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, carrots, and celery, cooking until the vegetables begin to soften and the onion becomes translucent, about 5-7 minutes. Stir occasionally to prevent sticking. The fond (brown bits) on the bottom of the pot from the chicken will incorporate into the vegetables, adding tremendous flavor to your Chicken Potato Soup.

Step 3
Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it. Pour in about ½ cup of the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this is where much of your flavor lives!

Step 4
Return the chicken to the pot and add the cubed potatoes, remaining chicken broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for about 20 minutes, or until the potatoes are fork-tender and the chicken is completely cooked through.

Step 5
Remove the chicken from the pot and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. For a slightly thicker soup, use the back of a wooden spoon to mash some of the potatoes against the side of the pot.

Step 6
Stir in the chopped fresh parsley and lemon juice if using. Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves before serving your delicious Chicken Potato Soup in warmed bowls, garnished with additional fresh herbs if desired.

Variations

Creamy Chicken Potato Soup: Transform this Chicken Potato Soup into a richer, more decadent version by adding 1 cup of heavy cream or half-and-half during the last 5 minutes of cooking. For an even creamier texture without the dairy, blend 1 cup of the soup (potatoes and broth only) and stir it back into the pot—this creates a naturally thickened base with no cream required.

Loaded Baked Potato Chicken Soup: Give your soup a “loaded baked potato” twist by topping each serving with shredded cheddar cheese, crispy bacon bits, sliced green onions, and a dollop of sour cream. This variation transforms the classic chicken and potato soup into an indulgent meal that satisfies serious comfort food cravings.

Herb Garden Chicken Potato Soup: Elevate the flavor profile with an expanded herb selection. Add a bouquet garni of fresh rosemary, sage, and oregano to simmer with the soup, removing before serving. Finish with a generous handful of fresh chopped herbs like dill, chives, and additional parsley stirred in at the end. This garden-fresh version brightens the traditional Chicken Potato Soup with layers of herbaceous complexity.

Storage and Serving

This Chicken Potato Soup actually improves with time as the flavors meld together, making it perfect for meal prep. Store cooled soup in airtight containers in the refrigerator for up to 4 days. When reheating, add a splash of broth if the soup has thickened too much, as the potatoes will continue to absorb liquid.

For freezing, cool the soup completely, then store in freezer-safe containers leaving an inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop, being careful not to boil vigorously which can make the potatoes fall apart.

Serve this hearty chicken and potato soup as a complete meal with crusty artisan bread for dipping. For a more substantial dinner, pair with a fresh green salad dressed simply with vinaigrette. For an elegant presentation, serve in pre-warmed bowls topped with a swirl of good olive oil, fresh herbs, and homemade croutons for contrasting texture.

FAQs

Can I use rotisserie chicken to make Chicken Potato Soup?
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply skip the chicken browning step and add shredded rotisserie chicken during the last 10 minutes of cooking to heat through.

Why did my potatoes fall apart in the soup?
This typically happens when the potatoes are cut too small or cooked too long. Cut potatoes into ¾-inch chunks and monitor cooking time carefully. If you prefer a chunkier texture, consider adding the potatoes 10 minutes after the soup begins simmering.

Can I make this soup in a slow cooker?
Yes! Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the chicken during the last hour if using chicken breasts to prevent them from drying out.

How can I thicken my Chicken Potato Soup without cream?
The easiest method is to remove about 1-2 cups of the soup (with potatoes), blend until smooth, then stir back into the pot. Alternatively, mix 2 tablespoons of cornstarch with cold water and stir into the simmering soup.

Is this soup gluten-free?
Yes, this Chicken Potato Soup recipe is naturally gluten-free, assuming you use gluten-free chicken broth. Always check your broth labels to be certain, as some brands may contain gluten additives.

Conclusion

This Chicken Potato Soup is comfort food at its finest — a perfect harmony of tender chicken, velvety potatoes, and aromatic vegetables swimming in a savory broth that warms you from the inside out. It’s the kind of dish that bridges seasons and generations, equally welcome on cold winter evenings or as a light summer supper. With its perfect balance of simplicity and depth of flavor, this soup proves that the most satisfying meals often come from the most humble ingredients. Whether you’re cooking for family, friends, or just yourself, this nourishing bowl of goodness never fails to provide both comfort and culinary pleasure.

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