Hearty Chicken Potato Soup: A Cozy Bowl of Comfort for Any Day

When the air gets crisp or you’re simply in need of a nourishing, warming meal, nothing hits the spot quite like a bowl of chicken potato soup. This comforting classic is everything you could want in a homemade soup—rich, creamy broth, tender chunks of chicken, soft potatoes, and just the right touch of herbs and spices. It’s the kind of meal that soothes you from the inside out.

Inspired by the homey recipes passed down through generations, this soup blends rustic simplicity with deep, satisfying flavor. Whether you’re using leftover roast chicken or simmering fresh pieces from scratch, chicken potato soup is a reliable, hearty option perfect for busy weeknights, lazy Sundays, or when you’re cooking for loved ones in need of comfort.

Why You’ll Love This Chicken Potato Soup

This soup isn’t just warm and filling—it’s full of reasons to keep coming back for more:

• One-pot recipe for easy cooking and cleanup
• Ready in under an hour
• Creamy without heavy cream (unless you want extra richness)
• Naturally gluten-free
• Perfect for leftovers or meal prep

It’s also endlessly customizable—adjust it based on what you have in the fridge or pantry and still get a delicious result.

Ingredients You’ll Need

• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 2 celery stalks, chopped
• 2 medium carrots, sliced
• 3–4 cloves garlic, minced
• 1 pound boneless, skinless chicken breast or thighs, diced (or shredded cooked chicken)
• 1½ pounds Yukon Gold or Russet potatoes, peeled and chopped into bite-size pieces
• 6 cups chicken broth (preferably low-sodium)
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• ½ cup milk or half-and-half (optional, for creaminess)
• 2 tablespoons chopped fresh parsley (for garnish)

Step-by-Step Instructions

1. Sauté the Aromatics

Heat olive oil or butter in a large pot over medium heat. Add the diced onion, celery, and carrots. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onion is translucent.

Add the garlic and sauté for another 30 seconds, just until fragrant.

2. Cook the Chicken

If using raw chicken, add it to the pot now. Cook for 5–6 minutes, stirring often, until the pieces are lightly browned. They don’t need to be cooked through yet—they’ll finish cooking in the broth.

If you’re using cooked or leftover chicken, skip this step and add it later.

3. Add Potatoes and Broth

Stir in the chopped potatoes, chicken broth, thyme, rosemary, salt, and pepper. Bring everything to a gentle boil, then reduce the heat to low.

Cover and simmer for 20–25 minutes, or until the potatoes are tender and the chicken is fully cooked through.

4. Add Milk or Cream (Optional)

If you’d like a creamy soup, stir in milk or half-and-half during the final 5 minutes of simmering. Avoid boiling at this stage to prevent curdling.

For an even creamier texture, you can mash some of the potatoes in the pot with a spoon or potato masher. This will naturally thicken the broth.

5. Add Cooked Chicken (If Using Leftovers)

If you’re using precooked chicken, stir it in during the last few minutes of cooking to warm it through without drying it out.

6. Finish and Serve

Taste and adjust seasoning if needed. Garnish with freshly chopped parsley and serve hot with warm bread, crackers, or a simple salad.

Tips for the Best Chicken Potato Soup

• Use Yukon Gold potatoes for a buttery texture that holds its shape.
• Add a parmesan rind to the pot while the soup simmers for umami richness.
• Sear the chicken before simmering for extra depth of flavor.
• Don’t overcook the chicken—gentle simmering keeps it tender.
• Mash a few potatoes to naturally thicken the soup without adding cream.

Flavor Variations and Add-Ins

• Cheesy: Stir in 1 cup shredded cheddar for a cheesy finish.
• Herby: Add fresh thyme, rosemary, or sage for a garden-fresh aroma.
• Bacon Boost: Cook bacon first, use the fat to sauté veggies, and top with crumbled bacon.
• Spicy: Add chili flakes or diced jalapeños for a gentle heat.
• Vegetable Boost: Stir in spinach, kale, or corn for added nutrients and color.

What to Serve with Chicken Potato Soup

• Crusty artisan bread or garlic toast
• Simple green salad with vinaigrette
• Roasted vegetables or steamed greens
• Grilled cheese sandwich for a comforting classic combo

Make-Ahead, Storage, and Freezing Tips

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm gently over the stovetop or in the microwave, adding a splash of broth if needed.

Freeze: Omit the dairy before freezing. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months.

Family-Friendly and Kid-Approved

This soup is a hit with kids thanks to its soft texture and mild flavor. To make it even more appealing:

• Cut veggies into small, uniform pieces.
• Skip spices like pepper or chili.
• Serve with grated cheese or buttered toast fingers.

Healthy and Light Option

Looking to lighten it up? Try these tips:

• Use chicken breast and low-fat milk or plant-based alternatives.
• Skip the cream entirely and rely on mashed potatoes for thickness.
• Add fresh lemon juice before serving for brightness without extra calories.

Pressure Cooker or Instant Pot Version

For quick cooking:

• Add all ingredients except milk to the Instant Pot.
• Cook on high pressure for 10 minutes, then quick-release.
• Stir in milk or cream at the end and mash some potatoes if desired.

Rustic, Farmhouse-Style Version

For a deeper, more traditional flavor:

• Use bone-in chicken thighs and simmer them whole with the broth.
• Remove, shred, and return the meat to the pot.
• Add whole garlic cloves and a bay leaf while simmering.

Using Leftover Chicken for Extra Convenience

One of the best parts of this soup is how well it works with leftover roast chicken. Instead of letting last night’s dinner go to waste, shred any remaining chicken and stir it into the soup in the final few minutes of cooking. This not only saves time but adds a deep, savory flavor from pre-seasoned meat.

Tip: Avoid overcooking leftover chicken—it only needs to be warmed through.

How to Thicken Chicken Potato Soup Naturally

If you prefer a thicker, stew-like consistency without adding flour or cream, there are a few natural ways to do it:

• Mash a portion of the potatoes directly in the pot.

• Blend a cup of the soup in a blender or with an immersion blender, then stir it back in.

• Use starchy potatoes like Russets which break down more easily during cooking.

These tricks help create a creamy, rich texture without altering the wholesome flavor of the soup.

Low-Carb or Paleo-Friendly Version

Watching your carb intake? You can adapt this soup for a low-carb or paleo diet:

• Substitute potatoes with cauliflower florets.

• Use bone broth instead of regular chicken stock for added nutrients.

• Skip dairy and use coconut milk for creaminess (it complements the spices surprisingly well).

This version keeps the comfort while meeting your dietary needs.

Chicken Potato Soup with Rice or Pasta

Looking to stretch your soup a bit further? Try adding rice or small pasta shapes like orzo, ditalini, or egg noodles. Add them halfway through the simmering process, or cook them separately and stir in just before serving to avoid overcooking.

This turns the soup into a more filling meal, especially great for growing kids or hungry guests.

Garnish Ideas to Elevate Your Bowl

Presentation makes a big difference, even for a humble soup. Try finishing your bowl with one of these toppings:

• A swirl of sour cream or Greek yogurt

• A sprinkle of grated cheddar or parmesan

• A few drops of chili oil or hot sauce for spice lovers

• A handful of crunchy croutons or fried shallots

• Fresh herbs like dill, basil, or scallions

Frequently Asked Questions (FAQs) about Chicken Potato Soup

Can I use frozen vegetables in this soup?

Yes, frozen vegetables like carrots, peas, or corn can be added during the last 10–15 minutes of cooking. They save time and still add great flavor and color.

What kind of potatoes are best for chicken potato soup?

Yukon Gold potatoes are ideal because they hold their shape and add a creamy texture. Russet potatoes work too, especially if you want a thicker soup, as they break down more easily.

Can I make this soup dairy-free?

Absolutely. Simply skip the milk or cream, or replace them with a non-dairy alternative like unsweetened almond milk, oat milk, or coconut milk depending on your flavor preferences.

Is this soup freezer-friendly?

Yes, but for best results, omit the dairy before freezing. Let the soup cool completely, store it in airtight containers, and freeze for up to 3 months. Add milk or cream after reheating.

How can I make this soup thicker?

Mash some of the cooked potatoes directly in the pot, or use an immersion blender to blend a portion of the soup. This creates a creamy consistency without needing flour or cream.

Can I make this soup in a slow cooker or Instant Pot?

Yes. For the slow cooker, cook on low for 6–7 hours or high for 3–4 hours. For the Instant Pot, cook on high pressure for 10 minutes, then quick release and stir in milk or cream at the end.

What herbs work best in this soup?

Thyme and rosemary are classic choices, but you can also use sage, bay leaf, parsley, or oregano. Fresh herbs added at the end bring brightness to the dish.

Can I use bone-in chicken?

Yes. Simmer bone-in chicken pieces (like thighs or drumsticks) with the soup, then remove them, shred the meat, and return it to the pot. You’ll get extra flavor and richness from the bones.

Is this soup good for kids?

Definitely. Its mild flavor and soft texture make it kid-friendly. You can cut the vegetables smaller or puree part of the soup if your child prefers a smoother consistency.

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