Name: Chicken and Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts or thighs; 4 medium potatoes, peeled and diced; 1 large onion, chopped; 2 carrots, diced; 2 celery stalks, chopped; 3 garlic cloves, minced; 6 cups chicken broth; 2 tablespoons olive oil or butter; 1 teaspoon fresh or dried thyme; 1 bay leaf; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

This soup is wholesome, filling, and incredibly satisfying. The potatoes add creaminess, while the chicken provides protein for a well-rounded meal. It’s simple to prepare, versatile with different seasonings and vegetables, and makes excellent leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Potatoes, peeled and diced
Onion, chopped
Carrots, diced
Celery, chopped
Garlic, minced
Chicken broth
Olive oil or butter
Fresh or dried thyme
Bay leaf
Salt and pepper
Fresh parsley (for garnish)

Directions

Heat olive oil or butter in a large pot over medium heat.
Add onion, carrots, and celery; sauté until softened.
Stir in garlic and cook until fragrant.
Add chicken, potatoes, broth, thyme, bay leaf, salt, and pepper.
Bring to a boil, then reduce to a simmer and cook until chicken is cooked through and potatoes are tender, about 20–25 minutes.
Remove chicken, shred it, then return to the pot.
Adjust seasoning and garnish with fresh parsley before serving.

Servings and timing

Serves 6.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Creamy Chicken and Potato Soup: Stir in cream or milk at the end for richness.
Spicy Twist: Add chili flakes or cayenne for heat.
Vegetable Boost: Add corn, peas, or green beans.
Herb Lovers: Use rosemary, oregano, or dill for different flavors.
Slow Cooker Method: Cook on low for 6–7 hours or high for 3–4 hours.

Storage/Reheating

Store leftovers in the refrigerator for up to 4 days in an airtight container. Reheat on the stovetop over medium heat until warm. For freezing, let the soup cool completely, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use leftover rotisserie chicken?

Yes, just add it toward the end of cooking since it’s already cooked.

What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal for soup because they become tender and creamy.

Can I make this soup dairy-free?

Yes, simply avoid adding cream or milk.

Can I thicken the soup?

Yes, mash some of the cooked potatoes in the pot or add a cornstarch slurry.

Is this soup gluten-free?

Yes, as long as your broth is gluten-free.

Can I use bone-in chicken?

Yes, it adds extra flavor, but remove bones before serving.

Can I add rice or pasta?

Yes, stir in cooked rice or small pasta shapes to make it heartier.

Can I make this soup vegetarian?

Yes, substitute chicken with beans or lentils and use vegetable broth.

Do I need to peel the potatoes?

Peeling is optional; leaving the skin on adds extra texture and nutrients.

Can I use frozen vegetables?

Yes, add them during the last few minutes of cooking to avoid overcooking.

Conclusion

Chicken and potato soup is a warm, comforting dish perfect for family dinners, meal prep, or cozy nights in. Simple to make, versatile, and packed with flavor, it’s the kind of recipe you’ll turn to again and again when you need a hearty and nourishing meal.