Chicken and potato soup
There’s something undeniably soul-soothing about a hot bowl of chicken and potato soup. Whether it’s a chilly fall night or a weeknight when you need dinner on the table fast, this hearty one-pot wonder checks every box: it’s creamy, nourishing, easy to make, and packed with real ingredients you already have in your kitchen.
Made with juicy chicken, tender potatoes, aromatic herbs, and optional creamy elements, this chicken and potato soup is about to become your go-to family favorite. It’s not just another soup—it’s comfort in a bowl, built for flavor, flexibility, and feel-good eating.
Why This Chicken and Potato Soup Belongs in Your Weekly Rotation
What Makes This Chicken and Potato Soup So Irresistible?
This isn’t just any soup—it’s the perfect blend of protein-packed chicken, buttery potatoes, rich broth, and classic seasonings like garlic, thyme, and parsley. It’s filling but not heavy. Creamy but not overwhelming. And best of all, it’s versatile enough to please picky eaters and health-conscious folks alike.
Plus, this recipe is a one-pot masterpiece. Minimal cleanup. Maximum flavor. Whether you’re meal-prepping for the week or feeding a table full of hungry guests, it never disappoints.
When to Serve It: Weeknight Dinners, Cold Days, or Meal Prep
You don’t need a reason to make chicken and potato soup—but here are a few:
- Cold or flu season? This soup is rich in nutrients and helps keep the immune system on track.
- Busy weekday? Done in under 45 minutes.
- Meal prep Sunday? It stores and reheats like a dream.
- Picky eaters? Who doesn’t love chicken and potatoes?
If there’s ever a “universal soup,” this is it.
Ingredients for Chicken and Potato Soup (Simple & Flavor-Packed)
Essential Ingredients (Chicken, Potatoes, Broth, Aromatics)
Here’s everything you need to create a comforting pot of chicken and potato soup. No fancy ingredients. Just pantry and fridge staples:
Ingredient | Why It’s Important |
---|---|
Chicken (boneless thighs or breasts) | Juicy, tender, and packed with protein |
Potatoes (Yukon Gold or Russet) | Provide body and natural creaminess |
Carrots & Celery | Add texture and subtle sweetness |
Onion & Garlic | Build the aromatic foundation |
Chicken Broth | Rich, savory base for depth of flavor |
Olive Oil or Butter | For sautéing and flavor layering |
Thyme & Bay Leaf | Earthy notes that make the soup sing |
Salt & Black Pepper | Balance all the flavors just right |
Optional Add-ins for Creaminess and Boosted Flavor
Want to elevate your soup game? Add any of these for next-level deliciousness:
- Heavy cream or whole milk to create a smooth, velvety texture.
- Fresh parsley or dill – brightness in every bite
- Corn or green peas – add color and crunch
- Shredded cheese – make it indulgent (cheddar works great!)
- Lemon juice – for a pop of acidity to balance richness
Don’t be afraid to make it your own—this recipe is built to flex.
How to Make Chicken and Potato Soup Step-by-Step
This isn’t the kind of soup you simmer for hours. With the right layering and a few pro tips, you’ll have rich flavor in under an hour—and it all happens in one pot.
Prep Work: Chopping, Sautéing, and Layering Flavors
Before turning on the stove, gather your ingredients and prep the essentials:
Chop:
- 1 pound of boneless, skinless chicken thighs (or breasts), into ½-inch pieces
- 3 medium potatoes (Yukon Gold or Russet), peeled and diced
- 2 carrots, sliced
- 2 celery ribs, diced
- 1 yellow onion, finely chopped
- 2–3 garlic cloves, minced
Pro tip: Dice the potatoes evenly for uniform cooking.
Cooking: Simmering Times for Tender Chicken and Potatoes
- Sauté the aromatics:
Heat 2 tbsp of olive oil (or butter) in a large Dutch oven or soup pot over medium heat. Add chopped onion and sauté until translucent—about 3–4 minutes. Add garlic and stir for 30 seconds. - Add chicken:
Stir in your chicken pieces and season with salt, pepper, and thyme. Cook until the chicken turns white on the outside (don’t worry about cooking it through just yet). - Layer in the veggies:
Add carrots, celery, and potatoes. Stir to coat with all those flavorful juices. - Pour in broth:
Add 6 cups of chicken broth (low sodium preferred) and toss in 1 bay leaf. - Bring to a boil, then simmer:
Once it boils, reduce heat and cover. Let simmer for 20–25 minutes until potatoes are fork-tender and chicken is fully cooked. - Final step – add cream (optional):
Remove bay leaf. For creamy soup, stir in ½ to ¾ cup of heavy cream or milk. Adjust seasoning with more salt and pepper to taste. - Serve hot with garnishes like chopped parsley or shredded cheese.
Final Touch: How to Adjust Consistency and Seasoning
- Want it thicker? Mash a few potatoes directly in the pot with a spoon.
- Too thick? Add a splash of broth or milk.
- Need more flavor? A squeeze of lemon or dash of garlic powder brings brightness.
- Spice it up? Add a pinch of crushed red pepper.
This soup is as adaptable as your pantry. And trust us, the leftovers (if there are any) are even better the next day.
Recipe Notes: Tips from the Test Kitchen
Best Potatoes for Soup Texture (Creamy vs. Chunky)
Potatoes aren’t just filler—they’re texture builders.
Potato Type | Best For |
---|---|
Yukon Gold | Naturally creamy, holds shape well |
Russet | Breaks down more, great for thick, hearty soup |
Red potatoes | Waxy, less ideal here (but can work in a pinch) |
If you want your soup creamy without cream, go with Russet and mash a few chunks near the end.
What Cut of Chicken Yields the Most Flavor
Both chicken breasts and thighs work, but here’s the truth:
Cut | Flavor | Texture |
---|---|---|
Thighs | Juicier and richer | Tender |
Breasts | Leaner and lighter | Firmer |
Use thighs if you’re aiming for comfort. Use breasts for a leaner profile. Either way, chop them before cooking to speed things up.
Mistakes to Avoid for Perfect Consistency
1. Don’t overcook the potatoes – They’ll dissolve and turn the soup gluey.
2. Don’t skip the sauté – It’s how you build deep flavor fast.
3. Don’t underseason – Taste before serving. Add salt gradually to avoid blandness.
4. Don’t overcrowd the pot – A too-full pot won’t simmer evenly.
Master these, and you’re not just cooking—you’re crafting flavor like a pro.
Storing & Reheating Chicken and Potato Soup Safely
When it comes to soup, one of the best features is how well it keeps. Whether you’re meal-prepping or saving leftovers, this chicken and potato soup holds up beautifully.
Refrigerator Storage: How Long It Lasts and How to Store
Once the soup has cooled to room temperature, transfer it into airtight glass or BPA-free containers.
Storage Method | Shelf Life |
---|---|
Fridge (sealed container) | 3–4 days |
Freezer (leave 1-inch space) | Up to 3 months |
Pro tip: Store soup without cream if freezing. You can always add cream after reheating to avoid curdling.
Freezer Instructions Without Losing Texture
To freeze successfully:
- Freeze in flat zip-top bags or durable containers to maximize freezer space.
- Label with the date.
- Don’t freeze garnishes (like parsley or cheese) in the soup.
For the best texture, freeze the base only. When reheating, stir in cream, milk, or cheese for freshness.
Reheating Tips to Preserve Creaminess and Flavor
Method | Instructions |
---|---|
Stovetop | Simmer over low-medium heat, stirring occasionally |
Microwave | Use 50–70% power to avoid overheating the cream |
Avoid boiling | It can separate the dairy and break down the potatoes |
Add a splash of broth or milk when reheating to loosen up the soup if it thickens in storage.
What to Serve with Chicken and Potato Soup
This soup is satisfying on its own, but pairing it with the right sides turns dinner into a warm, comforting experience.
Bread Pairings: Homemade Biscuits, Rustic Rolls, or Cornbread
No bowl of soup is complete without something to dunk. Try these crowd-pleasers:
- Flaky buttermilk biscuits
- Rustic sourdough bread
- Honey cornbread muffins
- Garlic knots or cheesy pull-apart bread
Each adds texture and helps soak up every last bit of that savory broth.
Light Sides: Fresh Salads, Roasted Veggies, or Crackers
Balance the richness with something crisp:
- Simple green salad with vinaigrette
- Roasted Brussels sprouts or broccoli
- Whole grain crackers with sea salt
Looking for inspiration? Try our Mini Chicken Pot Pies for a complete comfort-food meal!
Garnish Ideas to Elevate Every Bowl
Garnish | What It Adds |
---|---|
Chopped parsley | Freshness and color |
Shredded cheddar | Richness and depth |
Crumbled crackers | Crunch |
Fresh thyme leaves | Herbaceous flavor |
Use garnishes to personalize each bowl—family-style presentation makes it fun for everyone.
Nutritional Info & Health Benefits
One of the best things about chicken and potato soup is that it feels indulgent—yet it’s made with clean, wholesome ingredients. It fuels the body while feeding the soul.
Macros and Calories per Serving (Estimates)
Based on a 1.5-cup serving (without cream or cheese):
Nutrient | Approximate Amount |
---|---|
Calories | 280–320 kcal |
Protein | 22–25g |
Carbohydrates | 25–30g |
Fat | 10–14g (depending on cream usage) |
Fiber | 3–4g |
Sodium | 600–800mg (adjust with broth choice) |
This makes it a great post-workout meal, recovery soup, or comfort food without guilt.
Immune-Boosting Ingredients (Chicken, Garlic, Potatoes)
Let’s break down why this soup isn’t just tasty—it’s smart nutrition:
- Chicken: Loaded with lean protein for muscle repair and satiety
- Potatoes: Natural source of potassium, fiber, and complex carbs
- Garlic and onion: Natural antimicrobials and inflammation fighters
- Carrots and celery: Vitamin A, antioxidants, and digestive support
- Bone broth (optional): Full of collagen, amino acids, and minerals
Check out this warming Chicken Pot Pie with Cream of Chicken Soup if you’re craving something creamy and still wholesome!
Who Should Enjoy This Soup?
- Families looking for a balanced dinner
- Anyone needing an immune-friendly recipe
- Meal-preppers who want healthy comfort food all week
- Kids who don’t love veggies—but will eat them when they’re in soup!
Common Mistakes to Avoid in Chicken and Potato Soup
Even the easiest recipes have landmines. Here’s how to make sure your soup is just right—every time.
Overcooking or Under-seasoning
Mistake: Letting potatoes boil too long or skipping spices
Fix:
- Cut potatoes uniformly
- Start tasting after 15 minutes of simmering
- Add salt gradually and layer in seasoning—not all at once
How to Fix Too Thick or Too Thin Soup
Problem | Cause | Quick Fix |
---|---|---|
Too thick | Starchy potatoes absorbed broth | Add broth or milk |
Too thin | Didn’t simmer long enough | Mash some potatoes, simmer uncovered |
Cream split | Boiled after adding dairy | Add cream at the end, warm gently |
Bonus tip: Avoid stirring too aggressively once the potatoes soften—it can make the soup gluey.
Skipping the Sauté Step
We know—sometimes you want to dump everything in the pot and walk away. But don’t skip sautéing the onions and garlic first. That 5-minute step is where the foundation of flavor is built.
Moral of the soup? Slow down at the start to speed up flavor later.
Make It Your Way: Easy Chicken and Potato Soup Variations
This chicken and potato soup is designed to be your base canvas. Once you master the core, you can customize it for different dietary needs, seasonal veggies, or flavor preferences.
Creamy Version: How to Add Milk, Cream, or Coconut Milk
To take this soup to ultra-cozy levels, you’ve got creamy options that suit every pantry and diet.
Creamy Option | Flavor Profile | Add When |
---|---|---|
Heavy cream | Classic richness | After simmering |
Whole milk | Light and silky | Just before serving |
Coconut milk | Dairy-free with a twist | For subtle sweetness |
Tip: Never boil the soup after adding any cream or dairy. Keep the heat low to prevent separation.
Dairy-Free, Gluten-Free, and Whole30 Adaptations
Want to go clean? This soup plays well with most nutrition plans.
- Dairy-free: Use olive oil and swap cream with coconut milk or skip entirely
- Gluten-free: Naturally gluten-free—just check your broth label
- Whole30: Stick to ghee or oil, no cream or cheese, and use Whole30-approved broth
Flavor doesn’t need rules—just good ingredients.
Add-Ins: Corn, Peas, Greens, Bacon
Want more color and texture in your bowl?
- Corn or green peas: Toss in during the last 5 minutes of simmering
- Spinach or kale: Stir in fresh leaves just before serving
- Turkey bacon or smoked chicken: Adds a smoky twist
This soup evolves with your fridge. That’s what makes it a weeknight winner.
FAQs About Chicken and Potato Soup
Can you freeze chicken and potato soup?
Definitely! This soup freezes well—just leave out the cream until after reheating for the best texture. Use airtight containers and store in the freezer for up to 3 months.
What type of potatoes are best for soup?
Yukon Gold offers a creamy texture and holds shape. Russet gives a thicker body but breaks down more. Either works—just dice them evenly.
How long can you safely store chicken and potato soup in the fridge?
Homemade chicken soup stays fresh for up to 4 days when stored in an airtight container. Be sure to let it cool completely before placing it in the refrigerator to maintain quality and safety.
Can chicken and potato soup be made in a slow cooker?
Yes! Brown the onions and chicken first, then toss everything into a slow cooker on low for 6–7 hours or high for 3–4 hours. Add cream only in the last 30 minutes.
Is it okay to add cream to chicken soup?
Definitely. Cream adds richness and smooth texture. Just be sure to lower the heat when stirring it in to avoid curdling.
What spices go best with chicken and potato soup?
Thyme, parsley, bay leaf, and black pepper are the top choices. For bolder flavor, add garlic powder, paprika, or even a pinch of nutmeg.
Conclusion: Final Thoughts – Comfort in a Bowl
This chicken and potato soup isn’t just a recipe — it’s a tradition in the making. With tender chicken, perfectly cooked potatoes, and deep flavor in every spoonful, this one-pot meal warms the soul as much as it fills the belly. Whether you’re meal prepping, soothing a cold, or feeding a hungry family on a busy night, this bowl of comfort checks every box.
Remember, it’s built for flexibility. Make it creamy or keep it brothy. Add veggies, skip dairy, or double the batch to freeze. The possibilities are endless — and the result is always delicious.
Don’t miss our latest comfort meals and creative kitchen ideas at Bake Outside the Lines.
Chicken and Potato Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onions and sauté for 3–4 minutes until translucent.
- Stir in garlic and cook for 30 seconds.
- Add chicken pieces. Season with salt, pepper, and thyme. Cook until lightly browned.
- Stir in carrots, celery, and potatoes. Mix well.
- Pour in chicken broth and add bay leaf. Bring to a boil.
- Reduce heat, cover, and simmer for 20–25 minutes until potatoes are tender and chicken is fully cooked.
- Remove bay leaf. If desired, stir in heavy cream for a rich, creamy texture.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.