Chicken Potato Soup
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This one-pot chicken and potato soup recipe is my family’s favorite warm, comforting dish. It’s hearty, flavorful, and ready in under 30 minutes!
Why I love this recipe
Chicken and potato soup is one of those dishes I’ve been making for my family for years, but only recently did I decide to make a real ‘recipe’ out of it!
To make it, I start with chicken breasts, then simmer them in a simply seasoned broth along with vegetables and potatoes. The potatoes cook until they’re firm on the outside, smooth in the center, and soak up the seasonings like a dream. Here’s why I love it:
- It’s made in one pot. So I can spend less time in the kitchen!
- Pure comfort food. Chicken noodle soup gets all the credit, but in my house, it was chicken and potato soup all the way.
- It freezes and reheats like a dream. Freezing diced potatoes is usually a no-go, but I promise they do NOT turn out mushy even when reheated.
- Versatile. Don’t feel constrained by the ingredients I used; it’s designed to use up any kind of chicken cut or potatoes.
★★★★★ REVIEW
“Just made this soup and it is fabulous- love that the potatoes didn’t dissolve in it!“ – Alinta
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Chicken breasts. I used boneless, skinless chicken breasts. When I use chicken thighs, I’ll add an extra five minutes.
- Butter. To sauté the aromatics. Olive oil works, but I find the flavor just that little bit better with butter.
- Celery, carrots, and onion. Also known as the ‘mirepoix,’ this is an essential base for many soups.
- Garlic. Freshly minced garlic is a must- the dried kind just doesn’t compare.
- Bacon. Another must–because bacon makes everything better.
- Potatoes. I prefer Yukon Gold potatoes or red potatoes as they keep their texture without getting mushy or grainy. If all you have is russet potatoes, go ahead and use them.
- Chicken broth. I used low-sodium chicken broth so I could control the saltiness.
- Salt and black pepper. To taste.
Variations
- Make creamy chicken potato soup. Add a splash of heavy cream or a dollop of sour cream before serving for a creamier texture.
- Add flavor boosters. Enhance the soup with a splash of Worcestershire sauce, or add dried herbs like rosemary, thyme, or bay leaves.
- Garnish with shredded cheddar cheese and fresh herbs for added flavor.
How to make chicken potato soup
Step 1- Cook the bacon. Melt butter in a Dutch oven and sauté the onion and garlic. Cook the bacon until crispy.
Step 2- Sauté the other veggies. Cook the potatoes until browned on all sides, then sauté the carrots and celery until tender.
Step 3- Add remaining ingredients. Stir in the rest of the ingredients, bring to a boil, then reduce to a simmer.
Step 4- Simmer and serve. Continue simmering until the chicken reaches 165F and the potatoes are fork-tender.
Arman’s recipe tips
- Save time. Use leftover rotisserie chicken to cut down on the simmering time. As for the veggies, I can usually find a pre-made mirepoix mix at my grocery store.
- Accidentally add too much salt? Happens to me all the time! Just add a handful of extra potatoes, and they’ll absorb the extra salt.
- Don’t pre-slice the chicken. Add the chicken in whole, remove it when it’s fully cooked, and chop it into bite-sized pieces. It adds so much flavor and doesn’t turn out rubbery.
Frequently asked questions
It depends on how big the potato pieces are, but I find 15-20 minutes at a gentle simmer is usually enough.
Use waxy potatoes like Yukon Gold or red potatoes- their lower starch content helps them hold their shape, unlike starchier potatoes like russets, which tend to break down more.
Chicken Potato Soup
Video
Ingredients
- 2 tablespoons butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 6 slices bacon diced
- 3 medium potatoes peeled and diced
- 2 stalks celery chopped
- 2 medium carrots chopped
- 4 cups chicken broth
- 2 chicken breasts diced or sliced in half
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Add the butter to a Dutch oven, soup pot, or deep pan. Once melted, add the onion and garlic and cook until fragrant. Add the diced bacon and cook until crispy.
- Add in the potatoes and cook for 4-5 minutes.
- Stir in the carrots and celery and cook for 4-5 minutes, until tender.
- Add the chicken broth, chicken breasts, salt, pepper, and Italian seasoning. Bring to a boil, then reduce the heat to a simmer.
- Cover and cook for 15 minutes, or until the potatoes and carrots are tender and the chicken is fully cooked.
LOVE YOUR RECIPES
How much Italian seasoning?
1/2 teaspoon 🙂
My mum makes the best chicken soup. I could show her this recipe.
Hi Mario, thanks so much for making this recipe and sharing the phoros with me- it looked great!
Well this can be as main dish right?
Just today made chicken soup for the first time! But didnt put potatoes…
I make chicken soup from leftover carcass usually but it takes 24 hours in slow cooker. This recipe is lovely. I do prefer my soups creamy but I like to freeze and cream doesn’t freeze well so I substitute with coconut cream and it’s just as delicious
❤️
Glad you enjoyed the recipe, Shirleen 🙂
Just made this soup and it is fabulous- love that the potatoes didn’t dissolve in it!