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This one-pot chicken potato soup recipe is my family’s favorite warm and comforting dish. It’s hearty, flavorful, and ready in under 30 minutes!
Need more comforting soup recipes? Try my stuffed pepper and rice soup, Italian sausage soup, or cheeseburger soup next.
Chicken and potato soup is one of those dishes I’ve been making 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.
Table of Contents
Why I love this recipe
- 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. Use whatever cuts of chicken or potatoes you have on hand!
Ingredients needed
- Chicken breasts. I used boneless skinless chicken breasts. If you use chicken thighs, plan on increasing the cooking time.
- Butter. To sauté the aromatics.
- Celery, carrots, and onion. Also known as the ‘mireproux,’ this is an essential base for many soups.
- Garlic. A must for flavor and aroma.
- 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 a low-sodium chicken broth.
- Salt and black pepper. To taste.
How to make chicken potato soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 mireproux 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.
- Add the chicken in whole, remove it when it’s fully cooked, and chop it into bite-sized pieces.
Variations
- Make creamy chicken potato soup. Add a splash of heavy cream or a dollop of sour cream before serving for a more creamy texture.
- Enhance the soup with Worcestershire sauce, or add dried herbs like rosemary, thyme, or bay leaves.
- Garnish with shredded cheddar cheese and fresh herbs for added flavor.
Storage instructions
To store: Let the chicken soup cool completely, place it in an airtight container, and store it in the refrigerator for 5-6 days.
To freeze: Store the cooled soup in a freezer-safe container for up to 3 months. Let it thaw overnight before reheating.
To reheat: Microwave single-servings for 1 minute or reheat on the stovetop over medium heat until warm.
Frequently asked questions
It depends on how big the potato pieces are, but I find 15-20 minutes at a gentle simmer to be sufficient.
Use waxy potatoes and leave their skins on so they’re less starchy and hold their shape better in soup.
More one-pot chicken dinners
Chicken Potato Soup
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.
