chicken soup with potatoes recipe

Written ByJenny Smyth Posted on
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The Best chicken soup with potatoes recipe

I love chicken soup with potatoes, it’s a staple in our household. My family and I have been enjoying this recipe for years, and it’s always a hit. The dish originated from traditional European cuisine, where chicken broth was a common meal.

The addition of potatoes makes it hearty and filling. When I cook this recipe, I use a large pot to make a big batch, so we can all enjoy it together. My kids love helping me in the kitchen, and they’re always eager to taste the soup as soon as it’s ready.

The key to making a great chicken soup with potatoes is to use high-quality ingredients and to let the soup simmer for at least an hour. This allows the flavors to meld together and the potatoes to become tender. I like to serve it with some crusty bread or over rice for a filling meal.

The health benefits of this recipe are numerous – the chicken provides protein, while the potatoes add complex carbohydrates. It’s also easy on the wallet and can be made with ingredients that are readily available in most supermarkets. This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special occasion.

It’s also great for leftovers, as it can be stored in the fridge or freezer for later use.

Chicken Soup with Potatoes

4.8 from 554 votes

A comforting and hearty chicken soup with tender chunks of potato and aromatic vegetables. This classic soup is perfect for a cozy meal and is simple to prepare with everyday ingredients.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1.5 pounds boneless, skinless chicken breasts or thighs
6 cups chicken broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1.5 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the diced onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3Add the minced garlic and cook for 1 minute until fragrant.
4Place the chicken breasts into the pot, then pour in the chicken broth and water.
5Add the dried thyme, dried rosemary, and bay leaf.
6Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer, partially covered, for 20 minutes.
7The chicken should be cooked through and reach an internal temperature of 165°F.
8Remove the chicken from the pot and set it on a cutting board to cool slightly.
9Add the cubed potatoes to the simmering broth and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
10While the potatoes cook, shred the chicken into bite-sized pieces using two forks.
11Once the potatoes are tender, return the shredded chicken to the pot and stir to combine.
12Season the soup with salt and freshly ground black pepper to taste.
13Remove the bay leaf from the soup.
14Ladle the hot soup into bowls and garnish with chopped fresh parsley.
Serve immediately.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 65mg🧂Sodium: 780mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For a richer flavor, use bone-in chicken thighs and remove the bones after cooking. You can also add a cup of frozen peas or corn in the last 5 minutes of cooking for extra color and sweetness.

Watch Video Of How Chicken Soup with Potatoes Works

This chicken soup with potatoes recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering. It’s easy to make ahead and store in the fridge or freezer for later use.

My family loves helping me cook this recipe, and we always enjoy eating it together. The best part is that it’s easy on the wallet and can be made with ingredients that are readily available in most supermarkets.

❓ Frequently Asked Questions About Chicken Soup with Potatoes

Q: What type of potatoes are best for this recipe?

For this recipe, you’ll want to use high-starch potatoes like Russet or Idaho. These will break down during cooking and create a creamy texture.

Q: Can I use boneless chicken breasts instead of thighs?

Yes, you can use boneless chicken breasts if that’s what you have on hand. However, keep in mind that they may not hold up as well to long cooking times.

Q: How long does this recipe take to prepare?

This recipe is relatively quick to prepare – about 30 minutes of prep time before simmering.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the chicken and cook the vegetables before transferring everything to the slow cooker with some chicken broth.

Q: Is this recipe suitable for vegetarians or vegans?

No, this recipe is not suitable for vegetarians or vegans due to the presence of chicken broth and meat.

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