Chicken Potato Soup: The Ultimate Comfort Bowl You’ll Actually Want to Make

Ever have one of those days when your body just whispers, “Soup. Now.” Yeah, me too. That’s when I reach for my trusty pot and whip up a batch of chicken potato soup. It’s the kind of soup that feels like a warm hug from grandma, even if grandma isn’t around. And honestly, what’s better than a bowl of creamy, savory soup that’s ready in under an hour and tastes like home?

Chicken potato soup isn’t just comfort food—it’s a whole mood. Whether you’re feeling under the weather, need a cozy night in, or just want something hearty and delicious, this soup checks every box. Plus, it’s super easy to make, even if you’re not a kitchen whiz. Ready to dive in? Let’s talk about why this soup deserves a spot in your recipe rotation.

Why Chicken Potato Soup Is a Total Game-Changer

Let’s be real—chicken potato soup is basically the MVP of the soup world. Why? Because it’s:

• Simple – You probably already have most of the ingredients at home.
• Healthy – Packed with veggies, lean protein, and filling potatoes.
• Customizable – Want it creamy? Add some cream or yogurt. Want it light? Skip the dairy. Prefer gluten-free? No problem. Want extra veggies? Toss ’em in.
• Soul-soothing – Seriously, there’s nothing like a warm bowl when you’re feeling blah.

I remember the first time I made this soup from scratch. I was living alone, nursing a cold, and all I wanted was something warm and familiar. I threw everything into a pot, crossed my fingers, and… well, it was actually pretty great. It’s been a staple ever since.

The Key Ingredients That Make It Sing

Okay, let’s talk ingredients. Chicken potato soup is pretty forgiving, but a few key things make it stand out:

• Chicken: I like boneless, skinless breasts for a leaner soup, but thighs work great too. They add a richer flavor and stay juicy even after simmering.
• Potatoes: Russet or Yukon gold are my go-tos. Russets get extra creamy when cooked, while Yukon golds are buttery and hold their shape well.
• Aromatics: Onion, carrots, celery, and garlic—aka the “holy trinity” of soups. They add depth and make the whole kitchen smell amazing.
• Broth: Good chicken broth is a must. I’ve tried water before, and… not great. Stick with broth for flavor that sings.
• Seasonings: A dash of thyme, rosemary, or bay leaf makes all the difference. And don’t forget salt and pepper—those are non-negotiable.

Pro tip: If you’re feeling fancy, throw in some peas or frozen cauliflower rice. It adds extra nutrition without changing the flavor much.

How to Make Chicken Potato Soup: Step-by-Step

Ready to make magic? Here’s how I do it every time.

Step 1: Get Your Pot Going

Grab a big soup pot (or Dutch oven if you’re feeling chef-y). Heat a bit of oil or butter over medium heat. Throw in your chopped onion, carrots, and celery. Let ’em soften for about 5 minutes. This step is where the flavor starts to build, so don’t rush it.

Step 2: Add the Garlic and Seasonings

Once the veggies are nice and soft, toss in the garlic and your favorite seasonings. I love a pinch of rosemary and thyme, plus a bay leaf. Let everything sizzle for a minute—your kitchen will smell like heaven.

Step 3: Add Broth and Potatoes

Pour in your chicken broth (about 4–6 cups, depending on your pot size). Then add your diced potatoes. Bring the soup to a boil, then reduce the heat and let it simmer. You want those potatoes to be fork-tender, which usually takes about 15–20 minutes.

Step 4: Cook Your Chicken

While the potatoes are cooking, poach your chicken. I usually do this right in the broth. Add the chicken breasts or thighs, let ’em simmer until cooked through, then remove and shred with a couple of forks. Easy, right?

Step 5: Finish It Off

Once the potatoes are tender, add your shredded chicken back into the pot. If you want a creamy soup, stir in a splash of cream, a dollop of Greek yogurt, or even a bit of coconut cream. Taste and adjust the salt and pepper as needed.

Step 6: Serve and Enjoy

Ladle your soup into bowls and garnish with chopped parsley or fresh thyme. You could also top it with shredded cheddar or a few bacon bits if you’re feeling indulgent. Pair it with crusty bread, and you’ve got yourself a meal that’s hard to beat.

Chicken Potato Soup Variations: Mix It Up!

One of the best things about chicken potato soup is how easy it is to switch things up. Here are a few of my favorite variations:

• Creamy Version: Add heavy cream or sour cream at the end for a richer texture.
• Gluten-Free Version: Use gluten-free broth and skip any flour if you’re thickening.
• Cheesy Version: Stir in shredded cheddar or a Parmesan rind while the soup simmers.
• Veggie-Packed Version: Toss in extra veggies like peas, green beans, or even cabbage for a nutrition boost.
• Instant Pot Version: Everything cooks in the pressure cooker in about 20 minutes. Super easy for busy days.

Common Mistakes to Avoid

Even the simplest soups can go sideways if you’re not careful. Here are a few things to watch out for:

• Overcrowding the pot: Too many veggies or too much chicken can make the soup muddy and thick. Keep it balanced.
• Adding too much liquid: It’s easier to start with less broth and add more if needed than to end up with a watery soup.
• Boiling the milk or cream: If you’re adding dairy, don’t let it boil—just warm it through. Otherwise, it might curdle.
• Not seasoning enough: Taste as you go. Chicken broth can vary in saltiness, so adjust your seasonings at the end.

The Health Benefits of Chicken Potato Soup

You know what’s cool? Chicken potato soup isn’t just delicious—it’s actually good for you. Studies have shown that chicken soup can help ease cold symptoms thanks to its mild anti-inflammatory properties. Plus, the broth is loaded with essential nutrients that help your skin, muscles, and bones.​

Potatoes add potassium and fiber, while veggies like carrots and celery give you a dose of vitamins A and C. If you toss in some cabbage, you’ll get extra vitamin K and folate for digestion and immunity. So yeah, this soup is basically a hug for your immune system.​

Why This Soup Is Perfect for Any Occasion

Chicken potato soup is super versatile. Need something quick for dinner? Done. Want a comforting lunch? Check. Hosting friends for a cozy night in? It’s the ultimate crowd-pleaser.

I’ve served this soup at potlucks, family dinners, and even solo nights when I just needed a pick-me-up. Every time, it gets rave reviews. People love how filling it is, how easy it is to make, and how good it tastes the next day (because, let’s be honest, soup always tastes better on day two).

Personal Touch: My Go-To Tips

Here are a few tricks I’ve picked up over the years:

• Dice potatoes small: They cook faster and blend into the soup better.
• Mash a few potatoes: If you want a thicker, creamier texture, mash a few cooked potatoes right in the pot.
• Use leftover chicken: Rotisserie chicken works wonders and saves time.
• Freeze it: Soup freezes beautifully. Make a big batch and stash some for later.

Wrapping It Up

Chicken potato soup is one of those recipes that never gets old. It’s comforting, healthy, and endlessly customizable. Whether you’re feeling sick, stressed, or just want something warm and satisfying, this soup is always there for you.

So next time you’re staring into your fridge, wondering what to make, just grab a pot and throw together some chicken, potatoes, and veggies. Trust me, your taste buds—and your soul—will thank you.

And hey, if you try it, let me know how it turns out. Maybe we can swap tips and favorite variations. After all, isn’t that what food blogging is all about? Food, friends, and a whole lot of comfort.

Chicken Potato Soup: The Ultimate Comfort Bowl You’ll Actually Want to Make

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

55

minutes

This chicken potato soup is cozy, creamy, and packed with tender chicken, hearty potatoes, and classic soup veggies. It’s a warm hug in a bowl, perfect for chilly nights, feeling under the weather, or anytime you crave comfort food. Plus, it’s easy to make and endlessly customizable!

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts or thighs

• 1.5 lbs (around 3 medium) Yukon gold or Russet potatoes, peeled and diced

• 1 medium yellow onion, diced

• 3/4 cup diced carrots (about 2 medium carrots)

• 2 ribs celery, diced

• 3 cloves garlic, minced

• 4 to 6 cups chicken broth (preferably low sodium)

• 2 tablespoons olive oil or butter

• 1 teaspoon dried thyme (or 1 teaspoon fresh)

• 1 bay leaf (optional but recommended)

• Salt and pepper, to taste

• 1/3 cup cream or Greek yogurt (optional, for creaminess)

• Fresh parsley or thyme for garnish

Directions

• Prep the Veggies & Aromatics:
  Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes until softened and aromatic. Toss in the minced garlic and thyme, cooking for another minute.
• Add Potatoes & Broth:
  Add the diced potatoes to the pot. Pour in 4 cups of chicken broth (add more later if needed). Add the bay leaf. Increase the heat and bring the mixture to a boil.
  
  
• Cook the Chicken:
  Add the raw chicken breasts or thighs directly into the simmering broth. Reduce heat to medium-low and cover. Simmer for about 20 minutes, or until the chicken is cooked through and potatoes are fork tender.
• Shred Chicken & Finish Soup:
  Remove the chicken pieces and shred them using two forks. Return shredded chicken to the pot. If using, stir in the cream or Greek yogurt for a creamy texture. Adjust seasoning with salt and pepper. If soup seems too thick, add more broth to reach desired consistency.
• Serve & Garnish:
  Ladle the soup into bowls and sprinkle with fresh parsley or thyme. Serve hot with crusty bread or your favorite side.
  

Notes

• Tips & Notes
  Potato choice matters: Russets break down for creamier broth, Yukon gold hold their shape better. I prefer Yukon gold for chunkier texture.
  Leftovers: This soup tastes even better the next day and freezes beautifully.
  Make it dairy-free: Just skip the cream or yogurt or use coconut cream for a twist.
  Add veggies: Feel free to toss in peas, green beans, or spinach toward the end of cooking.
• Nutrition (per serving, ~6 servings)
  Calories: ~300 kcal
  Protein: 33g
  Carbohydrates: 27g
  Fat: 6g
  Fiber: 3g