Comforting Chicken Soup with Potatoes

Comforting Chicken Soup with Potatoes is a hearty, nourishing dish that warms me from the inside out. It combines tender chunks of chicken, soft potatoes, and classic soup vegetables simmered in a flavorful broth. It’s the kind of meal I turn to when I want something wholesome, simple, and soothing.

Why You’ll Love This Recipe

I love how this soup brings comfort in every spoonful. The potatoes make it extra filling, and the chicken keeps it satisfying without being heavy. It’s great for sick days, cold nights, or anytime I’m in the mood for a classic homemade soup. It’s also easy to make with pantry staples and flexible enough to adapt to whatever I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Yukon gold or russet potatoes, peeled and diced

• Carrots, sliced

• Celery, chopped

• Onion, diced

• Garlic, minced

• Chicken broth or stock

• Olive oil or butter

• Bay leaf

• Dried thyme

• Salt and black pepper

• Fresh parsley, chopped (for garnish)

Directions

1. I heat olive oil or butter in a large pot over medium heat and sauté the onions, carrots, and celery until softened, about 5–6 minutes.

2. I stir in the garlic and cook for another minute until fragrant.

3. I add the diced potatoes, bay leaf, dried thyme, and chicken broth, then bring everything to a gentle boil.

4. I add the raw chicken directly to the broth, reduce the heat to a simmer, and cook for about 20–25 minutes, or until the chicken is cooked through and the potatoes are tender.

5. I remove the chicken, shred or chop it, then return it to the pot.

6. I season the soup with salt and pepper to taste and simmer for another few minutes to let the flavors meld.

7. I ladle the soup into bowls and garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 to 6 people. It takes about 15 minutes to prep and 30 minutes to cook, so it’s ready in under 45 minutes.

Variations

• I sometimes use rotisserie chicken to save time—just add it toward the end of the cooking time.

• For extra richness, I stir in a splash of cream or a spoonful of sour cream before serving.

• I swap in sweet potatoes or parsnips for a different flavor.

• If I want to make it more filling, I add a handful of cooked rice or egg noodles.

storage/reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. To reheat, I warm it gently on the stove or in the microwave until hot, adding a splash of broth or water if needed to loosen it up.

FAQs

Can I use bone-in chicken?

Yes, bone-in chicken adds extra flavor. I simmer it until fully cooked, then remove the bones before shredding and returning it to the pot.

What type of potatoes work best?

I like using Yukon golds because they’re creamy and hold their shape, but russets or red potatoes also work well.

Can I make this soup in a slow cooker?

Yes, I combine all ingredients in the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken before serving.

How do I thicken the broth?

I mash a few of the cooked potatoes directly in the pot or stir in a cornstarch slurry if I want a thicker texture.

Is this soup gluten-free?

Yes, as long as I use gluten-free broth and check all packaged ingredients, this soup is naturally gluten-free.

Conclusion

Comforting Chicken Soup with Potatoes is a soul-warming classic that I keep in regular rotation all year long. It’s easy, hearty, and adaptable to whatever I have in the kitchen. Whether I’m feeling under the weather or just craving something cozy, this soup always delivers the comfort I’m looking for.

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