Why You’ll Love Comforting Chicken Soup with Potatoes Recipe

This chicken soup is ready in less than an hour and cooks all in one pot, minimizing cleanup and maximizing flavor. It’s made with simple pantry staples and everyday vegetables, making it budget-friendly and approachable for cooks of all levels. The combination of tender chicken and potatoes creates a filling meal that’s perfect for lunch, dinner, or meal prepping for the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

meat
1 lb chicken breast

produce
2 carrots, medium
2 celery sticks
2 garlic cloves
1 onion, medium
1 handful parsley, fresh
1.5 lbs potatoes

canned goods
4 cups chicken broth

baking & spices
2 tbsp all-purpose flour
salt and freshly ground black pepper

oils & fats
1 tbsp olive oil
1 tbsp butter

dairy
1 cup low-fat cheddar cheese, grated
2 cups milk

Directions

Heat the olive oil and butter in a large pot over medium heat.
Add the diced onion, carrots, and celery; sauté until the vegetables begin to soften and the onions become translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chicken pieces to the pot and cook until lightly browned on all sides.
Sprinkle the flour over the mixture and stir well to coat; this helps thicken the soup.
Slowly pour in the milk while stirring to avoid lumps, then add the chicken broth and diced potatoes.
Bring the soup to a boil, then reduce heat and let it simmer until the potatoes are tender, about 20–25 minutes.
Stir in the grated cheddar cheese until melted and fully incorporated.
Add chopped parsley and season with salt and black pepper to taste.
Serve hot.

Servings and timing

This recipe makes about 4 servings.
Prep time: approximately 10–15 minutes.
Cook time: about 35–40 minutes.
Total time: around 45–55 minutes.

Variations

Swap chicken breast for chicken thighs for richer flavor.
Use red potatoes or Yukon Gold potatoes instead of the standard variety.
Add greens like spinach or kale in the last few minutes of cooking.
Spice it up with smoked paprika or cayenne pepper for a subtle kick.
For a dairy-free version, substitute milk with a plant-based alternative and omit the cheese.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop or in the microwave, adding a splash of broth or milk if the soup has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well and add more flavor and juiciness to the soup.

What kind of potatoes are best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape best, but any potato type will work.

Can I make this soup dairy-free?

Yes, replace the milk with a plant-based alternative and omit the cheese.

How can I thicken the soup if it’s too thin?

You can simmer it longer to reduce the broth or mash some of the potatoes into the soup to thicken it naturally.

Can I add rice or noodles?

Yes, cooked rice or noodles can be added for extra heartiness, though it will change the texture.

Can this soup be made in a slow cooker?

Yes, add all ingredients to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Is it possible to use pre-cooked chicken?

Absolutely — add pre-cooked chicken toward the end of cooking just to heat through.

How do I prevent potatoes from becoming too mushy?

Cut potatoes into uniform pieces and avoid overcooking; waxy varieties help maintain texture.

Can I make it spicier?

Yes, add spices like cayenne, smoked paprika, or a dash of hot sauce to taste.

Does the soup freeze well?

Yes, it freezes well, but the texture of the potatoes may soften slightly after thawing.

Conclusion

This comforting chicken soup with potatoes is a classic, satisfying dish perfect for cold days, family dinners, or anytime you need a warm, nourishing meal. With its simple ingredients and easy preparation, it’s sure to become a favorite in your recipe rotation.