Comforting Chicken Soup With Potatoes is a warm and satisfying bowl packed with tender chicken, soft chunks of potatoes, and a flavorful broth that feels like a big hug on a chilly day. It’s simple, homey, and perfect when you want something soothing and easy to make. The potatoes add a nice heartiness, making the soup filling without being too heavy.
I love making this soup when I’m feeling under the weather or just need a little comfort in my day. There’s something about the way the chicken and potatoes meld together with a few herbs that makes me feel instantly better. I usually add extra garlic and a sprinkle of fresh parsley to brighten things up—it’s my little secret to making it taste even more special.
This soup is great all on its own, but I enjoy serving it with a slice of crusty bread or a simple green salad. It’s also fantastic the next day if you have leftovers because the flavors get even better after sitting overnight. Whenever I make this, it feels like sharing a bit of warmth with the people I care about, and that’s what makes it so wonderful.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work well here. Thighs are juicier and add more flavor, but breasts are leaner. If you’re short on time, rotisserie chicken can be a great shortcut.
Potatoes: Yukon Gold or Russet potatoes are perfect. Yukon Gold holds shape better, while Russets get softer—choose based on the texture you like. Sweet potatoes are a tasty alternative for a twist.
Vegetables: Onion, carrots, and celery make the classic flavor base. If you don’t have celery, try fennel or leeks. Fresh garlic is ideal, but garlic powder can work in a pinch.
Herbs & Broth: Dried thyme and parsley add nice earthiness. Fresh parsley at the end brightens the soup. Chicken broth can be store-bought or homemade; homemade broth brings a richer taste.
How Do You Get Tender Chicken and Perfectly Cooked Potatoes Without Overcooking?
Balancing cooked chicken and potatoes can be tricky since they cook at different speeds. Here’s a simple way to nail it:
- Add whole chicken breasts or thighs to the broth at the same time as the potatoes.
- Simmer gently, not boil hard, to keep chicken juicy and potatoes soft but intact.
- Check chicken with a fork at around 20 minutes; it should be tender and cooked through.
- Remove the chicken, shred it, and return it to the pot to finish cooking with the potatoes.
- This method prevents the chicken from drying out and the potatoes from getting mushy.
Equipment You’ll Need
- Large pot or Dutch oven – big enough to hold all the soup and lets everything cook evenly.
- Chef’s knife – for chopping your veggies and cutting chicken safely and quickly.
- Cutting board – provides a stable surface to chop without slipping.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Slotted spoon or tongs – handy for removing chicken to shred it easily.
- Measuring spoons – help keep your seasonings just right.
Flavor Variations & Add-Ins
- Add cooked shredded rotisserie chicken for a quicker version with great flavor.
- Throw in diced sweet potatoes instead of regular potatoes for a slightly sweeter taste.
- Include a handful of fresh spinach or kale near the end for extra greens and nutrients.
- Stir in some cooked noodles or rice to make the soup more filling and hearty.
Comforting Chicken Soup With Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 medium potatoes, peeled and cut into chunks
- 6 cups chicken broth
- 2 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus fresh parsley for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: 1 bay leaf
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep, including chopping the vegetables and potatoes. The cooking time is roughly 25 minutes as the soup simmers and the chicken and potatoes cook through. Altogether, you can have a warm, comforting bowl ready in about 35 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot on medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Cook while stirring occasionally until the veggies soften, about 5 minutes. This step helps bring out their flavors.
2. Add the Potatoes and Broth:
Stir in the potato chunks, then pour in the chicken broth. Add the chicken breasts, dried thyme, dried parsley, bay leaf if you’re using it, and a pinch of salt and pepper. Give it a good stir to combine everything.
3. Simmer the Soup:
Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 20-25 minutes. The chicken should be cooked through and the potatoes tender when you’re ready for the next step.
4. Shred the Chicken:
Use tongs or a slotted spoon to remove the chicken breasts to a plate. Use two forks to shred the meat into bite-sized pieces. If there are any bones, discard them. Then add the shredded chicken back to the pot.
5. Final Touches and Serving:
Give the soup a taste and add any extra salt or pepper as needed. Serve the soup hot, garnished with fresh chopped parsley. It’s lovely with some crusty bread or a light salad on the side for a wholesome meal.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the cold water method in a sealed bag. This helps the chicken cook evenly in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you refrigerate and reheat the soup the next day. Store it in an airtight container in the fridge for up to 3 days and gently reheat on the stove.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator, and consume within 3 days. For longer storage, freeze the soup for up to 3 months—thaw overnight in the fridge before reheating.
Can I Substitute Other Vegetables or Add Noodles?
Definitely! Feel free to add leafy greens like spinach near the end, swap potatoes for sweet potatoes, or include cooked noodles or rice to make it more filling. Just add them at the appropriate cooking time so they don’t get mushy.
