Chicken Potato Soup (without Milk)

Our chicken potato soup features tender chicken and diced potatoes simmered in a broth flavored with carrots, celery, onions, and spices.

Fall is still a few weeks away but we’ve started on some new Fall recipes for the site. Kim and I plan sharing at least one warm and comforting meal every week.

For today, we’re sharing our chicken and potato soup without milk. Kim took a traditional chicken noodle soup and replaced the noodles with hearty diced potatoes.

It’s a whole meal served in a bowl. Personally, I like to enjoy my soup with homemade cornbread muffins.

However, it’s just as tasty with regular saltine crackers. The recipe takes about 1.5 hours to complete. But, you’re making homemade soup, so it’s worth it.

How to Make Chicken Potato Soup from Scratch:

1. Heat the oil in a large Dutch oven or soup pan over medium heat. Add the carrots, celery, and onion, and cook until softened.
2. Next, add the minced garlic and let it cook for about 30 seconds. Add the bay leaves, salt, pepper, thyme, chicken broth, and chicken.
3. Increase the heat to medium and let the chicken soup cook for about 45 minutes. If the liquid gets too low, add more broth.
4. Carefully add in the diced potatoes, and cook for an additional 20 minutes or until the potatoes are tender and the chicken can be shredded.
5. Remove the chicken from the pot and use two forks to shred it. Remove and discard the thyme sprigs and bay leaves. Return the chicken to the pot, stir the soup, and serve hot.

Don’t forget to check out our Chicken and Potato Soup web story!

Chicken Potato Soup

4.6 from 26 votes

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Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Servings: 2 Servings

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Equipment

• 8-Quart Soup Pan/Stock Pot

Ingredients

• 1 tablespoon cooking oil
• 2 large carrots sliced into circles (about ¼ inch thick)
• 2 celery ribs thinly sliced
• 1 large white onion diced
• 3 garlic cloves minced
• 2 bay leaves
• 3 sprigs fresh thyme
• 8 cups low-sodium chicken broth
• 1 ½ pounds boneless skinless chicken breasts
• Salt and pepper to taste
• 1 pound russet potatoes peeled and diced into bite sized pieces

Instructions 

• In a large stock pot or Dutch oven, heat two tablespoons of olive oil or butter over low-medium heat. Add the carrots, celery, and onion. Cook the vegetables for 7 to 8 minutes until they begin to soften and the onions become translucent. Add the garlic and cook for an additional 30 seconds.
  1 tablespoon cooking oil

  2 large carrots

  2 celery ribs

  1 large white onion

  3 garlic cloves
• Next, add the bay leaves, thyme, salt, pepper, broth, and chicken breast. Bring the soup to a simmer and cook over medium heat for 40 to 50 minutes. Add the potatoes, and continue to cook for an additional 20 minutes or until the potatoes are tender and the chicken can be shredded with a fork.
  2 bay leaves

  3 sprigs fresh thyme

  8 cups low-sodium chicken broth

  1 ½ pounds boneless skinless chicken breasts

  1 pound russet potatoes
• Remove the chicken breast to a waiting plate and use two forks to shred. Discard the thyme sprigs and bay leaves, then return the shredded chicken to the pot. Stir to combine. Serve hot. Store leftovers in the refrigerator for up to 3 days.

Notes

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1-cup of chicken potato soup. Actual calories will vary.

Nutrition

Serving: 1.5cups | Calories: 741kcal | Carbohydrates: 58g | Protein: 85g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 237mg | Sodium: 3942mg | Potassium: 2687mg | Fiber: 6g | Sugar: 11g | Vitamin A: 10411IU | Vitamin C: 29mg | Calcium: 134mg | Iron: 5mg