Chicken Potato Soup

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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 a piece of cornbread.

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.

A top-view of the soup in a green bowl.

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.
Collage showing how to make chicken potato soup.

Chicken Potato Soup Tips and Variations:

  • If you chop or dice the chicken before hand, then you don’t have to shred it later.
  • Feel free to use 1/2 teaspoon dried thyme in place of the fresh thyme. Then you don’t have to fish out the sprigs later on.
  • To make this soup creamy, add some heavy cream, half and half, or whole milk after the soup is finished. Bring the soup to a steep to warm the dairy, taste, and adjust the seasonings if needed.
  • If you’re in a pinch, use leftover rotisserie chicken instead of cooking the chicken breasts.
An up=close view of the finished soup in a bowl.

Storage Recommendations:

Room Temperature: This soup should not be stored at room temperature.

Refrigerator: We recommend storing this soup in the refrigerator in a sealed container for up to 3 days.

Freezer: Once cooled, the chicken potato soup can be frozen. When properly stored, it will last about 3-months in your freezer.

An aerial view of the chicken potato soup.

Chicken Potato Soup

4.6 from 30 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 2 Servings

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 fresh thyme sprigs
  • 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 fresh thyme sprigs
    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.

Suggested Equipment

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

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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4 Comments

  1. This is a lovely recipe, thank you. I wonder did you intend for it to simmer for 40-50 mins with the lid on or off? I did it on as I didn’t want to lose too much liquid but wonder if there is an advantage the other way. I also added some ginger since my husband had a cold at the time. Cheers!

    1. Good Morning Sue, thank you for sharing we’re thrilled you enjoyed the soup. Ginger is a nice addition, we hope it helped your husband with his cold. In regards to your question, either way is fine. Leaving the lid is fine, or removing it is okay too. It’s up to you how thick you want the soup. So we leave that decision in your hands. Thank you for asking and have a lovely day 🙂

  2. I just made this soup. I used red potatoes and I didn’t peel them. I added fresh Italian flat-leaf parsley as a garnish. I also doubled the recipe. It was good. Thanks.

4.60 from 30 votes (29 ratings without comment)

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