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:
- Heat the oil in a large Dutch oven or soup pan over medium heat. Add the carrots, celery, and onion, and cook until softened.
- Next, add the minced garlic and let it cook for about 30 seconds. Add the bay leaves, salt, pepper, thyme, chicken broth, and chicken.
- Increase the heat to medium and let the chicken soup cook for about 45 minutes. If the liquid gets too low, add more broth.
- 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.
- 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.
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 ½ 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.
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.
Recipe Card with Ingredient Amounts and Instructions
- 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
- 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 oil2 large carrots2 celery ribs1 large white onion3 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 leaves3 fresh thyme sprigs8 cups low-sodium chicken broth1 ½ pounds boneless skinless chicken breasts1 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.