Short, Catchy Intro
So you want cozy, comforting soup that feels like a warm hug but does not take a week to make. Perfect. This chicken soup with potatoes is the kind of bowl that fixes everything from a rainy day mood to a mildly offended taste bud. It is simple, forgiving, and tastes better than it has any right to. If you are into chicken pot pie vibes without the fuss, you might enjoy this twist on classic comfort food too. Check out this fun spin on a similar vibe with chicken pot pie with noodles if you want to go wild later.
Why This Recipe is Awesome
Why This Recipe is Awesome
It is stupidly easy and feels fancy. Like you put effort in but not the kind of effort that makes you sweat. The potatoes bulk up the soup so one bowl leaves you pleasantly satisfied not regretfully full. The flavors develop while it simmers, which means a little patience rewards you big time.
Here is what I love most
- It freezes well so future you will be grateful.
- It is adaptable. Hate carrots Add something else. Prefer more herbs Toss them in.
- It is ideal for feeding friends, neighbors, or that one roommate who always "forgets" the dishes.
Honestly this one is near idiot proof. Follow the basics and you cannot ruin it.
Ingredients You’ll Need
Ingredients You’ll Need
- 1.5 pounds boneless skinless chicken thighs or breasts choose thighs for richer flavor
- 1 tablespoon olive oil or butter your call
- 1 medium onion chopped roughly
- 2 cloves garlic minced or more if you live dangerously
- 3 medium carrots peeled and sliced
- 3 medium potatoes peeled and cubed Yukon Gold or Russet both work
- 2 stalks celery chopped
- 6 cups chicken stock or broth use low sodium if you want control
- 1 teaspoon dried thyme or a few sprigs fresh if you have them
- 1 bay leaf optional but classy
- Salt and pepper to taste start with 1 teaspoon salt and adjust
- 1 cup frozen peas optional bright pop of color
- 2 tablespoons chopped fresh parsley for finishing
- Juice of half a lemon optional but zingy and nice
Step-by-Step Instructions
Step-by-Step Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent about 4 minutes. Toss in the garlic and cook 30 seconds until fragrant. Keep it moving so nothing burns.
- Add the chicken pieces and sear briefly on both sides just to lock in flavor about 2 to 3 minutes per side. You do not need to cook them through completely here. Browning adds good flavor.
- Add carrots, celery, and potatoes to the pot. Stir everything together so the veg gets a little love from the pan fat.
- Pour in the chicken stock until ingredients are covered. Toss in the thyme and bay leaf then bring everything to a gentle boil.
- Reduce heat to a simmer and cover the pot. Simmer for about 20 to 25 minutes until the potatoes are tender and the chicken cooks through.
- Remove the chicken to a cutting board and shred or dice it. Return the chicken to the pot and stir in the frozen peas. Let everything warm through for 2 to 3 minutes.
- Taste the soup and adjust salt and pepper. Stir in chopped parsley and squeeze in lemon juice if using. If the soup feels thin simmer a few minutes uncovered to reduce. If it is too thick add a splash of stock.
- Serve hot with crusty bread or crackers and maybe a napkin for drips. Enjoy immediately or store for later.
Common Mistakes to Avoid
Common Mistakes to Avoid
- Overcooking the potatoes so they turn to mush. Cook until tender but not falling apart. Gentle simmering is your friend.
- Skipping salt until the end. Salt in layers: a little at the start and adjust at the finish. Otherwise the soup will taste flat.
- Using only breast meat and expecting rich flavor. Breast is fine, but thighs add depth. If you use breast, compensate with a bit more herbs and seasoning.
- Forgetting to taste as you go. Soup changes while it cooks. Taste and tweak.
- Trying to rush the simmering. Letting flavors mingle improves the final dish. Patience pays off here.
Alternatives & Substitutions
Alternatives & Substitutions
- No fresh herbs Use dried. Use about one third the amount of dried thyme compared to fresh.
- Vegetarian kick Swap chicken for a can of chickpeas and use vegetable stock. Add mushrooms for umami.
- Creamy version Want it creamy Stir in half a cup of cream or a splash of whole milk at the end. Warm, not boiling, so it does not split.
- Low carb Skip the potatoes and add extra mushrooms, cauliflower florets, or turnips.
- Broth swap Use bone broth for more flavor or store-bought chicken stock when time is tight. I am not judging.
- Spicy upgrade Add a pinch of chili flakes or a splash of hot sauce. Works surprisingly well with the lemon finish.
FAQ (Frequently Asked Questions)
FAQ (Frequently Asked Questions)
Q What if I only have frozen chicken Can I use that
A Yes but thaw it first or increase simmer time until it reaches safe temperature. Frozen chicken cools the pot down and makes everything take longer. Not a drama but plan for extra time.
Q Can I make this in a slow cooker
A Absolutely Throw everything in except the peas and parsley and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Add peas in the last 20 minutes.
Q Can I use leftover cooked chicken
A For sure This is a brilliant use for leftovers. Add the cooked chicken at the end just to warm through so it does not dry out.
Q How do I store leftovers
A Cool and refrigerate in a sealed container for up to 3 days. Freeze in portions for up to 3 months. Reheat gently on the stove or microwave until piping hot.
Q Can I make this dairy free
A Yes This recipe is dairy free by default unless you choose the creamy option. Safe for lactose avoiders.
Q How do I thicken the soup without cream
A Mash a cup of the cooked potatoes and stir them back into the pot. That adds body without changing flavor too much. Alternatively mix 1 tablespoon cornstarch with 2 tablespoons water and stir into simmering soup.
Q Is lemon necessary
A No but it lifts the flavors. A small squeeze at the end brightens the whole bowl. IMO it makes a big difference.
Final Thoughts
Final Thoughts
There you go a bowl that hits the comfort sweet spot without making you a kitchen martyr. This soup plays well with company, leftovers, and minimal effort. Serve it hot, share it if you want to be nice, or hoard it for your own happiness. If you feel fancy, garnish with extra parsley or a drizzle of good olive oil.
Conclusion
If you want another cozy take on chicken and potatoes try this related recipe at Chicken Potato Soup Cozy + Comforting Gonna Want Seconds for more inspiration and variations. Now go impress someone or just yourself with this warm, simple soup. You earned it.
Print
Cozy Chicken Soup with Potatoes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Paleo
Description
A comforting chicken soup that melds delicious flavors, features hearty potatoes, and is perfect for any cold day.
Ingredients
- 1.5 pounds boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 stalks celery, chopped
- 6 cups low sodium chicken stock or broth
- 1 teaspoon dried thyme
- 1 bay leaf (optional)
- Salt and pepper, to taste
- 1 cup frozen peas (optional)
- 2 tablespoons chopped fresh parsley
- Juice of half a lemon (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add chicken pieces and sear briefly on both sides, about 2 to 3 minutes per side.
- Add carrots, celery, and potatoes to the pot, stirring everything together.
- Pour in chicken stock until ingredients are covered, then toss in thyme and bay leaf. Bring to a gentle boil.
- Reduce heat to a simmer, cover, and cook for 20 to 25 minutes until potatoes are tender and chicken is cooked through.
- Remove chicken, shred or dice, then return it to the pot. Stir in frozen peas and warm through for 2 to 3 minutes.
- Taste and adjust salt and pepper, then stir in parsley and lemon juice if using. Simmer uncovered if soup needs thickening.
- Serve hot with crusty bread or crackers and enjoy!
Notes
This soup freezes well and is adaptable; feel free to swap ingredients as desired.