Short, Catchy Intro
So you want cozy vibes in a bowl without turning your kitchen into a chemistry lab, huh? I got you. This comforting chicken soup with potatoes hits all the right notes: warm, hearty, and forgiving. It feels like a hug from a casserole dish and takes less effort than a complicated dinner plan. Let us make something simple that tastes like you spent all afternoon on it, even if you barely peeked at the stove.
Want a fun twist later? Try a pot pie vibe with noodles for the leftovers by checking out this neat idea: chicken pot pie with noodles
Why This Recipe is Awesome
- It warms your soul and cleans out the fridge at the same time. Magic, right.
- It is idiot proof. Seriously, even if you dance while stirring, the soup forgives.
- The potatoes make it filling so you do not have to serve a million sides.
- You can adapt it easily for what you have on hand. Low effort, high comfort, zero drama.
- Makes great leftovers. Reheat and pretend you are a gourmet chef.
Ingredients You’ll Need
- 2 tablespoons olive oil or butter, your pick
- 1 large onion, diced
- 2 cloves garlic, minced. Or more if you are bold
- 3 medium carrots, sliced into coins
- 3 stalks celery, chopped
- 1.5 pounds boneless chicken thighs or breasts, cut into bite sized pieces
- 4 medium potatoes, peeled if you want, cubed into 1 inch pieces
- 8 cups chicken broth, or a mix of broth and water
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
- 1 bay leaf, optional but classy
- Salt and black pepper to taste
- 1 cup frozen peas or corn for color and cheer
- 2 tablespoons chopped parsley, optional for brightness
- 1/2 cup cream or milk, optional if you like it richer
- A squeeze of lemon, optional but life changing for soup
Tip: If you want to make it lighter, skip the cream. If you want to be decadently extra, add it.
Step-by-Step Instructions
Heat the oil or butter in a large pot over medium heat. Add the diced onion and cook until soft and slightly golden. Stir often so nothing burns.
Toss in the garlic, carrots, and celery. Cook 3 to 4 minutes until they start to get tender. The kitchen will already smell fantastic.
Add the chicken pieces and season with a pinch of salt and pepper. Brown the chicken briefly on the outside. You do not need to cook it through here.
Stir in the potatoes, thyme, and the bay leaf. Pour in the chicken broth until everything looks cozy and submerged.
Bring the pot to a simmer. Reduce the heat and let it simmer gently 20 to 25 minutes until the potatoes and chicken are tender. Peek in and taste occasionally.
Remove the bay leaf. If you used thyme stems, pull those out too. Add the frozen peas or corn and simmer 2 more minutes to heat them through.
Stir in the cream or milk if using, then adjust salt and pepper to taste. Add a squeeze of lemon if you want a bright finish.
Sprinkle chopped parsley over each bowl and serve hot with crusty bread or a grilled cheese for dunking.
Big tip: For extra flavor, use homemade or low sodium broth and adjust salt at the end.
Common Mistakes to Avoid
- Adding too much salt early. Broth and reductions concentrate flavors, so season gradually. Taste before you over-salt.
- Cutting potatoes too small. They can fall apart and make the soup gluey. Keep them roughly the same size as the chicken pieces.
- Boiling hard. If you let the soup roil like a jacuzzi it will make the chicken tough. Simmer gently.
- Skipping the aromatics. Onion and garlic are cheap flavor insurance. Do not skip.
- Milling about with the lid off the whole time. You want enough steam loss to concentrate flavor but not so much that your soup reduces to sadness.
Alternatives & Substitutions
- No chicken thighs or breasts on hand? Use rotisserie chicken shredded at the end. Saves time and adds flavor.
- Want gluten free? This recipe is already friendly as long as your broth is safe.
- Dairy free? Skip the cream or swap for coconut milk if you’re feeling adventurous. IMO coconut gives a weird but fun twist.
- No fresh herbs? Dried herbs work fine. Use about one third the amount of dried herbs compared to fresh.
- Vegetarian version? Use a hearty vegetable broth, add mushrooms for umami, and toss in extra beans or lentils for protein.
- Feel like a noodle moment? Throw in egg noodles in the last 8 minutes and cook until tender. Leftovers with noodles thicken up more, FYI.
FAQ (Frequently Asked Questions)
What if I only have chicken breasts? No problem. Chicken breasts work fine. Cut them into even pieces and keep an eye so they do not overcook and dry out.
Can I make this in a slow cooker? Absolutely. Brown the veggies and chicken first if you want depth. Then toss everything in the cooker and cook on low 4 to 6 hours or high 2 to 3 hours until potatoes are tender.
Can I freeze the soup? Yes. Freeze in portions without the cream. Add cream when reheating. Peas can be frozen in, but if you used potatoes they might get a bit soft after freezing. Still tasty though.
How do I make it thicker? Mash a few potato chunks against the side of the pot to release starch. Or mix 1 tablespoon cornstarch with 2 tablespoons water and stir in, then simmer 2 minutes.
Can I use sweet potatoes? Sure. They add sweetness and a different texture. Reduce cooking time slightly and watch for softness.
Is it healthy? It can be. Use lean chicken, lots of veggies, and low sodium broth. It fills you up without being heavy.
Can I make this spicy? Yeah. Add crushed red pepper, a diced jalapeno, or a splash of hot sauce at the end. Heat levels are your call.
Final Thoughts
This chicken potato soup is one of those meals that flexes to your mood. Feeling lazy Use leftover chicken. Feeling fancy Add fresh herbs and cream. Want to impress someone? Serve it with a smile and a side of toasted bread. You do not need perfect ingredients or perfect timing. You just need warmth, flavor, and a good spoon.
Remember that soups often taste better the next day. So make enough to have leftovers and get excited about lunch the next day.
Conclusion
If you want another cozy take on chicken potato soup for inspiration or a slightly different spin check out this version called Chicken Potato Soup {Cozy + Comforting} Gonna Want Seconds. It might spark ideas for your next batch.
Now go impress someone or yourself with this soup. You earned it.
Print
Cozy Chicken Potato Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free
Description
A comforting chicken soup with potatoes that warms your soul and is easy to prepare.
Ingredients
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced into coins
- 3 stalks celery, chopped
- 1.5 pounds boneless chicken thighs or breasts, cut into bite-sized pieces
- 4 medium potatoes, cubed
- 8 cups chicken broth (or a mix of broth and water)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 1 bay leaf (optional)
- Salt and black pepper to taste
- 1 cup frozen peas or corn
- 2 tablespoons chopped parsley (optional)
- 1/2 cup cream or milk (optional)
- A squeeze of lemon (optional)
Instructions
- Heat the oil or butter in a large pot over medium heat. Add the diced onion and cook until soft and slightly golden, stirring often.
- Toss in the garlic, carrots, and celery, cooking for 3 to 4 minutes until tender.
- Add the chicken pieces, seasoning with a pinch of salt and pepper. Brown the chicken briefly.
- Stir in the potatoes, thyme, and bay leaf, then pour in the chicken broth until everything is submerged.
- Bring to a simmer, reduce heat, and let it simmer gently for 20 to 25 minutes until potatoes and chicken are tender.
- Remove bay leaf and thyme stems. Add frozen peas or corn and simmer for 2 more minutes.
- Stir in the cream or milk if using, adjusting salt and pepper to taste. Add a squeeze of lemon if desired.
- Serve hot, sprinkled with parsley, with crusty bread or grilled cheese.
Notes
For a lighter version, skip the cream. For extra flavor, use homemade or low sodium broth.