Comforting Chicken and Potato Soup

Comforting Chicken and Potato Soup is the kind of bowl that warms you from the inside out. It mixes tender chicken, soft potatoes, and gentle herbs into a soothing broth that works any time of year.

I like to pair this soup with other easy weekday dishes like a simple stir-fry or a light veggie side try this chicken and vegetable stir-fry for a weeknight combo that keeps dinner fresh and quick.

What makes this soup so satisfying

This recipe appeals because it’s straightforward, forgiving, and family-friendly. It suits chilly nights, slow Sunday afternoons, or when you need something plain but deeply satisfying. The base is simple: onion, carrot, celery, chicken stock, potatoes and cooked chicken. You can stretch it into a larger pot for leftovers with no fuss.If you like richer herb notes, compare variations like this creamy chicken soup for another cozy option that keeps similar flavors.

Reasons you’ll fall for this chicken and potato soup

The flavor comes from everyday pantry items and a little patience. A gentle sauté of aromatics builds a soft, savory base. Potatoes release a mild starch that slightly thickens the broth so each spoonful feels homey. Small herbs parsley or thyme add freshness without stealing the comfort.

It also fits busy schedules. The active cooking time is short. If you have leftover roasted or poached chicken, the soup comes together in under 30 minutes. If you start from raw chicken, allow extra simmering for tender meat and deeper flavor.

Ingredients, swaps, and a small twist

Below is what you’ll typically need and why each item matters. The list keeps the soup clean and kid-friendly, and you can tweak amounts for taste.

What you’ll need for this recipe

• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 lb (450 g) potatoes, peeled and cubed (Yukon Gold or red potatoes work well)
• 1 lb cooked chicken, shredded or diced (roasted, poached, or leftover works)
• 6 cups chicken stock (or a mix of stock and water)
• 1 bay leaf (optional)
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley, chopped, for serving
• Juice of half a lemon (optional, at the end)

Substitutions for special diets

• Dairy-free: use olive oil instead of butter.
• Low-carb: swap potatoes for cauliflower florets (add later so they don’t turn to mush).
• Gluten-free: check the chicken stock label; most are safe but always confirm.
• Vegetarian option: replace chicken with white beans and use vegetable stock.

Small variation you can try

For a heartier version, add a diced leek and 1 cup of corn or green beans near the end. For a creamier bowl, stir in 1/2 cup plain yogurt or coconut milk off the heat.

You can also compare a different comfort take like sausage and potato soup if you want a bolder, spiced profile (use chicken sausage if you prefer).

How to make this soup

Follow these steps for a pot of steady, comforting soup. Keep an eye on potatoes you want them soft but not falling apart unless you prefer a thicker texture.

Method in order

1. Heat oil or butter in a large pot over medium heat. Add onion, carrot, and celery. Cook 6–8 minutes until softened.
2. Stir in garlic and thyme. Cook 30 seconds until fragrant.
3. Add cubed potatoes and pour in chicken stock. Add bay leaf. Bring to a simmer.
4. Cover and simmer 12–15 minutes, until potatoes are tender.
5. Add cooked chicken. Heat through 5–7 minutes. Taste and salt and pepper as needed.
6. Finish with parsley and a squeeze of lemon if using. Serve hot.

Step	Details
1	Sauté aromatics until soft to build a mild, savory base.
2	Simmer potatoes in stock until fork-tender, then add cooked chicken.

Tips for texture, timing & tools

• Use a heavy-bottomed pot for even heat.
• Cut potatoes into uniform pieces so they cook evenly.
• If you like a thicker soup, mash a cup of the cooked potatoes against the pot side before adding the chicken.
• For extra flavor, roast the carrots and onions first, then proceed with the recipe.
• If you want to speed things up, substitute cubed cooked chicken from the store or a rotisserie bird.

Store and reheat notes: let the soup cool to room temperature before refrigerating. Transfer to airtight containers and keep in the fridge up to 4 days. Freeze portions for up to 3 months. When reheating, warm gently on the stove over low heat. Add a splash of stock or water if the soup thickened in the fridge. Reheat in a microwave in short bursts, stirring between intervals to keep texture even.

How to store it right
Divide leftover soup into single-serving containers for quick lunches. Use freezer-safe bags if you plan to freeze; remove excess air to protect flavor.

Reheating without losing flavor
Avoid boiling leftover soup. Bring to a gentle simmer to keep chicken tender and herbs bright. Add fresh parsley at serving time to brighten the bowl.

A dish worth making again and again
This soup is flexible, forgiving, and welcoming to small changes. Once you have the base down, you can tweak vegetables, herbs, and finishers to match what you have on hand.

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Questions people ask short answers

Can I make this in a slow cooker?

Yes. Sauté aromatics first, then add everything to the slow cooker and cook on low 4–6 hours or high 2–3 hours. Add delicate herbs toward the end.

Can I use frozen chicken or rotisserie chicken?

Both work well. Frozen cooked chicken should be thawed first. Rotisserie chicken speeds up prep and adds a roasted flavor.

How do I thicken the soup without cream?

Mash a portion of the cooked potatoes into the broth, or stir in a small amount of instant potato flakes until you reach the thickness you like.

Is this recipe freezer-friendly?

Yes. Freeze cooled soup in portions for up to 3 months. Thaw overnight in the fridge before reheating gently.

Conclusion

If you want another take on the classic pairing of chicken and potatoes, this Classic Vegetable Cabbage Soup page has a similar, approachable version that can inspire small changes to flavor and technique.