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Chicken and potato soup is really just what you need when the weather outside gets, well, pretty yucky. Imagine coming home tired, socks soaking wet, feeling like a cold is knocking at your door, and you remember you can whip up a big, cozy pot in hardly any time. Not everyone keeps a five-star restaurant in their kitchen toolbox (I wish, really), but this recipe? Simple. Tasty. Total comfort. And if you’ve ever tried something like this dreamy 4-ingredient potato soup, you know the power of potatoes in a bowl.
Why You’ll Love This Chicken And Potato Soup
Let me tell you right now, chicken and potato soup saves the day more often than I care to admit. There’s just something about it that feels a bit like a warm, edible hug. Maybe it’s the honest, no-nonsense flavor. Maybe it’s how it fills you up but doesn’t make you regret that late-night snack decision. You know exactly what I mean, right?
What I love most—and you will too—is the flexibility. I’ve made this soup so many ways, but it always tastes good. It’s got the goodness of chicken, the heartiness of potatoes, and you can sneak in veggies, too, if you’re feeling adventurous.
My grandma used to toss in whatever was in the fridge and it always turned out worth bragging about. If you want soup that’s forgiving, satisfies picky eaters, and reheats like a charm, make this. Only regret? Not making a double batch.
What Goes Into This Chicken And Potato Soup Recipe
Okay, so here’s the lowdown on what you’ll need. Start with chicken—fresh or leftover, doesn’t matter. I like breast for a leaner soup, but thighs add extra flavor.
Get yourself some potatoes (Russet, Yukon Gold, honestly, whatever old spuds you’ve got rolling about the pantry). Then:
- A couple carrots and maybe some celery for crunch
- An onion—try not to cry, but no shame if you do
- Garlic, because garlic is basically medicine in my house
- A good splash of chicken broth or stock
- Seasonings: salt, pepper, thyme, whatever herbs make your taste buds dance
- That’s it, really. Toss in some peas or corn if you like. Soup recipes aren’t fussy—don’t stress if you’re missing something.
How to Make Chicken And Potato Soup
First step? Throw your cut-up onion, carrots, and celery in a big pot with some oil. Let them sweat it out for a few minutes. Then, in goes the garlic (just until you can smell it—don’t let it burn).
Now add chicken (bite-sized bits), potatoes (peel ‘em if you want), and all that lovely broth. Bring it to a good simmer. Skim off any foam—it’s not fancy, but it helps your soup look nice.
Simmer gently until the potatoes are soft and the chicken’s cooked through. Taste it—add salt or pepper if it needs more oomph. If you want a thicker soup, mash a few potatoes against the side of the pot. See? Not rocket science.
Serve it steaming hot, maybe with a hunk of crusty bread.
I made this for my family during a snowstorm and even my fussy 8-year-old asked for seconds. Total win!
Recipe Notes and Tips
Let’s talk real-life advice (because sometimes things don’t go as planned):
- Leftover rotisserie chicken? Toss it in near the end so it doesn’t go dry.
- Too thick? Add more broth. Too thin? Mash up some of those potatoes to thicken it right in the pot.
- If you go heavy on the herbs, taste as you go—nothing ruins a good chicken and potato soup like an accidental herb explosion.
- Hungry for more cozy flavors? Try this jewish chicken soup recipe for a different twist.
Your kitchen, your rules. Cooking should taste good but it shouldn’t stress you out.
Leftovers and Storage
Here’s the best part, honestly—leftovers are a dream. Chicken and potato soup tastes even better after a night in the fridge (something about magic flavors mingling).
Scoop leftovers into airtight containers. Fridge? You’re good for about four days. Want to stretch it further? Freeze single portions for lunches that make coworkers jealous.
To reheat, just pop it in the microwave or simmer gently on the stovetop. If it’s too thick after sitting, a little extra chicken broth brings it right back.
One quick tip—potatoes can get a bit mushy after freezing but honestly, totally still edible.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely—I think chicken thighs add more flavor, actually.
What’s the best potato for this soup?
Yukon Golds are my favorite, but I’ve used russets plenty of times. Use what you have!
Can I make this soup dairy free?
You bet. There’s zero dairy unless you top it with cheese or a dollop of sour cream.
How do I make it vegetarian?
Skip the chicken, double up on the veggies, and use veggie broth. Still cozy!
Can I add more stuff?
Go wild. Corn, green beans, leftover rice, you name it.
Cozy Soup Evenings Just Got Even Better
Making chicken and potato soup in your own kitchen just plain feels good. It’s not complicated, and you can mix things up just like you would with a creamy roasted pumpkin soup. Try it next time you need comfort (or just want an easy dinner win). If you’re hungry for even more inspiration or a slightly fancier take, check out this Chicken Potato Soup – The Cozy Cook. I say get your biggest pot and roll with it—your tastebuds and chilly toes will thank you.
Chicken and Potato Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery for 5 minutes until softened.
- Add garlic and cook for another minute until fragrant. Do not let it burn.
- Stir in diced chicken, potatoes, and broth. Bring to a boil, then reduce heat to a simmer.
- Simmer for 20–25 minutes until potatoes are soft and chicken is fully cooked. Skim any foam if needed.
- Optional: mash a few potatoes in the pot to thicken the soup. Stir in peas or corn if using. Season with salt, pepper, and thyme to taste.
- Serve hot with crusty bread or toppings of your choice.