Chicken and Potato Soup
This cozy Chicken and Potato Soup is pure comfort in a bowl. It’s hearty, flavorful, and flexible enough to use what you’ve got in the fridge — perfect for chilly nights or sick days.
Servings: 6 bowls
Calories: 270kcal
Cost: 2
Equipment
- large pot
- cutting board
- knife
- wooden spoon or spatula
Ingredients
- 1 lb chicken breast or thighs, diced
- 3 medium potatoes, peeled and cubed
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth or stock
- 1 tbsp olive oil
- salt and pepper, to taste
- 1 tsp dried thyme (optional)
- 1 cup frozen peas or corn (optional)
Instructions
- 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.
Notes
Use leftover rotisserie chicken to save time. Thighs add more flavor than breasts. Adjust broth quantity to reach your preferred thickness, and feel free to add extras like corn, peas, or green beans. Freezes well, though potatoes may get soft.