Classic Chicken Potato Soup Recipe: Easy & Comforting

A classic chicken potato soup recipe combines tender chicken breast, creamy potatoes, aromatic vegetables, and herbs for a comforting meal ready in 45 minutes. This easy chicken potato soup recipe serves 4-6 people with simple ingredients: 1.5 lbs chicken breast, 3 cups diced potatoes, 1 onion, 2 carrots, 2 celery stalks, 4 cups chicken broth, and seasonings. The key to perfect texture is adding potatoes early for creaminess while keeping chicken moist by adding it midway through cooking.

The Ultimate Comfort Food: Chicken Potato Soup Done Right

There's nothing quite as satisfying as a bowl of homemade chicken potato soup on a chilly day. This recipe has been perfected through years of kitchen testing to deliver the ideal balance of creamy potatoes, tender chicken, and aromatic broth. Unlike many online recipes that either turn potatoes mushy or leave chicken dry, our method ensures perfect texture in every spoonful.

Why This Chicken Potato Soup Recipe Works

Most chicken potato soup recipes fail by adding all ingredients at once, resulting in either undercooked vegetables or overcooked chicken. Our technique staggers ingredient addition based on cooking times. The secret? Sautéing aromatics first builds flavor depth, while adding chicken midway preserves its tenderness. Using both broth and a touch of cream creates richness without heaviness.

Complete Ingredient List

For the best creamy chicken and potato soup experience, gather these fresh ingredients:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
3 cups Yukon Gold potatoes, peeled and diced (1/2-inch pieces)
1 large yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup whole milk or half-and-half (for creamy chicken potato soup variation)
2 tablespoons olive oil or butter
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Essential Equipment

You'll need just basic kitchen tools for this simple chicken potato soup recipe:

6-quart heavy-bottomed pot or Dutch oven
Wooden spoon
Sharp chef's knife
Cutting board
Measuring cups and spoons
Ladle

Step-by-Step Cooking Instructions

Follow these precise steps for foolproof chicken and potato soup every time:

Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until softened but not browned.
Add garlic and herbs: Stir in minced garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
Pour in broth: Add chicken broth and bring to a gentle simmer.
Add potatoes: Stir in diced potatoes. Simmer uncovered for 15 minutes until potatoes are just tender.
Cook chicken: Add chicken pieces, season with salt and pepper. Simmer for 10-12 minutes until chicken is cooked through.
Finish the soup: Remove bay leaf. For creamy version, stir in milk or half-and-half. Heat through but do not boil.
Final seasoning: Adjust salt and pepper to taste. Stir in fresh parsley before serving.

Prep Time	Cook Time	Total Time	Servings	Calories per Serving
15 minutes	30 minutes	45 minutes	4-6	290

Pro Tips for Perfect Chicken Potato Soup

These chef-tested techniques elevate your homemade chicken potato soup from good to exceptional:

Potato selection matters: Yukon Gold potatoes provide the ideal creamy texture without disintegrating. Russets work too but may require careful timing.
Don't overcook chicken: Add chicken only after potatoes have partially cooked to prevent dryness.
Layer flavors: Sauté vegetables slowly to develop sweetness without browning.
Thicken naturally: Mash a few potato pieces against the pot side for instant thickening without flour.
Acid balance: A splash of lemon juice at the end brightens flavors in creamy chicken potato soup.

Delicious Variations to Try

Customize this easy chicken potato soup recipe to suit your taste preferences:

Creamy version: Add 1 cup half-and-half and 2 tablespoons cream cheese during the last 5 minutes of cooking.
Vegetable-packed: Stir in 1 cup frozen peas and 1 cup chopped spinach during the last 3 minutes.
Herb-infused: Replace dried thyme with 2 sprigs fresh rosemary (remove before serving).
Spicy kick: Add 1/4 teaspoon cayenne pepper or a diced jalapeño with the aromatics.
Gluten-free: This recipe is naturally gluten-free—just ensure your broth is certified GF.

Storage and Reheating Guidelines

Proper storage maintains quality for future enjoyment of your chicken potato soup:

Refrigeration: Store in airtight containers for up to 4 days. The soup thickens when chilled—add broth when reheating.
Freezing: Freeze without dairy for best results. Portion into freezer bags (lay flat for space efficiency) for up to 3 months.
Reheating: Warm gently over medium-low heat, stirring occasionally. If frozen, thaw overnight in refrigerator first.
Reviving leftovers: Add a splash of broth and fresh herbs to refresh flavors in day-old soup.

Common Mistakes to Avoid

Steer clear of these pitfalls that ruin many chicken potato soup attempts:

Boiling vigorously: A gentle simmer preserves chicken tenderness and prevents potatoes from disintegrating.
Adding all ingredients at once: Different components require different cooking times for optimal results.
Over-seasoning early: Salt concentrations change as liquid reduces—season gradually throughout cooking.
Using waxy potatoes: Red potatoes hold shape too well and won't create that desirable creamy texture.
Skipping the resting time: Let soup sit off heat for 10 minutes before serving to allow flavors to meld.

Frequently Asked Questions

Can I use chicken thighs instead of breasts in this potato soup recipe?

Yes, chicken thighs work beautifully in chicken potato soup. They add richer flavor and stay moist even with slightly longer cooking. Use boneless, skinless thighs and increase cooking time by 3-4 minutes since thighs take longer to cook through than breasts.

How do I prevent potatoes from becoming mushy in chicken soup?

To maintain perfect potato texture, cut them to uniform 1/2-inch pieces, add them early but not first, and simmer gently rather than boiling vigorously. Yukon Gold potatoes hold their shape better than russets while still providing creaminess. Check tenderness with a fork at 12 minutes and remove from heat as soon as they're tender.

What's the best way to make chicken potato soup creamy without dairy?

For a dairy-free creamy chicken potato soup, blend 1 cup of the cooked soup (mostly potatoes and broth) until smooth, then stir it back into the pot. Alternatively, add 1/4 cup cashew cream or coconut milk during the last 5 minutes of cooking. Mashing some potatoes directly in the pot also creates natural creaminess.

Can I make this chicken potato soup in a slow cooker?

Absolutely. For slow cooker chicken potato soup, sauté vegetables first, then transfer to slow cooker with broth, potatoes, and seasonings. Cook on low for 4-5 hours until potatoes are tender. Add chicken during the last 1.5 hours to prevent overcooking. Finish with fresh herbs before serving.

How can I add more vegetables to this basic chicken potato soup recipe?

Enhance your chicken and potato soup with additional vegetables by adding 1 cup diced celery root with the potatoes, stirring in 1 cup chopped kale during the last 5 minutes, or including 1/2 cup corn kernels when adding the chicken. For heartier versions, add 1/2 cup pearl barley with the broth (increase liquid by 1 cup) or 1 cup diced turnips with the potatoes.