This chicken soup with potatoes is comfort food at its finest. The tender potatoes make it incredibly filling, while the chicken provides protein. It's a complete meal in a bowl that will warm you from the inside out.
The trick to great potato soup is mashing some of the potatoes right in the pot. This naturally thickens the broth while leaving plenty of chunky potato pieces for texture.
Best Potatoes for Soup
- Yukon Gold - Creamy, holds shape
- Red potatoes - Waxy, stays chunky
- Russet - Starchy, creates creamier soup
Making It Heartier
- Add corn kernels
- Stir in frozen peas at the end
- Top with crispy bacon
- Add a dollop of sour cream
Serving Suggestions
- Crusty bread for dipping
- Perfect for cold nights
- Great for meal prep
- Feeds a crowd
Chicken Soup with Potatoes
Hearty soup with tender chicken and creamy potatoes.
Nutrition per serving
295Calories
26gProtein
28gCarbs
8gFat
3gFiber
4gSugar
Ingredients
Instructions
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Cook chicken. Place chicken in a large pot with broth and bay leaf. Bring to a simmer and cook 15 minutes until cooked through. Remove chicken and shred.
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Add vegetables. Add potatoes, carrots, celery, onion, garlic, and thyme to the broth. Simmer 20 minutes until potatoes are tender.
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Thicken. Using a potato masher, mash about 1/3 of the potatoes in the pot to thicken the soup while leaving some chunks.
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Finish. Return shredded chicken to pot. Remove bay leaf. Season with salt and pepper. Serve garnished with fresh parsley.
Recipe Notes
- Creamy version: Add 1/2 cup heavy cream at the end.
- Slow cooker: Cook on low 6-8 hours.
- Add greens: Stir in spinach or kale at the end.
- Storage: Refrigerate 5 days. Freezes well for 3 months.
