Name: Comforting Chicken Soup with Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb boneless chicken breasts or thighs, cubed or shredded; 3–4 medium Yukon gold or russet potatoes, peeled and diced; 1 onion, chopped; 2 carrots, sliced or diced; 2 celery stalks, sliced; 3 garlic cloves, minced; 6 cups chicken broth or stock; 2 tbsp olive oil or butter; 1 tsp dried thyme (or 1 tbsp fresh); 1 bay leaf; Salt and freshly ground black pepper, to taste; 1/2 cup peas or corn (optional); Fresh parsley or dill, chopped (for garnish)

I cherish this Comforting Chicken Soup with Potatoes—tender chicken, creamy potatoes, and flavorful broth combine in a bowl that feels like a warm hug. It’s simple, nourishing, and perfect for any day I need a bit of comfort.

Why You’ll Love This Recipe

I love how effortlessly this soup delivers soul-soothing flavor with wholesome ingredients. The chicken stays juicy and the potatoes melt into the broth just enough to create a rich, satisfying base. Every spoonful warms me from the inside out, and it’s ideal for sick days, cozy nights, or anytime I want something soothing but hearty.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Boneless chicken breasts or thighs, cubed or shredded
• Potatoes (Yukon gold or russet), peeled and diced
• Onion, chopped
• Carrots, sliced or diced
• Celery stalks, sliced
• Garlic cloves, minced
• Chicken broth or stock
• Olive oil or butter
• Fresh or dried herbs (like thyme, parsley, bay leaf)
• Salt and freshly ground black pepper
• Optional: peas or corn for added veggie color
• Optional garnish: chopped parsley or dill

directions

I heat a drizzle of oil (or a pat of butter) in a large pot over medium heat. I sauté onion, carrots, and celery until softened and fragrant (about 5 minutes).
I stir in garlic and cook for another minute until it becomes aromatic.
I add chicken pieces and season with salt, pepper, and herbs, stirring until the chicken is sealed on the outside.
I pour in chicken broth, scraping up any bits off the bottom of the pot.
I add diced potatoes and bring the soup to a gentle boil, then reduce heat to a simmer. I let it cook until potatoes are tender and chicken is cooked through—approximately 15–20 minutes.
If I’m adding quick-cooking veggies like peas or corn, I stir them in during the last 5 minutes of simmering.
I taste and adjust seasoning, adding more salt, pepper, or herbs as needed.
I ladle the soup into bowls and garnish with freshly chopped parsley or dill for a fresh finish.

Servings and timing

This soup makes about 6 servings.
Prep time: ~10 minutes
Cook time: ~25 minutes
Total time: ~35 minutes

Variations

Protein swap: I sometimes use shredded rotisserie chicken or diced ham for convenience.
Potato mix: I’ll use sweet potatoes or fingerlings instead of regular potatoes.
Grain boost: I add cooked rice, barley, or small pasta like orzo during the last few minutes.
Creamy version: I stir in a splash of cream or coconut milk just before serving for richness.
Spice twist: I add a pinch of smoked paprika or a dash of dry mustard for smoky depth.

storage/reheating

I store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, adding a splash of broth if it’s thickened too much. It reheats beautifully—sometimes even better the next day as flavors meld.

FAQs

Can I make this soup in a slow cooker?

Yes—I layer all ingredients (except peas/corn) in the slow cooker, cover with broth, and cook on low for 6–8 hours or high for 3–4 hours. Add quick-cooking veggies near the end.

Is there a dairy-free version?

Absolutely—this soup is naturally dairy-free. If I make it creamy, I use coconut milk or unsweetened plant-based milk instead of cream.

Can I freeze this soup?

I can—though potatoes change texture slightly. I freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

Can I use bone-in chicken?

Definitely—I use bone-in for extra flavor. I remove bones after cooking and then return the meat to the soup.

What can I serve with it?

I love it with crusty bread, warm dinner rolls, or a side salad. It’s also great topped with a little parmesan or a swirl of pesto.

Conclusion

Comforting Chicken Soup with Potatoes is a recipe I return to again and again—it’s easy, nourishing, and endlessly adaptable. I appreciate how quickly it comes together and how satisfying it feels in every bowl. It’s the kind of food that warms both body and soul.