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Comforting Chicken Soup with Potatoes

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This Comforting Chicken Soup with Potatoes is a soul-warming, nourishing bowl of tender chicken, creamy potatoes, and hearty vegetables in flavorful broth. It’s the perfect easy, wholesome recipe for chilly nights or when you need a comforting meal.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • 1 lb boneless chicken breasts or thighs, cubed or shredded
  • 34 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)

Instructions

  1. Heat oil or butter in a large pot over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Add chicken pieces, salt, pepper, thyme, and bay leaf. Stir to coat and cook until chicken is lightly browned.
  4. Pour in chicken broth, scraping up any bits from the bottom. Add diced potatoes.
  5. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender and chicken is cooked through.
  6. If using peas or corn, stir them in during the last 5 minutes of simmering.
  7. Taste and adjust seasoning. Remove bay leaf.
  8. Ladle into bowls and garnish with chopped parsley or dill before serving.

Notes

  • Use rotisserie chicken for faster prep.
  • Substitute sweet potatoes for a different flavor.
  • Leftovers taste even better the next day.
  • Optional: Stir in cream or coconut milk for a creamy version.

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