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Chicken Soup with Potatoes with tender potatoes, carrots, and shredded chicken in a creamy golden broth, topped with fresh herbs — warm, hearty, and comforting.

Chicken Soup with Potatoes

A hearty, comforting Chicken Soup with Potatoes loaded with tender potatoes, vegetables, and herbs — the perfect bowl for cold or cozy days. Ready in under an hour, this family favorite delivers rich homemade flavor with simple ingredients.
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Course: Main Course
Cuisine: American
Keyword: Best chicken soup with potatoes, Chicken Soup with Potatoes, Chicken soup with potatoes and corn, Chicken soup with potatoes and noodles, Chicken soup with potatoes and vegetables, Chicken soup with potatoes, carrots and peas, Creamy chicken soup with potatoes, Lemon chicken soup with potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Simmer & Finish: 10 minutes
Total Time: 55 minutes
Servings: 6
Calories: 320kcal
Cost: $13

Equipment

  • 1 Large soup pot or Dutch oven (6–8 quart size)
  • 1 Sharp chef's knife (For chopping vegetables and chicken)
  • 1 Large ladle (For serving)
  • 1 Cutting board
  • 1 Fine-mesh strainer (Optional, for clearer broth)

Ingredients

  • 1–1.5 lb chicken (bone-in or boneless) - or use shredded rotisserie chicken
  • 4 medium potatoes (Yukon Gold or Russet) - peeled and cubed (1-inch pieces)
  • 1 large yellow onion - diced
  • 2 carrots - sliced
  • 2 celery stalks - chopped
  • 3 cloves garlic - minced
  • 8 cups chicken broth or stock - low-sodium preferred
  • 2 cups water - as needed to cover
  • 2 bay leaves
  • 3 sprigs fresh thyme - or 1 teaspoon dried thyme
  • 1 teaspoon black peppercorns - whole
  • 1 teaspoon salt - to taste
  • 2 tablespoon olive oil - for sautéing
  • 2 tablespoon pickle juice or apple cider vinegar - optional flavor enhancer
  • 2 tablespoon fresh parsley - chopped, for garnish
  • optional corn, green beans, egg noodles - add during last simmer
  • optional lemon juice - for brightness before serving

Instructions

  • Heat oil in a large soup pot over medium heat. Add diced onions, carrots, and celery; sauté 5–7 minutes until softened. Stir in minced garlic for 1 minute until fragrant.
  • Add chicken pieces to the pot. Pour in broth and enough water to cover by 1 inch. Add bay leaves, thyme, and peppercorns. Bring to a boil, then reduce to a simmer. Cook 20–25 minutes until chicken is done. Remove, shred, and discard bones and skin.
  • Add cubed potatoes to the simmering broth. Cook 12–15 minutes until fork-tender but not falling apart.
  • Return shredded chicken to pot with any extra vegetables. Simmer 5 minutes. Adjust seasoning with salt and pepper. Remove bay leaves and thyme.
  • Stir in parsley and a splash of pickle juice or lemon juice. Ladle into bowls and serve hot with crusty bread.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 400g | Calories: 320kcal | Carbohydrates: 28g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 600mg | Potassium: 950mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5500IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 2.2mg