Chicken Potato Soup is the kind of recipe I reach for when the weather flips, my schedule is wild, or I just want something warm and reassuring. Maybe you are tired, maybe your fridge looks confusing, or maybe you want dinner that makes everyone happy without a big fuss. This soup checks all those boxes. It is cozy, hearty, and tastes like home even if you just walked in five minutes ago. I will show you how to make it simple, creamy if you want, and packed with flavor that feels honest and satisfying.
Why You’ll Love This Chicken Potato Soup
When I say this is a keeper, I mean it. This soup is budget friendly, flexible, and cooks in one pot. The texture is silky but still chunky thanks to tender potatoes and juicy chicken. It freezes well, reheats beautifully, and makes lunches feel like a hug. Plus, it is the kind of meal that brings people to the table without any arm twisting.
Here is what really sells it for me. The base is simple pantry stuff, but the flavor is layered from a quick sauté of onion, garlic, and a little butter or olive oil. The broth tastes richer than you would expect for something that starts with everyday ingredients. You can keep it brothy and light or stir in a splash of cream for a cozy finish. And if you prefer dark meat or have leftover rotisserie, this recipe says yes.
If you have picky eaters, this soup is friendly. You can add peas, corn, or diced carrots and nobody will argue. Want to use up kale, spinach, or celery? Toss them in. It is not precious, and that is why it works on busy weeknights.
I made a double batch on Sunday and we ate it for three days. My kids asked for seconds every time, and my husband kept saying it tasted like something his grandma made. Simple, filling, and zero complaints at the table.
One last reason to love it. This is an easy recipe to scale for friends or neighbors. Bring a pot over when someone needs a little comfort, and watch their shoulders relax.
Bottom line: you get a pot of calm, a happy family, and leftovers that taste just as good tomorrow.
What Goes Into This Potato Chicken Soup Recipe
Nothing fussy here. Most of this list is probably in your kitchen already. These are the ingredients I rely on for the best flavor and texture.
- Chicken: Boneless, skinless chicken thighs for tenderness, or breasts if you prefer a leaner bite. Leftover rotisserie works great too.
- Potatoes: Yukon golds hold their shape and get creamy on the inside. Russets break down a bit more for a thicker soup. Both are good.
- Onion and garlic: Key for flavor. I like one medium onion and three to four cloves of garlic.
- Carrots and celery: Classic soup veg. They add sweetness and extra body.
- Butter or olive oil: For sautéing the aromatics. Butter gives a rounder finish.
- Chicken broth: Low-sodium so you can control the salt. Homemade if you have it.
- Bay leaf and dried thyme: Thyme loves potatoes. Bay just makes everything taste balanced.
- Salt and pepper: Season in layers. Taste as you go.
- Cream or half-and-half (optional): Stir in at the end for a lightly creamy finish. Totally optional.
- Fresh parsley or chives: For brightness and color.
- Lemon juice (optional): A small squeeze wakes up the whole pot.
Quick swap ideas while you are here. If you want a dairy-free finish, skip the cream and add a splash of unsweetened almond milk or just keep it brothy. If you are craving extra comfort, stir in a handful of shredded cheddar at the very end and let it melt off the heat. And if potatoes are your love language, you might also enjoy this cozy slow cooker loaded baked potato soup for another night.
How to Make Chicken Potato Soup
Quick prep that sets up great flavor
Start by chopping the onion, carrots, and celery into small pieces so they soften quickly. Peel and cube the potatoes into about three quarter inch chunks so they cook evenly. Pat your chicken dry and cut it into bite-size pieces, or leave the pieces large if you plan to shred later.
Warm a large pot over medium heat and add butter or oil. Sauté the onion, carrots, and celery with a pinch of salt until they start to soften and smell sweet, about 5 to 6 minutes. Add the garlic for 30 seconds so it blooms without burning. This step builds that savory base that makes the finished soup taste like you simmered it all afternoon.
Simmer, season, and finish
Add the chicken, potatoes, thyme, bay leaf, and broth. Bring to a gentle boil, then lower to a steady simmer. Cook until the potatoes are tender and the chicken is cooked through, usually 20 to 25 minutes depending on your potato size. If you left the chicken in bigger pieces, pull them out, shred with two forks, and return to the pot.
Taste and season with salt and plenty of black pepper. If you want it creamy, pour in a half cup of cream or half-and-half, then warm without boiling. Stir in chopped parsley and a squeeze of lemon. The lemon is optional, but that little lift at the end makes the flavors pop.
Make it yours
Want extra veg? Add frozen peas or corn during the last 5 minutes so they stay bright. Love greens? Stir in a couple handfuls of baby spinach and let it wilt. If you prefer noodles sometimes, try my weeknight favorite Instant Pot chicken noodle soup for a different twist when you are craving that same comfort.
For a thicker finish without cream, lightly mash a few potato chunks right in the pot. It gives a velvety body while keeping the soup mostly brothy. If you want mild heat, a pinch of red pepper flakes wakes things up nicely.
If your stovetop is busy, you can adapt this whole method to a slow cooker. Just sauté the aromatics first for best flavor, then cook on low until the potatoes are tender.
Tips for Leftovers and Storage
- Cool it fast: Let the soup cool slightly, then portion into shallow containers so it does not sit warm for too long.
- Fridge life: Keeps well for 3 to 4 days. The flavors often get even better by day two.
- Freezer friendly: Yes, this freezes nicely for up to 3 months. If using cream, freeze before adding the dairy, then stir it in after reheating.
- Reheating: Warm on the stove over medium-low with a splash of broth or water to loosen. Avoid boiling so the potatoes stay tender.
- Freshen it up: A squeeze of lemon, extra parsley, and a grind of pepper bring leftovers back to life.
If your house loves soup nights, keep a rotation going so everyone stays excited. When you want something with a little spice, try this cozy crockpot chicken tortilla soup. It is a nice change of pace but just as simple to make ahead.
One more storage tip. If you know you will freeze a batch, cook the potatoes slightly under so they hold their texture after thawing. And if the soup thickens too much in the fridge, a small splash of broth will loosen it right up.
What to Serve with Creamy Chicken Potato Soup
Pairings that make dinner feel complete
Crusty bread or warm rolls are classic for a reason. They soak up the broth and make every bowl feel like a meal. I also love a simple side salad with a tangy vinaigrette to cut the richness. The contrast gives your taste buds a little dance between bites.
On busy nights, I lean into easy sides that cook while the soup simmers. If you want something fun and crispy, these air fryer garlic parmesan potatoes are a quick win and the flavors play so well with the thyme and chicken. If you have extra herbs, sprinkle them over the bowls when serving for that fresh finish.
A few more ideas. A grilled cheese made with sharp cheddar is simple and perfect. Buttered green beans or roasted broccoli add color and balance. And if you are feeding a crowd, set out toppings like extra parsley, cracked pepper, shredded Parmesan, and a lemon wedge so everyone can customize their bowl.
Common Questions
Can I make this gluten free?
Absolutely. There is no flour in the base, so you are good to go. If you decide to add cream, double check the label, and use gluten free bread on the side if needed.
Can I use chicken thighs instead of breasts?
Yes, and I often do. Thighs stay juicy and forgiving. If you like it leaner, use breasts and avoid overcooking by checking for doneness early.
How do I keep the potatoes from falling apart?
Use waxy potatoes like Yukon gold, cut them evenly, and simmer gently. Avoid a hard boil. If you reheat, warm slowly with a splash of broth.
What is the best way to thicken without cream?
Mash a few pieces of potato right in the pot or blend a small ladle of soup and stir it back in. Both tricks add body without dairy.
Can I make it ahead?
Yes. Store in the fridge for up to 4 days or freeze in portions. Reheat gently and finish with fresh herbs to brighten it up.
Ready to Ladle Up Comfort?
We all need a few no-fail dinners, and this recipe is mine. It is simple to cook, easy to customize, and it never fails to taste like comfort in a bowl. If you want more inspiration, I love how this Chicken Potato Soup from The Cozy Cook breaks down even more helpful tips. Make your pot tonight, stash a container for later, and enjoy how relaxed dinner can feel when you have a plan.
When you are ready for more soups and easy sides, I have plenty on the blog waiting for you. Thanks for cooking with me today, and I hope your kitchen smells amazing.
Chicken Potato Soup
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken thighs or breasts Use leftover rotisserie chicken if available.
- 2 cups Yukon gold or russet potatoes, cubed Yukon golds hold their shape while russets become creamier.
- 1 medium onion, chopped Key for flavor.
- 3-4 cloves garlic, minced Add for flavor enhancement.
- 1 cup carrots, chopped Classic soup vegetable.
- 1 cup celery, chopped Adds sweetness and body.
- 4 cups low-sodium chicken broth Homemade if possible.
- 1 tsp dried thyme Enhances the potato flavor.
- 2 Tbsp butter or olive oil For sautéing the vegetables.
- to taste salt and black pepper Season in layers.
- ½ cup cream or half-and-half (optional) For a creamy finish.
- 2 Tbsp fresh parsley or chives, chopped For garnish.
- 1 Tbsp lemon juice (optional) Brightens the flavor.
Instructions
Preparation
- Chop the onion, carrots, and celery into small pieces and cube the potatoes.
- Pat the chicken dry and cut into bite-sized pieces.
Cooking
- Warm a large pot over medium heat and add butter or oil.
- Sauté the onion, carrots, and celery with a pinch of salt for about 5-6 minutes.
- Add the garlic for 30 seconds until fragrant.
- Add chicken, potatoes, thyme, bay leaf, and broth. Bring to a gentle boil, then lower to a simmer.
- Cook until chicken is cooked through and potatoes are tender, about 20-25 minutes.
- If chicken is in large pieces, remove, shred, and return to the pot.
- Season with salt and pepper. If desired, stir in cream or half-and-half and warm without boiling.
- Stir in chopped parsley and optional lemon juice before serving.
