Homemade Chicken Soup Recipe With Potatoes

It’s the method that sets this chunky, vegetable loaded, creamy Chicken Potato Soup apart from other soups like it. Poaching chicken breasts in broth instead of water delivers an extraordinary depth of flavor. As the broth infuses the chicken with flavor, the chicken deepens the flavor of the broth.

With just 15 minutes of active time and 40 minutes total, this soup is ideal for a weeknight or a lazy weekend evening. And it tastes even better heated up the next day, so it's great for meal prep.

There's no need to boil potatoes before adding them to soup. Just be sure to add them with enough time to cook without overcooking the other soup ingredients. For diced potatoes, this is typically 10 to 15 minutes.

Grandmother's Potato Soup Recipe

Boneless skinless breasts and boneless skinless chicken thighs are both great options for soup. You can also use pre-cooked chicken, but you'll want to add it at the end so it doesn't overcook and become dry and tough.

Place chicken breasts in a soup pot and add broth to cover; bring to boil. Reduce heat and simmer until cooked through. Transfer to plate and shred when cool enough to handle.

To broth in soup pot add leeks, carrots, potato and thyme and bring to boil. Reduce heat and simmer until vegetables are tender.

Simple Chicken Vegetable Soup • Salt & Lavender

Return chicken to soup along with half and half and season to taste with salt and pepper; cook and stir until heated through. Serve.

Calories: 302 kcal Carbohydrates: 32 g Protein: 29 g Fat: 6 g Saturated Fat: 2 g Cholesterol: 80 mg Sodium: 1339 mg Potassium: 1404 mg Fiber: 5 g Sugar: 4 g Vitamin A: 6064 IU Vitamin C: 55 mg Calcium: 106 mg Iron: 3 mg

Tried this recipe? I'd love to see it! Tag me on Instagram at @ or leave me a comment and rating below.This Chicken Potato Soup has a creamy and flavorful broth with bacon, tender potatoes, juicy chicken, vegetables, and simple seasonings. It’s easy to customize and makes a great freezer meal!

Creamy Potato Soup Recipe (easy! 30 Minutes!)

Not only does the crispy bacon add a lot of flavor and a nice little crunch, but the drippings are reserved and used to cook the vegetables, which adds so much amazing flavor to the broth.

I use my favorite flavor enhancers in this soup and the seasonings are really on point. Feel free to add spinach or kale to round it all out and be sure to check out my pro tips below, I have everything you need to know to nail this chicken potato soup recipe!

Season chicken with salt/pepper and sear in olive oil until golden on each side. Let rest for 10 minutes, then cut into bite-sized pieces.

Grandma's Chicken Soup From Scratch

Add bacon drippings back to the soup pot along with onions, carrots, and celery. Let soften for 5 minutes, then add garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine, then add flour and cook for 2 minutes.

Add chicken broth in small splashes. Add the half and half in the same manner. Peel and dice the potatoes and add them to the soup. Bring the soup to a boil, then reduce to a simmer. Add the chicken back and simmer until the potatoes are fork tender, about 20 minutes.

Reduce heat to low and stir in the cheese, if using. Add half of the bacon back to the soup and save the rest to sprinkle over serving bowls. Garnish with green onions and serve!

Cold Fighting Chicken Soup Recipe

Pro Tips The hot sauce, Worcestershire sauce, and mustard powder are flavor enhancers in this soup that can’t be tasted outright. The hot sauce doesn’t make it spicy. I use Frank’s Hot Sauce. Heavy creamcan be used instead of half and half for a little extra indulgence. You can also skip the dairy and use an extra cup of chicken broth if preferred. Shred the cheese from a block, (if using). It will melt and taste much better than pre-shredded. I use Cracker Barrel Extra Sharp Yellow. Make sure the base of the soup isn’t too hot when you add the cheese, otherwise the dairy will separate and create a grainy consistency. Potatoes:I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soup because they hold up the best. Russet potatoesmay also be used, but they’re also the starchiest, which makes them more prone to falling apart. Chicken:Chicken breast or thighs work well for this recipe, thighs can be a little bit more moist and flavorful. Kale or spinach makes a healthy addition to this soup. Add it right at the end and give it a few minutes to cook/wilt. Be sure to try my Beer Cheese Soup recipe next! Storage

Tools For This Recipe (Amazon affiliate links)- Check out all of my kitchen essentials here. 4.5 Quart Dutch Oven– This is the one I use that’s pictured in this recipe. Box Cheese Grater– Freshly shredded cheese melts and tastes much better than packaged shredded cheese. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring seasonings, etc. ahead of time. Soup Ladle Try These Next

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Rustic Chicken Potato Soup Recipe • Ciao Florentina

The nutritional information is an estimate and is per serving. Each serving is equal to approximately 1 cup, this recipe makes about 11 cups.

Calories: 285 kcal , Carbohydrates: 17 g , Protein: 17 g , Fat: 16 g , Saturated Fat: 8 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 5 g , Trans Fat: 0.1 g , Cholesterol: 65 mg , Sodium: 682 mg , Potassium: 556 mg , Fiber: 2 g , Sugar: 3 g , Vitamin A: 1786 IU , Vitamin C: 15 mg , Calcium: 158 mg , Iron: 1 mg