Comforting Chicken Soup with Potatoes
Warm up with this comforting chicken soup with potatoes recipe—creamy, hearty, and ready in under an hour for busy weeknight dinners.
You know what? There’s nothing quite like a steaming bowl of comforting chicken soup with potatoes when you need a warm hug in food form. I still remember the first time I made this quick soup for my family on a chilly Tuesday evening—everyone came back for seconds, and my picky eater actually asked for the recipe!
This chicken potato soup has become my go-to whenever life gets hectic. It’s loaded with tender chicken, creamy potatoes, and vegetables that practically melt in your mouth. The best part? You can have this wholesome meal on the table in about 45 minutes, making it perfect for those nights when you need comfort food fast.
Whether you’re meal prepping for the week ahead or just craving something cozy, this recipe delivers big on flavor without keeping you chained to the stove. Let’s dive into making this family-favorite that’ll warm you from the inside out!
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tbsp | For sautéing |
| Butter | 20 g (1 tbsp) | Adds richness |
| Onion | 1 medium, diced | Yellow or white |
| Carrots | 2 medium, peeled and finely diced | Cut into ½-inch pieces |
| Celery sticks | 3, finely diced | Fresh and crisp |
| Garlic cloves | 3, minced | Fresh is best |
| Fresh rosemary | ½ tbsp, finely chopped | Or ½ tsp dried |
| Fresh thyme | ½ tbsp, chopped | Or ½ tsp dried |
| Chicken breast | 1 lb, cut into 1-inch cubes | Boneless, skinless |
| All-purpose flour | 2 tbsp | For thickening |
| Milk | 2 cups | Whole milk preferred |
| Potatoes | 1.5 lb, peeled and cubed | Russet or Yukon Gold |
| Chicken broth | 4 cups | Low-sodium preferred |
| Low-fat cheddar cheese | 1 cup, shredded | Shred from block |
| Fresh parsley | 1 handful, chopped | For garnish and flavor |
| Salt | To taste | Season gradually |
| Black pepper | Freshly ground, to taste | Adds warmth |
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil and butter together in a large pot over medium heat until the butter melts and starts to shimmer. Toss in your diced onions, carrots, and celery, making sure everything is cut into uniform ½-inch pieces for even cooking. Let these aromatics sauté for 7-8 minutes, stirring occasionally, until they soften and fill your kitchen with that irresistible savory smell.
Step 2: Add Herbs and Chicken
Stir in the minced garlic, rosemary, and thyme, letting those fragrant herbs bloom in the warm oil for 1-2 minutes—trust me, this step builds incredible flavor! Add your chicken breast cubes to the pot and cook them until they’re golden brown on all sides, about 5-6 minutes. The chicken doesn’t need to be fully cooked through yet since it’ll continue cooking in the broth.
Step 3: Thicken the Base
Sprinkle the all-purpose flour over your chicken and vegetables, stirring everything together until the flour coats every piece evenly. This creates the creamy base that makes this comforting chicken soup with potatoes so satisfying. Slowly pour in the milk, adding just a little at a time while stirring constantly to keep the mixture smooth and lump-free—it should look like a thick, velvety sauce.
Step 4: Add Potatoes and Broth
Drop in your cubed potatoes, followed by all that beautiful chicken broth. Give everything a good stir, making sure to scrape up any delicious browned bits stuck to the bottom of the pot—that’s pure flavor gold! Bring the mixture to a rolling boil, then dial the heat down to low and let it simmer gently for 20-25 minutes until the potatoes are fork-tender and the chicken is cooked through.
Step 5: Melt the Cheese and Season
Reduce the heat to the lowest setting and add your shredded cheddar cheese, stirring until it melts completely into the soup and creates that luscious, creamy texture. Toss in the fresh parsley and season with salt and freshly ground black pepper, tasting as you go. Man, oh man, the aroma at this point is absolutely incredible!
Step 6: Serve the Soup
Remove the pot from heat once you’re happy with the seasoning. Ladle the hot chicken potato soup into bowls, garnishing with extra fresh parsley if you’d like. Serve it alongside some crusty bread or a simple side salad for a complete meal that’ll satisfy everyone at your table.
Substitutions
Dairy-Free Version: Swap the milk for unsweetened almond milk or oat milk, and use dairy-free cheese or nutritional yeast instead of cheddar. The soup will still be creamy and delicious, though the flavor profile will shift slightly toward nuttier notes.
Gluten-Free Option: Replace the all-purpose flour with your favorite gluten-free flour blend or cornstarch (use 1 tablespoon cornstarch instead of 2 tablespoons flour). According to trusted gluten-free nutrition resources, cornstarch creates an equally smooth texture when used as a thickening agent in soups.
Chicken Alternatives: Use boneless, skinless chicken thighs for a richer, more forgiving texture that stays moist even if slightly overcooked. You can also substitute turkey breast or even firm white fish for a lighter version of this quick soup.
Potato Swaps: Sweet potatoes make a wonderful twist on the classic chicken potato soup, adding natural sweetness and extra nutrients. Cauliflower florets work beautifully for a lower-carb alternative that still provides that hearty, satisfying bite.
Troubleshooting
Soup Too Thick: Simply add more chicken broth or milk, about ½ cup at a time, until you reach your desired consistency. This comforting chicken soup with potatoes thickens as it sits, so don’t worry if it looks a bit thin initially.
Cheese Not Melting Smoothly: Make sure you’ve shredded the cheese from a block rather than using pre-shredded varieties, which contain anti-caking agents that prevent smooth melting. Also, reduce the heat to the lowest setting before adding cheese to prevent it from breaking or becoming grainy.
Vegetables Unevenly Cooked: Cut all your vegetables to the same size—about ½-inch pieces—so they cook at the same rate. If your carrots are still firm when the potatoes are done, try dicing them slightly smaller next time.
Soup Tastes Bland: Don’t forget to taste and adjust your seasonings at the end! A squeeze of fresh lemon juice can brighten all the flavors, and a pinch of cayenne adds subtle warmth without overpowering the dish.
Storage and Meal Prep
Store leftover chicken potato soup in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this an excellent chicken soup meal prep option for busy weeks. Just reheat gently on the stovetop, adding a splash of broth or milk if it’s thickened up.
For longer storage, freeze the soup in portion-sized containers for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick lunch. Thaw overnight in the fridge and reheat on the stovetop, stirring occasionally until warmed through.
Serving Suggestions
Serve this comforting chicken soup with potatoes alongside a fresh garden salad or some garlic bread for dipping. The creamy, hearty soup pairs beautifully with crisp, fresh textures that balance the richness. For a complete meal, try it with my smoky sausage and butternut lasagne for a cozy dinner spread.
This quick soup is perfect for Sunday meal prep or those chilly autumn evenings when you need something warm and nourishing. It’s also a hit at potlucks and family gatherings—just double the recipe and watch it disappear! Consider pairing it with a light dessert like my apple rhubarb crisp for a well-rounded comfort food feast.
Variations
Kid-Friendly Version: Dial back the herbs and use mild cheddar instead of sharp for picky eaters who prefer gentler flavors. You can also blend half the soup to create a smoother texture while leaving some chunks for those who enjoy a heartier bite.
Loaded Chicken Soup: Well, if you want to take this chicken potato soup to the next level, top each bowl with crispy bacon bits, sour cream, extra shredded cheese, and sliced green onions. It transforms into a loaded baked potato soup with chicken that’s absolutely irresistible!
Slow Cooker Method: Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker with the potatoes and broth. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the milk and cheese during the last 30 minutes.
Vegetarian Twist: Skip the chicken and use vegetable broth instead, adding white beans or chickpeas for protein. The creamy potato base still delivers that satisfying comfort without the meat, making it perfect for meatless Mondays.
Comforting Chicken Soup with Potatoes FAQs
Can I make this chicken potato soup ahead of time?
Absolutely! This is one of those soups that tastes even better the next day after all the flavors have had time to meld together. Just store it in the fridge and reheat gently when you’re ready to serve.
What’s the best potato to use for chicken soup?
Yukon Gold potatoes are my top choice because they hold their shape beautifully while still getting tender and creamy. Russet potatoes work too but tend to break down more, creating a naturally thicker, starchier soup.
How do I prevent the milk from curdling in this quick soup?
Add the milk slowly and keep the heat at medium-low once you’ve added it. According to expert cooking science resources, gradual temperature changes and constant stirring prevent dairy from separating in soups.
Can I freeze comforting chicken soup with potatoes?
Yes, but note that dairy-based soups can sometimes separate slightly when frozen and reheated. The texture might change a bit, but a quick stir while reheating usually brings it back together nicely.
Why is my soup not thick enough?
Make sure you’re coating the chicken and vegetables well with flour before adding the liquids—that’s your thickening agent! If it’s still too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup.
This comforting chicken soup with potatoes proves that simple ingredients can create extraordinary comfort food. With tender chicken, creamy potatoes, and vegetables in every spoonful, it’s the kind of meal that brings everyone to the table with smiles. Whether you’re new to cooking or a seasoned pro, this forgiving recipe delivers delicious results every single time.
For more cozy gluten-free comfort food ideas, check out my refreshing gluten-free Balkan tarator for lighter days or browse my complete collection of easy weeknight dinners. Happy cooking, and may your kitchen always smell this amazing!
Comforting Chicken Soup with Potatoes
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 tbsp olive oil for sautéing
- 20 g butter 1 tbsp, adds richness
- 1 medium onion diced, yellow or white
- 2 medium carrots peeled and finely diced into ½-inch pieces
- 3 celery sticks finely diced, fresh and crisp
- 3 cloves garlic minced, fresh is best
- ½ tbsp fresh rosemary finely chopped, or ½ tsp dried
- ½ tbsp fresh thyme chopped, or ½ tsp dried
- 1 lb chicken breast cut into 1-inch cubes, boneless skinless
- 2 tbsp all-purpose flour for thickening
- 2 cups milk whole milk preferred
- 1.5 lb potatoes peeled and cubed, Russet or Yukon Gold
- 4 cups chicken broth low-sodium preferred
- 1 cup low-fat cheddar cheese shredded from block
- 1 handful fresh parsley chopped, for garnish and flavor
- salt to taste, season gradually
- black pepper freshly ground, to taste
Instructions
- Heat the olive oil and butter together in a large pot over medium heat until the butter melts and starts to shimmer. Toss in your diced onions, carrots, and celery, making sure everything is cut into uniform ½-inch pieces for even cooking. Let these aromatics sauté for 7-8 minutes, stirring occasionally, until they soften and fill your kitchen with that irresistible savory smell.
- Stir in the minced garlic, rosemary, and thyme, letting those fragrant herbs bloom in the warm oil for 1-2 minutes. Add your chicken breast cubes to the pot and cook them until they’re golden brown on all sides, about 5-6 minutes. The chicken doesn’t need to be fully cooked through yet since it’ll continue cooking in the broth.
- Sprinkle the all-purpose flour over your chicken and vegetables, stirring everything together until the flour coats every piece evenly. This creates the creamy base that makes this soup so satisfying. Slowly pour in the milk, adding just a little at a time while stirring constantly to keep the mixture smooth and lump-free.
- Drop in your cubed potatoes, followed by all that beautiful chicken broth. Give everything a good stir, making sure to scrape up any delicious browned bits stuck to the bottom of the pot. Bring the mixture to a rolling boil, then dial the heat down to low and let it simmer gently for 20-25 minutes until the potatoes are fork-tender and the chicken is cooked through.
- Reduce the heat to the lowest setting and add your shredded cheddar cheese, stirring until it melts completely into the soup and creates that luscious, creamy texture. Toss in the fresh parsley and season with salt and freshly ground black pepper, tasting as you go.
- Remove the pot from heat once you’re happy with the seasoning. Ladle the hot soup into bowls, garnishing with extra fresh parsley if you’d like. Serve alongside some crusty bread or a simple side salad for a complete meal.
