Comforting Chicken Soup with Potatoes

Growing up, chicken soup in our house always came from a can. My mom would pour it into a pot, add some water, and call it dinner. Don’t get me wrong – I loved it! But the first time I tasted my mother-in-law’s homemade chicken soup with chunks of potato, I realized what I’d been missing all those years.

Now I make this soup at least twice a month, especially during cold season. It’s really not complicated – just chicken, vegetables, and potatoes simmering together in broth. My kids actually cheer when they smell it cooking, which makes all the chopping and stirring worth it.

 

Why You’ll Love This Chicken Soup

  • Quick comfort food – Ready in less than an hour, this soup delivers all the comfort of a home-cooked meal without spending hours in the kitchen.
  • One-pot meal – Everything cooks in a single pot, which means less cleanup and more time to enjoy your evening.
  • Budget-friendly ingredients – Made with basic pantry staples and common vegetables you probably already have, this soup won’t break the bank.
  • Filling and nutritious – Packed with lean protein from chicken, vegetables, and potatoes, this soup makes a complete meal that will keep you satisfied for hours.
  • Great for meal prep – This soup reheats beautifully, making it perfect for lunch the next day or for busy weeknight dinners.
 

What Kind of Potatoes Should I Use?

For a hearty soup like this, you’ll want to use waxy potatoes that hold their shape when cooked in liquid.

Yukon Gold potatoes are my go-to choice since they have a buttery flavor and won’t turn to mush in your soup, but red potatoes are another great option.

If you’re using russet potatoes, be extra careful not to overcook them as they tend to break down more quickly.

When prepping your potatoes, try to cut them into evenly-sized cubes (about 1-inch pieces) so they cook at the same rate and stay intact in your soup.

 

Options for Substitutions

This cozy soup recipe is pretty adaptable and here’s how you can switch things up:

  • Chicken breast: You can easily swap chicken breast with thighs – they actually add more flavor! Or use leftover rotisserie chicken, just add it towards the end since it’s already cooked.
  • Fresh herbs: No fresh rosemary or thyme? Use dried herbs instead – just use 1/2 teaspoon each since dried herbs are more concentrated. For parsley, you can skip it or use dried parsley if that’s what you have.
  • Milk: Feel free to use any milk you prefer – whole, 2%, or plant-based options like unsweetened almond or oat milk. Just note that lower-fat options might make the soup slightly less creamy.
  • Cheddar cheese: You can use regular cheddar, Colby, or Monterey Jack. If you’re avoiding dairy, there are dairy-free cheese options, though they might not melt as smoothly.
  • Potatoes: Any potato variety works here – russet, red, or Yukon gold. You could even try sweet potatoes for a different twist!
  • Chicken broth: Store-bought or homemade both work great. You can also use vegetable broth, just add a bit more seasoning since chicken broth typically has more flavor.
 

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken soup is rushing the cooking process – letting your vegetables and aromatics cook slowly in the beginning creates a flavorful base that makes all the difference in your final soup.

Another common mistake is overcooking the chicken breast, which can become dry and stringy; instead, remove the chicken when it reaches 165°F and shred it before adding it back to the soup.

When it comes to the potatoes, cutting them into uneven sizes will result in some being overcooked while others remain firm – aim for uniform, bite-sized pieces about 1-inch cubed.

For the creamiest texture, make sure to gradually whisk in the flour and milk to prevent lumps from forming, and add the cheese at the very end, stirring until just melted to avoid a grainy texture.

 

What to Serve With Chicken Soup?

This hearty chicken soup is practically a meal on its own, but a few simple sides can make it even better!

A warm, crusty baguette or some homemade buttermilk biscuits are perfect for soaking up all that tasty broth.

If you want to add some greens to your meal, try a simple side salad with mixed lettuce, cherry tomatoes, and a light vinaigrette dressing.

For something extra cozy, you can’t go wrong with a classic grilled cheese sandwich cut into strips for easy dunking – the melty cheese pairs so well with the creamy soup base.

 

Storage Instructions

Keep Fresh: This cozy chicken soup will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just keep in mind that the potatoes might become a bit softer over time.

Freeze: Want to save some for later? Let the soup cool completely, then pop it into freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. Just note that the milk-based broth might separate a bit, and the potatoes might change texture slightly when thawed.

Reheat: To warm up your soup, simply heat it on the stovetop over medium-low heat, stirring occasionally. If you’re in a hurry, you can use the microwave – just heat in 1-minute intervals, stirring between each. If the soup seems too thick after reheating, thin it out with a splash of milk or broth.

 

 

Chicken Soup with Potatoes FAQ

Why does this recipe use both olive oil and butter?

Using both olive oil and butter gives us the best of both worlds. The olive oil has a higher smoke point which prevents the butter from burning, while the butter adds a rich flavor to the base of the soup. I’ve tried making it with just one or the other, but the combination really makes a difference in the final taste.

Do I need to cook the vegetables before adding the liquid?

Yes, it’s important to sauté the onions, carrots, and celery (also known as mirepoix) in the oil and butter first. This step, which takes about 5-7 minutes, helps develop a deeper flavor base for your soup. I always make sure the vegetables are slightly softened and the onions are translucent before moving on to the next step.

Why do we add the cheese at the end?

Adding the cheese at the very end prevents it from curdling or becoming stringy in the soup. I always turn off the heat before stirring in the cheese, letting the residual heat melt it gradually. This method gives you a smooth, creamy soup without any grainy texture.

 
Preparation Time10-15 minutes
Cooking Time35-40 minutes
Total Time45-55 minutes
Level of DifficultyMedium
 

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 1600-1800
  • Protein: 90-100 g
  • Fat: 80-90 g
  • Carbohydrates: 160-180 g
 

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter (20 g)
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 to 3 celery sticks, chopped
  • 2 to 3 garlic cloves, minced
  • 1/2 tablespoon chopped fresh rosemary
  • 1/2 tablespoon chopped fresh thyme
  • 1 pound chicken breast (450 g)
  • 2 tablespoons all-purpose flour
  • 2 cups milk (475 ml)
  • 1 1/2 pounds potatoes, peeled and cubed (650 g)
  • 4 cups chicken broth (1 liter)
  • 1 cup low-fat cheddar cheese (120 g)
  • A handful of roughly chopped fresh parsley
  • Salt and freshly ground black pepper to taste
 

Step 1: Sauté the Vegetables

  • 1 tablespoon olive oil
  • 1 tablespoon butter (20 g)
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 to 3 celery sticks, chopped

Cut the vegetables into 1/2 inch pieces.

In a large pot, melt a combination of butter and olive oil over medium heat.

Add the diced onions, carrots, and celery.

Sauté these vegetables for 7-8 minutes, stirring occasionally until they start to soften and become fragrant.

 

Step 2: Add Herbs and Chicken

  • 2 to 3 garlic cloves, minced
  • 1/2 tablespoon chopped fresh rosemary,
  • 1/2 tablespoon chopped fresh thyme,
  • 1 pound chicken breast (450 g)

Stir in the minced garlic, rosemary, and thyme, allowing the herbs to cook with the vegetables for another 1-2 minutes.

Add the chicken breast pieces to the pot and cook until the chicken is browned on all sides, ensuring the flavors meld together.

 

Step 3: Thicken the Base

  • 2 tablespoons all-purpose flour
  • You need: 2 cups milk (475 ml)

Sprinkle plain flour over the chicken and vegetables, stirring well to ensure everything is coated.

This step will thicken the soup as it cooks.

Slowly pour in the milk, adding a little at a time and stirring constantly to make the mixture smooth and prevent any lumps from forming.

 

Step 4: Add Potatoes and Broth

  • 1 1/2 pounds potatoes, peeled and cubed (650 g)
  • 4 cups chicken broth (1 liter)

Add the diced potatoes to the pot, followed by the chicken stock.

Stir well, scraping up any browned bits from the bottom of the pot for added flavor.

Bring the mixture to a boil, then reduce the heat to low, allowing the soup to gently simmer for about 20-25 minutes until the potatoes are tender.

 

Step 5: Melt the Cheese and Season

  • 1 cup low-fat cheddar cheese (120 g)
  • A handful of roughly chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Add the low-fat cheddar cheese to the pot, stirring until it is completely melted into the soup, giving a rich, creamy texture.

Stir in the fresh parsley and season the soup with salt and freshly ground black pepper to taste, adjusting as needed.

 

Step 6: Serve the Soup

Once seasoned to your liking, remove the pot from the heat.

Serve the soup hot in bowls, garnished with additional parsley if desired.

Enjoy your comforting chicken and vegetable soup!


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