Comforting Chicken Soup with Potatoes – A Hearty and Nourishing Recipe
There’s nothing quite like a warm bowl of chicken soup to soothe the soul, especially when it’s loaded with tender potatoes, savory herbs, and rich broth. This Comforting Chicken Soup with Potatoes is the perfect balance of hearty and wholesome, making it an ideal meal for chilly nights or when you need a little extra comfort. Plus, it’s easy to make and packed with flavor!
Whether you’re fighting off a cold or just craving something cozy, this recipe will hit the spot. Keep reading for the full recipe, helpful tips, tasty variations, and answers to common questions.
Recipe Details
| Serving Size: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 medium potatoes, peeled and cubed (Yukon Gold or Russet work well)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- 1/2 cup fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics – In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
- Brown the Chicken – Add the chicken pieces and cook for another 5 minutes, until lightly browned.
- Simmer the Soup – Pour in the chicken broth and water, then add the potatoes, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the potatoes are tender and the chicken is cooked through.
- Adjust Seasoning – Taste and adjust salt and pepper as needed. Remove the bay leaf.
- Serve – Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!
Tips for the Best Chicken Soup with Potatoes
- Use bone-in chicken for extra flavor—just remove the bones before serving.
- Don’t overcook the potatoes—simmer just until fork-tender to avoid mushiness.
- Boost the richness by adding a splash of heavy cream or a pat of butter at the end.
- Make it ahead—this soup tastes even better the next day as the flavors meld.
Delicious Variations
- Creamy Version – Stir in 1/2 cup of heavy cream or coconut milk for a richer texture.
- Spicy Kick – Add a pinch of red pepper flakes or diced jalapeños for heat.
- Veggie-Packed – Toss in spinach, kale, or green beans for extra nutrients.
- Herb Swap – Fresh dill or oregano can replace thyme and rosemary for a different flavor profile.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work fine but may dry out if overcooked. Thighs stay juicier, but both are great options.
Can I make this in a slow cooker?
Absolutely. Sauté the veggies first, then add everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
How long does this soup last in the fridge?
Store in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
Can I freeze it?
Yes, but potatoes may become slightly grainy after thawing. For best results, freeze without potatoes and add fresh ones when reheating.
Related Post: Mediterranean Lemon Chicken Soup Recipe
Final Thoughts
This Comforting Chicken Soup with Potatoes is a must-try for anyone who loves a bowl of warmth and goodness. It’s simple, satisfying, and endlessly customizable—perfect for weeknight dinners or meal prep.
Give it a try, and let me know how it turns out in the comments! Happy cooking!