Comforting Chicken Soup with Potatoes Recipe

This Comforting Chicken Soup with Potatoes is my go-to when I need something warm, hearty, and soul-soothing. It’s filled with tender chicken, soft potatoes, and vegetables simmered in a flavorful broth. Whether I’m feeling under the weather or just want a cozy bowl of homemade goodness, this soup always hits the spot.

Why You’ll Love This Recipe

I love this soup because it’s simple, nourishing, and incredibly satisfying. The potatoes make it extra filling, and the chicken adds protein to keep me going. It’s the kind of meal I can make in one pot with basic ingredients, and it tastes even better the next day. Plus, it’s easy to customize with whatever I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts or thighs
4 cups chicken broth
2 cups water
3 medium potatoes, peeled and diced
2 carrots, sliced
2 celery stalks, sliced
1 small onion, diced
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
1 tbsp olive oil

Directions

1. I heat the olive oil in a large pot over medium heat.

2. I add the onion, carrots, and celery, and sauté until the vegetables start to soften, about 5 minutes.

3. I stir in the garlic and cook for another minute until fragrant.

4. I add the chicken, broth, water, potatoes, thyme, parsley, salt, and pepper.

5. I bring the soup to a boil, then reduce the heat to low and cover. I simmer for 25–30 minutes, or until the chicken is cooked through and the potatoes are tender.

6. I remove the chicken, shred it with two forks, and return it to the pot.

7. I taste and adjust seasoning as needed, then ladle into bowls and serve hot.

Servings and timing

This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• I sometimes add a handful of spinach or kale during the last few minutes for extra greens.

• A splash of lemon juice at the end brightens up the flavor.

• I’ve added a bit of heavy cream for a richer, creamier version.

• Leftover rotisserie chicken works great and cuts down on cooking time.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave. I sometimes add a splash of water or broth if it thickens too much. This soup also freezes well—I portion it into freezer-safe containers and thaw overnight in the fridge before reheating.

FAQs

Can I use bone-in chicken?

Yes, I’ve used bone-in thighs before for extra flavor. I just remove the bones and skin after cooking.

Can I make this in a slow cooker?

Absolutely. I cook everything on low for 6–7 hours or on high for 3–4 hours, then shred the chicken and return it to the pot.

What kind of potatoes work best?

I like using Yukon gold or russet potatoes—they get soft and soak up the flavor well.

Can I add noodles or rice?

Yes, I’ve stirred in cooked noodles or rice at the end when I wanted something even more filling.

How do I make it more flavorful?

I use homemade broth when I can, and I don’t skip the herbs—thyme and parsley add great depth. A bay leaf or a touch of turmeric also adds warmth.

Conclusion

This Comforting Chicken Soup with Potatoes is everything I need in a bowl—simple, nourishing, and full of homemade flavor. It’s perfect for chilly days, lazy weekends, or when I just need a little extra comfort. I make it again and again, and it never fails to make me feel better.