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This chicken potato soup is cozy, hearty comfort food made with tender chicken, rustic potatoes, and vegetables simmered in a rich, savory broth. Unlike creamy potato soups, this version keeps things lighter and lets the natural starch from the potatoes gently thicken the broth as it cooks.
The reason this recipe works so well is that browning the chicken first builds deep flavor right from the start, while russet potatoes give the broth natural body as they simmer. The result is a soup that feels hearty and satisfying without being heavy.
If you love classic homemade chicken soups, be sure to try my Chicken Noodle Soup, Chicken and Rice Soup, and Chicken Vegetable Soup next. Each one has its own cozy twist but delivers the same comforting flavor we all crave.
Let’s make this cozy soup!
✨ Before You Begin
✨ Brown the chicken for deeper flavor.
Taking a few minutes to brown the chicken cubes creates flavorful bits on the bottom of the pot (called fond). When you add the broth later, those browned bits dissolve into the soup and give the broth incredible depth.
✨ Cut the potatoes evenly.
Dice the russet potatoes into similar-sized pieces so they cook at the same rate. This keeps some pieces tender while others gently break down to naturally thicken the soup.
✨ Better Than Bouillon builds the broth.
Dissolving the Better Than Bouillon in hot water first helps it blend smoothly into the soup and creates a rich, savory base without needing hours of simmering.
✨ Simmer gently once the potatoes are added.
A gentle simmer keeps the potatoes tender without falling apart too quickly and prevents the chicken from becoming tough.
✨ Taste and adjust at the end.
Because broth brands vary in saltiness, always taste the soup before serving and adjust the salt and pepper if needed.
Chicken Potato Soup Ingredients + Key Notes
Salt and black pepper: Simple seasoning that layers flavor throughout the soup. Fresh cracked pepper adds a little extra depth.
Chicken breasts: Boneless, skinless chicken breasts cook quickly and create tender bites of chicken throughout the soup. You can also use pre-cooked rotisserie chicken for a shortcut.
Vegetable oil: Used for browning the chicken and sautéing the vegetables. Canola or another neutral oil works well here.
Onion: Yellow or brown onions build the first layer of flavor for the soup. A sweet onion can also be used if you prefer a slightly milder taste.
Carrots: Along with onion and celery, carrots help form the classic soup base known as mirepoix.
Celery: Adds savory depth and balances the sweetness of the carrots.
Garlic: Fresh garlic brings warmth and aroma to the broth. It’s a key ingredient for building rich soup flavor.
Chicken flavor Better Than Bouillon: This concentrated base deepens the chicken flavor and helps create a broth that tastes like it simmered for hours.
Low-sodium chicken broth: Using low-sodium broth lets you control the salt level while still creating a rich, savory soup.
Fresh thyme: Thyme adds a light herbal note that pairs beautifully with chicken and potatoes.
Sugar: Just a small pinch balances the savory flavors and helps round out the broth.
Russet potatoes: Russets are ideal for this soup because they release starch as they cook. That starch gently thickens the broth and gives the soup a cozy, hearty texture without needing cream. As the soup simmers, some potato edges soften and break down slightly, naturally thickening the broth.
Cajun seasoning: A small amount adds subtle warmth and complexity without making the soup spicy.
🥣 How to Make Chicken Potato Soup
Brown the chicken.
Season the chicken with salt and pepper, then brown it in hot oil until golden on all sides. Transfer to a plate.
Cook the vegetables.
In the same pot, sauté the onion, carrots, and celery until softened. Add the garlic and cook just until fragrant.
Build the broth.
Stir in the dissolved Better Than Bouillon and chicken broth, scraping up the browned bits from the bottom of the pot.
Add the potatoes and seasonings.
Stir in the thyme, Cajun seasoning, sugar, salt, pepper, and potatoes. Bring to a gentle boil.
Simmer until tender.
Reduce the heat and simmer until the potatoes are almost tender.
Finish the soup.
Return the chicken and any juices to the pot. Simmer until the chicken is cooked through and some potato edges begin to break down. Taste, adjust seasoning, and serve.
⭐ Pro Tips
⭐ Brown the chicken well
Let the chicken develop a little color before removing it from the pot. Those browned bits create the deep savory flavor that makes this soup taste homemade.
⭐ Dice the potatoes evenly
Cutting the potatoes into uniform pieces ensures they cook evenly and gives the soup the best texture.
⭐ Let the potatoes do the thickening
Russet potatoes release starch as they cook, which naturally thickens the broth without needing cream or flour.
⭐ Mash a few potatoes if you want a thicker broth
Press a few cooked potato pieces against the side of the pot before serving to release extra starch and thicken the broth slightly.
⭐ Taste before serving
Because broth and Better Than Bouillon vary in saltiness, always taste the soup and adjust seasoning before serving.
🔬 Cooking Science: Why Russet Potatoes Naturally Thicken Soup
Russet potatoes contain more starch than waxy potatoes like red potatoes. As they cook, some of that starch releases into the broth, creating a naturally thicker texture.
At the same time, the edges of the potato cubes soften and break down slightly while the centers remain tender. This gives the soup a hearty, comforting consistency without turning it into a creamy chowder.
What to Serve With Chicken Potato Soup
Fresh + Crisp Sides
A crisp salad balances the cozy richness of this soup beautifully. Try my House Salad with Buttermilk Dressing, Sweet Potato Salad, or Carrot Salad for something fresh and bright.
Simple Veggie Sides
If you want to add a vegetable side, something light works best. Roasted Carrots and Parsnips or Southern Green Beans are great options that complement the soup without making the meal too heavy.
Cozy Breads
Soup and bread are always a perfect pairing. Practically No Knead Bread, Beer Bread, Sweet Cornbread, or warm Cheddar Biscuits are all fantastic with this soup.
Sweet Finishes
For something sweet after dinner, Oatmeal Raisin Cookies are always a cozy classic. Chess Pie adds that rich, old-fashioned Southern finish, while Louisiana Crunch Cake brings a buttery cake option that feels just right after a comforting meal. If you want something cool and creamy, Creamy Fruit Salad makes a refreshing dessert.
Storing + Freezing + Make-Ahead
How Long Can You Keep This in the Fridge?
Chicken potato soup will keep well in the refrigerator for up to 4 days in an airtight container. The soup will thicken as it sits because the potatoes continue absorbing liquid.
Reheating:
Warm the soup gently on the stovetop and add a little extra chicken broth as needed to loosen the texture.
Can You Freeze Chicken Potato Soup?
Yes, but the potatoes may soften a bit after thawing.
For best results:
-
Freeze for up to 3 months
-
Slightly undercook the potatoes if you plan to freeze the soup
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Add a little extra broth when reheating
Make-Ahead Tips:
This soup is a great make-ahead meal and tastes even better the next day after the flavors have had time to come together.
✦ Chicken Potato Soup FAQ’s
✦ Can I use rotisserie chicken in this soup?
Yes! Rotisserie chicken works perfectly here. Simply skip the chicken browning step and stir shredded cooked chicken into the soup during the last few minutes of cooking.
✦ What type of potatoes work best for chicken potato soup?
Russet potatoes work best because they release starch as they cook, which naturally thickens the broth. Yukon Gold potatoes can also be used, but the soup will stay a little more brothy.
✦ Why did my soup thicken so much in the fridge?
Potatoes continue absorbing liquid as the soup sits, which naturally thickens the broth. When reheating, simply stir in a little additional chicken broth until the soup reaches your preferred consistency.
✦ Can I freeze chicken potato soup?
Yes, though the potatoes may soften slightly after thawing. If you know you’ll be freezing the soup, slightly undercook the potatoes so they hold their shape better when reheated.
✦ Can I make this soup spicy?
You can easily add heat by increasing the Cajun seasoning or adding a few dashes of hot sauce to the broth.
✦ Can I make chicken potato soup in a slow cooker? Yes. Add the vegetables, broth, seasonings, and potatoes to the slow cooker and cook on low 6–7 hours or high 3–4 hours. Add the chicken during the last hour of cooking so it stays tender.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Cozy Chicken Soup Recipes
If you’re building a cozy chicken soup rotation for dinner, these are some reader favorites to try next.
- Creamy Chicken Potato Soup
- Chicken Tortilla Soup
- Chicken Florentine Soup
- Chicken Gnocchi Soup
- Lemon Chicken Soup
- Chicken Corn Chowder
- Creamy Chicken and Wild Rice Soup
Tried This Recipe? 💗
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Chicken Potato Soup
Ingredients
- 2 boneless, skinless chicken breast halves, cut into 1/2 inch chunk
- salt + black pepper
- 3 tablespoons, plus more if needed vegetable oil
- 1 cup onion, chopped
- 2 large carrots, finely chopped
- 3 stalks celery finely chopped
- 1 tablespoon garlic, minced
- 1 heaping tablespoon chicken flavor Better Than Bouillon
- 1/2 cup boiling water
- 8 cups, more if needed low-sodium chicken broth
- 2 sprigs fresh thyme
- 1/2 teaspoon Cajun seasoning
- pinch sugar
- 2 pounds russet potatoes, peeled and cut into 1/2 inch chunk
Instructions
- Generously season chicken cubes with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Heat oil in a 5-quart (or larger) heavy bottom pot, over medium-high heat, until oil shimmers. Add chicken cubes to shimmering oil and cook, tossing frequently, to brown on all sides. Transfer cooked chicken to a plate; set aside.
- In the pot, add more oil if needed, stir in onion (1 cup), carrots (2), and celery (3 stalks) then sauté, over medium-low heat, until soft, about 6-8 minutes. Reduce the heat to low, and add in garlic (1 tablespoon), stirring often, and continue to sauté until garlic is fragrant, 1 minute.
- Add dissolved Better Than Bouillon (1 heaping tablespoon) with water and 4 cups of chicken broth. Stir with a wooden spoon, digging down to the bottom of the pot scraping to loosen up all the brown bits off the bottom.
- Add fresh thyme (2 sprigs), 1/2 teaspoon salt, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon black pepper, pinch of sugar.
- Stir in cubed russets and bring to a boil. Reduce heat to medium-low to low and gently simmer until the potatoes are almost done.
- Stir in browned chicken chunks, along with any juices that may have accumulated on the plate, and continue to simmer until the chicken is fully cooked through and the edges of the potatoes are breaking off. Adjust seasoning, adding more salt and pepper as needed. Ladle into individual bowls and serve.
Fans Also Made:
Notes
- Rotisserie Chicken: This soup is very versatile. Add pre-cooked rotisserie chicken and skip Instruction steps 1 and 2.
- Spice It Up: Add hot sauce to your soup for a little zip.
- Make It Pretty: Add the following garnishes: Crispy bacon, croutons, shredded/grated cheese, scallions, or parsley.
Hearty, creamy, and comforting—this chicken potato soup is pure perfection.
Yay! Thank you 🙂 We’re glad you like this soup. Thanks for the positive feedback and rating!
It’s so perfect! My husband and my son weren’t feeling well this past couple days. They liked this so much, I am making this again today. Thanks for this!
Oh no, I hope they are feeling better now! Thank you so much too!!