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chicken potato soup in a bowl
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Chicken Potato Soup

Our chicken potato soup is the soup you're looking for when you want a delicious, comforting, healthy meal. Who knew soup could be this good!
Course Chicken Dinner, Soup
Cuisine American
Keyword chicken and potatoes, chicken soup recipes, potato soup recipes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 196kcal
Author Kathleen

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
US Customary - Metric

Instructions

  • Generously season chicken cubes with 3/4 teaspoon salt and 1/2 teaspoon pepper.
    Step 1 how to make chicken potato soup, Season the chicken cubes with salt and 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.
    Step 2 how to make chicken and potato soup, Brown the chicken and 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.
    Step 3 how to make chicken soup with potatoes and carrots, Saute the veggies.
  • 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.
    Step 4 how to make chicken potato vegetable soup, Dissolve chicken bouillon with water and chicken broth.
  • Add fresh thyme (2 sprigs), 1/2 teaspoon salt, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon black pepper, pinch of sugar.
    Step 5 how to make chicken potato soup no cream, Add it to the sauteed vegetables.
  • 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.
    Step 6 how to make chicken potato soup, Add the herbs and spices. Add the potatoes and simmer until the potatoes are almost done. Stir in the browned chicken chunks. Adjust the seasoning.
  • 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.

Notes

  1. Rotisserie Chicken: This soup is very versatile.  Add pre-cooked rotisserie chicken and skip Instruction steps 1 and 2. 
  2. Spice It Up: Add hot sauce to your soup for a little zip.
  3. Make It Pretty: Add the following garnishes: Crispy bacon, croutons, shredded/grated cheese, scallions, or parsley.  

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 28g | Protein: 8g | Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 110mg | Potassium: 811mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3150IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 2mg