Comforting Chicken Soup with Potatoes

Chicken soup recipes are the ultimate go-to comfort food, especially when you need something warm, nourishing, and easy to make. There’s just something magical about the aroma of simmering chicken, tender potatoes, and fresh herbs wafting through your kitchen. Whether you’re feeling under the weather or simply craving a cozy bowl of goodness, this homemade chicken soup with potatoes hits all the right notes. It’s hearty without being heavy, creamy without cream, and filled with ingredients you likely already have on hand. Unlike the canned versions from childhood, this recipe brings homemade charm and full-bodied flavor to your table—no shortcuts, just soul-warming simplicity.

Table of Contents

Why You’ll Love This Recipe

Here’s why this cozy bowl of chicken soup will quickly become one of your favorite chicken soup recipes:

• One-Pot Wonder – Everything cooks in a single pot, minimizing cleanup and maximizing flavor.
• Family-Friendly – Kid-approved and perfect for picky eaters, thanks to familiar ingredients and a creamy, mild broth.
• Nutritious & Balanced – Packed with lean chicken, hearty potatoes, and veggies—it’s a complete meal in a bowl.
• Ready in Under an Hour – No need to simmer all day; this soup delivers rich flavor in less than 60 minutes.
• Great for Leftovers – It reheats beautifully, making it ideal for meal prep or next-day lunches.
• Customizable – Easily adaptable with different herbs, potatoes, or dairy-free swaps.

Whether it’s your first time making soup from scratch or you’re searching for easy chicken soup recipes to add to your rotation, this one’s a winner.

Ingredients

Here’s everything you’ll need to make one of the coziest chicken soup recipes you’ve ever tasted:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 to 3 celery stalks, chopped
• 2 to 3 garlic cloves, minced
• ½ tablespoon fresh rosemary, chopped (or ½ tsp dried)
• ½ tablespoon fresh thyme, chopped (or ½ tsp dried)
• 1 pound chicken breast, boneless and skinless
• 2 tablespoons all-purpose flour
• 2 cups milk (whole, 2%, or unsweetened plant-based)
• 1½ pounds potatoes, peeled and cubed (Yukon Gold or red recommended)
• 4 cups chicken broth (store-bought or homemade)
• 1 cup shredded low-fat cheddar cheese
• A handful of chopped fresh parsley (optional)
• Salt and freshly ground black pepper to taste

Optional for garnish: extra parsley, a drizzle of olive oil, or a sprinkle of paprika.

Instructions

Follow these simple steps to bring this flavorful chicken soup recipe to life:

1. Sauté the Vegetables

• In a large soup pot, heat the olive oil and butter over medium heat.
• Add the chopped onion, carrots, and celery.
• Cook for 7–8 minutes, stirring occasionally, until softened and fragrant.

2. Add Garlic, Herbs & Chicken

• Stir in the minced garlic, rosemary, and thyme.
• Cook for 1–2 minutes until aromatic.
• Add the chicken breast pieces and cook until lightly browned on all sides.

3. Thicken the Base

• Sprinkle in the flour and stir to coat the chicken and veggies.
• Slowly pour in the milk while stirring constantly to avoid lumps. The mixture should begin to thicken slightly.

4. Simmer with Potatoes & Broth

• Add the cubed potatoes and chicken broth.
• Stir well, scraping up any bits from the bottom of the pot.
• Bring to a boil, then reduce to a gentle simmer.
• Cover and cook for 20–25 minutes, or until the potatoes are fork-tender.

5. Add Cheese & Season

• Turn off the heat.
• Stir in the shredded cheddar cheese until melted and creamy.
• Mix in the chopped parsley (if using), and season with salt and black pepper to taste.

6. Serve & Enjoy

• Ladle the soup into bowls while hot.
• Garnish with extra parsley if desired.
• Serve with crusty bread or a side salad for a full meal.

Recipe Details & Nutrition Facts

Recipe Details

• Prep Time: 10–15 minutes
• Cook Time: 35–40 minutes
• Total Time: 45–55 minutes
• Servings: 4–6 people
• Difficulty: Medium

This recipe is perfect for weeknight dinners, cold days, or when you’re feeling under the weather. It’s quick, nourishing, and leaves you with minimal cleanup.

Estimated Nutrition (per batch)

Note: Values may vary slightly depending on ingredient brands and substitutions.

• Calories: 1600–1800 total
• Protein: 90–100g
• Fat: 80–90g
• Carbohydrates: 160–180g
• Fiber: ~12–14g
• Sugar: ~20g
• Sodium: Varies (depending on broth and added salt)

Per serving (assuming 6 servings):

• ~270–300 calories
• 15–17g protein
• 13–15g fat
• 26–30g carbohydrates

This is one of those chicken soup recipes that strikes a nice balance between comfort and nutrition.

Tips & Variations

Make the most of this comforting soup with these helpful tips and tasty variations. Whether you’re customizing based on what’s in your pantry or adjusting for dietary needs, this recipe is flexible and forgiving.

Pro Tips

• Cut potatoes evenly – Aim for 1-inch cubes so they cook uniformly and don’t fall apart.
• Don’t rush the sauté – Let the veggies soften properly to build flavor from the start.
• Use a thermometer for the chicken – Remove it once it hits 165°F to keep it juicy and tender.
• Add cheese off the heat – This prevents it from curdling or turning grainy.

Substitution Ideas

• Chicken thighs instead of breasts for richer flavor.
• Dairy-free? Use oat milk and dairy-free shredded cheese.
• No fresh herbs? Use dried rosemary and thyme—just reduce to ½ teaspoon each.
• Swap potatoes – Try sweet potatoes or even cauliflower for a lower-carb version.
• No cheddar? Colby, Monterey Jack, or dairy-free alternatives work well.

Serving Suggestions

• Crusty bread or homemade biscuits are perfect soup companions.
• Pair with a side salad for a well-rounded meal.
• Serve with grilled cheese strips for a nostalgic twist.

This is one of those chicken soup recipes you’ll tweak to your taste and make your own.

FAQs

Why does this recipe use both olive oil and butter?

Combining olive oil and butter gives you the best of both worlds: the high smoke point of olive oil prevents burning, while butter adds rich, deep flavor to the soup base. It’s a simple trick that elevates many chicken soup recipes.

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

Yes! Sautéing the onion, carrots, and celery (the classic mirepoix) before adding liquid builds a rich flavor base. Skipping this step can leave the soup tasting flat.

Can I use cooked or rotisserie chicken?

Absolutely. Just skip the browning step and add the shredded cooked chicken toward the end of simmering. It’s a great shortcut for busy nights.

Why add the cheese at the end?

Stirring in cheese after turning off the heat ensures it melts smoothly without curdling or becoming stringy. The result? A creamy, luxurious finish.

Will the potatoes get mushy if I store leftovers?

Over time, potatoes can soften more in the fridge or freezer. The flavor will still be delicious, but texture may change slightly. Reheat gently and add a splash of broth or milk if needed.

Conclusion

If you’re searching for cozy, reliable chicken soup recipes, this creamy chicken soup with potatoes is the one to bookmark. It brings together the heartiness of a full meal with the ease of a one-pot recipe, perfect for chilly nights or whenever you need a warm hug in a bowl. Customizable, kid-friendly, and ready in under an hour, this soup will become a go-to staple in your kitchen. Serve it with crusty bread or a crisp salad and enjoy every spoonful.