Chicken and potato soup recipe with 500g chicken, 3 potatoes, 1 onion, 2 carrots, garlic, herbs & broth, warm, nourishing, cozy homemade comfort.
Ingredients for Chicken and Potato Soup Recipe
| Ingredient | Amount | Tips |
|---|---|---|
| Chicken breast or thighs | 2 cups, diced | Boneless or bone-in; shredded works too |
| Potatoes | 3 medium Yukon Gold potato or Russet, diced | Adds creamy texture |
| Carrots | 2 medium, diced | Adds natural sweetness |
| Celery | 2 stalks, diced | Classic aromatic base |
| Onion | 1 medium, finely chopped | Enhances flavor depth |
| Garlic | 3 cloves, minced | Use fresh for best aroma |
| Chicken broth | 6 cups | Low-sodium preferred for control over seasoning |
| Olive oil | 1 tbsp | For sautéing vegetables |
| Herbs | 1 tsp thyme, 1 tsp rosemary | Fresh or dried |
| Salt & pepper | To taste | Season gradually |
| Optional | ¼ cup cream | For a richer, creamy soup |
How to Make Chicken and Potato Soup Recipe
1. Prep Your Ingredients
Dice the potatoes, carrots, and celery evenly. Chop the onion and mince the garlic. Cut chicken into bite-sized pieces or shred if pre-cooked.
2. Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until softened and fragrant, about 5 minutes.
3. Add Potatoes and Broth
Stir in diced potatoes and pour in the chicken broth. Bring to a gentle boil, then reduce to simmer for 15–20 minutes, until potatoes are tender.
4. Cook the Chicken
Add chicken pieces to the pot. Simmer for another 10 minutes until fully cooked. Season with salt, pepper, thyme, and rosemary.
5. Optional Finish
Stir in cream for a richer, creamy texture. Garnish with fresh herbs before serving.
Variations of Chicken and Potato Soup Recipe
- Slow Cooker Version
Combine all ingredients in a slow cooker. Cook on low for 6–8 hours for a hands-off, flavorful meal. - Creamy vs. Broth-Based
For a richer soup, stir in ¼ cup cream or milk at the end. Keep it broth-based for a lighter, classic version. - Extra Vegetables
Add peas, corn, or green beans in the last 10 minutes for added color and nutrients. - Herb Variations
Experiment with parsley, dill, or a pinch of paprika to enhance aroma and flavor. - Protein Swap
Try shredded rotisserie chicken or leftover cooked chicken for quick preparation.
Storage and Reheating
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 3–4 days | Store in an airtight container. Reheat gently on stovetop or microwave to preserve texture. |
| Freezer | Up to 3 months | Cool completely before freezing. Use freezer-safe containers or heavy-duty freezer bags. Thaw overnight in fridge before reheating. |
| Reheating on Stovetop | – | Warm over low-medium heat, stirring occasionally. Add a splash of broth or water if soup is too thick. |
| Reheating in Microwave | – | Cover with a microwave-safe lid. Heat in 1–2 minute intervals, stirring in between for even heating. |
Pairings of Chicken and Potato Soup Recipe
- Crusty Bread
Serve with a warm, crusty baguette or dinner rolls to soak up the flavorful broth. - Simple Salad
A fresh green salad with a light vinaigrette balances the richness of the soup. - Roasted Vegetables
Oven-roasted carrots, zucchini, or bell peppers make a colorful, healthy side. - Cheese Toasts
Garlic or cheese toasts add a comforting, indulgent touch. - Family Dinner Combo
Pair with mashed potatoes or rice for a filling, hearty meal everyone will love.
Nutrition of Chicken and Potato Soup Recipe
| Nutrient | Amount per Serving | Benefits |
|---|---|---|
| Calories | 250–280 kcal | Provides energy for daily activities |
| Protein | 20–22 g | Supports muscle health and satiety |
| Carbohydrates | 25–28 g | Offers sustained energy from potatoes |
| Fiber | 3–4 g | Aids digestion and promotes fullness |
| Fat | 8–10 g | Healthy fats from olive oil or optional cream |
| Vitamins | Vitamin A, C | From carrots, celery, and herbs for immunity |
| Minerals | Potassium, Iron | Supports heart and blood health |
| Sodium | 400–500 mg | Adjust with low-sodium broth for heart health |
FAQs About Chicken and Potato Soup Recipe
Q: Can I make this soup ahead of time?
Yes! It tastes even better the next day. Store in the fridge for 3–4 days or freeze for up to 3 months.
Q: What potatoes work best?
Yukon Gold or Russet potatoes hold their shape and create a creamy texture.
Q: Can I use a slow cooker?
Absolutely. Combine ingredients and cook on low for 6–8 hours for hands-off convenience.
Q: Is this soup healthy?
Yes, it’s high in protein, fiber, and vitamins. Use low-sodium broth to make it heart-healthy.
Q: What can I serve with it?
Pair with crusty bread, a fresh salad, or roasted vegetables for a complete meal.
