Growing up, chicken soup in our house always came from a can. My mom would pour it into a pot, add a little water, and dinner was served. And honestly? I loved it. But everything changed the first time I tasted my mother-in-law’s homemade chicken soup—filled with tender chicken, vegetables, and hearty chunks of potato. That was the moment I realized what I’d been missing all those years.
Now, this creamy chicken soup with potatoes is a staple in our home. I make it at least twice a month, especially during cold and flu season. It’s simple, comforting, and made with ingredients I almost always have on hand. Best of all, my kids actually cheer when they smell it cooking—which makes all the chopping and stirring completely worth it.
Why You’ll Love This Chicken Soup
Quick comfort food
Ready in under an hour, this soup delivers all the cozy, homemade comfort you crave without spending the entire evening in the kitchen.
One-pot meal
Everything cooks in a single pot, meaning fewer dishes and an easier cleanup.
Budget-friendly ingredients
Made with simple pantry staples and everyday vegetables, this recipe is easy on your grocery budget.
Filling and nutritious
Packed with lean chicken, potatoes, and vegetables, this soup is hearty enough to serve as a complete meal.
Perfect for meal prep
It reheats beautifully, making it ideal for leftovers, lunches, or busy weeknights.
Which Potatoes Work Best?
For a soup like this, waxy potatoes are your best bet because they hold their shape while simmering.
Yukon Gold potatoes are my go-to—they’re slightly buttery and stay tender without falling apart. Red potatoes are another excellent option.
If you choose russet potatoes, just be careful not to overcook them, as they tend to break down faster and can make the soup overly thick.
For best results, cut the potatoes into evenly sized cubes (about ½ to 1 inch) so they cook evenly and stay intact.
Easy Substitutions & Variations
This soup is very forgiving, so feel free to adapt it to what you have on hand:
- Chicken: Swap chicken breast for thighs for extra flavor, or use rotisserie chicken—just stir it in near the end.
- Herbs: No fresh rosemary or thyme? Use dried herbs instead (½ teaspoon each).
- Milk: Whole milk gives the creamiest result, but 2%, almond milk, or oat milk also work.
- Cheese: Cheddar, Colby, or Monterey Jack all melt beautifully. Dairy-free cheese can be used, though the texture may vary.
- Potatoes: Any variety works—Yukon Gold, red, russet, or even sweet potatoes.
- Broth: Chicken broth adds the most flavor, but vegetable broth works too—just adjust seasoning.
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 4 days. The flavors deepen over time, though the potatoes may soften slightly.
Freezer:
Let the soup cool completely, then freeze for up to 3 months. Keep in mind that milk-based soups may separate a bit when thawed.
Reheating:
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If microwaving, heat in 1-minute intervals and stir between each. Add a splash of milk or broth if the soup thickens.
Chicken Soup with Potatoes FAQ
Why use both olive oil and butter?
Olive oil prevents the butter from burning, while butter adds richness and flavor. Together, they create the perfect base.
Should I sauté the vegetables first?
Yes! Cooking the onions, carrots, and celery first builds a deeper, more flavorful foundation for the soup.
Why add the cheese at the end?
Adding cheese after turning off the heat prevents curdling and ensures a smooth, creamy texture.
Time & Difficulty
- Prep Time: 10–15 minutes
- Cook Time: 35–40 minutes
- Total Time: 45–55 minutes
- Difficulty Level: Medium
Estimated Nutrition (Whole Recipe)
- Calories: 1600–1800
- Protein: 90–100 g
- Fat: 80–90 g
- Carbohydrates: 160–180 g
Ingredients
- 1 tablespoon olive oil
- 20 g butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- ½ tablespoon fresh rosemary, finely chopped
- ½ tablespoon fresh thyme
- 1 lb chicken breast, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 4 cups chicken broth
- 1½ lb potatoes, peeled and cubed
- 1 cup low-fat cheddar cheese, shredded
- Fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
Step 1: Sauté the Vegetables
Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery and cook for 7–8 minutes, stirring occasionally, until softened and fragrant.
Step 2: Add Herbs and Chicken
Stir in garlic, rosemary, and thyme and cook for 1–2 minutes. Add chicken and cook until lightly browned on all sides.
Step 3: Thicken the Base
Sprinkle flour over the mixture and stir well. Slowly pour in the milk, stirring constantly to prevent lumps.
Step 4: Add Potatoes and Broth
Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are tender.
Step 5: Add Cheese and Season
Turn off the heat. Stir in cheddar cheese until melted, then add parsley, salt, and pepper to taste.
Step 6: Serve
Serve hot, garnished with extra parsley if desired.