Growing up, chicken soup in our house always came from a can. My mom would pour it into a pot, add some water, and call it dinner. Don’t get me wrong—I loved it! But the first time I tasted my mother-in-law’s homemade chicken soup with chunks of potato, I realized what I’d been missing.
Now, I make this soup at least twice a month, especially during cold weather. It’s simple: tender chicken, hearty vegetables, and soft potatoes simmering together in flavorful broth. My kids actually cheer when they smell it cooking, making all the chopping and stirring totally worth it.
Why You’ll Love This Chicken Soup
- Quick comfort food: Ready in under an hour, perfect for busy weeknights.
- One-pot meal: Minimal cleanup, maximum flavor.
- Budget-friendly: Made with pantry staples and common vegetables.
- Filling and nutritious: Lean protein, hearty veggies, and potatoes make it a complete meal.
- Meal prep friendly: Reheats beautifully for lunches or quick dinners.
Choosing the Right Potatoes
For hearty soup, go for waxy potatoes that hold their shape:
- Yukon Gold: Buttery flavor, holds together well.
- Red potatoes: Another excellent option.
- Russet: Can get mushy if overcooked—cut evenly to prevent this.
Tip: Cut potatoes into 1-inch cubes for even cooking.
Ingredient Substitutions
- Chicken: Swap breasts for thighs for extra flavor, or use rotisserie chicken added at the end.
- Herbs: No fresh rosemary or thyme? Use ½ teaspoon dried.
- Milk: Any milk works—whole, 2%, or plant-based options like almond or oat milk.
- Cheese: Regular cheddar, Colby, or Monterey Jack are all good; dairy-free options also work.
- Potatoes: Russet, red, Yukon gold, or even sweet potatoes.
- Broth: Store-bought or homemade chicken broth works; vegetable broth is fine, just add more seasoning.
Common Mistakes to Avoid
- Rushing the veggies: Sauté onions, carrots, and celery slowly for deep flavor.
- Overcooking chicken: Cook until 165°F, shred, and return to soup.
- Uneven potatoes: Cut into uniform cubes to cook evenly.
- Lumpy soup: Gradually whisk in milk and flour, add cheese at the end to prevent graininess.
Serving Suggestions
This soup is hearty on its own, but try these extras:
- Warm baguette or homemade biscuits for soaking up the broth.
- Side salad with mixed greens, cherry tomatoes, and light vinaigrette.
- Classic grilled cheese sandwiches cut into strips for dipping.
Storage Instructions
- Fridge: Store in airtight containers up to 4 days. Flavors improve after a day.
- Freezer: Cool completely, freeze up to 3 months. Milk-based broth may separate slightly; potatoes might change texture.
- Reheating: Stovetop on medium-low or microwave in 1-minute intervals, stirring. Thin with milk or broth if too thick.
Chicken Soup with Potatoes FAQ
Why use both olive oil and butter?
Olive oil prevents the butter from burning, while butter adds rich flavor.
Do vegetables need to be cooked before adding liquid?
Yes, sautéing the mirepoix (onion, carrots, celery) for 5-7 minutes builds flavor.
Why add cheese at the end?
Adding cheese at the end prevents curdling or graininess, giving a smooth, creamy soup.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2-3 celery sticks, chopped
- 2-3 garlic cloves, minced
- ½ tbsp fresh rosemary, chopped
- ½ tbsp fresh thyme, chopped
- 1 lb chicken breast, cubed
- 2 tbsp all-purpose flour
- 2 cups milk
- 1½ lb potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup low-fat cheddar cheese, shredded
- Handful fresh parsley, roughly chopped
- Salt and pepper to taste
Instructions
- Sauté the vegetables: Melt butter and olive oil in a large pot over medium heat. Add onions, carrots, and celery; cook 7-8 minutes until softened.
- Add herbs and chicken: Stir in garlic, rosemary, and thyme for 1-2 minutes. Add chicken pieces and brown on all sides.
- Thicken the base: Sprinkle flour over chicken and vegetables, stirring. Gradually whisk in milk until smooth.
- Add potatoes and broth: Stir in potatoes and chicken broth. Bring to a boil, then simmer 20-25 minutes until potatoes are tender.
- Add cheese and season: Stir in cheddar until melted, then parsley. Season with salt and pepper.
- Serve: Ladle hot soup into bowls and garnish with extra parsley if desired.
This homemade chicken soup with potatoes is the ultimate comfort food—creamy, hearty, and packed with flavor. Perfect for cozy nights, family dinners, or anytime you need a warm, nourishing bowl.