A warm, comforting bowl of Chicken Potato Soup is just what you need on a cold day in the fall or winter! Made with juicy and tender chicken, fresh herbs, and perfectly soft potatoes, carrots, and celery for a delicious bowl of pure comfort food.
Simple Chicken Potato Soup
On cold nights, we love nothing more than curling up on the couch, covered in a cozy blanket, and enjoying a warm, comforting bowl of one of our favorite soups! It warms the soul! So simple to make, whether you use a dutch oven on the stovetop or your slow cooker (or crock pot). It’s the best thing to make for Sunday supper, enjoy leftover soup the next day, and all week long.
We also love making the blog favorite, BEST Chicken Soup Recipe, and a variety of other soup recipes on repeat all winter long!
What You Will Need
- butter – perfect for sautéing the garlic, pancetta, and onion in the pot.
- minced garlic & sweet yellow onion – a classic combo for getting the flavor party started for any homemade soup recipe.
- pancetta – a simple addition that brings a lot depth to the flavors!
- chicken broth – option to grab your favorite from your local grocery stores or make a delicious homemade chicken broth.
- chicken thighs – bone-in, skin-on chicken thighs will give you the most flavor, but you can also use boneless chicken breasts.
- carrots, celery, & russet potatoes – the usual vegetables that are traditional to any chicken soup recipe!
- kosher salt & ground pepper – keeping the seasonings nice and simple.
- herb bundle – we love nothing more than an easy herb bundle to bring all the flavor!
Should Potatoes Be Boiled Before Adding To The Soup
Nope! You do not need to cook your potatoes at all before adding them to the chicken soup. Simply use a sharp chef’s knife to cut your potatoes into 1-inch cubes and toss them into the pot with your other veggies in step 4 below. You can test them while they are cooking to make sure they reach the perfect softness.
Does Chicken Need To Be Cooked Before Adding To The Soup
No, the chicken doesn’t need to be cooked either! You will cook your chicken thighs or chicken breasts right in the pot, remove them once they are cooked, shred them with forks, and return the shredded chicken to the pot. You could use leftover rotisserie chicken that has already been cooked, if you want, and simply add it at the very end once your vegetables are tender. However, if you used precooked chicken thighs or cooked chicken breast, the broth wouldn’t have even close to the same amount of flavor. We HIGHLY recommend cooking your chicken right in the large stockpot.
How To Make Chicken Potato Soup
First, begin by placing your dutch oven on your stovetop at medium heat, add the butter to melt in the pot, and then the garlic to sauté for about 30 seconds. Then add the onion and pancetta to cook for about 2-3 minutes before pouring in your broth.
Use tongs to carefully place chicken breasts or thighs in the broth, cover, and let it simmer for about 30-60 minutes.
While the chicken is cooking you can prep the rest of your ingredients.
After the chicken is fully cooked, it can be removed from the soup pot and shredded with two forks. Then add the shredded chicken back to the pot along with the vegetables, salt, pepper, and herb bundle. Mix with a large spoon to fully combine.
Finally, let the soup simmer for 15-30 minutes or until you have tender potatoes and veggies are soft but fork tender.
Enjoy! Pro tip: we love nothing more than to serve this easy chicken soup with some crusty bread for dipping!
How Do I Thicken Chicken Potato Soup
If you are looking for a thicker potato soup with a more creamy texture, you can make a few simple adjustments to achieve this. Simply scoop out 1 1/2 cups hot broth in Step 4 after you remove the chicken. Combine the hot broth with approx. 1/3-1/2 cup all-purpose flour (or 1-to-1 gluten-free flour) and whisk until it becomes very thick. Return this mixture to the pot and whisk as you simmer the broth – it will thicken. Feel free to add in a 1/3-1/2 cup of either heavy cream or full fat coconut milk as well! Continue following the rest of the directions. Easy Creamy Chicken Potato Soup!
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Chicken Potato Soup – this delicious potato soup recipe is easy to make and packed with flavor! Perfect for a chilly day!
- 2 tablespoons butter
- 2 teaspoons garlic, minced
- 1/4 cup pancetta, minced
- 1 small yellow onion, diced
- 5–6 cups chicken broth
- 6 chicken thighs OR 3 medium chicken breasts
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 2 cups russet potatoes, diced
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 herb bundle (fresh thyme, rosemary and oregano)
- Bring a large Dutch Oven to medium-high heat. Add butter and let melt. Add garlic and move around pan until it becomes fragrant, approx. 30 seconds.
- Add pancetta and onion. Move around pan until the pancetta starts to render and the onion becomes soft, approx. 2-3 minutes.
- Add chicken broth and chicken. Cover and let simmer 30-60 minutes.
- Remove chicken and place a plate. Use two forks to shred the chicken and return to the pot along with the carrots, celery, potatoes, salt, pepper and fresh herbs. Let simmer 15-30 minutes or until potatoes and veggies are firm, but tender.
- Serve and enjoy!
- Make it Creamy: if you want to make more of a “Creamy Chicken Potato Soup” simply scoop out 1 1/2 cups hot broth in Step 4 after you remove the chicken. Combine the hot broth with approx. 1/3-1/2 cup all-purpose flour (or 1-to-1 gluten-free flour) and whisk until it becomes very thick. Return this mixture to the pot and whisk as you simmer the broth – it will thicken. Feel free to add in a 1/3-1/2 cup of either heavy cream or full fat coconut milk as well! Continue following the rest of the directions. Easy Creamy Chicken Potato Soup!
- Slow Cooker: you can make this in a slow cooker by sauteing the garlic, pancetta and onion in a skillet and transferring to a slow cooker. Add broth and chicken and cook on LOW 3-4 hours. Remove chicken and shred. Return to slow cooker along with remaining ingredients and continue to cook on LOW for 1-3 hours, depending upon how soft you like your vegetables.
- Best Potatoes: I recommend russet potatoes here, but you could definitely use Yukon gold potatoes or baby red potatoes, if you prefer.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Nutrition Info: this is an approximate calculation for the recipe above, not for the creamy version of the soup in the notes section.
- Serving Size: 1 cup
- Calories: 144
- Sugar: 1.5 g
- Sodium: 578.8 mg
- Fat: 5.5 g
- Carbohydrates: 7 g
- Protein: 16.2 g
- Cholesterol: 77.6 mg
Keywords: chicken potato soup