There’s something magical about a bowl of Chicken and Potato Soup on a chilly evening. I’ve lost count of how many times this recipe has saved me during busy weeknights or comforted me when I needed a taste of home. It’s the kind of dish that feels like a warm hug simple, hearty, and endlessly adaptable.

Over the years, I’ve tweaked the ingredients and methods to create a version that’s creamy without being heavy, flavorful without relying on shortcuts, and forgiving enough for even the most hesitant cook. Whether you’re battling a cold, craving comfort, or just need to clean out the fridge, this soup has your back. Let me walk you through my favorite way to make it.

What Is Chicken and Potato Soup?

Chicken and Potato Soup is a rustic, nourishing dish that combines tender chunks of chicken, soft potatoes, and aromatic vegetables in a savory broth. Unlike heavier cream-based soups, my version leans on the natural starch of the potatoes to create a lightly thickened texture, with a splash of milk or cream for richness. It’s inspired by classics like chicken pot pie filling and potato leek soup but simplified for everyday cooking.

What I love most is how versatile it is swap the veggies, adjust the seasonings, or make it vegetarian, and it still feels satisfying. It’s a blank canvas for whatever you’re craving or whatever’s sitting in your pantry.

Ingredients

Here’s what I use, but don’t stress if you need to substitute (more on that later!):

1.5 lbs boneless, skinless chicken thighs (I prefer thighs for their juiciness, but breasts work too)
4 medium Yukon Gold potatoes (their buttery texture melts into the broth)
1 large onion, diced
3 carrots, peeled and sliced
2 celery stalks, chopped
4 garlic cloves, minced
6 cups chicken broth (homemade or low-sodium store-bought)
1 cup whole milk or half-and-half (for creaminess)
2 tbsp olive oil or butter
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Optional garnish: fresh parsley, grated Parmesan, or crusty bread

Recommended Equipment

You don’t need fancy tools for this recipe! A large pot or Dutch oven is essential for building layers of flavor. I rely on my trusty wooden spoon for stirring and a sharp knife for prepping veggies.

A ladle, measuring cups, and a colander (for rinsing ingredients) round out the basics. If you’re short on time, a slow cooker works beautifully for simmering the soup all day.

Step-by-Step Instructions

Prep the Veggies: I start by dicing the onion, slicing the carrots and celery, and mincing the garlic. Peeling and cubing the potatoes comes next I leave them in 1-inch chunks so they hold their shape while cooking.
Sauté the Aromatics: In my largest pot, I heat the olive oil over medium heat and add the onion, carrots, and celery. A pinch of salt helps them soften without browning. After 5–7 minutes, when the onions turn translucent, I stir in the garlic and thyme until fragrant.
Brown the Chicken: I push the veggies to one side and add the chicken thighs to the pot. Letting them sear for 2–3 minutes per side adds depth to the soup. They don’t need to cook through here just develop a golden crust.
Simmer Everything Together: Next, I pour in the chicken broth and drop in the bay leaf. The potatoes go in last, submerged in the liquid. Bringing the soup to a gentle boil, I then reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes. This slow cooking melds the flavors and tenderizes the chicken.
Shred the Chicken: Using tongs, I pull the chicken thighs out of the pot and shred them with two forks. They’ll be so tender, they practically fall apart! I return the meat to the pot and discard the bay leaf.
Finish with Creaminess: Stirring in the milk or half-and-half is the final touch. I warm the soup for another 5 minutes on low heat just enough to blend the flavors without curdling the dairy. A crack of black pepper and a taste test for salt, and it’s ready.

Variations And Substitutions

This soup is a master of disguise! Here’s how I mix it up:

Vegetarian Version: Swap the chicken for cannellini beans and use vegetable broth. Add a handful of spinach at the end for color.
Gluten-Free: It’s naturally gluten-free, but double-check your broth labels.
Extra Hearty: Toss in a handful of small pasta or rice during the simmering stage.
Spicy Kick: Add a diced jalapeño with the onions or a dash of hot sauce at the end.
Dairy-Free: Skip the milk or use coconut milk for a subtle tropical twist.

How to Store And Reheat

I often make a double batch because this soup gets even better overnight! Let it cool completely before transferring it to airtight containers. It keeps in the fridge for 4–5 days. For freezing, I skip the dairy (add it fresh when reheating) and store portions in freezer bags for up to 3 months. To reheat, thaw overnight in the fridge (if frozen) and warm gently on the stove. If the soup thickens too much, a splash of broth or water loosens it up.

Tips for Success

Don’t Overcook the Potatoes: They should be fork-tender but not mushy. If they start breaking apart, your soup will turn starchy.
Layer Flavors: Sautéing the veggies and browning the chicken first makes a world of difference. Skipping this step can leave the soup tasting flat.
Season Gradually: I add salt in stages when sautéing veggies, after adding broth, and again at the end. Broths vary in saltiness, so tasting as you go avoids over-seasoning.
Fresh Herbs Brighten It Up: A sprinkle of fresh parsley or dill before serving adds a pop of color and freshness.
Leftover Magic: Stir in cooked rice, quinoa, or even tortellini for a whole new meal.

Common Questions

1. Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or leftover grilled chicken works wonderfully. Add it during the last 10 minutes of simmering to prevent dryness.

2. Why did my soup turn out too thick?
Potatoes release starch as they cook, which thickens the broth. If you prefer a thinner consistency, add more broth or water during reheating.

3. Can I make this in a slow cooker?
Yes! Sauté the veggies and brown the chicken first for best flavor, then transfer everything (except the dairy) to a slow cooker. Cook on low for 6–8 hours or high for 3–4. Stir in the milk before serving.

4. What if I don’t have thyme?
No problem! Rosemary, oregano, or a Italian seasoning blend all work well. Or keep it simple with just garlic and black pepper.

Final Thoughts

This Chicken and Potato Soup has been my go-to for years because it’s forgiving, flexible, and always delicious. It’s the kind of recipe that invites you to make it your own add more garlic, throw in leftover veggies, or adjust the creaminess to suit your mood.

I’ve shared it with friends recovering from surgeries, new parents needing a quick meal, and picky toddlers who somehow gobble it up. It’s more than just soup; it’s a reminder that good food doesn’t have to be complicated.

So grab your pot, channel your inner home chef, and let’s make something cozy together.