Chicken Potato Soup
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A secretly healthy Chicken Potato Soup recipe your whole family will love. Packed with veggies and no cream at all! It’s filling and yummy.
I could eat soup every day and not get sick of it, which is why we have almost 100 healthy soup recipes on our website.
Even though I love chicken and pasta based soup, sometimes I want something that isn’t made with pasta, which is why lately I’ve been turning to this chicken potato soup.
Naturally gluten free and packed with veggies and protein – it’s a hearty meal that our entire family loves!
Liz’s Tips for the Best Chicken Potato Soup
- Use a parmesan cheese rind– these add so much flavor to soups. You remove them at the end like a bay leaf!
- Swap chicken thighs for chicken breasts if you’d like – both work great in this recipe!
- Peeling the potatoes and the carrots makes for a nice smooth texture in this soup. You don’t have to peel them, but the skins may fall off during the cooking process, and the carrot skins may give the soup a little earthy flavor.
Ingredients:
We love our food processor for quickly chopping onions, garlic and celery for soup!
substitutions
Olive Oil: You can use avocado oil or butter.
Vegetables: Feel free to add more veggies (just cut them into bite-sized pieces). I like to double the carrots and celery. We also like to stir in frozen spinach and frozen cauliflower rice to our bowl to add extra veggies.
Chicken Breasts: You can substitute with boneless chicken thighs or chicken tenders, but we like the texture of the chicken breasts the best.
Chicken Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Stock, or vegetable broth all work interchangeably. I always use low or no salt broth.
Parmesan Cheese Rind: Parmesan cheese rind is totally optional, but we really recommend it. You can find them in most cheese sections at grocery stores. They add a rich flavor to dishes. You remove them at the end of cooking, like you would a bay leaf. If you are dairy free, just omit it.
Cooked Chicken: We used cooked, shredded chicken in this recipe to speed up the cook time. You can use a rotisserie chicken, or try our crockpot shredded chicken or instant pot shredded chicken.
Potatoes: We tried this recipe with russet potatoes, but did not like it as much as with Yukon gold. Gold potatoes are creamier and have a better texture when cooked in the soup!
How to Make Chicken Potato Soup
- Sauté the carrot, celery, onion and garlic in oil for 5 minutes over medium-high heat.
- Add the broth, spices, Parmesan rind, and chicken to the pot, cover, and bring to a boil (about 10 minutes), then add the potatoes and cook for another 10 minutes.
- Remove the pot from the heat. Discard the parmesan cheese rind, remove the chicken, and shred.
- Return shredded chicken to the pot, stir, and serve.
What to Serve with this Soup
This soup is great on its own, but is also great with a slice of bread, cracker, or a side salad like this Strawberry Arugula Salad.
storage
Storing: These soup leftovers last in the refrigerator for up to 4 days in an airtight container.
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing. Potatoes sometimes get a gritty texture when reheated, but they will taste fine!
Reheating: You can reheat this recipe in the microwave or on the stove top!
other Chicken Soup recipes:
Chicken Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 ½ lbs boneless, skinless chicken breasts
- 1 pound peeled and cubed yukon gold potatoes ¼ inch cubes
- 2 cups peeled diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 tablespoon minced garlic
- 2 quarts low sodium chicken broth 8 cups
- ½ teaspoon black pepper
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon paprika
- 1 Parmesan cheese rind optional
Instructions
- In a large pot, heat the olive oil over medium-high heat. Sauté the carrot, celery, onion and garlic for 5 minutes.
- Add the chicken broth, spices, parmesan cheese rind, and chicken breast to the pot. Stir together and cover with a lid and bring to a boil, about 10 minutes.
- Once boiling, add the potatoes to the pot and cook for another 10 minutes.
- Remove the pot from the heat. Discard the parmesan cheese rind and remove the chicken from the pot.
- Shred the chicken with two forks or a stand mixer. Add the chicken back to the pot and stir together to combine.
- Serve warm.
This was a very tasty soup! Great for cold winter night dinners. Followed the recipe exactly and will make again.
Super delicious, easy to make, always a hit with my family during the winter months. Currently on the menu for tonight’s dinner!