Introduction
There’s nothing quite like a warm bowl of homemade soup to bring comfort and joy. This comforting chicken soup with potatoes recipe is a perfect example! It’s hearty, incredibly flavorful, and surprisingly simple to prepare, even for beginners. Packed with tender chicken, wholesome vegetables, and soft potatoes, this soup is ideal for chilly evenings or whenever you crave a nourishing meal. Get ready to create a truly special dish that will become a family favorite.
Why You’ll Love This Comforting Chicken Soup with Potatoes
You’ll adore this recipe for many reasons, making it a staple in your kitchen:
- Quick and Simple Preparation: This soup uses straightforward steps and readily available ingredients, perfect for busy schedules.
- Uses Everyday Ingredients: No fancy components are needed; you likely have most items in your pantry already.
- Hearty and Satisfying Meal: The combination of chicken and potatoes makes this a filling dish that truly satisfies.
- Perfect for Family Dinners: It’s a crowd-pleaser that appeals to both adults and kids, ensuring happy eaters around the table.
- Versatile for Custom Additions: Easily adapt it with your favorite vegetables or seasonings to suit your taste.
- Naturally Healthy and Wholesome: Research suggests that a warm bowl of chicken soup can offer several health benefits, especially during cold and flu season. Enjoy a nourishing meal without compromising on incredible flavor, making this a truly wholesome chicken and potato dish.
Ingredients
Crafting this delicious comforting chicken soup with potatoes starts with a simple list of fresh, wholesome ingredients. Each component plays a vital role in building the rich, savory flavor profile of this incredible soup. You’ll find everything you need at your local grocery store for this hearty chicken and potato stew.
- Boneless, Skinless Chicken Breast: 2 halves, cut into 1/2-inch chunks for quick cooking and tender bites.
- Salt and Black Pepper: Essential for seasoning the chicken and enhancing overall flavor.
- Vegetable Oil: 3 tablespoons, plus more if needed, for browning the chicken and sautéing vegetables.
- Onion: 1 cup, finely chopped, forming the aromatic base of the soup.
- Carrots: 2 large, finely chopped, adding natural sweetness and vibrant color.
- Celery: 3 stalks, finely chopped, for that classic mirepoix depth.
- Garlic: 1 tablespoon, freshly minced, providing aromatic depth.
- Chicken Flavor Better Than Bouillon: 1 heaping tablespoon, intensely enhances the chicken flavor.
- Boiling Water: 1/2 cup, to dissolve the bouillon concentrate effectively.
- Low-Sodium Chicken Broth: 8 cups, more if needed, allowing you to control the soup’s overall saltiness.
- Fresh Thyme Sprigs: 2 sprigs, infusing the soup with herbaceous notes.
- Cajun Seasoning: 1/2 teaspoon, for a subtle, warming kick.
- Sugar: A pinch, to help balance and round out the flavors.
- Russet Potatoes: 2 pounds, peeled and diced into 1/2-inch chunks, providing creamy texture and heartiness.
Notes & Substitutions
For a quicker meal, use about 3 cups of shredded rotisserie chicken; add it during the last 10 minutes of simmering. If russet potatoes aren’t available, Yukon Gold or red potatoes work well, though they may hold their shape a bit more. Swap fresh thyme with 1/2 teaspoon dried thyme or a sprig of fresh rosemary for a different herb profile. Feel free to use olive oil or canola oil instead of vegetable oil. Always opt for low-sodium chicken broth to best manage the soup’s salt content.
Equipment
You only need a few basic kitchen tools to make this delightful soup. Having these ready will ensure a smooth and enjoyable cooking process:
- Large heavy-bottomed pot: A 5-quart (or larger) Dutch oven is perfect for even heating.
- Cutting board and sharp knife: Essential for preparing your chicken and vegetables.
- Wooden spoon or heat-proof spatula: For stirring and scraping the pot.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Ladle: For serving up generous portions of your delicious soup.
Instructions
Creating this comforting chicken soup with potatoes is a straightforward process. Follow these steps for a delicious, hearty meal that’s perfect for any day.
- Season the Chicken: Generously season the 1/2-inch chicken chunks with 3/4 teaspoon salt and 1/2 teaspoon black pepper. This initial seasoning is key for flavor.
- Brown the Chicken: Heat 3 tablespoons of vegetable oil in a 5-quart (or larger) heavy-bottomed pot over medium-high heat until it shimmers. Add the seasoned chicken cubes to the hot oil. Cook, tossing frequently, until they are browned on all sides. This step is crucial for adding deep flavor to your comforting chicken soup with potatoes. This browning process is a result of the Maillard reaction and flavor development, a chemical transformation that creates complex flavors and aromas.
- Set Chicken Aside: Once browned, use a slotted spoon to transfer the cooked chicken to a clean plate. Set it aside, along with any accumulated juices.
- Sauté Aromatics: If needed, add a little more oil to the pot. Stir in the 1 cup chopped onion, 2 finely chopped carrots, and 3 finely chopped celery stalks. Sauté over medium-low heat until the vegetables soften, which takes about 6-8 minutes.
- Add Garlic: Reduce the heat to low. Add 1 tablespoon of minced garlic to the pot. Stir often and continue to sauté for about 1 minute until the garlic becomes fragrant. Be careful not to let it burn.
- Deglaze the Pot: In a small bowl, dissolve 1 heaping tablespoon of chicken flavor Better Than Bouillon in 1/2 cup of boiling water. Pour this bouillon mixture, along with 4 cups of low-sodium chicken broth, into the pot. Use a wooden spoon to scrape the bottom of the pot, loosening all the delicious brown bits that have formed. This deglazing step adds incredible depth to your savory chicken and potato broth.
- Add Seasonings: Stir in the 2 sprigs of fresh thyme, an additional 1/2 teaspoon salt, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon black pepper, and a pinch of sugar. Stir everything well to combine.
- Add Potatoes: Stir in the 2 pounds of peeled and 1/2-inch diced russet potatoes. Bring the entire mixture to a boil over medium-high heat.
- Simmer Potatoes: Once boiling, reduce the heat to medium-low or low. Gently simmer the soup until the potatoes are almost tender, but not fully cooked through. This usually takes about 15-20 minutes, depending on your potato size.
- Return Chicken: Stir the browned chicken chunks, along with any juices that accumulated on the plate, back into the pot.
- Finish Simmering: Continue to simmer the soup until the chicken is fully cooked through and the edges of the potatoes are breaking off slightly, creating a richer texture. This will take another 5-10 minutes.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or Cajun seasoning to suit your preference.
- Serve Warm: Ladle the finished comforting chicken soup with potatoes into individual bowls and serve immediately. Enjoy your homemade creation!
Pro Tips & Troubleshooting
Mastering your homemade chicken potato soup is easy with these helpful hints:
- Rotisserie Chicken Shortcut: Use pre-cooked rotisserie chicken for a much quicker prep time. Shred it and add it towards the end of simmering.
- Enhance Flavor: Never skip browning the chicken; this step creates a rich, complex flavor base for the soup.
- Prevent Soggy Potatoes: Watch the potatoes closely. Simmer them until just tender to avoid them becoming mushy.
- Rich Broth: Deglaze the pot thoroughly after browning the chicken and sautéing vegetables to capture all those flavorful brown bits.
- Spice Level: Adjust the Cajun seasoning to your preference. Start with 1/2 teaspoon and add more if you like a stronger kick.
- Consistency Control: If the soup becomes too thick, simply add more low-sodium chicken broth until it reaches your desired consistency.
- Bland Soup: If your soup tastes bland, it likely needs more salt and pepper. Adjust seasonings gradually until the flavors pop.
- Creamy Texture: For a thicker, creamier soup, mash a few of the cooked potatoes against the side of the pot with your spoon.
Serving, Storage, & Variations
Serving Suggestions
This classic chicken and potato recipe is incredibly versatile. Serve your comforting chicken soup with potatoes with warm, crusty bread to soak up all the delicious broth. Homemade biscuits or garlic breadsticks also make excellent accompaniments. For a lighter touch, pair it with a fresh green salad. Don’t forget to garnish with fresh parsley, a sprinkle of grated Parmesan cheese, or crumbled bacon for extra flair.
Storage Instructions
Allow the soup to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw frozen soup overnight in the refrigerator, then reheat gently on the stovetop over low heat or in the microwave, stirring occasionally until warmed through.
Recipe Variations
- Creamy Version: Stir in 1/2 cup of heavy cream or a can of full-fat coconut milk (for dairy-free) during the last few minutes of simmering.
- Vegetable Boost: Add a cup of frozen peas, corn, or fresh spinach during the last 5 minutes of cooking for extra nutrition.
- Herb Twist: Experiment with other herbs like fresh dill, a bay leaf (remove before serving), or a sprig of fresh rosemary.
- Spicy Kick: Include diced jalapeños, a pinch of red pepper flakes, or a dash of hot sauce for an extra spicy flavor.
- Heartier Grains: Stir in 1/2 cup of small pasta (like ditalini or elbow macaroni) or rice during the last 10-15 minutes of simmering for an even heartier meal.
Nutrition Information
This nutritious chicken and potato meal provides a balanced blend of macronutrients, making it a wholesome choice for your family. The generous portions of chicken contribute lean protein, while the potatoes offer complex carbohydrates and dietary fiber. This comforting chicken soup with potatoes is designed to be both satisfying and good for you.
| Nutrient | Per Serving |
|---|---|
| Calories | 196 kcal |
| Carbohydrates | 28 g |
| Protein | 8 g |
| Fat | 7 g |
| Sodium | 110 mg |
| Fiber | 3 g |
| Sugar | 3 g |
| Serving Size | 1 serving |
FAQ
Do I have to peel the potatoes?
Peeling russet potatoes is recommended for the best texture in this soup, as their skin can be tough. However, if using thinner-skinned varieties like Yukon Golds, you can leave the skin on for added fiber and rustic charm.
Can I use chicken thighs instead?
Absolutely! Chicken thighs will add even more flavor and moisture to your soup. Simply cut them into similar 1/2-inch chunks and brown as instructed.
How can I make the soup creamier?
To achieve a creamier texture, you can mash some of the cooked potatoes directly in the pot, or stir in a splash of heavy cream or coconut milk towards the end of cooking for a richer consistency.
Can I add other vegetables?
Yes, feel free to customize your comforting chicken soup with potatoes! Green beans, corn, or even a handful of kale or spinach can be added during the last few minutes of simmering.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as written. Ensure all your broths and seasonings are certified gluten-free if you have specific dietary needs.
Conclusion
There’s truly nothing quite like a steaming bowl of homemade soup to bring warmth and comfort to your kitchen. This comforting chicken soup with potatoes delivers on every promise: it’s incredibly easy to make, packed with simple, wholesome ingredients, and bursting with rich, satisfying flavor. Perfect for beginners and busy parents alike, this recipe will quickly become a cherished favorite. Give it a try tonight and discover the joy of this heartwarming dish. We can’t wait to hear what you think – please share your comments and ratings below!
Comforting Chicken Soup with Potatoes
Ingredients
Equipment
Method
- Generously season chicken cubes with salt and pepper.
- Heat oil in a heavy-bottom pot, add chicken, and cook until browned on all sides; then transfer to a plate and set aside.
- In the same pot, add more oil if necessary, then sauté chopped onion, carrots, and celery until soft, followed by minced garlic until fragrant.
- Stir in dissolved Better Than Bouillon with water and 4 cups of chicken broth, scraping the bottom of the pot to loosen any browned bits.
- Add fresh thyme, 1/2 teaspoon salt, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon black pepper, and a pinch of sugar to the pot.
- Stir in the cubed russet potatoes, bring to a boil, then reduce heat and gently simmer until the potatoes are almost tender.
- Return the browned chicken and its juices to the pot, continuing to simmer until the chicken is fully cooked and potatoes are tender; adjust seasoning as needed and serve warm.