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Chicken Soup with Potatoes with tender potatoes, carrots, and shredded chicken in a creamy golden broth, topped with fresh herbs — warm, hearty, and comforting.

Chicken Soup with Potatoes

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A hearty, comforting Chicken Soup with Potatoes loaded with tender potatoes, vegetables, and herbs — the perfect bowl for cold or cozy days. Ready in under an hour, this family favorite delivers rich homemade flavor with simple ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Simmer & Finish 10 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1–1.5 lb chicken (bone-in or boneless) - or use shredded rotisserie chicken
  • 4 medium potatoes (Yukon Gold or Russet) - peeled and cubed (1-inch pieces)
  • 1 large yellow onion - diced
  • 2 carrots - sliced
  • 2 celery stalks - chopped
  • 3 cloves garlic - minced
  • 8 cups chicken broth or stock - low-sodium preferred
  • 2 cups water - as needed to cover
  • 2 bay leaves
  • 3 sprigs fresh thyme - or 1 teaspoon dried thyme
  • 1 teaspoon black peppercorns - whole
  • 1 teaspoon salt - to taste
  • 2 tablespoon olive oil - for sautéing
  • 2 tablespoon pickle juice or apple cider vinegar - optional flavor enhancer
  • 2 tablespoon fresh parsley - chopped, for garnish
  • optional corn, green beans, egg noodles - add during last simmer
  • optional lemon juice - for brightness before serving

Equipment

  • 1 Large soup pot or Dutch oven (6–8 quart size)
  • 1 Sharp chef's knife (For chopping vegetables and chicken)
  • 1 Large ladle (For serving)
  • 1 Cutting board
  • 1 Fine-mesh strainer (Optional, for clearer broth)

Method
 

  1. Heat oil in a large soup pot over medium heat. Add diced onions, carrots, and celery; sauté 5–7 minutes until softened. Stir in minced garlic for 1 minute until fragrant.
  2. Add chicken pieces to the pot. Pour in broth and enough water to cover by 1 inch. Add bay leaves, thyme, and peppercorns. Bring to a boil, then reduce to a simmer. Cook 20–25 minutes until chicken is done. Remove, shred, and discard bones and skin.
  3. Add cubed potatoes to the simmering broth. Cook 12–15 minutes until fork-tender but not falling apart.
  4. Return shredded chicken to pot with any extra vegetables. Simmer 5 minutes. Adjust seasoning with salt and pepper. Remove bay leaves and thyme.
  5. Stir in parsley and a splash of pickle juice or lemon juice. Ladle into bowls and serve hot with crusty bread.

Nutrition

Serving: 400gCalories: 320kcalCarbohydrates: 28gProtein: 26gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 950mgFiber: 4gSugar: 4gVitamin A: 5500IUVitamin C: 18mgCalcium: 55mgIron: 2.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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