Comforting chicken soup with potatoes is one of those timeless, soul-warming dishes I turn to when I need something cozy, simple, and deeply satisfying. It’s made with tender chunks of chicken, hearty potatoes, and vegetables all simmered in a flavorful broth. Whether I’m feeling under the weather or just craving a classic homemade meal, this soup always brings comfort.

Why You’ll Love This Recipe

I love how this chicken soup is rustic, hearty, and incredibly easy to make. The potatoes add a creamy texture that makes it feel more filling than a traditional noodle soup, and the simple ingredients let the flavors shine through. It’s great for batch cooking, family dinners, or just having a warm bowl ready in the fridge on a chilly day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs
Potatoes (Yukon gold or russet, peeled and diced)
Carrots (sliced)
Celery (sliced)
Onion (chopped)
Garlic (minced)
Chicken broth or stock
Olive oil or butter
Dried thyme
Bay leaf
Salt and black pepper
Fresh parsley (for garnish)

Directions

I heat olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery until softened.
I add the garlic and cook for another 30 seconds until fragrant.
I pour in the chicken broth and add the diced potatoes, thyme, bay leaf, salt, and pepper.
I add the whole chicken breasts or thighs to the pot, bring everything to a boil, then reduce the heat and simmer for 20–25 minutes, until the chicken is cooked through and the potatoes are tender.
I remove the chicken, shred it with two forks, and return it to the pot.
I taste and adjust seasoning, then simmer for a few more minutes.
I ladle the soup into bowls and top with fresh parsley before serving.

Servings and timing

This recipe serves 4–6 people.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I use bone-in chicken for even more flavor—just simmer a little longer and remove bones before serving.
I stir in a handful of baby spinach or kale at the end for added greens.
I add corn or peas for a touch of sweetness.
I make it creamy by stirring in a splash of milk or cream before serving.
I use sweet potatoes instead of white potatoes for a subtle sweetness and extra nutrients.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, so I find it even better the next day.

To reheat, I warm it on the stovetop over medium heat or microwave individual portions until hot. If the soup thickens in the fridge, I add a splash of broth or water when reheating to loosen it up.

This soup also freezes well. I cool it completely, portion it into freezer-safe containers, and freeze for up to 2 months. I thaw in the fridge overnight before reheating.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken to save time. I just skip simmering raw chicken and stir it in near the end to warm through.

What kind of potatoes work best?

I usually use Yukon gold for a creamy texture, or russet potatoes if I want them to break down more into the broth.

Can I make this in a slow cooker?

Yes. I add everything except the parsley and cook on low for 6–7 hours or high for 3–4 hours. I shred the chicken before serving.

Is this soup gluten-free?

Yes, all the ingredients are naturally gluten-free. I just double-check my broth to make sure it doesn’t contain any additives with gluten.

Can I make it spicy?

Absolutely. I add a pinch of red pepper flakes or a chopped chili while sautéing the garlic for a warming kick.

Conclusion

Comforting chicken soup with potatoes is the kind of meal I never get tired of. It’s wholesome, flavorful, and feels like a hug in a bowl. Whether I’m serving it to my family, bringing it to someone who needs a little comfort, or enjoying it all to myself, this simple soup always delivers warmth and satisfaction with every spoonful.