Comforting Chicken Soup with Potatoes Easy Healthy Dinner Recipe Ideas

Name: Comforting Chicken Soup with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb (450g) boneless, skinless chicken thighs; 3 medium russet potatoes, peeled and diced; 2 large carrots, sliced; 2 celery stalks, sliced; 1 medium yellow onion, diced; 3 garlic cloves, minced; 6 cups (1.4 liters) low-sodium chicken broth; 2 tablespoons olive oil; 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme); 1 bay leaf; Salt and pepper, to taste; Fresh parsley, for garnish

Posted on February 7, 2026

Grace Allen

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I remember one chilly evening last fall when I was craving something warm, simple, and just downright comforting. My kitchen smelled like home as I stirred a pot of chicken soup with potatoes, a recipe I’d been tweaking for months. The kind of soup that wraps around you like a favorite blanket, you know?

After working in a small family diner for a couple of years, I learned the magic of good chicken soup—not just any broth and bits, but one packed with tender chicken, hearty potatoes, and fresh herbs that hit the spot every time. This comforting chicken soup with potatoes has become my go-to for easy healthy dinners when I want something nourishing without fuss.

Honestly, I’ve made this soup more times than I can count, and each batch feels like a warm hug on a plate. If you’re looking for a recipe that’s straightforward, wholesome, and downright satisfying, keep reading. You’re going to love this comforting chicken soup with potatoes.

Why You’ll Love This Recipe

Okay, full disclosure—this recipe has spoiled all other chicken soups for me. There are so many reasons it’s become a staple in my dinner rotation, but here are the big ones:

Ready in under an hour: From chopping to ladling, you’ll have dinner on the table in about 45 minutes. Perfect for those nights when you want something homemade but don’t have hours.
Simple, wholesome ingredients: No weird additives or hard-to-find stuff here. Just chicken, potatoes, vegetables, and herbs you probably have on hand.
Hearty and healthy: The potatoes add a comforting starchiness while the chicken provides lean protein, making it a balanced meal that fuels without weighing you down.
Flexible to your taste: Love it spicy? Add some crushed red pepper. Want it creamier? Stir in a splash of coconut milk or cream. This recipe is your canvas.
Freezer-friendly: Make a big batch, freeze leftovers in portions, and you’ve got quick dinners waiting for busy days.

This is the kind of soup that makes you feel like a kitchen rockstar without breaking a sweat. It’s perfect for cozy nights in, when you want something familiar, warm, and just plain delicious.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of this hanging out in your fridge or pantry. I’ll break it down by what each ingredient does, because knowing the why makes cooking way more fun.

Chicken thighs (1 lb / 450g, boneless, skinless) — I prefer thighs because they stay juicy and tender. You can use chicken breasts if that’s what you’ve got, but thighs give better flavor here.
Russet potatoes (3 medium, peeled and diced) — These are perfect for soaking up the broth and adding that cozy, starchy bite. Yukon golds work too if you want a slightly waxier texture.
Carrots (2 large, sliced) — Sweetness and color, plus they soften nicely during cooking.
Celery stalks (2, sliced) — For that classic soup base flavor. If you’re not a fan, you can swap with fennel for a subtle anise note.
Yellow onion (1 medium, diced) — Adds depth and natural sweetness.
Garlic cloves (3, minced) — Because everything’s better with garlic.
Low-sodium chicken broth (6 cups / 1.4 liters) — Use homemade if you have it, or a good-quality store-bought. I always pick broth with minimal additives.
Olive oil (2 tablespoons) — For sautéing veggies and adding richness.
Fresh thyme (2 teaspoons, chopped) or 1 teaspoon dried thyme — The herb that brings it all together.
Bay leaf (1) — A subtle background note that I never skip.
Salt and pepper — To taste. I recommend starting light—you can always add more later.
Fresh parsley (for garnish) — Brightens up the soup and adds a fresh finish.

Pro tip: I always keep my potatoes peeled and diced in water in the fridge if I’m prepping ahead. Saves time on busy nights. Also, if you’re wondering about substitutions, sweet potatoes add a lovely sweetness, and kale or spinach stirred in the last few minutes bump up the greens.

Equipment Needed

You don’t need a fancy kitchen to nail this comforting chicken soup with potatoes—trust me, I’ve made it with the most basic gear.

Large heavy-bottomed pot or Dutch oven — Something big enough to handle all the ingredients comfortably. Mine is a hand-me-down from my grandma, and it’s perfect.
Chef’s knife — For chopping veggies and chicken. If you have a sharp knife, you’re golden; if not, take your time and be careful.
Wooden spoon or silicone spatula — For sautéing and stirring. I’m definitely team wooden spoon here because it feels sturdy and nostalgic.
Measuring cups and spoons — Especially handy for broth and herbs, though eyeballing works too if you’re comfortable.
Ladle — Makes serving soup way easier and less messy.

Heads up: If you don’t have a Dutch oven, a large soup pot or even a deep skillet with a lid works just fine. No fancy gadgets needed here.

How to Make It: Step-by-Step

Alright, let’s make this comforting chicken soup with potatoes! I’m walking you through exactly how I do it, with all the little tips I’ve picked up over time.

Preheat and prep (5 minutes)
Heat 2 tablespoons of olive oil in your large pot over medium heat. While it’s warming, peel and dice your potatoes, slice carrots and celery, dice onion, and mince garlic.
Sauté the veggies (7 minutes)
Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the onions are translucent and the veggies start to soften—about 5-7 minutes. Then add the garlic and sauté for another 1 minute until fragrant. The smell here is unbeatable.
Brown the chicken (5 minutes)
Push the veggies to the side, add chicken thighs to the pot, and sear on each side for about 2 minutes until slightly golden. This step adds flavor, but if you’re in a hurry, you can skip it and just add the chicken raw.
Add potatoes, broth, and herbs (5 minutes)
Pour in the chicken broth and toss in the diced potatoes, thyme, and bay leaf. Give everything a good stir, scraping up any browned bits from the bottom—that’s where the flavor lives.
Simmer (25-30 minutes)
Bring the soup to a gentle boil, then lower the heat to a simmer. Cover the pot and cook until the chicken is cooked through and potatoes are tender. I usually check around 25 minutes. The chicken should shred easily with a fork.
Shred the chicken and finish (5 minutes)
Remove the chicken thighs to a plate, shred them with two forks, then stir the meat back into the pot. Season with salt and pepper to taste. If the soup feels too thick, add a splash of water or broth.
Serve and garnish
Ladle the soup into bowls and sprinkle with fresh parsley. I like to add a squeeze of lemon juice sometimes for brightness.

Quick note: If you want a thicker soup, you can mash a few potato chunks against the side of the pot with your spoon. Also, don’t rush the simmer—it’s where all the flavors marry beautifully.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this way too many times…

Don’t skip browning the chicken: It adds a depth of flavor that makes this chicken soup with potatoes stand out from the average. If you’re crunched for time, just toss the chicken in raw, but you’ll miss that toasty note.
Keep an eye on the potatoes: Overcooked potatoes can turn to mush and cloud your broth. I like mine tender but intact, so I check around 25 minutes and adjust.
Use fresh herbs when you can: Thyme and parsley fresh from the garden or farmer’s market really elevate the flavor. Dried works fine, but fresh is the best.
Season gradually: Add salt in stages, especially after shredding the chicken. It’s easier to control saltiness this way.
Rest before serving: Letting the soup sit for 10 minutes off the heat lets the flavors deepen even more. I know you want to dive in immediately, but trust me on this one.
Storage tip: Soup thickens as it cools. When reheating, add a splash of broth or water to loosen it up. Microwave or stove works perfectly.

Ways to Mix It Up

Once you’ve nailed the basic comforting chicken soup with potatoes, here’s how you can shake things up. I’ve tried all of these, and they all work wonderfully.

Spicy Kick: Add ½ teaspoon crushed red pepper flakes with the garlic. Gives the soup a subtle heat that wakes up your taste buds.
Greens Boost: Stir in 2 cups chopped kale or spinach during the last 5 minutes of cooking. Adds color, nutrients, and a fresh bite.
Creamy Version: Swirl in ½ cup coconut milk or heavy cream after shredding the chicken for a luscious, velvety texture.
Herb Swap: Try rosemary or sage instead of thyme for a different flavor profile. Just use about 1 teaspoon dried or 2 teaspoons fresh.
Vegetable Medley: Add diced parsnips, turnips, or peas along with the potatoes for extra variety and sweetness.
Use Leftover Chicken: No fresh chicken? No problem. Toss in shredded rotisserie chicken during the last 10 minutes of simmering.

Serving Ideas & Storage

This comforting chicken soup with potatoes is fantastic served warm with crusty bread or a simple green salad on the side. I love it with a pat of butter melting on a toasted baguette slice. For a lighter take, scoop it over cooked quinoa or rice to soak up every drop of broth.

Leftovers? Here’s how I handle them:

Room temperature: Store in an airtight container for up to 2 days. Reheat gently on the stove or in the microwave.
Refrigerator: Keeps well for 4-5 days. The flavors actually improve overnight.
Freezer: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight and reheat on the stove with a splash of broth to freshen it up.

Pro tip: If your soup thickens too much after refrigeration, add a little hot water or broth while reheating to get it back to the perfect consistency.

Nutritional Info & Health Benefits

I’m no nutritionist, but here’s why I feel good about digging into this comforting chicken soup with potatoes.

Nutrient	Per Serving (1 bowl)
Calories	280
Protein	25g
Carbohydrates	20g
Fat	9g
Fiber	3g

This soup packs a solid protein punch thanks to the chicken thighs, which helps keep you full longer than your average soup. The potatoes provide complex carbs and fiber, and the veggies bring vitamins and antioxidants to the party. Plus, using low-sodium broth keeps the salt in check.

For me, it strikes the perfect balance between comfort food and healthy eating. It’s nourishing without feeling heavy, and it’s a meal you can feel good about serving to the whole family.

Final Thoughts

So that’s my comforting chicken soup with potatoes! I know I’ve gushed a bit, but when you find a recipe this good and reliable, you want to shout it from the rooftops.

This soup has become my go-to for busy weeknights, sick days, and anytime I need a little extra comfort. It’s easy to make, forgiving if you’re not a pro chef, and endlessly adaptable to what you have on hand.

Give it a try, tweak it to your liking, and make it your own. Trust me, once you’ve made this, it’ll be the soup everyone asks for again and again.

If you make this recipe, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @[yourhandle]—I get genuinely excited seeing your versions. Got questions? Ask away; I check the comments daily and love helping out.

Happy cooking! May your kitchen be as cozy as this soup tastes.

FAQs

Q: Can I use chicken breasts instead of thighs?

A: Absolutely! Chicken breasts work fine, but they tend to dry out faster. I recommend adding them later in the cooking process and keeping an eye so they don’t overcook. Thighs just stay juicier and more flavorful, in my experience.

Q: How do I know when the soup is done?

A: The potatoes should be tender when pierced with a fork, and the chicken should shred easily. Also, you’ll smell that warm, inviting aroma that signals the flavors have melded. A quick taste test is your best bet—adjust seasoning as needed.

Q: Can I make this soup in a slow cooker?

A: Yes! Sauté the veggies first for best flavor, then dump everything in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, adding the shredded chicken back in the last 30 minutes. The potatoes might get softer, but it’s still delicious.

Q: What can I substitute for potatoes?

A: Sweet potatoes, parsnips, or turnips all work great if you want to switch things up. Just remember that sweet potatoes will add a bit of sweetness and soften faster, so adjust cooking time accordingly.

Q: Can I freeze this soup?

A: Definitely! I freeze it in individual portions with some broth to keep it loose. When reheating, add a splash of broth or water if it’s too thick. It tastes just as good weeks later—perfect for meal prep.

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