It’s the method that sets this chunky, vegetable loaded, creamy Chicken Potato Soup apart from other soups like it. Poaching chicken breasts in broth instead of water delivers an extraordinary depth of flavor. As the broth infuses the chicken with flavor, the chicken deepens the flavor of the broth.
With just 15 minutes of active time and 40 minutes total, this soup is ideal for a weeknight or a lazy weekend evening. And it tastes even better heated up the next day, so it's great for meal prep.
Ingredients You Need to Make Chicken Potato Soup
- Chicken Breasts: Boneless and skinless. You can also use chicken thighs.
- Chicken Broth: Or chicken stock, storebought or homemade chicken broth.
- Leeks: Look for firm, fresh leeks with long sections of white and light green.
- Carrots: Peeled or unpeeled, your choice.
- Celery: When buying celery, check the cut tops and avoid any with hollowing which could mean that they're hollow and dried out lower in the rib as well.
- Potatoes: Yukon Gold or other semi-waxy or waxy potato.
- Thyme: Dried thyme leaves or double the amount of fresh thyme leaves.
- Half and Half: Or heavy cream for a creamier soup.
- Kosher Salt and Freshly Ground Black Pepper
Chicken Potato Soup FAQ
Yes, just be sure that it cooks thoroughly before consuming.
There's no need to boil potatoes before adding them to soup. Just be sure to add them with enough time to cook without overcooking the other soup ingredients. For diced potatoes, this is typically 10 to 15 minutes.
Boneless skinless breasts and boneless skinless chicken thighs are both great options for soup. You can also use pre-cooked chicken, but you'll want to add it at the end so it doesn't overcook and become dry and tough.
Almost any form of precooked chicken works for soup: baked or roasted, poached, rotisserie, and shredded chicken are all good options.
Waxy or semi-waxy potatoes are best for soup as they don't need to be peeled and tend to hold their shape.
Take care not to overcook potatoes, as this is what makes them turn mushy.
There is no need to peel waxy potatoes (New Potatoes, Red Bliss, etc.) or semi-waxy potatoes like Yukon Gold potatoes.
More Hearty Soups to Try
- Chicken Pot Pie Soup (A lightened up version of the classic comfort food.)
- Chicken Noodle Soup (Simple and perfect.)
- Spicy Chicken Noodle Soup (Loaded with egg noodles and complex Asian flavors,)
- Turkey and Rice Soup (It's what tops this soup that makes it irresistible.)
- Delicata Squash Soup (With curry, coconut milk, and a warmly spiced, toasted coconut and pumpkin seed topping.)
- Tomato Bisque (So easy and perfect alongside a grilled cheese sandwich.)
How to Make Chicken Potato Soup
Place chicken breasts in a soup pot and add broth to cover; bring to boil. Reduce heat and simmer until cooked through. Transfer to plate and shred when cool enough to handle.
To broth in soup pot add leeks, carrots, potato and thyme and bring to boil. Reduce heat and simmer until vegetables are tender.
Return chicken to soup along with half and half and season to taste with salt and pepper; cook and stir until heated through. Serve.
Recipe Video
Chicken Potato Soup
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 8 cups chicken broth or chicken stock, divided
- 3 medium leeks white and light green parts, halved and sliced into ⅛-inch thick half rounds
- 3 carrots sliced ⅛-inch thick
- 3 ribs celery sliced ⅛-inch thick
- 1 ½ pounds Yukon Gold potatoes diced small, ~½-inch (no need to peel)
- 2 teaspoons dried thyme leaves
- ½ cup half and half
- kosher salt and freshly ground black pepper
- finely chopped fresh parsley for garnish, optional
Instructions
- Place the chicken breasts in a large soup pot or Dutch oven (5-½ to 7-quart). Add broth to cover chicken by 1-inch (add water if needed) and bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Transfer chicken to plate and let cool slightly. When cool enough to handle, shred into bite size pieces.
- Meanwhile, add leeks, carrots, celery, potato, and thyme to broth and bring to boil; reduce heat and simmer 10 minutes, or until vegetables are tender.
- Add cooked chicken and half and half and season to taste with salt and freshly ground black pepper; cook and stir until heated through. Ladle into soup bowls and serve.
Notes
- Before slicing the leeks, be sure to rinse away any dirt that may be hiding out between the layers to avoid grit in your soup.
- This soup makes 6 hearty servings. As a side, it will easily serve 8.
Added a little cinnamon and two shallots to this recipe and really enjoyed it
So happy to hear you're enjoying this and adding you're own touches.
This is best soup by far that I’ve tasted and just what my stomach needed. I didn’t have leeks, but I’m sure it would be delicious. It’s definitely going to be a weekly menu item. Thank you for sharing. I mistakenly put dill and then when I reread it, I saw the time and I added that as well very flavorful. Thanks again.
My pleasure, Maryann! I'm so happy to hear that you're enjoying this soup.
A beautiful soup. I love that you included leeks.
Delish!
I'm so glad you enjoyed it, Tina!
Just made this soup for my family, it is hearty and excellent! Made a few minor changes…I baked some chicken tenders ahead of time and seasoned with season salt and onion powder, then cut it up and added it when soup was almost done. Also, added cooked “little pasta” at the end too! Adjust it and tweak it to what your family likes!!!!
I love this, Jeanette! So glad you enjoyed the soup and made it your own!
Can we use regular milk if you don't have half and half?
Hi Cindy! Yes, absolutely. The soup won't be quite as rich, but will still be delcious.
What non dairy item can I add to substitute 1/2 and 1/2?
Hi Kaitlin! You have a few good options: skip the half and half and smash some of the tender potatoes for a creamier texture or add unsweetened coconut milk including some of the rich cream that rises to the top of the can, or make cashew cream to add to the soup (very creamy and a very nice substitute for half and half or heavy cream in soups). You can find detailed instructions on making cashew cream in the recipe notes of this post. I hope that helps!
I like to add garlic cloves and white onions to this soup when I make it. Just adds an extra yummy-ness.
Glad you're enjoying the soup, Tabitha, and adding your own twist!
This would be a meal for Tom and I Marissa! So hearty. Perfect with some crusty bread and a glass of wine!
You're speaking my language, Mary Ann!
I love how this comforting soup is somehow light and hearty all at once. And such a healthy bunch of ingredients. I'm in! 🙂 ~Valentina
That's the perfect way to describe it, Valentina. Thank you!
This soup is totally calling my name right now! It reminds me of the classic chicken soup we ate as kids, but it looks like something you would order in a restaurant. We typically make a big pot of soup on Sunday afternoons for the coming week, and I just put this one on the list to make sometime before winter is over. I'm afraid we have many more weeks of cold, but soups like this make it bearable! 🙂
Well said, David! We're eating a lot of soup right now with the chilly temperatures. So comforting.
I was just thinking chicken noodle soup is the perfect solution to the chilly weather we're having! I'm loving the potatoes in this one. So cozy!
Thank you, Katherine!
When I was a kid, every time I was down with a cold or something, I would get a bowl of chicken soup almost every day until I felt better. I think many people can relate to that 🙂 I'm not sure if there's any evidence for the chicken soup to be an additional cold remedy, but it's certainly always so comforting, earthy, and hearty, especially in winter time. This soup looks great!
Food is so much better when it's tied to memories like those, Ben. Thank you!
Winter time is definitely the soup season, esp. the hearty, warming and nutritious chicken soup. This looks flavourful and satisfying. Real whole food rules!
Agreed! Thanks so much, Angie.