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Chicken Potato Soup uses a simple broth-poaching method to create deep, savory flavor. With tender chicken, creamy potatoes, and a rich but not heavy broth, it’s comfort food at its best and ready in just 40 minutes.
When I need a satisfying soup that tastes like it’s been simmering all day but only takes minutes to make, I turn to this chunky, vegetable-loaded Chicken Potato Soup. It’s the method that sets this soup apart from others 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 lazy weekend evening. The Yukon Gold potatoes and tender vegetables make it hearty enough for dinner, and it tastes even better heated up the next day, so it’s great for meal prep. I often make a double batch – some for dinner and some for lunches during the week.
“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.”
maryann
Table of Contents
Why This Recipe Works
- The Poaching Method: Poaching the chicken directly in the broth is the secret to this recipe. It creates an incredibly rich soup and guarantees the most tender, flavorful chicken you can imagine.
- Hearty and Satisfying: Loaded with tender potatoes, vegetables, and chicken, this soup is a complete and satisfying one-pot dinner. No need for a lot of side dishes here.
- Quick and Easy: With just 15 minutes of prep, this soup delivers ‘simmered-all-day’ flavor in under an hour, just right for a cozy weeknight meal.
Ingredients for Chicken Potato Soup
- Chicken Breasts: I typically use boneless skinless chicken breasts because everyone enjoys them and they’re easy to trim. If you enjoy the deeper flavor and juiciness of boneless, skinless chicken thighs they work well too.
- Chicken Broth: I use regular chicken broth, since it’s the foundation of the soup’s flavor. If you’re watching your salt, feel free to use a low-sodium version. Store-bought or homemade both work great.
- Leeks: Look for leeks with long, slender white and light green parts. The darker green tops are too tough for this soup. Make sure to rinse between the layers too; grit loves to hide out there.
- Carrots: Look for firm, bright orange carrots. Avoid any that look dry or feel rubbery. Feel free to peel them, but don’t feel like you have to.
- Celery: I like to use the inner ribs for this soup; they’re less likely to be bitter and soften faster.
- Yukon Gold Potatoes: You’ve probably noticed I’m a big fan of Yukon Golds if you’ve been following my blog for a while; I think of them as the workhorse of potatoes and they’re great in this soup too. They give the soup its silky texture and hold their shape well. Red potatoes work well too, but they won’t break down as nicely. If russet potatoes are what you have on hand, they work too, but I’d peel them first.
- Dried Thyme: Dried has a stronger flavor than fresh, but you can use either. If you use fresh, use twice as much and finish the soup with some fresh leaves; they make a beautiful garnish.
- Half and Half: This adds just enough richness without making the soup too heavy. Whole milk or heavy cream work too, depending on how rich you like your soup.
- Fresh Parsley: Optional for garnish, but does add a nice fresh finish and pop of green. Look for bright, perky bunches.
How to Make Chicken Potato Soup
Poach the Chicken: Start by poaching chicken breasts in broth until they’re just cooked through. Then transfer to a plate to cool slightly before shredding with a couple of forks into bite-size pieces. (You can also pull it apart with your fingers.)
Simmer the Vegetables: While the chicken cooks, prep all your vegetables. When you transfer the chicken to a plate, add all the vegetables and thyme to the same broth you used for poaching. Simmer until the vegetables are tender and potatoes are cooked through.
Finish and Serve: To finish the soup, return the shredded chicken to the pot, add half and half, and season to taste with salt and pepper. Heat through without letting it come to a boil, and serve hot.
Pro Tips
- For a Naturally Thicker Soup: If you want a creamier, thicker broth without adding more dairy or flour, just use a potato masher or even a large spoon to gently press down on the potatoes a few times directly in the pot. The starches from the potatoes make a nice, natural thickener.
- Prepping Leeks: I know I mentioned it in the ingredient list, but it’s worth saying again: be sure to rinse between the layers; dirt loves to hide there. I slice them first, then put them in a bowl of water and swish them around to get them perfectly clean.
- Uniform Vegetables: Try to cut all of your vegetables into similarly sized pieces. This will help them all cook evenly. You don’t want to end up with some crunchy vegetables while others get mushy and fall apart.
- Don’t Overcook the Chicken: Poaching is a gentle cooking method that’s much less likely to give you the rubbery chicken that often happens when you boil it. But you still don’t want to overdo it. I find that 15 minutes is just about right for average-sized boneless skinless chicken breasts to keep them juicy.
Recipe Variations
- Using Rotisserie Chicken: Skip the poaching step and add 3-4 cups of shredded rotisserie chicken when the vegetables are nearly tender. Add an extra cup of broth since you won’t have the poaching liquid.
- Slow Cooker Method: Place the raw chicken, broth, leeks, carrots, celery, potatoes, and thyme in your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Remove the chicken, shred it, and return it to the pot along with the half-and-half.
- Simple Onion Version: Two medium yellow onions, diced, work perfectly in place of leeks. I make it this way often when I don’t have leeks on hand.
- Make it Richer: Try crisping 4 strips of chopped bacon first to add to the soup, or stir in a pat of butter at the end.
- Add Garlic: Sauté 3-4 cloves of minced garlic with the vegetables for extra flavor.
- Extra Vegetables: Add mushrooms with the other vegetables, or stir in a handful of baby spinach at the end.
- Herb Variations: Fresh rosemary or sage can replace the thyme. If using fresh herbs instead of dried, double the amount.
Storage and Reheating
This soup keeps well in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stovetop. Add a splash of broth if needed, as the soup tends to thicken when stored.
FAQ
It really depends on the texture you’re going for. I love Yukon Gold or red potatoes for this soup because they hold their shape well, but add a little thickness too. If you want a soup that’s even thicker, use starchy potatoes like Russets instead. They’ll break down more during cooking, so you won’t have many chunks, but you’ll have a more velvety soup.
Instead of starting with a roux or adding more cream or a cornstarch slurry, I like to just mash some of the cooked potatoes directly in the pot with a potato masher or the back of a spoon. This releases their starches and thickens the soup naturally. That said, you can certainly start with a simple butter and flour roux or use heavy cream instead of half and half if you want a richer soup.
Absolutely! Honestly, it’s my favorite shortcut for this soup when I feel pressed for time. Just skip the poaching step all together and add 3-4 cups of shredded rotisserie chicken at the end when you add the half-and-half. It saves time and tastes terrific.
This soup is my kind of comfort food; simple ingredients that come together into something that tastes much more complex than the effort or ingredients it takes to make it. The broth-poached chicken really does make a difference. It keeps the chicken tender and flavorful and accentuates the flavor in a way that other methods miss. Serve it with some good crusty bread and you’ve got yourself a complete, satisfying dinner any night of the week.
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.)
Chicken Potato Soup
Video
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 8 cups chicken broth or chicken stock
- 3 medium leeks white and light green parts, halved and sliced into 1/8-inch thick half rounds
- 3 carrots sliced 1/8-inch thick
- 3 ribs celery sliced 1/8-inch thick
- 1 1/2 pounds Yukon Gold potatoes diced small, ~1/2-inch (no need to peel)
- 2 teaspoons dried thyme leaves
- 1/2 cup half and half
- kosher salt and freshly ground black pepper
- finely chopped fresh parsley for garnish, optional
Instructions
- Poach the Chicken: Place the chicken breasts in a large soup pot or Dutch oven (5-1/2 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.
- Simmer the Vegetables: 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.
- Finish the Soup: 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
- Leeks: 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.
- Potato Choice: For distinct, tender chunks of potato, use Yukon Gold or red potatoes. For a soup where the potatoes break down more to naturally thicken the broth, use peeled Russet potatoes instead.
- Servings: This soup makes 6 hearty servings. As a side, it will easily serve 8.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can heavy cream be used? T j it’s what I have….
Absolutely!
I made this tonight it tastes good it’s excellent it was easy to make thank you
I’m so glad you enjoyed it, Sindy!
One word…YUMMO!! I could eat way too much of this 🙂
aww….thank you so much, Krista! I’m so glad you enjoyed it!!
Going to make this tonight! Can I add white beans?
Hi Brittany! Yes, absolutely.
What is “half and half”?