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.
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How to Make Chicken Potato Soup
Step 1: 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.
Step 2: To broth in soup pot add leeks, carrots, potato and thyme and bring to boil. Reduce heat and simmer until vegetables are tender.
Step 3: Return chicken to soup along with half and half and season to taste with salt and pepper; cook and stir until heated through. Serve.
Chicken Potato Soup
- 1 1/2 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 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
- 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.
- 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.
- 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.