Chicken Potato Soup

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

Ingredients for Chicken Potato Soup

• Chicken Breasts: Look for pieces that are similar in size so they’ll cook evenly. Boneless, skinless chicken thighs also work well here.
• Chicken Broth: I use regular broth, not low sodium, since it’s the foundation of the soup’s flavor. Store-bought or homemade both work great.
• Leeks: Choose ones with long white and light green parts. The darker green tops are too tough for this soup.
• Carrots: Look for firm, bright orange carrots. Avoid any that feel rubbery.
• Celery: The inner ribs are perfect here – they’re tender and won’t overpower the other flavors.
• Yukon Gold Potatoes: These give the soup its creamy texture while holding their shape. Red potatoes work too, but they won’t break down as nicely. If russet potatoes are what you have on hand, they work too, but you may want to peel them.
• Dried Thyme: It holds up better than fresh in this soup and infuses the broth with more flavor. But fresh thyme makes 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 creamy you like your soup.
• Fresh Parsley: Optional for garnish, but adds a nice fresh finish. Look for bright, perky bunches.

Recipe Options

• 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.
• 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.

This is my kind of comfort food – simple ingredients transformed by a few key techniques into something that tastes much more complex than it is. While any chicken soup is good, this broth-poached version has spoiled me for other recipes. Serve it with good bread and you’ve got dinner handled.

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

Start by poaching chicken breasts in broth until cooked through, about 15 minutes. Remove to a plate to cool slightly, then shred into bite-size pieces.

While the chicken cooks, prep your vegetables. Slice leeks, carrots, and celery into thin, uniform pieces and dice the potatoes. Add all vegetables and thyme to the same broth you used for poaching. Simmer until the vegetables are tender and potatoes are cooked through, about 10 minutes.

Return the shredded chicken to the pot, add half and half, and season with salt and pepper. Heat through and serve hot.