- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 pounds potatoes, peeled and cut into bite-sized pieces
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, plus more to taste
- 1 bay leaf
- 1/2 cup milk or half-and-half, optional
- 2 tablespoons fresh chopped parsley, for serving
What Kind of Potatoes Should You Use?
Russet or Yukon Gold potatoes both work beautifully.
Yukon Gold potatoes give the soup a naturally buttery texture and tend to hold their shape nicely.
Russet potatoes become softer and can break down slightly into the broth, giving the soup a thicker, heartier consistency.
You really can't go wrong.
Helpful Tools
You don't need a kitchen full of gadgets for this recipe.
You'll want:
- Large Dutch oven or soup pot
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Small bowl, if using cooked chicken separately
A heavy-bottomed pot is especially nice because it distributes heat evenly while the soup simmers.
Ingredient Additions and Substitutions
This is one of those wonderfully forgiving recipes.
Use leftover chicken
Already have cooked chicken in the refrigerator?
Perfect.
Simply shred or chop it and add it toward the end of cooking so it warms through without becoming dry.
Try chicken thighs
Boneless, skinless chicken thighs are especially flavorful and stay wonderfully tender in soup.
Add more vegetables
Feel free to add:
- Frozen peas
- Corn
- Green beans
- Spinach
- Mushrooms
- Leeks
- Extra carrots
- Diced bell pepper
Make it creamy
For a creamy chicken potato soup, stir in 1/2 cup to 1 cup of half-and-half or milk near the end of cooking.
For an even richer soup, a little heavy cream works beautifully.
Add cheese
A small handful of shredded cheddar can turn this into a delicious cheesy chicken potato soup.
Add it gradually over low heat and stir until melted.
Change the herbs
Thyme is my favorite, but rosemary, oregano, Italian seasoning, or fresh parsley can also work nicely.
How to Make Homestyle Chicken Potato Soup
Step 1: Prepare the vegetables
Dice the onion, slice the carrots and celery, mince the garlic, and cut the potatoes into bite-sized pieces.
Try to keep the potato pieces relatively similar in size so they cook evenly.
Step 2: Sauté the vegetables
Heat the butter or olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery.
Cook for about 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and cook for another 30 seconds to 1 minute.
That little bit of sautéing makes a big difference in flavor.
Step 3: Add the chicken and broth
Place the chicken into the pot.
Pour in the chicken broth, then add the thyme, parsley, black pepper, salt, and bay leaf.
Bring everything to a gentle boil.
Step 4: Add the potatoes
Add the diced potatoes to the pot.
Reduce the heat to a gentle simmer and partially cover the pot.
Cook for approximately 20–25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
Step 5: Shred the chicken
Carefully remove the cooked chicken from the pot.
Let it cool just enough to handle, then shred or chop it into bite-sized pieces.
Return the chicken to the soup.
If you're using pre-cooked chicken, add it now and allow it to heat through.
Step 6: Make it creamy, if desired
If you want a creamy version, stir in the milk or half-and-half.
Keep the soup over low heat for a few minutes.
Don't let it boil vigorously after adding dairy, as gentle heating helps keep the texture smooth.
Step 7: Taste and season
Remove the bay leaf.
Taste the soup and adjust the salt and pepper as needed.
Add fresh parsley just before serving.
And now comes the hardest part...
Waiting long enough for it to cool so you don't burn your mouth on that first spoonful!
How to Make Chicken Potato Soup Extra Thick
If you prefer a thicker soup, you have a few easy options.
Mash some of the potatoes
This is my favorite simple trick.
Remove a few cooked potato pieces and mash them with a fork, then stir them back into the soup.
No flour or cornstarch required.
Use a little cornstarch
Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry.
Stir it into the simmering soup and cook for a few minutes until slightly thickened.
Add cream
A splash of heavy cream or half-and-half will make the broth richer and creamier, although it won't thicken it as dramatically as starch.
What to Serve With Chicken Potato Soup
A big bowl of this soup is practically begging for something warm and buttery on the side.
Try serving it with:
- Crusty French bread
- Homemade biscuits
- Cornbread
- Garlic bread
- Dinner rolls
- Grilled cheese
- Crackers
- Simple green salad
- Roasted vegetables
And if we're talking about ultimate comfort food?
Chicken potato soup with warm, buttered bread is hard to beat.
Tips for Making the Best Chicken Potato Soup
Cut the potatoes evenly
Similar-sized pieces cook at roughly the same rate.
Don't boil the soup aggressively
A gentle simmer keeps the chicken tender and helps prevent the potatoes from falling apart too quickly.
Don't overcook the chicken
Once the chicken is cooked through, remove it, shred it, and return it to the pot.
Taste before serving
Broth brands vary considerably in saltiness, so wait until the soup is nearly finished before adding too much extra salt.
Want a thicker soup?
Mash some of the potatoes directly into the broth.
It's easy, inexpensive, and gives the soup a wonderfully rustic texture.
Let it rest
If you have the time, let the finished soup sit for about 5–10 minutes before serving.
The flavors have a chance to settle, and the soup won't be quite as scorching hot.
Can You Make Chicken Potato Soup Ahead of Time?
Absolutely.
In fact, this is one of those soups that can taste even better after the flavors have had time to mingle.
Prepare the soup, allow it to cool, and refrigerate it in a covered container.
When you're ready to eat, reheat it gently on the stovetop until steaming hot.
If the soup thickens in the refrigerator, simply add a splash of broth or milk while reheating.
How to Store Leftover Chicken Potato Soup
Allow the soup to cool appropriately, then transfer it to airtight containers and refrigerate.
For best quality, enjoy refrigerated leftovers within 3–4 days.
If you're planning to freeze the soup, keep in mind that potatoes can become softer or slightly grainy after freezing and thawing.
Can You Freeze Chicken Potato Soup?
Yes, although the texture may change a little.
For the best frozen texture, slightly undercook the potatoes before freezing.
Cool the soup completely, portion it into freezer-safe containers, and leave a little room for expansion.
Freeze for up to about 2–3 months for best quality.
Thaw overnight in the refrigerator and reheat gently on the stove.
If the soup contains dairy, stir well as it reheats because the texture can sometimes change slightly.
Recipe Information
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: About 50 minutes
Servings: 6–8
Course: Soup, dinner, lunch
Cuisine: American
Main ingredients: Chicken, potatoes, carrots, celery, onion, chicken broth
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely!
Rotisserie chicken is one of the easiest shortcuts for this recipe. Remove the skin and bones, shred the meat, and add it during the final few minutes of cooking.
Can I use frozen vegetables?
Yes. Frozen peas, corn, or mixed vegetables can be added toward the end of cooking.
Should I peel the potatoes?
You don't have to.
If you're using thin-skinned potatoes such as Yukon Golds, you can leave the skins on after giving them a good scrub.
For a smoother, more traditional soup, peeling them is perfectly fine.
Why did my potatoes fall apart?
Potatoes can become very soft when simmered for a long time.
If you prefer distinct potato pieces, cut them a little larger and cook the soup only until they are fork-tender.
Can I make this soup without dairy?
Definitely.
Simply leave out the milk or half-and-half. The soup is still hearty and delicious with a clear broth.
Can I use chicken thighs instead of chicken breasts?
Yes.
Chicken thighs are flavorful and especially forgiving in soup.
Can I make this in a slow cooker?
Yes.
Add the chicken, vegetables, potatoes, broth, and seasonings to the slow cooker.
Cook on LOW for about 6–7 hours or HIGH for about 3–4 hours, depending on the size of the chicken pieces and your slow cooker.
Remove and shred the chicken, then return it to the soup.
Add dairy near the end if you're making a creamy version.
How do I know when the chicken is done?
The safest approach is to check the thickest part of the chicken with an instant-read thermometer. Poultry should reach 165°F (74°C) internally.
Easy Ways to Change This Recipe
Once you've made the basic soup, it's fun to give it a different personality.
Creamy Chicken Potato Soup
Add half-and-half or cream toward the end for a richer, velvety broth.
Cheesy Chicken Potato Soup
Stir in shredded cheddar after removing the pot from high heat.
Chicken Corn Potato Soup
Add a cup of corn during the final 10 minutes.
Chicken Bacon Potato Soup
Cook chopped bacon separately until crisp, then sprinkle it over individual bowls.
Rustic Herb Chicken Soup
Add fresh rosemary and parsley for a more fragrant, garden-inspired version.
Why This Recipe Belongs in Your Regular Dinner Rotation
Some recipes are impressive because they're complicated.
This isn't one of them.
Homestyle Chicken Potato Soup is impressive because it's so comforting while being incredibly simple.
You get tender chicken, soft potatoes, sweet carrots, savory celery and onion, and a flavorful broth in every bowl.
It's warm.
It's filling.
It's affordable.
And it makes the entire house smell like dinner is going to be really, really good.
This is the soup you make when someone has had a long day.
It's the soup you make when the weather turns chilly.
It's the soup you make when you have leftover chicken and absolutely no idea what to do with it.
And it's the soup you make simply because sometimes you want dinner to taste like home.
More Cozy Soup Recipes You’ll Love
If you're building a collection of comforting homemade soups, try these next:
- Slow Cooker Ham and Potato Soup
- Creamy Chicken and Vegetable Soup
- Old-Fashioned Chicken Noodle Soup
- Cheesy Potato Soup
- Creamy Vegetable Soup
- Homestyle Beef and Vegetable Soup
Because one cozy soup recipe is never enough!
Leave a Review and Share Your Soup
Did you make this Homestyle Chicken Potato Soup?
I'd love to know how you made it your own!
Leave a review and tell me whether you used chicken breasts, chicken thighs, leftover rotisserie chicken, or added a few extra vegetables.
And if you take a photo, share it on Pinterest so other home cooks can find this cozy recipe too.
There is nothing better than seeing a simple family-style recipe make its way into someone else's kitchen.
Approximate Nutrition Information
Nutrition will vary depending on the specific chicken, broth, potatoes, dairy, and portion size used.
Estimated per serving, based on 8 servings:
- Calories: 320
- Protein: 27g
- Carbohydrates: 32g
- Fat: 10g
- Saturated fat: 4g
- Cholesterol: 75mg
- Sodium: 700mg
- Fiber: 5g
- Sugar: 5g
These numbers are estimates and are provided for general informational purposes.
Final Thoughts
There are fancy soups.
There are restaurant-style soups.
And then there are soups that simply make you feel good.
This Homestyle Chicken Potato Soup belongs firmly in that last category.
It's made with ordinary ingredients, doesn't require complicated techniques, and fills the kitchen with that wonderful homemade smell we all recognize.
Serve it with warm bread, gather everyone around the table, and don't be surprised if somebody asks for seconds.
Because that's what a good bowl of chicken potato soup is supposed to do.
It tastes like home.
