Recipes

Chicken and Potato Soup

Why should George have all the fun? Or rather, all the soup. Here is a healthy chicken and potato soup for you! While this would be nourishing and comforting if you’re feeling under the weather, this soup is just as tasty when you’re feeling great. Packed with vegetables and herbs, this chicken and potato soup has a traditional flavor that is perfect as a comforting, cold-weather meal.

Without further ado, here’s what you’ll need for your soup.

Chicken and Potato Soup

Serves 3 to 4

½ tablespoon unsalted butter

Drizzle olive oil

½ large onion, diced

1 large chicken breast, seasoned with salt and pepper

2 or 3 stalks of celery, sliced

Handful of baby carrots*, sliced

1 small bell pepper, diced

2 teaspoons minced garlic

14.5 ounce can of low-sodium chicken broth

2 cups water

¼ teaspoon thyme

¼ teaspoon black pepper

1 bay leaf

½ teaspoon oregano

1 large potato, diced

½ cup whole milk or half and half

*Regular carrots would, of course, work great, too! We just always have a bag of baby carrots in the fridge, so this was a practical (and easy!) option for us. If using regular carrots, slice up 2 or 3 large carrots.

To prep, slice and dice your onion, carrots, celery, and red pepper.

Diced vegetables.

Using a Dutch oven or medium stockpot, heat butter and a drizzle of olive oil over medium-low heat until the butter has started to bubble.

Add the onions and let cook for 3 to 5 minutes, to give them a head start on browning.

(Yours truly totally forgot to photograph this step. Oops!)

Push the onions to one side and add your chicken breast, seasoning it with salt and pepper. Let the chicken cook for 3 to 4 minutes before turning it over…Look for the outside of the chicken breast to turn opaque and some golden coloring where it touched the pan. Don’t forget to give the onions an occasional stir!

Sauteed chicken and onions.

After turning the chicken breast over and letting it cook for another 3 to 4 minutes (until opaque and golden), add in the carrots, celery, and pepper. Stir the vegetables together and allow to cook for 5 minutes or so, stirring occasionally. In the last minute or two of your veggie saute time, add in the garlic and mix together.

Pour in chicken broth and water. Add in the thyme, black pepper, bay leaf, and oregano. Turn the heat up to medium to allow the soup to reach a boil.

Chicken and broth.

Dice the potatoes and gently put them in the soup. (If you’re not gentle, it will splash!)

Diced potatoes.

Reduce heat and allow the soup to boil very gently for 20 to 25 minutes, until the potatoes are very tender and the chicken is cooked through.

Chicken and Potato Soup still cooking.

Remove chicken and shred with a couple of forks. Add back into the soup.

Add the milk and stir everything together. Check the seasoning to see if you need any salt. If the milk has cooled the soup too much for your liking, cook for just a couple more minutes.

Serve and enjoy!

Chicken and Potato soup served.

Chicken and Potato soup served.
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Chicken and Potato Soup

Course Main Course
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 3 to 4 servings
Julie at Baking and Other Important Matters

Ingredients

  • 1/2 tablespoon unsalted butter
  • Drizzle of olive oil
  • 1/2 large onion, diced
  • 1 large chicken breast, seasoned with salt and pepper
  • 2 or 3 stalks celery, sliced
  • Handful of baby carrots, sliced
  • 1 small bell pepper, diced
  • 2 teaspoons minced garlic
  • 14.5 ounce low-sodium chicken broth
  • 2 cups water
  • 1/4 teaspoon thyme
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • 1 large potato, diced
  • 1/2 cup whole milk or half and half

Instructions

  1. To prep, slice and dice your onion, carrots, celery, and red pepper.
  2. Using a Dutch oven or medium stockpot, heat butter and a drizzle of olive oil over medium-low heat until the butter has started to bubble.
  3. Add the onions and let cook for 3 to 5 minutes, to give them a head start on browning.
  4. Push the onions to one side and add your chicken breast, seasoning it with salt and pepper. Let the chicken cook for 3 to 4 minutes before turning it over…Look for the outside of the chicken breast to turn opaque and some golden coloring where it touched the pan. Don’t forget to give the onions an occasional stir!
  5. After turning the chicken breast over and letting it cook for another 3 to 4 minutes (until opaque and golden), add in the carrots, celery, and pepper. Stir the vegetables together and allow to cook for 5 minutes or so, stirring occasionally. In the last minute or two of your veggie saute time, add in the garlic and mix together.
  6. Pour in chicken broth and water. Add in the thyme, black pepper, bay leaf, and oregano. Turn the heat up to medium to allow the soup to reach a boil.
  7. Dice the potatoes and gently put them in the soup. (If you're not gentle, it will splash!)
  8. Reduce heat and allow the soup to boil very gently for 20 to 25 minutes, until the potatoes are very tender and the chicken is cooked through.

  9. Remove chicken and shred with a couple of forks. Add back into the soup.
  10. Add the milk and stir everything together. Check the seasoning to see if you need any salt. If the milk has cooled the soup too much for your liking, cook for just a couple more minutes.
  11. Serve and enjoy!

6 thoughts on “Chicken and Potato Soup

  1. I’ve only ever made chicken noodle soup. Adding a potato instead of noodles is very appealing. I will be trying this! Thank you for sharing. I wonder how it would taste with a sweet potato rather than a regular potato. Any thoughts?

    1. I think a sweet potato would look and taste great in this recipe! It will definitely give the soup a little sweetness, but it should compliment the other veggies and savory broth nicely. Let me know how it turns out for you!

  2. Yummy! I was trying to think of one more dish to make next week for our supper. This is perfect! Thanks for sharing. Sounds wonderful when winter weather hits.

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