Oh, honey, let’s talk about Chicken Soup with Potatoes. It’s more than just a recipe in my house; it’s a memory wrapped in a warm hug. I can almost smell it now – that savory aroma filling the kitchen on a chilly afternoon. I remember one particularly chaotic soccer season, running between practices and games, and this Chicken Soup with Potatoes was the only thing that kept us all going. It was quick, comforting, and everyone always went back for seconds… even my picky eater, bless his heart.
The beauty of this Chicken Soup with Potatoes is its simplicity. Anyone can make it, even if you’re a little intimidated in the kitchen. I promise you, if I can pull it off with three kids running around, you absolutely can too! Making Chicken Soup with Potatoes has taught me that sometimes, the most basic ingredients can create the most profound comfort. So, grab your apron, and let’s get started on this Chicken Soup with Potatoes journey together!
Ingredients for the Perfect Chicken Soup
Here’s what you’ll need to create this comforting classic:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 1/2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup frozen peas
- 1/2 cup heavy cream (optional, for extra creaminess)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Now, about these ingredients for our Chicken Soup with Potatoes. I always use Yukon Gold potatoes for my Chicken Soup with Potatoes because they hold their shape beautifully and have this buttery flavor that just melts in your mouth. But hey, Russets work too, especially if you like a thicker soup.
As for the chicken broth, I prefer low-sodium – gives me more control over the saltiness of the Chicken Soup with Potatoes. And a little tip my mama taught me: sautéing the onions, carrots, and celery in olive oil first? It releases all their lovely flavors and really adds depth to this Chicken Soup with Potatoes. Trust me on that one!
Don’t be afraid to adjust these ingredients to your liking; this is your Chicken Soup with Potatoes after all. Consider adding a bay leaf for extra depth or a pinch of red pepper flakes for a little kick.
How to Make Chicken Soup with Potatoes – Step by Step
Ready to get cooking? Here’s how to bring this heartwarming soup to life:
Step 1: Sauté the Veggies
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. These veggies are the foundation for our Chicken Soup with Potatoes, so don’t rush this step!
Sautéing the vegetables not only softens them but also allows their natural sugars to caramelize, adding a subtle sweetness to the soup. This is a simple technique that makes a big difference in the final flavor.
Step 2: Add Broth and Herbs
Pour in the chicken broth, then stir in the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This simmering time allows the herbs to infuse their flavor into the broth, creating the perfect base for our Chicken Soup with Potatoes.
Don’t underestimate the power of herbs! Thyme and rosemary are classic choices for chicken soup, but feel free to experiment with other herbs like oregano, sage, or even a bay leaf. Just remember to remove the bay leaf before serving.
Step 3: Cook the Chicken
Add the bite-sized chicken pieces to the pot. Simmer until the chicken is cooked through, about 8-10 minutes. Remember, cooking times can vary, so always check the internal temperature of your chicken to be sure it is done. For more tips on this, check out this Chicken Potato Soup – The Cozy Cook.
To ensure your chicken stays tender and juicy, avoid overcooking it. Poaching it gently in the simmering broth is the key. If you’re using chicken thighs, they may require a slightly longer cooking time.
Step 4: Add Potatoes
Add the cubed Yukon Gold potatoes to the soup. Simmer until the potatoes are tender, about 15-20 minutes. Now, patience is key here. You want the potatoes to be soft, but not falling apart. The perfect Chicken Soup with Potatoes has perfectly cooked potatoes!
The type of potato you use can significantly impact the texture of your soup. Yukon Golds are my go-to choice because they hold their shape well and have a creamy texture. Russets, on the other hand, tend to break down more, resulting in a thicker, starchier soup.
Step 5: Stir in Peas and Cream (Optional)
Stir in the frozen peas and heavy cream (if using). Heat through for another 2-3 minutes. The peas add a pop of color and sweetness, while the heavy cream adds a richness to the Chicken Soup with Potatoes.
If you’re not a fan of heavy cream, you can substitute it with half-and-half, milk, or even a dollop of Greek yogurt for a tangier flavor. For a dairy-free option, try using coconut milk or almond milk.
Step 6: Season and Serve
Season the soup with salt and pepper to taste. Garnish with fresh parsley before serving. Taste, taste, taste! Seasoning is so important to Chicken Soup with Potatoes, you want it just right.
Don’t be afraid to get creative with your seasonings! A pinch of smoked paprika, a dash of hot sauce, or a squeeze of lemon juice can all add a unique twist to your soup. And remember, fresh herbs are always a welcome addition.
Making this Chicken Soup with Potatoes dish reminds me of my Fiery Chicken Ramen with Creamy Garlic Sauce, they are both so satisfying!
Serving and Enjoying Your Homemade Soup
Oh, serving this Chicken Soup with Potatoes is always a joy. My youngest, bless her heart, likes to dunk crusty bread into the broth, while my oldest prefers a sprinkle of shredded cheese on top. I personally love pairing it with a simple side salad – the crisp greens offer a nice contrast to the warmth of the Chicken Soup with Potatoes.
I remember one Thanksgiving when I decided to make a big pot of this soup as a starter, and it was a huge hit! Everyone raved about how comforting and delicious it was. I like to think that this Chicken Soup with Potatoes recipe is one of my best and a perfect way to showcase warmth!
For presentation, I like to ladle the Chicken Soup with Potatoes into bowls and garnish it with a generous sprinkle of fresh parsley. It just makes it look so inviting. And for leftovers? This Chicken Soup with Potatoes is even better the next day! The flavors have had time to meld together, creating an even richer and more delicious experience. Leftover Chicken Soup with Potatoes makes a wonderful lunch as well. This Chicken Soup with Potatoes is the perfect meal for any time of year.
Frequently Asked Questions About Chicken Soup with Potatoes
- Can I use chicken thighs instead of chicken breasts? Absolutely! Chicken thighs will add even more flavor to your Chicken Soup with Potatoes. Just be sure to cook them until they’re cooked through. My mom always preferred thighs in her Chicken Soup with Potatoes, it’s a good little secret.
- Can I freeze this soup? Yes, this Chicken Soup with Potatoes freezes beautifully! Just let it cool completely before transferring it to freezer-safe containers. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat it on the stovetop.
- What if I don’t have Yukon Gold potatoes? Russet potatoes or red potatoes will work just fine in this Chicken Soup with Potatoes. Just adjust the cooking time accordingly. I tried red potatoes once, and while the flavor was still great, they didn’t hold their shape as well.
- Can I add other vegetables? Of course! Feel free to add any vegetables you like to this Chicken Soup with Potatoes. Some good options include corn, green beans, or spinach. This is your chance to get creative with Chicken Soup with Potatoes!
- How can I make this soup creamier? If you want a creamier Chicken Soup with Potatoes, you can add more heavy cream or even a dollop of sour cream to each bowl before serving. A little cream cheese also works wonders!
- What if my soup is too thick? If your Chicken Soup with Potatoes is too thick, simply add more chicken broth until it reaches your desired consistency. Sometimes, the potatoes release a lot of starch.
- Can I make this in a slow cooker? Yes, you can definitely make this Chicken Soup with Potatoes in a slow cooker! Just add all the ingredients (except the peas and cream) to the slow cooker and cook on low for 6-8 hours. Stir in the peas and cream during the last 30 minutes of cooking. Making Chicken Soup with Potatoes in the slow cooker is a great way to set it and forget it. You can also make the Easy Chicken Potato Soup Recipe in the slow cooker, so you can come home and relax!
Closing Thoughts on Chicken Soup with Potatoes
This Chicken Soup with Potatoes recipe is more than just a dish to me; it’s a symbol of comfort, family, and love. It’s the soup I make when someone’s feeling under the weather, the soup I bring to potlucks, and the soup that always brings a smile to my family’s faces.
My Personal Chicken Soup with Potatoes Tips:
- Don’t be afraid to experiment with different herbs and spices. A pinch of smoked paprika can add a lovely depth of flavor.
- For a richer flavor, use homemade chicken broth. It makes a world of difference.
- If you’re short on time, use pre-cooked rotisserie chicken. It’s a great shortcut!
Over the years, I’ve experimented with different variations of this Chicken Soup with Potatoes. I’ve added sweet potatoes for a sweeter flavor, used different types of cheese for a creamier texture, and even thrown in some bacon for a smoky twist. My husband loves the bacon version, while my kids prefer the classic recipe. I hope you’ll try my Crack Chicken Stuffed Baked Potatoes too!
No matter how you make it, I hope this Chicken Soup with Potatoes brings you as much joy and comfort as it has brought to my family. Don’t be afraid to make it your own, add your own personal touches, and create a Chicken Soup with Potatoes that is uniquely yours. Happy cooking, my friends!
Chicken Soup with Potatoes
This comforting Chicken Soup with Potatoes is a hearty and flavorful meal perfect for chilly days. It’s packed with tender chicken, soft potatoes, and savory broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Pour in chicken broth and bring to a boil.
- Add chicken, potatoes, thyme, and rosemary. Reduce heat and simmer for 15-20 minutes, or until chicken is cooked through and potatoes are tender.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
For a richer flavor, use homemade chicken broth. You can also add other vegetables like corn or peas.