Chicken Potato Soup

Chicken Potato Soup is cozy, hearty, and delicious. Loaded with chicken, potatoes, veggies, and greens simmered in a slightly creamy broth, this chicken soup is nourishing and healthy. It’s the perfect comfort food to serve on a chilly night.

Plus, it’s quick and easy to make in one pot and freezer-friendly too. Whether you’re fighting sickness in your household or just trying to get a hot meal on the table in a hurry, this recipe for creamy chicken potato soup will be your new go-to comfort food on chilly weeknights.

Why You'll Love this Chicken Potato Soup

• It’s ready in under an hour. Some soups take a notoriously long time to cook, but this one can be made from scratch and served in only forty minutes — making it perfect for busy days with the family. Plus, you can make it even faster by using leftover cooked chicken or a rotisserie chicken.
• The best flavor and texture. Italian seasoning and simmered veggies give the soup a rich, savory flavor, while the chicken and potato create hefty spoonfuls of dense texture.
• Loaded with nutritious ingredients. Not only is this creamy chicken soup with potato delicious — it’s also healthy. The vegetables, chicken, broth, and greens make this soup nourishing, wholesome, and filling. It’s gluten-free too.
• Perfect for chilly evenings. Chicken soup is good for the soul. Warm yourself up from the inside out when the weather takes a turn for the worse with a cozy steamy bowl of homemade chicken soup. Nothing is better!
• Chicken and potatoes are the best combination. Chicken soup is a staple recipe in any cook’s arsenal of dishes, but this creamy chicken potato soup is guaranteed to replace your usual favorite recipe. It has all the classic goodness of soup with added tender potatoes for a satisfying one-pot meal.

Ingredient Notes

To make this delicious Chicken Potato Soup, you will need the following ingredients (full measurements in recipe card below):

• vegetable oil - I used avocado oil, but olive oil or coconut oil will also work. As long as it’s got a high smoke point and a neutral flavor profile, whatever oil you have on hand will work fine.
• vegetables - this soup is packed with veggies including onion, garlic, carrots, celery, and spinach.
• chicken broth - you can also use vegetable broth if you don’t have chicken broth in stock. Homemade and store-bought are both great!
• chicken breasts - you could substitute chicken breasts for thighs if you prefer dark meat, though the cooking time will need to be adjusted and the texture will be slightly different.
• potatoes - Yukon gold potatoes typically hold up better compared to other varieties of potatoes — they don’t go mushy as quickly.
• half and half - heavy cream is an acceptable swap for half and half here. If someone in your family has a sensitivity to dairy, you can also use full-fat canned coconut milk in its place.
• baby spinach - baby spinach will wilt and become tender when added to the hot broth. You can use either fresh or frozen. If you want to exchange it for another green, try chopped kale, chard, or watercress for a similar experience.
• Italian seasoning - Italian seasoning is a blend of several different spices: rosemary, basil, thyme, oregano, and marjoram. If you have all (or most) of these ingredients, you can make your own blend.
• salt and pepper

You will also need measuring cups and spoons, a large pot (I used a 4 qt. Dutch oven), and a hand mixer, stand mixer, or 2 forks (for shredding the chicken).

How to Make the Best Chicken Potato Soup

1. Sauté veggies. Heat oil in a large pot over medium-high heat until sizzling hot, about 1-2 minutes. Add onion, garlic, carrots, and celery and sauté until tender, about 3-4 minutes. Stir in Italian seasoning until well combined.
2. Add chicken and potatoes. Add chicken broth, chicken breasts, and potatoes. Bring it to a boil and cook until the chicken is fully cooked through, about 12 minutes. (If using leftover cooked chicken, just cook for a few minutes until warmed through).

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3. Shred chicken. Remove the chicken and shred into small pieces in just seconds using an electric hand mixer or stand mixer. You can also shred the chicken using 2 forks.

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4. Add shredded chicken. Return the shredded chicken to the pot and stir in heavy cream. Cook until warmed through, about 3-4 minutes.
5. Add spinach. Stir in spinach and season with salt and pepper to taste. Serve warm.

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How to Serve

What’s a good soup without something to soak up the broth? Serve this chicken and potato soup with your favorite variety of crackers or croutons for a delightful crunch.

You can serve this soup on its own, or pair with some of my favorite soup sides including:

• Garlic Cheddar Biscuts
• Grilled Cheese Roll Ups
• Shaved Brussels Sprout Salad
• Greek Fries
• Zucchini Bites
• Pepperoni Pizza Rolls

Storage and Freezing Instructions

How to Store

Transfer leftover chicken soup to an airtight container and store in the refrigerator for 3-4 days.

How to Freeze

Once cooled to room temperature, transfer leftover chicken potato soup to a freezer-safe container or freezer bag and freeze for up to 3 months. I recommend portioning them out before freezing to easily reheat the exact amount you want. To thaw, transfer to the fridge overnight before you want to use the leftovers.

How to Reheat

Reheat on the stovetop on medium-low heat until warmed through or in the microwave until warm. You can also reheat straight from frozen in a crockpot after thawing it just enough to release it from the container.

More Chicken Soup Recipes

• 60 Best Soup Recipes
• Lemon Chicken Orzo Soup
• Chicken Tortilla Soup
• Chicken Noodle Soup
• White Chicken Lasagna Soup
• Chicken and Rice Soup

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