If there’s one dish that truly lives up to its name, it’s comforting chicken soup with potatoes. This soup feels like a warm hug in a bowl—creamy, hearty, and packed with flavors that remind you of home. Whether you’re nursing a cold, trying to feed picky eaters, or simply craving something wholesome after a long day, this recipe is here to save the day.
And as a mom of three living in busy New York, trust me—quick and cozy dinners like this are lifesavers.
Table of Contents
Why You’ll Love This Comforting Chicken Soup with Potatoes
- It’s filling enough for dinner—thanks to the potatoes and cheese.
- You can prep it in 30 minutes without fuss.
- Perfect for leftovers (and let’s be honest, leftovers taste even better).
- A family-friendly recipe that even picky eaters usually devour.
What Does Comforting Chicken Soup with Potatoes Taste Like?
Imagine the creaminess of cheddar cheese blending with tender chunks of chicken and buttery potatoes. Add a medley of veggies—onion, carrot, celery—softened to perfection, plus fragrant herbs like rosemary and thyme. The result? A soup that’s both rustic and luxurious without being heavy.
It’s like slow cooker garlic butter chicken meets your grandma’s potato soup, but all in one pot.
Ingredients You’ll Need for Comforting Chicken Soup with Potatoes
The beauty of this comforting chicken soup with potatoes is that it’s built from simple, wholesome ingredients you probably already have in your pantry or fridge. No fancy shopping trips, just honest food that comes together to create something cozy and delicious. Here’s what you’ll need and why each item matters:
- Olive Oil & Butter: The dream team that gives your soup a rich, savory base. Butter adds creaminess, while olive oil keeps things light.
- Onion, Carrots, and Celery: The classic “soup trio.” These vegetables form the foundation of the flavor, and when sautéed, they release a sweetness that balances the broth beautifully.
- Garlic: Fresh garlic cloves bring warmth and depth. Don’t skip this—it’s what takes the soup from good to unforgettable.
- Fresh Rosemary & Thyme: These herbs add earthy, woodsy notes that pair perfectly with the potatoes and chicken. If you’ve ever tried my garlic herb chicken with mashed potatoes and glazed carrots, you know how magical fresh herbs can be.
- Chicken Breast: Lean, tender protein that cooks quickly and shreds easily into the soup. You can also substitute with chicken thighs for extra richness.
- All-Purpose Flour & Milk: These two work together to thicken the broth into a creamy base without needing heavy cream. It’s comforting but still light enough for everyday dinners.
- Potatoes: The star of this recipe! Peeled and cubed, they turn the soup into a hearty, filling meal that feels like a complete dish all on its own.
- Chicken Broth: A good-quality broth is the backbone of the soup. It ties all the ingredients together and gives that “cooked-all-day” flavor in just under an hour.
- Cheddar Cheese: Melts right into the soup, adding a tangy creaminess that makes every spoonful irresistible.
- Fresh Parsley: Sprinkled at the end, parsley brightens the flavors and gives a fresh, herbaceous finish.
- Salt & Black Pepper: Seasoning is everything—don’t be shy, taste as you go!
Each of these ingredients has a job to do, and together, they create a meal that feels like comfort food at its best.
How to Make Comforting Chicken Soup with Potatoes (Step by Step)
Making this comforting chicken soup with potatoes is easier than you think—it just takes a little patience and a big pot. I like to think of it as a “layered” recipe, where every step adds flavor until you’ve got a bowl that tastes like it simmered for hours. Here’s exactly how to do it:
Step 1: Sauté the Flavor Base
Start by heating 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Once melted and sizzling, toss in your chopped onion, carrots, and celery.
- Stir occasionally for about 7–8 minutes, until the vegetables are softened and fragrant.
- This step is the secret to building that cozy “home-cooked” flavor. If you’ve ever made my easy crockpot chicken rice, you know how important this base is—it’s the quiet hero of the dish.
Step 2: Add Garlic, Herbs, and Chicken
Next, stir in your minced garlic, along with the rosemary and thyme. Cook for just a minute or two—enough for your kitchen to smell amazing.
- Add in the chicken breast pieces and let them brown on all sides. This doesn’t fully cook the chicken yet, but it locks in flavor and adds golden bits to the bottom of the pot that we’ll use later.
Step 3: Thicken the Broth
Sprinkle 2 tablespoons of all-purpose flour over the chicken and vegetables. Stir until everything is coated.
- Slowly pour in the milk, whisking as you go to keep the mixture smooth.
- Don’t panic if it looks a little thick or lumpy at first—it will come together beautifully as it simmers.
Step 4: Add Potatoes and Broth
Now it’s time for the star: the potatoes. Add your peeled, cubed potatoes to the pot, followed by the chicken broth.
- Stir well, scraping up the golden bits from the bottom of the pan (those are pure flavor gold).
- Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20–25 minutes, or until the potatoes are tender when pierced with a fork.
Step 5: Melt in the Cheese and Season
Once the potatoes are soft, stir in the cheddar cheese until it melts completely into the soup, creating a creamy, velvety texture.
- Add a handful of chopped parsley for freshness.
- Taste and season with salt and freshly ground black pepper. Don’t skip this step—it’s what makes all the flavors pop.
Step 6: Serve and Enjoy
Turn off the heat and ladle the soup into bowls. Garnish with a little extra parsley if you’re feeling fancy.
- Serve it with crusty bread for dipping, or pair it with a crisp salad for balance.
- If you love cozy soups, you might also enjoy my marry me chicken soup recipe—another family favorite with creamy comfort in every spoonful.
Tips and Tricks for Perfect Comforting Chicken Soup with Potatoes
- Cut evenly: Dice potatoes and veggies to similar sizes so they cook evenly.
- Don’t rush the simmer: That 20 minutes allows flavors to meld beautifully.
- Cheese swap: Try Monterey Jack or mozzarella if you don’t have cheddar. (For mozzarella lovers, check my slow cooker cheesy mozzarella chicken).
- Make it heartier: Add cooked rice or small pasta for extra bulk.
- Freeze smartly: This soup freezes well—just leave out the cheese and add it fresh when reheating.
Storage
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze without cheese for up to 2 months. Reheat gently on the stove, stir in fresh cheese, and it’ll taste just like day one.
FAQs
Can I use chicken thighs instead of breast?
Yes! Thighs add extra richness. Just trim excess fat before cooking.
Can I make this in the slow cooker?
Definitely. Sauté veggies first, then transfer everything to your slow cooker. Cook on low 6–7 hours or high 3–4.
What can I serve with this soup?
Crusty bread, a light salad, or even crockpot chicken tortellini for a soup-and-pasta night.
Conclusion
This comforting chicken soup with potatoes is the kind of recipe that never goes out of style. It’s easy, nourishing, and brimming with flavors that make you feel at home no matter where you are. Next time you need a bowl of cozy, give this recipe a try—and don’t forget to share your version with me.
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Comforting Chicken Soup with Potatoes – 10 Simple Ingredients for the Best Flavor
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This comforting chicken soup with potatoes is a creamy, hearty, and satisfying meal perfect for chilly evenings. Packed with vegetables, tender chicken, herbs, and melted cheddar, it’s the ultimate bowl of warmth and flavor.
Ingredients
1 tablespoon olive oil
1 tablespoon butter (20 g)
1 medium onion, chopped
2 medium carrots, chopped
2 to 3 celery sticks, chopped
2 to 3 garlic cloves, minced
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh thyme
1 pound chicken breast (450 g)
2 tablespoons all-purpose flour
2 cups milk (475 ml)
1 1/2 pounds potatoes, peeled and cubed (650 g)
4 cups chicken broth (1 liter)
1 cup low-fat cheddar cheese (120 g)
A handful of roughly chopped fresh parsley
Salt and freshly ground black pepper to taste
Instructions
1. In a large pot, melt butter and olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for 7-8 minutes until vegetables begin to soften and become fragrant.
2. Stir in minced garlic, rosemary, and thyme. Cook for another 1-2 minutes to allow the herbs to release their flavor.
3. Add chicken breast pieces to the pot and cook until browned on all sides, stirring occasionally.
4. Sprinkle flour over the chicken and vegetables, stirring to coat. Slowly pour in the milk, stirring constantly to create a smooth base and avoid lumps.
5. Add diced potatoes and chicken broth. Stir well and bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are fork-tender.
6. Stir in the cheddar cheese until melted and the soup is creamy. Add chopped parsley and season with salt and pepper to taste.
7. Remove from heat and serve hot in bowls. Garnish with extra parsley if desired.
Notes
Cut all vegetables into 1/2-inch pieces for even cooking.
Use low-fat cheddar for a lighter option, or swap in full-fat for extra richness.
Rotisserie chicken can be used as a shortcut—just add it after the potatoes are tender.
This soup keeps well in the fridge for up to 3 days and is great for reheating.
Serve with crusty bread or a light salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
Keywords: Comforting Chicken Soup with Potatoes, creamy chicken soup, hearty soup, easy chicken dinner
