This easy chicken and potato soup is made with chicken breast, chunky potatoes, leeks, carrots, celery, rosemary, and a squeeze of lemon. It's a cozy, broth-based soup that's hearty enough for lunch or dinner.
Chicken and Potato Soup
Grant and I eat a lot of soup for lunch once the cooler weather rolls around, and this chicken and potato soup is one of Grant's recipes that we make again and again.
We love batch cooking soup because there are only two of us, so it makes lunch easy, helps us use up vegetables in the fridge, and means we usually have something homemade tucked away in the freezer.
This version is lovely and substantial with chunky potatoes, tender shredded chicken, leeks, carrots, celery, rosemary, and a little lemon at the end. Browning the chicken first gives the broth more flavor, while the potatoes make it filling without needing noodles, rice, or cream.
Serve it with a thick slice of our Whole Wheat No Knead Bread or Easy No Knead Bread for a cozy fall or winter meal.
Scroll down for step-by-step instructions, chef's tips, variations, serving ideas, and make-ahead tips.
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Recipe at a Glance
- Ready in: 1 hour 5-10 minutes
- Serves: 4-6
- Main ingredients: Chicken breasts, potatoes, onions, leeks, carrots, celery, rosemary, and lemon
- Dietary information: Gluten-free and dairy-free
- Perfect for: Fall dinners, cozy lunches, batch cooking, and meal prep
- Cooking method: Stovetop
- Texture: Brothy and hearty, with the option to naturally thicken the broth with a few mashed potatoes
- Make ahead: Yes, the flavor develops even more overnight
Ingredients You'll Need
This chicken and potato soup uses simple vegetables, herbs, and pantry ingredients.
- Chicken breasts - Browned first for extra flavor, then gently cooked in the broth.
- Potatoes - Cut into large, even chunks so they cook evenly and hold their shape.
- Onions and leeks - Add a savory, slightly sweet base. Wash the leeks well to remove any grit.
- Carrots and celery - Add sweetness and flavor.
- Garlic - Adds savory depth.
- Rosemary and bay leaves - Add warm, herby flavor.
- Fresh chili - Optional, for a little heat.
- Chicken stock or broth - Use low-sodium so you can control the seasoning.
- Extra virgin olive oil - For browning and sautéing.
- Parsley and lemon - Add freshness just before serving.
See the recipe card for quantities.
How to Make Chicken and Potato Soup
Prepare the vegetables
Wash and prepare all the vegetables. Finely chop the onions, chop the leeks, carrots and celery, mince the garlic, and finely chop the rosemary. Peel the potatoes and cut them into fairly large, even-sized chunks.
Chef's Tip: Keep the potato pieces quite chunky so they hold their shape while the soup simmers. Cutting them roughly the same size will also help them cook evenly.
Brown the chicken
Heat 1-2 tablespoon (15-30 ml) of the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken breasts with salt and freshly ground black pepper. Add them to the hot pot and brown for 2-3 minutes on each side. They do not need to cook through at this stage. Remove the chicken from the pot and set aside on a plate.
Chef's Tip: We are only looking for a little golden color here. Browning the chicken first adds extra flavor to the base of the soup.
Sauté the vegetables
Reduce the heat to medium and add the remaining olive oil if needed. Add the onions, leeks, carrots, and celery with a small pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic, rosemary, and chili, if using, and cook for another minute until fragrant.
Add the potatoes and stir everything together. Cook for another 2-3 minutes, allowing the potatoes to pick up some of those lovely flavors from the pot.
Add the chicken and stock
Return the browned chicken breasts to the pot and pour in 2.5 litres (10 cups) of chicken stock.
Partially cover the soup with a lid, and bring to a gentle boil. Reduce the heat to low and simmer gently for 25-30 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
Chef's Tip: Keep the soup at a gentle simmer rather than a rolling boil. This keeps the chicken tender and helps the potatoes hold their shape.
The chicken should reach an internal temperature of 74°C (165°F) at the thickest part.
Shred the chicken
Remove the cooked chicken breasts from the soup and place them on a chopping board or plate. Using two forks, shred the chicken into bite-sized pieces, then return it to the pot.
Stir gently and simmer for another 2-3 minutes to warm the chicken through.
Chef's Tip: If you would like the soup slightly thicker, gently mash a few of the potato pieces against the side of the pot before returning the chicken. They will naturally thicken the broth without adding cream or flour.
Season and serve
Taste the soup and season with salt and freshly ground black pepper.
If the soup has become thicker than you would like, add a little more chicken stock or hot water until it reaches your preferred consistency.
Ladle into warm bowls, garnish with chopped parsley and a squeeze of lemon, serve immediately.
Variations and Substitutions
This is one of those soups that's very easy to adapt depending on what you have in the fridge.
- Chicken thighs - Use boneless chicken thighs instead of breasts for a slightly richer soup.
- Extra greens - Add chopped spinach or kale during the final few minutes of cooking.
- Peas - Stir in peas near the end so they stay bright and tender.
- Extra vegetables - Add another vegetable you need to use up, such as butternut squash.
- Herbs - Thyme or parsley work well alongside the rosemary.
What to Serve With Chicken and Potato Soup
This soup is filling enough for dinner on its own, so we usually keep the sides simple.
- With bread - Serve with our Whole Wheat No Knead Bread, Easy No Knead Bread, Focaccia, or Cheesy Ciabatta Garlic Bread.
- With a simple salad - Try our Bistro Salad or Rocket Salad.
- For an easy lunch - A bowl of soup with a slice of toasted bread is more than enough for us most days.
Storage and Make-Ahead
Make ahead: This is a lovely soup to make a day ahead. The flavors develop even more overnight.
Fridge: Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 2-3 days.
Freezer: Freeze in airtight containers for up to 2-3 months. Potatoes generally aren't the best vegetable for freezing because their texture can change, but in a soup like this, it doesn't matter too much if a few pieces soften or break up into the broth.
Reheating: Defrost the soup completely in the fridge, then reheat gently in a saucepan over medium-low heat until piping hot. Add a splash of chicken stock or water if the broth has thickened.
FAQ's
A : Yes. This chicken and potato soup can be frozen in airtight containers for up to 2-3 months. Potatoes will become softer and fall apart after freezing, but that works quite well here as any pieces that break up simply add a little more body to the broth.
Defrost completely and reheat the soup gently. Add a splash of chicken stock or water if the broth has thickened.
More Cozy Soup Recipes
If soup is on the menu, you might also enjoy:
- Rotisserie Chicken Orzo Soup
- Roasted Butternut Squash Soup
- Italian Minestrone Soup
- Veggie Lentil Soup
- Italian Chickpea Soup - Pasta e Ceci
This chicken and potato soup is the kind of recipe we love having in the freezer during the cooler months. It's warm, filling, easy to adapt, and especially good with a thick slice of homemade bread.
Give the recipe a try and let us know how you served it. And don't forget to Pin it for later!
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Easy Chicken and Potato Soup
- Total Time: 1 hour 5-10 minutes
- Yield: Serves 4-6
- Diet: Gluten Free
Description
This easy chicken and potato soup is made with chicken breast, chunky potatoes, leeks, carrots, celery, rosemary, and a squeeze of lemon. It's a cozy, broth-based soup that's hearty enough for lunch or dinner.
Ingredients
2-3 tablespoon (30-45 ml) extra virgin olive oil
600g - 700 g (1.2 - 1.5 lb) skinless, boneless chicken breasts, about 2-4 breasts
1 large or 2 medium onions, finely chopped
1-2 leeks, washed and chopped
3-4 carrots, peeled and chopped
3-4 celery ribs, chopped
3-4 garlic cloves, minced
1-2 bay leaves
1-2 sprigs fresh rosemary, leaves finely chopped
1 fresh chili, finely chopped (optional)
500g (1.2 lb) potatoes, about 4 medium, peeled and cut into large chunks
2.5 litres (10 cups) low-sodium chicken broth, chicken stock or water, plus more as needed
Salt and freshly ground black pepper, to taste
Garnish
Fresh Italian Parsley, roughly chopped
Squeeze of lemon
Instructions
Wash and prepare all the vegetables. Finely chop the onions, chop the leeks, carrots and celery, mince the garlic, and finely chop the rosemary. Peel the potatoes and cut them into fairly large, even-sized chunks.
Chef's Tip: Keep the potato pieces quite chunky so they hold their shape while the soup simmers. Cutting them roughly the same size will also help them cook evenly.
Heat 1-2 tablespoon (15-30 ml) of the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken breasts with salt and freshly ground black pepper. Add them to the hot pot and brown for 2-3 minutes on each side. They do not need to cook through at this stage.
Remove the chicken from the pot and set aside on a plate.
Chef's Tip: We are only looking for a little golden color here. Browning the chicken first adds extra flavor to the base of the soup.
Reduce the heat to medium and add the remaining olive oil if needed. Add the onions, leeks, carrots, and celery with a small pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic, rosemary, and chili, if using, and cook for another minute until fragrant.
Add the potatoes and stir everything together. Cook for another 2-3 minutes, allowing the potatoes to pick up some of those lovely flavors from the pot.
Return the browned chicken breasts to the pot and pour in 2.5 litres (10 cups) of chicken stock.
Partially cover the soup with a lid, and bring to a gentle boil. Reduce the heat to low and, simmer gently for 25-30 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
Chef's Tip: Keep the soup at a gentle simmer rather than a rolling boil. This keeps the chicken tender and helps the potatoes hold their shape.
The chicken should reach an internal temperature of 74°C (165°F) at the thickest part.
Remove the cooked chicken breasts from the soup and place them on a chopping board or plate.
Using two forks, shred the chicken into bite-sized pieces, then return it to the pot.
Stir gently and simmer for another 2-3 minutes to warm the chicken through.
Chef's Tip: If you would like the soup slightly thicker, gently mash a few of the potato pieces against the side of the pot before returning the chicken. They will naturally thicken the broth without adding cream or flour.
Taste the soup and season with salt and freshly ground black pepper.
If the soup has become thicker than you would like, add a little more chicken stock or hot water until it reaches your preferred consistency.
Ladle into warm bowls, garnish with chopped parsley and a squeeze of lemon, serve immediately.
Notes
Storage: Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days.
Freezing: Freeze in airtight containers for up to 2-3 months. The potatoes may soften slightly once frozen and reheated, but the soup will still be delicious.
Reheating: Reheat gently in a saucepan over medium-low heat until piping hot. Add a splash of chicken stock or water if the soup has thickened in the fridge.
Make Ahead: This is a lovely soup to make a day ahead. The flavors develop even more overnight.
Variations: Chicken thighs can be used instead of chicken breasts for an even richer soup. You could also add chopped spinach, kale, or peas during the final few minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 411
- Sugar: 11.4 g
- Sodium: 898.6 mg
- Fat: 12.7 g
- Carbohydrates: 37.3 g
- Protein: 35.7 g
- Cholesterol: 85.7 mg
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