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Spoon scooping up a cheesy bite of chicken potato soup

Chicken Potato Soup Recipe

  • Author: Erin
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings 1x


A thick and hearty potato soup lightened up a bit with no cream in the base and added protein with some tasty chicken.


  • 2 tsp olive oil
  • 1 yellow onion, chopped small
  • 3 cloves garlic, peeled and minced
  • 8 cups low-sodium chicken broth
  • 3 lbs russet potatoes, peeled, rinsed, and cut into 1-inch cubes
  • 2 cups carrots, diced
  • 1 cup celery, minced
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 1 tsp smoked paprika
  • salt and pepper, to taste
  • 3 cups cooked chicken, breast and dark meat
  • Shredded cheddar cheese for topping, optional


  1. Heat the olive oil over medium heat in a 6-quart soup potAdd the onions and cook until soft and fragrant.  Add the garlic and cook for 1-2 minutes more.
  2. Add the chicken broth, potatoes, carrots, celery, thyme, parsley, paprika, and a few twists of salt and pepper to the pot.  Stir.
  3. Heat to simmering, cover, and allow to cook until the potatoes are soft but not mealy.  This could take 30-40 minutes.
  4. Use an immersion blender - carefully - to blend the soup until smooth.  I usually base how long I blend on how smooth the potatoes are and leave a few bits of solid carrot - blend to your preference.
  5. Add the cooked chicken, stir, and continue simmering until the chicken has warmed through.  Taste and adjust seasonings as desired.
  6. Serve warm topped with shredded cheese, if desired.


Equipment recommendations (click to see on Amazon):

Use breast meat only to lower fat and calories

You can use Yukon gold potatoes in place of russet potatoes

  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Method: Stovetop

Keywords: soup, easy dinner, potato, chicken

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