Comforting Chicken Soup with Potatoes

Comforting chicken soup with potatoes is the perfect one-pot meal that transforms simple ingredients into pure comfort food magic. This hearty soup combines tender chicken, creamy potatoes, and melted cheddar cheese in a rich broth that’s ready in just 45 minutes. I’ve been making this recipe for years, and it never fails to bring warmth and satisfaction to my family’s dinner table.

There’s something magical about the aroma of herbs and vegetables simmering together that instantly makes any house feel like home. This comforting chicken soup with potatoes became my go-to recipe after countless chilly evenings when I needed something both nourishing and soul-warming. The combination of tender chicken breast, perfectly cooked potato chunks, and that creamy cheese-enriched broth creates the ultimate comfort food experience. What makes this chicken and potato soup special is how it delivers restaurant-quality flavor using simple pantry staples, making it both budget-friendly and incredibly satisfying.

What You’ll Need for This Hearty Soup

I always recommend using fresh herbs when possible, as they truly elevate the flavor profile of this comforting chicken soup with potatoes. Pro tip: Yukon Gold potatoes work best because they hold their shape beautifully while adding the perfect creamy texture.

Equipment Needed:

• Large pot or Dutch oven
• Cutting board and knife
• Ladle

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter (20g)
• 1 medium onion, chopped into 1/2 inch pieces
• 2 medium carrots, chopped into 1/2 inch pieces
• 2-3 celery sticks, chopped into 1/2 inch pieces
• 2-3 garlic cloves, minced
• 1/2 tbsp chopped fresh rosemary (or 1/2 tsp dried)
• 1/2 tbsp chopped fresh thyme (or 1/2 tsp dried)
• 1 lb chicken breast (450g), cut into bite-sized pieces
• 2 tbsp all-purpose flour
• 2 cups milk (475ml) – I prefer whole milk for richness
• 1 1/2 lbs potatoes, peeled and cubed into 1-inch pieces (650g)
• 4 cups chicken broth (1 liter) – low-sodium works best
• 1 cup low-fat cheddar cheese (120g), freshly grated
• A handful of roughly chopped fresh parsley
• Salt and freshly ground black pepper to taste

Step-by-Step Cooking Instructions

I recommend taking your time with the vegetable base, as this creates the foundation of flavor for your comforting chicken soup with potatoes.

Step 1: Cut all vegetables into uniform 1/2 inch pieces for even cooking. In a large pot or Dutch oven, melt butter and olive oil together over medium heat until the butter is fully melted and fragrant.

Step 2: Add the diced onions, carrots, and celery to the pot. Saute for 7-8 minutes, stirring occasionally, until the vegetables start to soften and develop a light golden color around the edges. Don’t rush this step – proper caramelization builds incredible flavor depth.

Step 3: Stir in the minced garlic, fresh rosemary, and thyme. Cook for another 1-2 minutes until the herbs become fragrant and the garlic is golden but not browned. Watch carefully to prevent burning.

Step 4: Add the chicken breast pieces to the pot and cook until lightly browned on all sides, about 5-6 minutes total. The chicken will finish cooking later, so focus on developing color for flavor rather than full doneness.

Step 5: Sprinkle flour evenly over the chicken and vegetables, stirring constantly to coat everything thoroughly. Cook the flour for 1 minute to eliminate the raw taste. This creates a roux that will thicken your soup beautifully.

Step 6: Slowly pour in the milk, adding about 1/2 cup at a time while stirring constantly. This gradual addition prevents lumps and creates a smooth base. Continue until all milk is incorporated and the mixture is smooth.

Step 7: Add the cubed potatoes and chicken broth to the pot. Stir well, scraping up any browned bits from the bottom for extra flavor. These fond bits are flavor gold that shouldn’t be wasted.

Step 8: Bring the mixture to a gentle boil, then reduce heat to low and simmer for 20-25 minutes, or until potatoes are fork-tender and chicken reaches an internal temperature of 165°F when checked with a meat thermometer.

Step 9: Remove from heat and gradually stir in the grated cheddar cheese until completely melted and incorporated. Adding cheese off the heat prevents graininess and ensures smooth texture.

Step 10: Stir in fresh parsley and season with salt and pepper to taste. Start with 1/2 teaspoon of salt and adjust as needed. Serve immediately while hot, garnished with additional parsley if desired.

Perfect Pairings for Your Soup

This hearty chicken and potato soup pairs beautifully with crusty breads and fresh salads that complement its rich, creamy texture.

Crusty French Baguette: The crispy exterior and soft interior provide the perfect textural contrast to the creamy soup, making it ideal for dunking and soaking up every drop of the flavorful broth.

Buttermilk Biscuits: These fluffy, buttery biscuits add Southern comfort food charm and extra heartiness to make this a truly filling meal that satisfies even the biggest appetites.

Mixed Green Salad: A simple salad with light vinaigrette cuts through the richness of the soup and adds fresh, crisp elements that balance the meal perfectly while providing extra nutrition.

Grilled Cheese Strips: Cut grilled cheese sandwiches into strips for the ultimate comfort food combination that both kids and adults will love – perfect for dipping and sharing.

Complete Your Comfort Soup Collection

This chicken and potato soup creates the perfect balance for those seeking protein-rich comfort without overwhelming richness. Pair it with our indulgent Comforting Loaded Baked Potato Soup when you want to offer both lighter and richer options that satisfy different appetites and preferences.

For variety in your weekly meal rotation, serve this alongside our international Russian Potato and Mushroom Soup for earthy flavors and our restaurant-style Outback Potato Soup for familiar favorites. These three soups provide protein variety while maintaining the comforting potato base that makes every bowl feel like home.

Smart Storage Solutions

This comforting chicken soup with potatoes stores beautifully and actually improves in flavor after a day in the refrigerator as all the ingredients meld together perfectly.

Store your leftover soup in airtight containers in the refrigerator for up to 4 days. The flavors will continue to develop, making day-two soup even more delicious than the original batch.

For reheating, warm gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened too much during storage, thin it with additional milk or chicken broth until you reach your desired consistency. I recommend avoiding the microwave for reheating as it can cause the dairy base to separate. Note: While this soup can be frozen for up to 3 months, the dairy base may separate slightly and potato texture can change when thawed.

Common Questions About This Recipe

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