Comforting Chicken and Potato Soup

Name: Comforting Chicken and Potato Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 whole chicken (about 3-4 lbs), cut into pieces; 8 cups water; 2 large potatoes, peeled and diced; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 tsp salt; 1/2 tsp black pepper; 1 bay leaf; 1 tsp dried thyme; 2 tbsp chopped fresh parsley

Author: Tessa

Published: April 23, 2025

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There’s nothing like the smell of chicken soup bubbling away on the stove to make a house feel like home. My comforting chicken soup with potatoes has been my go-to for years – whether I’m nursing a cold, feeding a crowd, or just need that warm hug in a bowl. I first learned to make this version from my mom, who’d always have a pot ready when we came in from playing in the snow. The potatoes make it extra hearty, turning simple ingredients into pure comfort. Now when my kids see me chopping carrots and celery, they know they’re in for something special.

Comforting Chicken Soup with Potatoes - detail 1

Why You'll Love This Comforting Chicken Soup with Potatoes

This isn't just any chicken soup—it's the kind that makes you sigh with contentment after the first spoonful. Here's why it's become my family's favorite:

Easy as can be: Just throw everything in one pot and let it simmer while you put your feet up. (Though I won't judge if you sneak tastes along the way!)
Nourishing goodness: Packed with tender chicken, wholesome potatoes, and colorful veggies, it's like a multivitamin in bowl form.
Kids actually eat it: The mild flavors and soft potatoes make it a winner even with picky little eaters (trust me, I've tested this on three of them!).
Kind to your wallet: A whole chicken stretches farther than you'd think, and potatoes bulk it up beautifully.
Freezes like a dream: I always double the batch—some for now, some for those “too tired to cook” nights.

The best part? That magical moment when the potatoes start breaking down slightly, thickening the broth into something wonderfully hearty. It's pure comfort in every bite.

Comforting Chicken Soup with Potatoes - detail 2

Ingredients for Comforting Chicken Soup with Potatoes

Here’s everything you’ll need for that perfect bowl of comfort. I’m pretty strict about a few of these – especially the skin-on chicken – but I’ll give you some wiggle room in the notes below!

1 whole chicken (about 3-4 lbs), cut into pieces – Keep that skin on for maximum flavor. I like to ask the butcher to cut it for me to save time.
8 cups water – Just plain old tap water works fine here.
2 large potatoes, peeled and diced – About 1-inch chunks so they don’t disappear into the broth.
1 onion, chopped – Nothing fancy, yellow or white onions both work great.
2 carrots, sliced – I cut them on the diagonal – makes it look prettier!
2 celery stalks, chopped – Don’t skip these – they add such a nice base flavor.
3 garlic cloves, minced – The more the merrier, if you ask me.
1 tsp salt – You’ll probably want to add more at the end, but start here.
1/2 tsp black pepper – Freshly ground if you’ve got it.
1 bay leaf – The secret weapon hiding in your spice rack.
1 tsp dried thyme – Rub it between your fingers before adding to wake up the oils.
2 tbsp chopped fresh parsley – For that final pop of color and freshness.

Ingredient Notes & Substitutions

While I swear by the original version, life happens! Here’s how to adapt:

Chicken swap: No whole chicken? Bone-in thighs work beautifully (use 6-8 pieces). Just reduce simmering time by 10 minutes.

Potato options: Sweet potatoes add a nice twist – they’ll make the soup slightly sweeter but equally comforting.

Allium alternatives: Out of onions? Try leeks (just the white and light green parts) for a milder flavor. Or in a pinch, a tablespoon of onion powder.

Fresh herb variations: No parsley? Dill or chives make lovely garnishes. If you’re out of thyme, rosemary works (use half as much – it’s stronger!).

The key is keeping the proportions similar, and you’ll still end up with a soup that comforts your soul.

How to Make Comforting Chicken Soup with Potatoes

Making this soup is like following a cozy little rhythm – simple steps that build layers of flavor. Here’s exactly how I do it every time:

Start with the chicken: Place your chicken pieces in a large pot (I use my trusty 6-quart Dutch oven) and cover with 8 cups of water. Bring it to a rolling boil over high heat – you’ll see bubbles forming around the edges first.
Skim the foam: Once boiling, reduce heat to low and cover. Now comes the slightly meditative part – use a spoon to skim off the foamy bits that rise to the top during the first 10 minutes. It doesn’t have to be perfect, but this makes for clearer broth.
Add the veggies: After 30 minutes of gentle simmering (the chicken should be nearly cooked through), toss in your potatoes, onion, carrots, celery, and garlic. Don’t forget the bay leaf and thyme – they’re quietly working their magic in there.
Simmer to perfection: Let everything bubble away for another 30 minutes. The potatoes should be tender when pierced with a fork but not mushy. About 20 minutes in, I always sneak a taste – the smell makes it impossible not to!
Shred and return: Fish out the chicken pieces with tongs (careful, they’re hot!) and let them cool slightly on a plate. Shred the meat, discarding bones and skin, then stir the juicy chunks back into the pot.
Final touches: Remove the bay leaf (it’s done its job) and stir in that fresh parsley right before serving. The bright green against the golden broth? Chef’s kiss!

Tips for Perfect Comforting Chicken Soup

After making this soup more times than I can count, here are my can’t-live-without tips:

Brown for bonus flavor: For richer taste, brown the chicken pieces in a bit of oil before adding water. Those golden bits at the bottom of the pan? Liquid gold for your soup!

Season smart: Go easy on salt at first – you can always add more at the end. I wait until the final 5 minutes to adjust seasoning, after all the flavors have married.

Herb magic: Fresh parsley makes all the difference as a finish, but if you must use dried, add it with the other dried spices.

Veggie vigilance: Keep an eye on those potatoes! Overcooked veggies turn to mush, so test at 25 minutes. They should hold their shape but yield easily to a fork.

The best soups come from patience and tasting as you go – trust your instincts and enjoy the process!

Serving Suggestions for Comforting Chicken Soup

This soup is a whole meal in a bowl, but I love rounding it out with a few simple touches. A hunk of crusty bread for dipping is non-negotiable in my house – we fight over who gets to mop up the last bits of broth! For something lighter, a crisp green salad with lemon vinaigrette makes a perfect pairing.

Garnishes are where you can get creative. Beyond the parsley, I’ll sometimes add:

A squeeze of fresh lemon to brighten everything up
A sprinkle of crushed crackers or croutons for crunch
A drizzle of good olive oil for richness
A pinch of red pepper flakes if we’re feeling adventurous

My kids love theirs with oyster crackers, while my husband swears by extra black pepper. However you serve it, just make sure there’s plenty to go around – this soup disappears fast!

Storing and Reheating Comforting Chicken Soup

This soup gets even better the next day as the flavors mingle, so I always make extra! Let it cool completely before transferring to airtight containers. It’ll keep in the fridge for 3 days – just stir gently when reheating to keep the potatoes intact. For longer storage, freeze portions for up to 2 months (I use mason jars, leaving an inch of space for expansion).

When reheating, the stovetop is best – medium-low heat until steaming hot, stirring occasionally. If it seems too thick, add a splash of water or broth to loosen it up. Microwave works in a pinch, but heat in short bursts and stir between each to prevent uneven heating. Pro tip: Freeze some broth separately – it makes the perfect starter for your next batch!

Nutrition Information for Comforting Chicken Soup with Potatoes

Now, I’m no nutritionist, but I can tell you this soup packs a wholesome punch while still tasting like a warm hug. Keep in mind these numbers are estimates – your exact amounts might vary depending on the size of your chicken or how big you chop those potatoes!

Per serving (about 2 cups):

Calories: 280 – Just right for a satisfying meal
Protein: 25g – All that chicken keeps you full for hours
Carbohydrates: 25g – Thank those hearty potatoes
Fiber: 4g – From all the veggies doing their job
Sugar: 4g – Just the natural sweetness from carrots
Fat: 8g – Mostly the good-for-you kind from chicken
Sodium: 450mg – Easy to adjust if you’re watching salt

What the numbers don’t show? All the vitamins from those colorful veggies or how this soup makes you feel better from the inside out. I call that priceless nutrition!

Frequently Asked Questions About Comforting Chicken Soup

Over the years, I’ve gotten so many great questions about this soup! Here are the ones that pop up most often – along with all my tried-and-true answers:

Can I use boneless chicken breasts instead of a whole chicken?
Absolutely! I do this when I’m short on time. Use about 2 lbs boneless breasts or thighs, and reduce the initial simmer to just 20 minutes before adding veggies. The meat stays tender and juicy – just don’t overcook it!

Can I make this in a slow cooker?
You bet! It’s perfect for those “set it and forget it” days. Just layer everything in the crock (except parsley), cook on low for 6 hours or high for 3-4. The chicken will be fall-apart tender! Pro tip: If you want clearer broth, skim fat after cooking.

How can I thicken my soup if it’s too thin?
My favorite trick? Use your spoon to gently mash some potatoes against the pot – they’ll dissolve into the broth beautifully. For extra body, stir in a slurry of 1 tbsp cornstarch + 2 tbsp cold water during the last 10 minutes.

Can I add noodles to make it heartier?
Oh, we do this all the time! Add 1 cup uncooked egg noodles during the last 10 minutes of cooking (they’ll soak up broth, so you may need to add more water). Just know it won’t freeze as well with noodles.

Why does the soup taste even better the next day?
Isn’t that magic? The flavors have time to really get to know each other in the fridge. The potatoes release more starch, making the broth richer, and all those herbs meld together. Leftovers are basically a gift to future-you!