Chicken Potato Soup

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What soup is more warming and delicious than Chicken Potato Soup? Made with simple ingredients it is ready and on the table in about an hour.

This recipe is made with ingredients you probably have on hand and is a great way to use up leftover baked chicken. Serve with a leafy green salad and you have a healthy meal.

This quick soup is just the recipe you are looking for when you don't have much time to prepare your meal and no time to head to the grocery store.

Serve with a tablespoon of Greek yogurt, a sprinkle of low-fat shredded cheese, maybe a few homemade croutons, and you have a satisfying soup to warm you on a cold day.

Ingredients

You really just need a few ingredients to make this soup.

Potatoes are the key ingredient. You can use Russet baking potatoes if they are what you have on hand. I like to use Yukon Gold potatoes. Golden potatoes are medium starch potatoes and hold up well in soups.

For chicken, I like to use leftover baked chicken to save on time. But if you don't have that luxury. Generously season and saute a chicken breast over medium-low heat to an internal temperature of 165 degrees F. I use a temperature probe like this one. #ad Let the chicken cool and then shred for the recipe.

This recipe includes a mixture of water and broth, but you can use all chicken broth. Ideally use homemade chicken broth if you have it on hand. It's the best because you know all the ingredients used to make it. Here is a bone broth recipe to make your own.

Simple spices are what enhance the flavor of this soup. Salt, black pepper, and cayenne pepper give it just a little kick.

Some of the potatoes are pureed in this recipe to add creaminess. A little milk adds to the creamy color.

Grated carrot is added at the end of cooking.

Preparation

Step 1 Peel and chop potato into 1-inch cubes, and finely chop an onion. Peel and grate a carrot. Set aside.

Step 2 Heat olive oil in a stockpot. Add onion and saute onion for 3-5 minutes over medium-low heat.

Step 3 Add chopped potatoes to the onion. Stir and cook for 5 minutes.

Step 4 Add broth, water, and spices to the onions. Bring to a boil over medium heat and then let simmer for 30 minutes until the potatoes are tender.

Step 5 Remove stockpot from the burner. Place the nose of an immersion blender under the surface of the soup and gently pulse several times to break up some of the potatoes.

If you don't have an immersion blender you can use a tabletop blender.

Remember to let the soup cool if you are using a countertop blender and only add a small portion of soup to blend at a time. Adding hot soup to blend can cause a quick expansion and splatter of the soup. I speak from experience!

I find using an immersion blender like this one makes pureeing the potatoes faster with easier clean-up than removing half the soup and blending in a countertop blender. But use what you have.

Step 6 Next, add chicken, milk, and grated carrot. Heat through and the soup is ready.

Garnish with a tablespoon of Greek yogurt. You could also add shredded low-fat cheddar cheese and chopped green onions for more flavor.

What to Serve with Chicken Potato Soup

Serve a leafy green salad dressed with balsamic vinegar and extra virgin olive oil or a Homemade Ranch Dressing to make this soup a complete meal.

Other Healthy Soup Options

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September 2021 Update: Updated images and post.