There’s something deeply nostalgic about a pot of chicken soup simmering on the stove. Growing up, chicken soup often came straight from a can quick, salty, and comforting in its own way.

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Prep:15 mins
Cook: 40 mins
x kcal

There’s something deeply nostalgic about a pot of chicken soup simmering on the stove. Growing up, chicken soup often came straight from a can quick, salty, and comforting in its own way. But the first time I tasted homemade chicken soup with tender potatoes, I realized just how special this simple dish could be.

This version has become a staple in my kitchen, especially when the weather turns cold or someone in the house isn’t feeling their best. It’s made with chunks of chicken, soft potatoes, vegetables, fresh herbs, and a lightly creamy broth that feels both nourishing and indulgent. Best of all, it’s all made in one pot and ready in under an hour.

Why You’ll Love This Chicken Soup

True comfort food: Warm, cozy, and satisfying without being heavy
One-pot meal: Minimal cleanup and maximum flavor
Budget-friendly: Uses simple, everyday ingredients
Filling & nutritious: Protein, vegetables, and potatoes make it a complete meal
Great for leftovers: Tastes even better the next day

This is the kind of soup that makes the whole house smell amazing — and has everyone hovering near the stove waiting for dinner.

Best Potatoes for Chicken Soup

For soups, you’ll want potatoes that hold their shape while simmering.

Best choices:

Yukon Gold – buttery flavor, creamy texture, won’t fall apart
Red potatoes – firm and reliable

Use with caution:

Russet potatoes – softer and starchier, can break down if overcooked

👉 Tip: Cut potatoes into evenly sized pieces (about ½–1 inch) so they cook evenly.

Ingredient Substitutions & Variations

This recipe is flexible and forgiving. Here’s how you can adapt it:

Chicken:
- Swap chicken breasts for thighs (more flavor and juiciness)
- Use rotisserie chicken — add it near the end since it’s already cooked
Herbs:
- No fresh herbs? Use dried (½ teaspoon each of rosemary and thyme)
Milk:
- Whole milk is creamiest, but 2% or plant-based milk works
- Lower-fat milk will make the soup slightly thinner
Cheese:
- Cheddar, Colby, Monterey Jack all melt well
- Dairy-free cheese works, but may melt less smoothly
Broth:
- Chicken broth gives the best flavor
- Vegetable broth works — just season a bit more

How to Make Chicken Soup With Potatoes

Step 1: Sauté the Vegetables

Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 7–8 minutes until softened and fragrant.

Step 2: Add Herbs and Chicken

Stir in garlic, rosemary, and thyme. Add the chicken and cook until lightly browned on all sides.

Step 3: Thicken the Base

Sprinkle flour over the mixture and stir to coat. Slowly pour in the milk, stirring constantly to create a smooth, creamy base without lumps.

Step 4: Add Potatoes and Broth

Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the potatoes are tender.

Step 5: Finish With Cheese

Remove the pot from heat. Stir in shredded cheddar cheese until melted. Season with salt and black pepper to taste, then add fresh parsley.

Step 6: Serve

Ladle into bowls and enjoy hot — with crusty bread if you like.

Storage & Reheating

Refrigerator:
Store in an airtight container for up to 4 days. The flavors deepen as it sits.

Freezer:
Freeze for up to 3 months. The texture of potatoes may soften slightly when thawed.

Reheating:

Stovetop: Warm over medium-low heat, stirring occasionally
Microwave: Heat in 1-minute intervals, stirring between
Add a splash of milk or broth if it thickens too much