There’s nothing like a bowl of Comforting Chicken Soup with Potatoes to warm you from the inside out. Creamy, hearty, and full of tender chicken, this soup is perfect for chilly nights or lazy weekends. The chunks of golden potatoes soak up every bit of flavor from the savory broth, while melted cheese adds a velvety richness. It’s easy to make, uses simple ingredients, and reheats beautifully for meal prep or family dinners. If you love cozy, satisfying meals that bring everyone to the table, this soup will quickly become a favorite.
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Why You’ll Love This Comforting Chicken Soup with Potatoes
This soup is pure comfort in a bowl. It’s creamy yet light, thanks to a mix of milk, chicken broth, and just a touch of cheese. You’ll love how everything simmers together in one pot, making cleanup easy and quick. The blend of herbs and veggies builds flavor naturally without any heavy cream. It’s hearty enough for dinner but still wholesome with protein, fiber, and potassium-packed potatoes. This recipe works great for busy weeknights, meal prepping, or cold-weather cravings when you just want something warm and filling.
Key Ingredients That Make This Soup Special
Each ingredient in this soup adds something special. The diced chicken breast brings lean protein and a mild flavor that absorbs the fragrant herbs. Potatoes give the soup its body and creaminess without needing extra cream. Fresh rosemary and thyme infuse every spoonful with an earthy aroma, while onions, carrots, and celery add sweetness and depth. Milk keeps it smooth, and shredded cheddar melts in to finish everything with a gentle richness. A sprinkle of parsley at the end adds color and freshness, making this soup as pretty as it is tasty.
Best Potatoes for Chicken Soup
Yukon Gold potatoes are ideal for this recipe because they stay tender and creamy without falling apart. Red potatoes also work beautifully, keeping their shape through long simmering. If russet potatoes are all you have, they’ll soften more and slightly thicken the soup, giving it a creamier texture. Choose based on how you like your spoonfuls—chunky or velvety.
How to Make Comforting Chicken Soup with Potatoes
This soup comes together in simple stages that layer flavor from start to finish. You’ll start by sautéing aromatic veggies, then build flavor with herbs and chicken. Slowly adding milk and flour gives the base a creamy texture without lumps. Finally, potatoes and broth simmer until tender, and cheese adds that irresistible finishing touch. Every step plays a role in making the soup thick, cozy, and full of depth.
Sauté the Vegetables for Maximum Flavor
Begin by heating olive oil and butter in a large pot. Add diced onions, carrots, and celery, and cook until they’re soft and fragrant. This stage brings out the natural sweetness of the veggies, building the soup’s rich base before the liquids go in.
Add Herbs and Brown the Chicken
Next, stir in minced garlic, rosemary, and thyme. Let them bloom for a minute before adding the chicken cubes. Lightly brown the chicken for a deeper, savory flavor that will carry through every bite of the finished soup.
Create a Creamy, Lump-Free Base
Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Gradually pour in the milk while stirring constantly. This method prevents lumps and forms a silky, creamy texture that thickens naturally as it simmers.
Simmer Potatoes Until Tender
Add diced potatoes and pour in the chicken broth. Stir well, bring the pot to a gentle boil, then reduce the heat. Simmer for 20–25 minutes until the potatoes are soft and the flavors meld beautifully.
Finish with Cheese, Seasoning, and Herbs
Once the soup has thickened, remove it from heat and stir in shredded cheddar cheese. Add salt, pepper, and chopped parsley for a fresh finish. The cheese should melt smoothly, creating a perfectly creamy consistency.
Helpful Tips for Perfect Results Every Time
To avoid curdled or stringy cheese, always remove the pot from heat before stirring it in. If you only have dried herbs, use half the amount since they’re stronger in flavor. For a thinner texture, add more milk or broth near the end. Stir occasionally while simmering to prevent sticking, and don’t overcook the potatoes—they should be soft but not mushy. The flavors deepen after a day, so leftovers often taste even better.
Easy Substitutions and Variations
You can easily adapt this recipe to fit your pantry. Swap chicken breasts for thighs or use shredded rotisserie chicken for faster prep. For a dairy-free version, try almond or oat milk and a vegan cheese alternative. Vegetable broth works if you prefer a lighter or vegetarian soup. You can even stir in spinach or corn near the end for extra color and nutrition. Want a different twist? Try the same technique with turkey or add a smoky touch using a bit of cooked bacon.
Storage, Freezing, and Reheating Tips
Store your soup in an airtight container in the refrigerator for up to four days. The flavors will become richer as it rests. If you plan to freeze it, let the soup cool completely and portion it out in freezer-safe bags or containers. Freeze for up to three months, though keep in mind that potatoes and milk may change texture slightly. When reheating, thaw overnight in the fridge and warm gently on the stove or microwave, adding extra milk or broth to restore creaminess.
Other Recipes You May Enjoy
- creamy chicken tortilla soup recipe
- chicken and rice soup cozy quick
- hearty crockpot beef and barley soup
- zuppa toscana ultimate creamy soup
- italian chicken pastina soup creamy easy
- old fashioned vegetable beef soup
Final Thoughts
This Comforting Chicken Soup with Potatoes brings warmth, flavor, and joy to your table. It’s forgiving, flexible, and perfect for anyone looking for a wholesome homemade meal. Whether you’re feeding a family or freezing portions for busy days, this recipe always delivers cozy satisfaction. For more comforting inspiration, check out my latest creations on Pinterest.
Comforting Chicken Soup with Potatoes
Equipment
- Large pot For cooking and simmering the soup
- Wooden spoon For stirring ingredients
- Sharp knife To dice vegetables and chicken
- Cutting board For chopping ingredients
Ingredients
- 1 tbsp olive oil
- 20 g butter
- 1 medium onion, diced
- 2 medium carrots, finely diced
- 3 sticks celery, finely diced
- 3 cloves garlic, minced
- ½ tbsp fresh rosemary, finely chopped
- ½ tbsp fresh thyme
- 1 lb chicken breast, cubed
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1.5 lb potatoes, peeled and cubed
- 4 cups low-sodium chicken broth
- 1 cup low-fat cheddar cheese, shredded
- 1 handful fresh parsley, chopped
- to taste salt and freshly ground black pepper
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add onions, carrots, and celery. Cook for 7–8 minutes until softened.
- Stir in garlic, rosemary, and thyme. Cook for 1–2 minutes, then add chicken cubes and brown lightly.
- Sprinkle flour over the mixture and stir to coat. Gradually add milk, stirring constantly to form a smooth base.
- Add potatoes and chicken broth. Stir, bring to a boil, then simmer for 20–25 minutes until potatoes are tender.
- Turn off heat. Stir in cheese until melted, then add parsley, salt, and pepper. Serve hot.
