Chicken Soup with Potato Recipe
This easy chicken soup with potato teaches you how to make a basic soup, then you can season it however you’d like. Simple chicken soup is perfect for your fall and winter meal plan.
This recipe for chicken potato soup is just like traditional chicken noodle soup, but it’s naturally gluten-free because you’re using potatoes instead of pasta noodles.
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Chicken soup is a food that has been eaten for centuries and is still enjoyed today by people all over the world. Recipes for chicken soup vary depending on the region, but most recipes call for chicken, carrots, celery, onions, and either noodles or rice.
Some recipes also call for potatoes, which add creaminess and thickness to the soup. Chicken soup can be made with either white meat or dark meat, and is so versatile that you can change out the vegetables and seasonings each time you make it.
Chicken soup is a simple food that can be easily made at home, and it is a great way to use up leftover chicken.
Is this chicken soup gluten-free?
It is naturally gluten free, as long as you double-check that your chicken stock or chicken broth does not contain gluten. It’s easy to make your own chicken stock from scratch.
Another easy way to make this a gluten-free chicken soup is to replace the potatoes with cooked rice. Just add the rice in after the vegetables have softened.
Is this chicken soup with potato recipe easy to scale?
One of the best things about simple soup recipes like this is that you can easily double- or triple- the recipe if you need more. You have the flexibility to add as much or as little of each of the carrots, celery, onion and potatoes that your family prefers.
Ingredients for Chicken Soup with Potato
This recipe is easy to make and uses simple ingredients like carrots, celery and onion. You can use chicken stock or make your own bouillon. I keep Better Than Bouillon in the fridge so there’s always chicken broth on hand for recipes.
- cooked chicken
- carrots, celery and onion
- garlic
- chicken stock or chicken broth (I use low sodium)
- russet potatoes (they hold up best in soup)
- salt and pepper (and more spices if you prefer)
Do you have to saute the onions and garlic?
You do not, but here’s why you may want to. When you saute onions and garlic, chefs call that “sweating.” Sweating is cooking aromatic herbs and vegetables in a relatively small amount of oil over low heat until tender.
These aromatics add a lot of depth and flavor to your recipe. If you don’t have time, add the raw onions and garlic and just simmer the soup. The onions will soften just fine, but you may notice a more bitter flavor.
Can this recipe for chicken potato soup be made in the slow cooker?
I don’t recommend that you make this soup in the crockpot. It can be difficult for the potatoes to soften, or you may overcook and they’ll turn to mush. This soup recipe only takes 30 minutes on the stove top, so that is your best bet.
If you prefer recipes that are meant specifically for the slow cooker, find them at Crockpot Soup Recipes.
More recipes for chicken soup
Printable recipe for chicken potato soup
Chicken Soup with Potato
Simple chicken soup with potato recipe that is naturally gluten-free.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 Tablespoons vegetable or olive oil
- ½ onion, chopped
- ½ teaspoon minced garlic
- 4 cups chicken broth
- 2 cups water
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 large russet potatoes, quartered and thinly sliced
- salt and pepper, to taste
- other herbs/spices, to taste (see Note)
Instructions
- Heat oil in a large soup pot over medium-high heat. Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 1 minute more.
- Stir broth, water, celery, carrots, and potatoes into the pot. Add pre-cooked chicken. Bring to boil, then turn heat down to simmer. Cook until carrots and potatoes are tender, 15 to 20 minutes.
- Taste and adjust seasoning.
Notes
This soup recipe has no particular seasoning because you can really add whatever you'd like! Try adding 1 Tablespoon of Italian Seasoning. Stick with salt and pepper but add a kick with a pinch of cayenne. Sometime I like to stir in a Tablespoon of basil pesto.
Recommended Products
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Better Than Bouillon Organic Chicken Base, Reduced Sodium, 16 oz -
OXO Good Grips Plastic Prep Cutting Board -
Victorinox Fibrox Pro 8-inch Chef's Knife -
Pompeian Smooth Extra Virgin Olive Oil, First Cold Pressed, 16 FL. OZ. -
Cooks Standard Lid 7 Quart Hard Anodized Nonstick Dutch Oven Casserole Stockpot, Black -
OXO Good Grips Nylon Ladle
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 364Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 68mgSodium: 1106mgCarbohydrates: 39gFiber: 6gSugar: 5gProtein: 23g
I do not see where the chicken is added to the soup base?
@Glenn, thanks for noticing! I fixed it in the written recipe. You can either add it along with the other ingredients before boiling, or wait until the vegetables are softened. I prefer adding it before because it soaks up the flavored broth.