There’s something magical about a bowl of homemade chicken soup that store-bought versions simply can’t replicate. This Comforting Chicken Soup with Potatoes is my go-to recipe when the weather turns chilly or someone in my household is feeling under the weather. I perfected this recipe after years of tweaking—balancing the richness of the broth, the tenderness of the chicken, and the heartiness of the potatoes. Trust me when I say this soup delivers pure comfort in every spoonful. The secret lies in building layers of flavor from the very beginning and allowing everything to simmer until the ingredients meld together perfectly.
Why You’ll Love This Chicken Soup with Potatoes
- True Soul-Warming Comfort – The combination of tender chicken, hearty potatoes, and flavorful broth creates the ultimate comfort food
- One-Pot Simplicity – Everything comes together in a single pot for easy preparation and cleanup
- Make-Ahead Friendly – Tastes even better the next day as flavors continue to develop
- Nutrient-Dense Meal – Provides protein, vegetables, and carbohydrates in one satisfying dish
Ingredients for Chicken Soup with Potatoes
- Bone-in chicken pieces – Thighs and drumsticks provide the richest flavor (skin-on adds extra richness)
- Yukon gold potatoes – Hold their shape while absorbing flavors (can substitute russets or red potatoes)
- Onion, carrots, and celery – The classic mirepoix base that forms the flavor foundation
- Garlic – Adds depth and aromatic complexity
- Fresh herbs – Thyme, rosemary, and bay leaves infuse the broth with earthy notes
- Chicken broth – Use low-sodium to control salt levels (homemade is ideal if available)
- Olive oil – For sautéing the vegetables
- Salt and pepper – Essential for bringing out all the flavors
- Fresh parsley – Brightens the finished soup
- Lemon juice – Optional but adds a bright finish
How to Make Chicken Soup with Potatoes
Step 1: Brown the Chicken
This crucial first step creates the foundation of flavor. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season 2-3 pounds of bone-in chicken pieces with salt and pepper, then place them skin-side down in the hot oil. Work in batches if necessary to avoid overcrowding. Cook for 5-7 minutes until the skin is golden brown, then flip and cook for another 3 minutes. The chicken won’t be fully cooked at this point—that’s perfect. Remove the chicken to a plate and set aside.
Step 2: Create the Aromatic Base
In the same pot with the rendered chicken fat (add another tablespoon of oil if needed), add 1 large diced onion, 3 diced carrots, and 3 diced celery stalks. Season with a pinch of salt to help draw out moisture. Sauté for 5-6 minutes until the vegetables begin to soften and the onions turn translucent. Add 4 minced garlic cloves and cook for another 30 seconds until fragrant.
Step 3: Build the Soup
Return the browned chicken pieces to the pot along with any accumulated juices. Add 2 sprigs of fresh thyme, 1 sprig of rosemary, and 2 bay leaves. Pour in 8 cups of chicken broth, making sure the chicken is mostly submerged. Bring the mixture to a boil, then reduce to a gentle simmer. Cover partially and cook for about 25-30 minutes, until the chicken is tender and nearly falling off the bone.
Step 4: Add the Potatoes
While the chicken simmers, prepare 1.5 pounds of Yukon gold potatoes by cutting them into 1-inch chunks. When the chicken is nearly done, add the potatoes to the pot. Continue simmering for another 15-20 minutes until the potatoes are fork-tender but not falling apart.
Step 5: Finish the Soup
Remove the chicken pieces from the soup and place them on a cutting board to cool slightly. When cool enough to handle, remove the meat from the bones, discarding the skin and bones. Shred or chop the meat into bite-sized pieces and return it to the pot. Remove and discard the herb sprigs and bay leaves.
Stir in 1/4 cup of chopped fresh parsley and a squeeze of lemon juice if desired. Taste and adjust seasoning with additional salt and pepper as needed. Allow the soup to rest for 5-10 minutes before serving to let all the flavors meld together.
Pro Tips for Perfect Chicken Soup
- Don’t Skip the Browning – This step creates the deep flavor that makes homemade soup special
- Simmer, Don’t Boil – A gentle simmer keeps the chicken tender and the broth clear
- Potato Selection Matters – Waxy potatoes like Yukon golds hold their shape better in soup
- Skim When Necessary – For the clearest broth, occasionally skim any foam that rises to the surface
Variations to Try
- Creamy Version – Add 1/2 cup of heavy cream during the final 5 minutes of cooking
- Herbed Dumplings – Drop spoonfuls of biscuit dough on top during the last 15 minutes
- Extra Vegetables – Add frozen peas, corn, or green beans in the last 5 minutes
- Lemon-Herb – Increase the lemon juice and add extra herbs like dill or parsley
Storage and Reheating
This soup keeps beautifully in the refrigerator for up to 4 days and actually improves with time as the flavors continue to develop. Store in an airtight container.
For freezing, cool the soup completely, then transfer to freezer-safe containers, leaving some headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
When reheating, warm over medium-low heat until hot throughout. If the soup has thickened too much in storage, add a splash of chicken broth or water to reach desired consistency.
This Comforting Chicken Soup with Potatoes embodies the essence of home cooking—simple ingredients transformed through proper technique into something truly nourishing for body and soul. The combination of tender chicken, hearty potatoes, and aromatic vegetables in a rich broth creates a complete meal in a bowl that satisfies on the deepest level. Whether you’re fighting off winter’s chill, recovering from illness, or simply craving something wholesome and satisfying, this soup delivers the comfort you’re seeking.