I make this comforting chicken soup with potatoes whenever the house needs warming up — a simple, hearty bowl that feels like a hug. It’s a clear, savory broth studded with tender chicken, melt-in-your-mouth potatoes, and aromatic herbs. Perfect for weeknights, sick days, or when you want something frugal but deeply satisfying. If you like citrus-bright broths too, you might enjoy a twist on the classic Greek soup I sometimes compare it to: avgolemono-style lemon chicken soup, which shares the comfort factor but with a tangy finish.

Why you’ll love this dish

This recipe hits the sweet spot between easy and soulful. It’s budget-friendly (chicken thighs, potatoes, pantry aromatics), quick to pull together, and flexible — swap vegetables, make it creamy or leave it clear, or stretch it into several meals. It’s also kid-friendly and freezes well, so it’s great for batch cooking on busy weeks or cooling fall evenings.

“This soup reminded me of Sunday afternoons at my grandmother’s house — simple ingredients, endless comfort.” — a reader review

How this recipe comes together

A brief roadmap before you start:

Brown aromatics (onion, garlic, celery) to build a flavorful base.
Add chicken and deglaze with broth; simmer until chicken is tender.
Add diced potatoes and herbs; cook until potatoes are soft but intact.
Shred or cube the chicken, return to pot, adjust seasoning, and finish with a splash of acid or a knob of butter if desired. This flow keeps the broth clear and flavorful while ensuring the potatoes hold their shape.

What you’ll need

1 tablespoon olive oil or neutral oil
1 medium onion, diced
2 celery stalks, thinly sliced (optional but aromatic)
2 cloves garlic, minced
1½ pounds bone-in, skin-on chicken thighs (or breasts for leaner soup) — bone-in gives deeper flavor
4 cups low-sodium chicken broth (add more for a thinner soup)
2 cups water (or extra broth)
1 pound potatoes (Yukon Gold or Russet), peeled and 1-inch diced — Yukon Gold stay creamier; russets break down more for a thicker body
2 carrots, sliced (optional)
1 bay leaf
1 teaspoon dried thyme or 1 tablespoon fresh, chopped
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for finishing)
Juice of 1/2 lemon or 1 tablespoon vinegar (optional — brightens the broth)
Substitutions/notes: Use boneless chicken for a faster cook time; for a gluten-free thickener, mash a few potato pieces into the broth instead of adding flour or cornstarch.

Directions to follow

Heat oil in a large pot over medium heat. Add onion and celery; cook 5–7 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
Season the chicken with salt and pepper. Push aromatics to the side and sear chicken, skin-side down first, until golden, about 4 minutes per side. Browning adds depth.
Pour in the chicken broth and water, scraping up browned bits. Add bay leaf and thyme. Bring to a gentle simmer.
Partially cover and simmer for 20 minutes (boneless breasts ~12–15 minutes) until the chicken is cooked through.
Remove chicken to a cutting board. Add diced potatoes and carrots to the pot; simmer 10–15 minutes until potatoes are tender.
Shred or chop the chicken, discarding bones and skin if using bone-in. Return the meat to the pot. Taste and adjust seasoning with salt, pepper, and lemon juice or vinegar to brighten.
Stir in parsley and serve hot.

Best ways to enjoy it

Serve in warmed bowls topped with extra parsley and a grinding of black pepper. Pairings:

Crusty bread or garlic toast to sop up the broth.
A simple green salad or roasted Brussels sprouts for a heartier menu.
For a creamy variation, swirl in a couple tablespoons of cream or a mashed potato ladle.
Leftover soup also makes a comforting base for a rice or noodle bowl the next day.

Storage and reheating tips

Cool soup to room temperature within two hours and refrigerate in airtight containers for up to 4 days. For freezing: portion into freezer-safe containers or heavy-duty bags; freeze up to 3 months. When reheating, thaw overnight in the fridge, then warm gently over low heat so the potatoes don’t overcook. If the broth thickens in the fridge, add a splash of water or broth while reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.

Extra advice

Use bone-in chicken and simmer gently for richer flavor; strain and skim fat if you want a clearer broth.
Cut potatoes evenly so they cook at the same rate. For firmer potatoes, add them later in the cooking time.
To speed things up, use pre-cooked rotisserie chicken added at the end — reduce simmer time to cook potatoes only.
For inspiration on other hearty chicken soups with bold flavors, see this Cajun-style noodle version I consult when I want spice: Cajun chicken pasta soup.

Creative twists

Creamy potato-chicken chowder: stir in 1/2 cup cream and mash some potatoes for body.
Herb-forward: add dill and a splash of lemon for a fresher finish.
Pantry-friendly: swap potatoes for rice or small pasta shapes for a different texture.
Vegetarian swap: replace chicken with firm tofu and use vegetable broth; cook potatoes until soft and add roasted mushrooms for umami.

Helpful answers

Q: Can I make this soup in a slow cooker or Instant Pot?

A: Yes. For a slow cooker, brown aromatics and chicken briefly, then transfer everything to the cooker and cook on low 4–6 hours; add potatoes in the last hour. For an Instant Pot, use the sauté function to brown, then pressure cook on high for 8–10 minutes and quick-release; add potatoes and pressure-cook 3–4 minutes more.

Q: Will the potatoes fall apart if I freeze the soup?

A: Starchy potatoes can become grainy after freezing. To avoid this, slightly undercook potatoes before freezing, or freeze the broth and add freshly cooked potatoes when reheating.

Q: How can I make the broth clearer and less fatty?

A: Simmer gently (not a rolling boil), skim foam/fat from the surface, and strain the broth through a fine mesh if desired. Refrigerating the soup overnight lets fat solidify on top for easy removal.

Q: Is this soup kid-friendly?

A: Absolutely — mild flavors, soft textures, and familiar ingredients make it a hit. Leave out extra lemon or spice when serving children.

Conclusion

This comforting chicken soup with potatoes is flexible, forgiving, and perfect for stretching into several meals. If you want another take on chicken-potato comfort with slightly different techniques, I like this hearty version that emphasizes a cozy, homey finish: Chicken Potato Soup – The Big Man’s World ®. For a cozy, thick, and deeply comforting approach you can compare while planning your next batch, check out this recipe that leans into creamy textures: Chicken Potato Soup {Cozy + Comforting} Gonna Want Seconds.