Best 7 Simple Chicken Potato Soup Recipes

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Chicken potato soup is a classic comfort food, perfect for a cold night. This delicious and nutritious meal is easy to make and can be tailored to your own taste and dietary needs. Whether you prefer a creamy or broth-based soup, packed with vegetables or loaded with chicken and potatoes, the possibilities are endless. With its hearty flavor and versatility, chicken potato soup is sure to become a staple in your household.

Here are our top 7 tried and tested recipes!

CREAMY CHICKEN POTATO SOUP



Creamy Chicken Potato Soup image

Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

Nutrition Facts : Calories 232 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 646mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CHICKEN AND POTATO SOUP



Chicken and Potato Soup image

Instead of just plain potato soup, add some chicken and a few veggies. You're sure to like it!

Provided by TD37

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 12

2 tablespoons butter
2 ½ pounds skinless, boneless chicken breast halves - diced
1 large onion, diced
6 medium potatoes, diced
1 (15 ounce) can carrots, drained
1 (10 ounce) can peas, drained
1 (11 ounce) can corn, drained
1 cup milk
2 cups water, or as needed
hot pepper sauce to taste
salt to taste
ground black pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
  • Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 29.1 g, Cholesterol 60.6 mg, Fat 5 g, Fiber 4.1 g, Protein 24.3 g, SaturatedFat 2.2 g, Sodium 238.9 mg, Sugar 4.4 g

CHICKEN POTATO SOUP



Chicken Potato Soup image

Just like chicken noodle soup, but with potatoes instead of noodles!

Provided by Delittrell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12

2 skinless, boneless chicken breasts, diced
1 pinch seasoned salt, or to taste
ground black pepper to taste
2 tablespoons vegetable 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
1 pinch cayenne pepper, or to taste

Steps:

  • Season chicken with seasoned salt and pepper.
  • Heat vegetable oil in a large soup pot over medium-high heat. Cook chicken until no longer pink in the center, about 5 minutes.
  • Add onion to pot and cook until almost translucent, about 5 minutes. Add garlic and cook until slightly browned, about 2 minutes more.
  • Stir broth, water, celery, carrots, and potatoes into the pot. Cook until carrots and potatoes are tender, 15 to 20 minutes.
  • Taste and adjust seasoning with salt, pepper, and cayenne.

Nutrition Facts : Calories 309.3 calories, Carbohydrate 40.5 g, Cholesterol 35.3 mg, Fat 9 g, Fiber 5.9 g, Protein 16.8 g, SaturatedFat 1.3 g, Sodium 1301.7 mg, Sugar 5.9 g

CHICKEN SOUP WITH POTATO DUMPLINGS



Chicken Soup with Potato Dumplings image

Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14

1/4 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
6 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs, chopped
2 medium carrots, sliced
1/4 teaspoon dried sage leaves
DUMPLINGS:
1-1/2 cups biscuit/baking mix
1 cup cold mashed potatoes (with added milk)
1/4 cup milk
1 tablespoon chopped green onion
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

CHICKEN AND SWEET POTATO SOUP



Chicken and Sweet Potato Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 13

3 tablespoons unsalted butter
1 medium onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
1 bay leaf
1 pound sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 medium boneless chicken breasts, (about 12 ounces), cut into 1-inch pieces
2 tablespoons chopped cilantro
Sour cream or Mexican crema, for serving
Chipotle hot sauce, for serving

Steps:

  • 1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
  • 2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
  • 3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve.

Nutrition Facts : Calories 409, Fat 19 grams, SaturatedFat 9.5 grams, Cholesterol 87 milligrams, Sodium 1185 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 23 grams

CHICKEN, SWEET POTATO SOUP



Chicken, Sweet Potato Soup image

This is a hearty, cold day soup. Have it for lunch or dinner. I love the addition of dried cranberries - it's like christmas dinner in a bowl (well not quite). You may use canned sweet potatoes, place them in the veggie broth bring to a boil and immediately add remaining ingredients-Quick & Easy soup to make This recipe was originally in our local TV Guide in the Chopping Block column It is also very versatile I have just made it using Veggie broth & Beef broth (yes with the chicken) added 1 tsp of Chili flakes and 1/2 tsp ginger powder - very nice flavor

Provided by Bergy

Categories     Lunch/Snacks

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups sweet potatoes, peeled, diced into 1/2 inch cubes
1 (14 ounce) can vegetable broth
4 cups chicken broth (canned or your own)
1 (15 ounce) can white beans, drained and rinsed
3/4 lb chicken meat, cooked, diced 1/2 inch cubes
1/3 cup dried cranberries, chopped
1/4 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped
3 tablespoons fresh parsley, chopped
salt & pepper

Steps:

  • Cook the sweet potatoes in the vegetable broth until tender Apprx 10 minutes.
  • Add remaining ingredients bring to a boil and serve.

Nutrition Facts : Calories 326.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 59.6, Sodium 872.4, Carbohydrate 38.8, Fiber 7.6, Sugar 3.8, Protein 31.9

ALMOST TOO-EASY POTATO-CHICKEN-CHEESE SOUP



Almost Too-Easy Potato-Chicken-Cheese Soup image

This soup is so good, they will think it took much longer. Sprinkle a little cheddar on top to make it even better.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 (5 1/4 ounce) package betty crocker au gratin potatoes
2 cups milk
1 cup cut-up cooked chicken (I use canned)
2 tablespoons minced onions
3 (14 ounce) cans chicken broth
1 (10 ounce) package frozen mixed vegetables

Steps:

  • Mix everything (including sauce mix from pkg) in 4 qt pan.
  • Bring to a boil, stirring.
  • Reduce heat and simmer for 15 minutes or until vegetables are tender.

Tips:

  • For a creamier soup, use half-and-half or heavy cream instead of milk.
  • Add some chopped carrots, celery, or peas to the soup for extra vegetables.
  • If you like a little spice, add a pinch of cayenne pepper or red pepper flakes.
  • For a more rustic soup, use Yukon Gold or red potatoes instead of russet potatoes.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

This simple chicken and potato soup is a quick and easy meal that's perfect for a weeknight dinner. It's also a great way to use up leftover chicken. The soup is flavorful and comforting, and it's sure to be a hit with the whole family.

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