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
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
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
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
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
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
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
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
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
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
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
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
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
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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