This healthy, hearty soup delivers deeply comforting flavors in less than an hour!
Nothing puts me at ease on a cold day like a hot bowl of delicious homemade soup. My mom used to have a simmering pot of soup on the stove all through the winter months. I’d come home from school to a house filled with rich, savory aromas! This chicken potato soup recipe delivers a strong dose of nostalgia for me every time I make it.
It’s heartier than my mom’s, thanks to the addition of half-and-half. But I’ve come to adore the creamy richness it contributes. Layered with the savoriness of the broth, earthiness of the potatoes, and slight sweetness of the leeks and carrots, it helps make this soup’s flavor profile deeply satisfying.
I can hardly believe this soup comes together in under an hour—and the leftovers are perhaps even more delicious the next day! I like to make it on chilly weekends in a double batch so we’ll have plenty leftover for quick weekday lunches or dinners.
Once you make this chicken potato soup, you may never buy canned soup again. It’s so easy, economical, and enjoyable for the senses!
Tips for building layers of flavor
This recipe calls for simmering the chicken in broth to infuse the meat with savory notes. But the true secret to a deeply flavorful chicken potato soup lies in layering flavors throughout the cooking process. Start by sautéing your leeks, carrots, and celery until they’re golden and aromatic—this step brings out their natural sweetness and forms the foundation of the soup’s taste. Adding dried thyme with the vegetables allows its herbal notes to bloom in the hot broth. If you want to boost flavor even further, consider briefly browning the chicken in the pot before simmering it. This will caramelize the surface and add a subtle richness to the broth.
How do I store leftovers?
Let leftover soup cool to room temp, then transfer it to an airtight container and store it in the fridge for up to 4 days. You can also freeze this soup in freezer-safe containers or bags for up to 3 months, though the texture may change. Thaw overnight in the fridge. Reheat on the stovetop over medium heat, stirring occasionally, until hot, about 5–10 minutes. Or microwave individual portions in a microwave-safe bowl in 30-second intervals, stirring in between, until heated through. Add a splash of broth or milk if the consistency is too thick.
Serving suggestions
Serve this chicken potato soup with a side of Seasoned Oyster Crackers or Easy Air-Fryer Biscuits for a classically comforting lunch. Or pair it with a Spring Salad or this Asian Cucumber Salad. It also makes a hearty complement to a Cubano Sandwich or this Gluten-Free Grilled Cheese Hummus Sandwich With Pumpkin.
Recipe
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 8 cups chicken broth
- 3 medium leeks white and light green parts only, sliced
- 3 carrots sliced
- 3 ribs celery sliced
- 1 1/2 pounds Yukon Gold potatoes diced
- 2 teaspoons dried thyme leaves
- 1/2 cup half-and-half
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped, for garnish, optional
Instructions
- Place the chicken breasts in a large soup pot or Dutch oven. Pour in enough chicken broth to cover the chicken by about an inch. If necessary, add water to achieve this level. Bring the mixture to a boil over medium-high heat, then lower the heat and let it simmer for 15 minutes.
- Once cooked, transfer the chicken to a plate to cool. When it's cool enough to handle, shred the chicken into bite-sized pieces.
- While the chicken is cooling, add the leeks, carrots, celery, potatoes, and dried thyme to the broth in the pot. Bring the broth back to a boil, then reduce the heat and simmer until the vegetables are tender, about 10 minutes.
- Stir the shredded chicken and half-and-half into the pot with the broth and vegetables.
- Season the soup to taste with the kosher salt and freshly ground black pepper. Continue to cook and stir the soup over medium heat until it's thoroughly heated, about 7-10 minutes more.
- Serve the soup while hot, garnished with chopped fresh parsley if desired.
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