If you have ingredients to make chicken noodle soup, you most likely have the ingredients to make this soup, too. It’s customizable when it comes to the seasonings and spices, but this recipe is a simple start that your family will love.
Salted butter. Butter is our secret weapon for many recipes. It adds warmth and richness, which is exactly what it does for this soup.
Celery, onion and carrots. You’ll need one cup of each of these veggies. Some stores sell a product called mirepoix in the frozen vegetable section that is diced celery onion and carrots. It’s a great shortcut to have on hand for soups. Just make sure you have 3 cups of this.
Garlic. If there is ingredient that I always add to soup for flavor, it’s garlic.
Chicken stock. I almost always pick up chicken stock when grocery shopping, but you can use chicken broth if you’d like.
Bay leaf. Bay leaf is a mild herb that brings out other warm, meaty flavors. You may not taste the bay leaf, but you also will most likely notice when it is missing.
Thyme. I used a fresh sprig of thyme for this soup. If you don’t have fresh thyme, you can use dried leaf thyme, but only about ½ teaspoon. And if you have ground thyme, use slightly less since it will be more powerful.
Russet potatoes. Soups normally call for red potatoes since they are waxy and hold their shape after cooking. But for this soup, I wanted the potatoes to fall apart to make it a little more thick. Russet potatoes work beautifully for this. Yukon Gold potatoes are our second choice.
Cooked chicken. There are many options for this. Use cooked chicken breasts, chicken thighs or rotisserie chicken. But our favorite chicken to use is our oven roasted chicken.
Coconut cream. Coconut cream is a dairy free option for a creamy chicken potato soup. Heavy cream will work as well.
Although white potatoes are allowed on a Whole30 diet, some who eat Paleo do not eat white potatoes. You can use sweet potatoes in this recipe if you’d like.
How to Make Chicken Potato Soup
Sauté. In a dutch oven or large pot, melt the butter over medium heat. Add the celery, onion, carrots and garlic. Sauté for about 10 minutes, allowing the vegetables to become tender.
Boil. Add in the chicken stock, bay leaf, sprig of thyme and peeled, diced potatoes. Bring to a boil and allow the soup to simmer for about 15 minutes, or until the potatoes are soft.
Mash. Once the potatoes are cooked through, plunge a potato masher into the soup and press to mash a few of the potatoes. We do this maybe 10 times to break up the potatoes, which makes the soup just a little thicker.
Heat through. Add the chicken and coconut cream (the cream is optional and will also help to thicken the soup slightly). Stir several times until heated through.
Bring the family togther.
Make this a meal and invite the family to the table. Try this chicken soup recipe with:
10small Russet potatoes(peeled and cut into 1" chunks)
2 ½cupsdiced cooked chicken
salt and pepper to taste(1 teaspoon each)
In a dutch oven or large pot, melt the butter over medium heat.
Add the celery, onion, carrots and garlic. Sauté for about 10 minutes, allowing the vegetables to become tender. (I like to let the onion get slightly browned so that they almost taste caramelized.)
Add in the chicken stock, bay leaf, sprig of thyme and peeled, diced potatoes.
Bring to a boil and allow the soup to simmer for about 15 minutes, or until the potatoes are soft. The exact time will depend on how big your pieces of potatoes are.
Once the potatoes are cooked through, plunge a potato masher into the soup and press to mash a few of the potatoes. We do this maybe 10 times to break up the potatoes. It makes the soup just a little thicker. This is optional and you can skip this step if you'd like.)
Add the chicken and coconut cream (the cream is optional and will also help to thicken the soup slightly). Heat through.
Remove and discard the bay leaf and sprig of thyme, then serve.
Store any leftovers in the fridge for up to 4 days.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 8 people, with 1 serving being ⅛ of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
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Frequently Asked Questions
Can you make this in a crockpot?
Yes. You can add everything to a slow cooker and set on low for 6-7 hours. If you choose this method, you could use uncooked chicken. Cut the chicken into bite size chunks and add to the slow cooker. If the chicken is already cooked, you may want to wait to add it until the end.
Can you freeze this potato soup recipe?
Yes! This recipe freezes well in an airtight container for up to 6 weeks.
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About Julie Clark
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.