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    Home » Recipes » Soups/Salads

    Chicken and Potato Vegetable Soup

    November 18, 2019 By Monika Last Updated September 5, 2022 20 Comments

    Jump to Recipe
    Chunky chicken and vegetable soup with spoon in purple bowl wrapped in green cloth.

    This delicious chunky chicken and potato soup is a true winter warmer.  Hearty and filling, it is simple to make and brimming with nutritious ingredients.

    Check out also chicken and cabbage soup!

    Top down view of chunky chicken, potato and carrot soup with spoon in purple bowl wrapped in green cloth, with herbs in top right.

    Ingredients

    This chicken and potato soup makes a fantastic light meal, perfect on a cold day.  In addition to the chicken and potatoes it also contains leek, carrot, celeriac and garden peas for added flavour and goodness.  I also added a little corn flour at the end of cooking for a more creamy texture.  The vegetables produce so much flavour that there was no need to add any spices. I popped 1 bay leaf into the pot and served this soup with freshly chopped parsley.

    This chicken soup with potatoes is very easy to make and ready in only about 50 minutes.

    If you are a fan of chicken soup you might also like healthy chicken noodle soup with spiralized veggies.  Check out also Polish egg drop soup, which is based on Polish chicken noodle (‘rosol’) soup recipe.  You might also like Polish krupnik (barley) soup.

    Side view of chicken potato soup with vegetables in purple bowl with spoon, herbs and pot in background.

    How to make chicken and potato soup: step-by-step

    1.In a pot heat up the oil, add the bay leaf, chopped onion and leek, stir and cook gently for about 4 minutes until softened, stirring often.

    Chopped onion and leek with bay leaf in large pot with spoon.

    2. Push the mixture to the side, add the chicken pieces and cook for 2 minutes on each side.

    Chopped onion and leek and 3 skinless chicken thighs in large pot with spoon.

    3. Add the potatoes, carrot, celeriac and hot vegetable stock, cover and bring to the boil.  Lower the heat and simmer for 30-35 minutes or until the vegetables are fully cooked. Stir occasionally.

    Cubed potatoes in large pot with spoon, and cubed vegetables in background.

    4. Remove from the heat, carefully take the chicken out of the pot and place on a chopping board.  Separate the meat from the bone, chop the meat roughly and put back into the pot along with the frozen peas.

    Chicken vegetable soup in large pot, with flour mixture in dish, chicken pieces on wooden board and frozen peas in bowl in background.

    5. In a small bowl combine the corn flour with 2 tablespoons of hot water and stir until smooth.  Heat up the soup again, add the flour mixture, stir and bring to the boil again. Simmer for 1 minute. Remove from the heat, season to taste and serve.

    Chunky chicken potato soup in large pot with ladle and lid in top right.

    You might also like this chunky leftover turkey soup with vegetables and beans.

    Top tips for making chicken potato soup

    • Chicken: I used chicken thighs but you can use chicken legs/quarters (2 small or 1.5 large ones) if you like. Chicken breast is not suitable for prolonged cooking and I do not recommend it for this recipe.
    • Potatoes: Use all-rounders such as Maris Piper or Yukon Gold.
    • Vegetables: I used carrot, celeriac and leek but you can add other vegetables into the soup. Good choices would be parsnip, sweet potato and turnip.
    • Herbs: My favourite herb in any chicken soup is parsley. I used it as garnish in this recipe but you could add a few sprigs into the pot.  Add a little thyme (1 spring) if you like, too.
    • Cooking time: This will depend on how finely you chopped your vegetables. Try not to overcook the soup as the vegetables may become too soft.
    • Storing: Keep refrigerated for up to 4 days.
    • Freeze individual portions for up to 3 months.
    Top down view of chicken, potato and vegetable soup with spoon in purple bowl wrapped in green cloth, with fresh parsley and knife on wooden board in background.

    More chicken and potato recipes

    • Creamy Lemon Chicken Potato Bake (Healthy)
    • Sauerkraut Casserole with Chicken
    • Chicken Mulligatawny Soup with Sweet Potato
    • Polish Chicken Meatball Soup

    Check out also this collection of healthy chicken recipes.

    You may also like this collection of over 12 creamy vegan soups.

    Keep in touch!

    If you make this simple chicken potato vegetable soup I’d love to know how it turned out for you. Did you add different vegetables? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Top down view of chunky chicken, potato and carrot soup with spoon in purple bowl wrapped in green cloth, with herbs in top right.

    Chicken and Potato Vegetable Soup

    This delicious chunky chicken and potato soup is a true winter warmer.  Hearty and filling, it is simple to make and brimming with nutritious ingredients.
    5 from 13 votes
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: International
    Prep Time: 20 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 6 servings
    Calories: 256kcal
    Author: Monika Dabrowski

    Equipment

    • Large pot

    Ingredients

    • 3 chicken thighs skinless
    • 1 pound (450 g) potatoes peeled, cubed, (peeled weight)
    • 1 bay leaf
    • 1 medium onion finely chopped
    • 1 small leek or ½ large, finely chopped
    • 2 tablespoons olive oil
    • 1 medium carrot peeled, diced
    • 2.12 ounces (60 g) celery root/celeriac small piece, peeled, diced
    • ½ cup (70 g) frozen peas
    • 4¼ cups (1 l) chicken/vegetable stock hot
    • 1 tablespoon corn flour plus 2 tbsp of hot water
    • Salt and pepper to taste

    Instructions

    • In a pot heat up the oil, add the bay leaf, chopped onion and leek, stir and cook gently for about 4 minutes until softened, stirring often.
    • Push the mixture to the side, add the chicken pieces and cook for 2 minutes on each side.
    • Add the potatoes, carrot, celeriac and hot vegetable stock, cover and bring to the boil.  Lower the heat and simmer for 30-35 minutes or until the vegetables are fully cooked. Stir occasionally.
    • Remove from the heat, carefully take the chicken out of the pot and place on a chopping board.  Separate the meat from the bone, chop the meat roughly and put back into the pot along with the peas. 
    • In a small bowl combine the corn flour with 2 tablespoons of hot water and stir until smooth.  Heat up the soup again, add the flour mixture, stir and bring to the boil again. Simmer for 1 minute. Remove from the heat, season to taste and serve.

    Notes

    • Chicken: I used chicken thighs but you can use chicken legs/quarters (2 small or 1.5 large ones) if you like. Chicken breast is not suitable for prolonged cooking and I do not recommend it for this recipe.
    • Potatoes: Use all-rounders such as Maris Piper or Yukon Gold.
    • Vegetables: I used carrot, celeriac and leek but you can add other vegetables into the soup. Good choices would be parsnip, sweet potato and turnip.
    • Herbs: My favourite herb in any chicken soup is parsley. I used it as garnish in this recipe but you could add a few sprigs into the pot.  Add a little thyme (1 spring) if you like, too.
    • Cooking time: This will depend on how finely you chopped your vegetables. Try not to overcook the soup as the vegetables may become too soft.
    • Storing: Keep refrigerated for up to 4 days.
    • Freeze individual portions for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 256kcal | Carbohydrates: 20g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 739mg | Potassium: 570mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2434IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 3mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    429 shares

    Comments

      5 from 13 votes (7 ratings without comment)

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    1. Kristen says

      March 20, 2024 at 12:46 am

      I think you mean corn starch, not flour

      Reply
      • Monika says

        March 21, 2024 at 11:24 am

        Corn starch is called corn flour in the UK. Same product.

        Reply
    2. Zuzana says

      January 23, 2024 at 7:29 am

      5 stars
      I didn’t use celery, peas and cornflour, but it is still delicious! Thank you

      Reply
      • Monika says

        January 23, 2024 at 10:37 am

        Great to know!

        Reply
    3. Fiona says

      March 14, 2023 at 7:29 pm

      5 stars
      Thank you so much for this amazing recipe! This is the first soup I have made and the result was amazing! Had everything but peas. Still doesn't take away from the amazing flavour! Just made some and had a bowl. Yum!!!!
      Thanks x

      Reply
      • Monika says

        March 15, 2023 at 12:54 pm

        You are welcome, glad you liked it. Thank you for letting me know:)

        Reply
    4. louise Gunstone says

      November 27, 2019 at 3:03 pm

      5 stars
      This sounds amazing for these cold night... and nutritious! Also love cornflour tip to make it a little more creamy. perfect. thanks

      Reply
      • Monika says

        November 29, 2019 at 11:37 pm

        Thank you, glad you liked it!

        Reply
      • Garry Watts says

        July 18, 2020 at 7:48 am

        Enjoyed putting the veggies together added turnip and parsnip
        Used Chicken thighs and followed instructions
        The best soup i have had Thanks

        Reply
        • Monika says

          July 18, 2020 at 3:24 pm

          Really glad you liked the recipe and thanks for the feedback:)

          Reply
    5. Lesley Garden says

      November 26, 2019 at 4:09 pm

      5 stars
      I love a hearty soup, this looks delicious, a perfect mid week meal.

      Reply
      • Monika says

        November 30, 2019 at 8:59 am

        Thanks Lesley, yes, this soup is quite hearty and can be a stand alone meal.

        Reply
    6. Eb Gargano | Easy Peasy Foodie says

      November 25, 2019 at 6:55 pm

      5 stars
      This looks so simple, but so so good! A perfect midweek meal 😀 Eb x

      Reply
      • Monika says

        November 30, 2019 at 9:00 am

        Thanks Eb!

        Reply
    7. Rebecca - Glutarama says

      November 20, 2019 at 8:50 pm

      ooh yes! that has certainly hit the spot, love a good hearty soup and this is just that - perfect for cold nights and after long dog walks to warm the bones

      Reply
      • Monika says

        November 22, 2019 at 7:51 am

        Thank you Rebecca!

        Reply
    8. Corina Blum says

      November 20, 2019 at 12:14 pm

      5 stars
      This soup looks delicious and just perfect for the cold weather at the moment Monika!

      Reply
      • Monika says

        November 22, 2019 at 7:52 am

        Thank you Corina!

        Reply
    9. DeeDee says

      November 18, 2019 at 10:59 pm

      Love.a good, hearty soup in the fall! Looks fabulous Monika 😍

      Reply
      • Monika says

        November 19, 2019 at 7:44 am

        Thank you DeeDee!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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