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!
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.
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.
2. Push the mixture to the side, add the chicken pieces and cook for 2 minutes on each side.
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.
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.
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.
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.
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!
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Recipe
Chicken and Potato Vegetable Soup
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
*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.
Kristen says
I think you mean corn starch, not flour
Monika says
Corn starch is called corn flour in the UK. Same product.
Zuzana says
I didn’t use celery, peas and cornflour, but it is still delicious! Thank you
Monika says
Great to know!
Fiona says
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
Monika says
You are welcome, glad you liked it. Thank you for letting me know:)
louise Gunstone says
This sounds amazing for these cold night... and nutritious! Also love cornflour tip to make it a little more creamy. perfect. thanks
Monika says
Thank you, glad you liked it!
Garry Watts says
Enjoyed putting the veggies together added turnip and parsnip
Used Chicken thighs and followed instructions
The best soup i have had Thanks
Monika says
Really glad you liked the recipe and thanks for the feedback:)
Lesley Garden says
I love a hearty soup, this looks delicious, a perfect mid week meal.
Monika says
Thanks Lesley, yes, this soup is quite hearty and can be a stand alone meal.
Eb Gargano | Easy Peasy Foodie says
This looks so simple, but so so good! A perfect midweek meal 😀 Eb x
Monika says
Thanks Eb!
Rebecca - Glutarama says
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
Monika says
Thank you Rebecca!
Corina Blum says
This soup looks delicious and just perfect for the cold weather at the moment Monika!
Monika says
Thank you Corina!
DeeDee says
Love.a good, hearty soup in the fall! Looks fabulous Monika 😍
Monika says
Thank you DeeDee!