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.

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.  It’s 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.

Equipment you’ll need

• Kitchen scales/measuring cup
• Chopping board, knife and peeler
• Large pot with lid and large spoon
• Small bowl

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.

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

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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.

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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.

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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.

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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 & Spinach

Check out also this collection of 13 healthy, easy one pot 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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Print Recipe

5 from 5 votes

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.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Lunch

Cuisine: International

Keyword: chicken, potato

Servings: 6 people

Calories: 256kcal

Author: Monika Dabrowski

Ingredients

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

Metric - US Customary

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

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