Chicken Soup Potatoes

I first encountered this style of chicken soup at my neighbor's kitchen table on a cold winter evening. She ladled it into mismatched vintage bowls, each spoonful revealing tender chunks of chicken, perfectly cooked potatoes that melted on my tongue, and vibrant carrot pieces suspended in the most golden, flavorful broth I'd ever tasted. The simplicity of the ingredients belied the depth of comfort it provided. From that first sip, I was hooked. I pestered her for the recipe, and when she finally wrote it down on a napkin, I immediately rushed home to recreate it. My first attempt wasn't perfect, but by the third or fourth batch, I had mastered the timing and technique. Now, years later, this soup has become my signature dish—the one everyone requests when they need comfort, healing, or just a really good meal.

Why I love this recipe

I love this Homemade Chicken Soup with Potatoes because it embodies everything I believe about cooking: quality ingredients, minimal fuss, and maximum reward. There's something deeply satisfying about watching humble chicken breasts transform into silky shreds that absorb every ounce of broth flavor. The potatoes cook down just enough to offer substance without falling apart, creating this perfect textural balance that makes each spoonful interesting. But beyond the taste, this recipe represents connection. It's what I make when friends are struggling, what I bring to new neighbors, and what fills my kitchen with warmth during the coldest months. The beauty of its simplicity means I can make it with my eyes closed, yet it never feels boring or automatic. Every bowl tastes like home, like care, like someone took the time to nourish you properly. That's why this recipe will always have a permanent place in my kitchen.

What You Need From Your Kitchen

• Boneless, Skinless Chicken Breasts: Simmer in broth until fully cooked, then shred into tender bite-sized pieces
• Yukon Gold Potatoes: Peel, cube, and add to the broth to cook until fork-tender and creamy
• Fresh Carrots: Dice into small pieces and add to the simmering broth for subtle sweetness and vibrant color
• Celery Stalks: Chop finely to add aromatic depth and the classic soup vegetable base
• Low-Sodium Chicken Broth: Use as the flavorful liquid foundation for the entire soup
• Fresh Parsley: Add at the end for brightness, freshness, and visual appeal

Let's Make These Together

Boil the broth with chicken

Bring 8 cups of low-sodium chicken broth to a boil in a large pot over medium-high heat. Add the 2 lbs of boneless, skinless chicken breasts and reduce to medium heat. Simmer gently for 15-20 minutes until the chicken is completely cooked through with no pink remaining inside. The gentle simmer ensures the chicken stays tender and the broth develops a rich flavor. Remove the cooked chicken to a cutting board and set aside to cool enough to handle comfortably.

Prep and add vegetables

While the chicken cooks, prepare all your vegetables. Peel and cut the 4 medium Yukon gold potatoes into uniform bite-sized cubes for even cooking. Dice the 3 large carrots into small pieces and chop the 2 celery stalks into small segments. Add all the prepped vegetables directly into the simmering broth along with 2 bay leaves and 1 teaspoon of dried thyme. This step ensures the vegetables will cook together and infuse the broth with their flavors.

Shred chicken and return to pot

Once the cooled chicken is cool enough to handle, use two forks to easily shred it into tender, bite-sized pieces. The meat should pull apart effortlessly if cooked correctly. Return all the shredded chicken to the pot with the vegetables and broth, stirring gently to combine everything evenly. The shredded chicken will continue to absorb the flavorful broth during the final simmering phase.

Finish cooking vegetables

Continue simmering for another 15-20 minutes until the potatoes are completely fork-tender and the carrots are soft. Taste the broth and season with black pepper as needed—adjust to your preference. Remove and discard the bay leaves before serving. Just before ladling into bowls, stir in the 1/4 cup of fresh chopped parsley to add brightness and a fresh herb note to the finished soup.

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Switch Things Up

I'll never forget the first time I made this soup from scratch instead of reaching for a can. My grandmother had just shared her handwritten recipe with me, and I was nervous about getting it right. But as the chicken began to shred effortlessly in the broth, and the kitchen filled with that unmistakable aroma of simmering herbs and vegetables, I realized there was nothing to worry about. The moment my family took their first spoonful and their eyes lit up, I knew I'd found something special. Now, this recipe is my go-to whenever I want to show someone I care through food.

Perfect Pairings

Serve this Homemade Chicken Soup with Potatoes alongside warm crusty bread, buttered rolls, or artisanal sourdough for the ultimate comfort meal. Pair with a simple green salad dressed in lemon vinaigrette for balance, or add cheese and herb crackers for extra texture. For a heartier meal, serve with grilled cheese sandwiches on the side. A glass of crisp white wine or fresh lemonade complements the broth beautifully. For dessert, keep things light with fresh fruit or a simple vanilla panna cotta to avoid overwhelming your palate.

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Frequently Asked Questions

→ Can I use bone-in chicken instead of boneless breasts?

Yes, absolutely! Bone-in chicken thighs or a whole chicken will create an even richer, more flavorful broth. Simply increase the cooking time to 25-30 minutes and shred the meat after cooling. The bones add wonderful depth to the soup.

→ How far in advance can I make this soup?

This soup is perfect for meal prep! Store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months in freezer-safe containers. The flavors actually deepen as it sits, making it even better the next day.

→ What if my potatoes aren't getting tender?

Ensure you're using waxy potatoes like Yukon gold rather than starchy russets, and cut them into uniform, smaller pieces for faster, even cooking. If they're still firm after 20 minutes, simply continue simmering—cooking time can vary based on potato size and your stove's heat level.

→ Can I add other vegetables to this soup?

Definitely! This recipe is highly adaptable. Try adding diced zucchini, fresh corn, green peas, spinach, or kale in the final minutes of cooking. Just avoid adding moisture-heavy vegetables like tomatoes early on, as they can make the broth cloudy.

→ Is this soup gluten-free?

Yes, as written, this soup is completely gluten-free! Just verify that your chicken broth is certified gluten-free, as some commercial broths may contain gluten. Most low-sodium varieties are naturally gluten-free, but it's always good to double-check the label.

→ What can I serve with this chicken soup?

Crusty bread, buttered rolls, or sourdough are classic pairings. You can also serve with grilled cheese sandwiches, cheese and herb crackers, oyster crackers, or even over rice for a heartier meal. A simple green salad with lemon vinaigrette balances the richness beautifully.

Conclusion

This Homemade Chicken Soup with Potatoes is proof that simple ingredients can create extraordinary comfort food. Perfect for busy weeknights, meal prep, or when you need a warm hug from a bowl. The beauty of this recipe lies in its versatility—serve it alone or alongside crusty bread. Whether you're feeding family or friends, this timeless classic never disappoints. Make a big batch and enjoy leftovers throughout the week!