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A comforting bowl of Chicken Soup With Potatoes is shown as the featured image.

Easy Chicken Soup with Potatoes

This comforting and flavorful chicken soup is made with tender potatoes, shredded chicken, and aromatic vegetables in a rich broth. It's a foolproof recipe designed to be easy and satisfying every time. Perfect for a cozy night in or when you're feeling under the weather.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 3-4 lbs
  • 12 cups water
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Fine-mesh sieve (optional)
  • Potato peeler
  • fork

Method
 

  1. Rinse the chicken and pat it dry.
  2. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic, thyme, and rosemary and cook for another minute until fragrant.
  3. Place the chicken in the pot and add water. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the chicken is cooked through.
  4. Carefully remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones.
  5. For a clearer broth, strain it through a fine-mesh sieve. Return the broth to the pot. If you prefer a rustic broth, skip this step.
  6. Add the cubed potatoes to the broth and cook until tender, about 15-20 minutes.
  7. Return the shredded chicken to the pot.
  8. Add frozen peas and fresh parsley. Cook for another 2-3 minutes until peas are heated through.
  9. Season with salt and pepper to taste. Serve hot.

Notes

For Lemon Chicken Soup, add the juice of one lemon to the soup along with the parsley for a bright, citrusy flavor. For Spicy Chicken Soup, add a pinch of red pepper flakes to the soup along with the thyme and rosemary for a little heat. For Creamy Chicken Soup, stir in 1/2 cup of heavy cream or half-and-half at the end for a richer, creamier soup. Soup can be stored in an airtight container in the refrigerator for up to 3 days. Consider serving with crusty bread for dipping.