Julie Clark
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Chicken and Potato Soup
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Switch out the noodles for potatoes in your favorite chicken soup. This healthy & easy chicken and potato soup can be made with just one pot.
I’ve made homemade chicken noodle soup for years, but when if I need something gluten free, I switch out those noodles for this Chicken and Potato Soup.
This one pot chicken potato soup recipe is not only comforting like traditional chicken & noodles, but it is healthy…gluten free, dairy free and fits Paleo and Whole30 diets.
Ingredients in Chicken and Potato Soup
If you have ingredients to make chicken noodle soup, you most likely have the ingredients to make this soup, too. It’s customizable when it comes to the seasonings and spices, but this recipe is a simple start that your family will love.
- Salted butter. Butter is our secret weapon for many recipes. It adds warmth and richness, which is exactly what it does for this soup.
- Celery, onion and carrots. You’ll need one cup of each of these veggies. Some stores sell a product called mirepoix in the frozen vegetable section that is diced celery onion and carrots. It’s a great shortcut to have on hand for soups. Just make sure you have 3 cups of this.
- Garlic. If there is ingredient that I always add to soup for flavor, it’s garlic.
- Chicken stock. I almost always pick up chicken stock when grocery shopping, but you can use chicken broth if you’d like.
- Bay leaf. Bay leaf is a mild herb that brings out other warm, meaty flavors. You may not taste the bay leaf, but you also will most likely notice when it is missing.
- Thyme. I used a fresh sprig of thyme for this soup. If you don’t have fresh thyme, you can use dried leaf thyme, but only about ½ teaspoon. And if you have ground thyme, use slightly less since it will be more powerful.
- Russet potatoes. Soups normally call for red potatoes since they are waxy and hold their shape after cooking. But for this soup, I wanted the potatoes to fall apart to make it a little more thick. Russet potatoes work beautifully for this. Yukon Gold potatoes are our second choice.
- Cooked chicken. There are many options for this. Use cooked chicken breast, chicken thighs or rotisserie chicken. But our favorite chicken to use is our oven roasted chicken.
- Coconut cream. Coconut cream is a dairy free option for a creamy chicken potato soup. Heavy cream will work as well.
Although white potatoes are allowed on a Whole30 diet, some who eat Paleo do not eat white potatoes. You can use sweet potatoes in this recipe if you’d like.
How to Make Chicken Potato Soup
- Sauté. In a dutch oven or large pot, melt the butter over medium heat. Add the celery, onion, carrots and garlic. Saute for about 10 minutes, allowing the vegetables to become tender.
- Boil. Add in the chicken stock, bay leaf, sprig of thyme and peeled, diced potatoes. Bring to a boil and allow the soup to simmer for about 15 minutes, or until the potatoes are soft.
- Mash. Once the potatoes are cooked through, plunge a potato masher into the soup and press to mash a few of the potatoes. We do this maybe 10 times to break up the potatoes, which makes the soup just a little thicker.
- Heat through. Add the chicken and coconut cream (the cream is optional and will also help to thicken the soup slightly). Stir several times until heated through.
Bring the family together.
Make this chicken and potato soup into a meal and invite the family to the table. Try this soup recipe with:
- Caesar salad or Greek salad
- Italian bread
- Fudgy brownies or Christmas pumpkin pie during the holidays
Recipe Variations
- Add cooked and crumbled bacon to the soup and top with cheddar cheese. It boosts flavor, and the men in your life will never complain about this.
- Try making bread bowls and serve the soup in those. Delish!
- Add 1 cup of frozen corn when you add the potatoes. This is a great option for kids since they usually like corn.
- If you’re serving this chicken and potato soup to guests, top with fresh sprigs of thyme, parsley or green onion.
Can you make this in a crockpot?
Yes. You can add everything for this chicken and potato soup to a slow cooker and set on low for 6-7 hours. If you choose this method, you could use uncooked chicken. Cut the chicken into bite size chunks and add to the slow cooker. If the chicken is already cooked, you may want to wait to add it until the end.
Can you freeze chicken potato soup recipe?
Yes! This recipe freezes well in an airtight container for up to 6 weeks.
Other Soup Recipes
Chicken and Potato Soup
Switch out the noodles for potatoes in your favorite chicken soup. This healthy & easy chicken and potato soup can be made with just one pot.
Servings 8
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
- 4 tablespoons salted butter
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 2 teaspoons minced garlic
- 8 cups chicken stock
- 1 bay leaf
- sprig of fresh thyme
- 10 small Russet potatoes (peeled and cut into 1" chunks)
- 2 ½ cups diced cooked chicken
- 1/2 cup coconut cream (optional)
- salt and pepper to taste (1 teaspoon each)
Instructions
- In a dutch oven or large pot, melt the butter over medium heat. Add the celery, onion, carrots and garlic. Sauté for about 10 minutes, allowing the vegetables to become tender. (I like to let the onion get slightly browned so that they almost taste caramelized.) 4 tablespoons salted butter, 1 cup chopped celery, 1 cup chopped yellow onion, 1 cup chopped carrots, 2 teaspoons minced garlic
- Add in the chicken stock, bay leaf, sprig of thyme and peeled, diced potatoes. Bring to a boil and allow the soup to simmer for about 15 minutes, or until the potatoes are soft. The exact time will depend on how big your pieces of potatoes are. 8 cups chicken stock, 1 bay leaf, sprig of fresh thyme, 10 small Russet potatoes
- Once the potatoes are cooked through, plunge a potato masher into the soup and press to mash a few of the potatoes. We do this maybe 10 times to break up the potatoes. It makes the soup just a little thicker. This is optional and you can skip this step if you'd like.)
- Add the chicken and coconut cream (the cream is optional and will also help to thicken the soup slightly). Heat through. 2 ½ cups diced cooked chicken, ½ cup coconut cream
- Remove and discard the bay leaf and sprig of thyme, then serve.
Notes
- Store any leftovers in the fridge for up to 4 days.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 485kcal | Carbohydrates: 60g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 457mg | Potassium: 1606mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2968IU | Vitamin C: 57mg | Calcium: 63mg | Iron: 3mg
TSIFG! We followed the recipe (including the roast chicken) to a tee and it is perfect for us! Season to your preference but we did not add anything to it. Using the boned chicken for homemade stock is key. Coconut cream is NOT optional for our taste. It adds depth and texture that would be absent without it. Thank you for this recipe!
10 small russet potatoes- please give us an idea how many cups that equals