I simply adore this chicken potato soup. It’s one of those really simple all-rounder comfort food recipes that easy to make and tastes great. So simple, that all you really need to do is throw everything into a big pot and let it simmer away while you retreat back to your cozy sofa to watch your favorite Netflix series. Or of course, for the less addicted, that would mean curling up on the sofa with a good book. In my case, suffering from a cold weather cough, it meant crawling under the duvet with an episode of Black Mirror.
If you haven’t seen it yet, it’s a Netflix series which I would describe as a Twilight Zone meets modern, future and virtual world of technology. Just like Twilight Zone, each episode has its own story line and cast, and the story can range from dark and twisted, to blackly comic to a simple parable of modern life for the Facebook generation. Perfectly entertaining for one of those pajama-wearing, cold-recovery nights spent under the covers with a cozy, comforting bowl of soup. And TIS THE SEASON. Thank goodness for chicken soup!
What I love about this chicken potato soup recipe
Yes, let’s talk soup. This soup is dairy-free, gluten-free, low-fat and kid-friendly. The potatoes help thicken up the broth and makes it deliciously filling. Plus it comes together in about an hour and requires just 1 pot. My favorite thing about this recipe, other than it being fuss-free and super tasty, is that it’s a quintessential comfort food. It has that warm, comforting feeling that comes with a bowl of homemade chicken soup. For me, something that brings me back that feeling that can only be described as: HOME. Served alongside a salad and have a satisfying and healthy dinner.
Simple Chicken Potato Soup
A simple, healthy and nourishing recipe for chicken potato soup. Dairy-free, gluten-free, low-fat and hearty enough for a weeknight meal. Homemade goodness in a bowl! Serves 4-6.
- 1/2 tablespoon extra-virgin olive oil
- 30 g smoked bacon, chopped
- 2 small yellow onions, finely chopped
- 2 large cloves of garlic, minced
- 2 boneless skinless chicken breast halves (preferably free range or organically raised)
- 600 g starchy potatoes, peeled and sliced thinly (about 2 large potatoes)
- 1 large carrot, diced
- 2 celery stalks, diced
- 6 cups chicken broth (1.5 litres)
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 handful fresh chopped parsley
Heat the oil in a large pot over medium heat. Add the smoked bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes, until softened.
Place the whole chicken breast halves on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper. Simmer on medium until the potatoes become very soft and thicken the broth, about 40 minutes.
Remove the chicken breast from the pot. Use two forks to pull the meat apart so that it is shredded (or chop into cubes). Add the chicken back to the pot along with the fresh parsley. Stir to combine.
Serve and enjoy!
If you only have waxy potatoes on hand that is fine too. You can break them up a little with the back of a wooden spoon once they are fully cooked.
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