Simple Chicken and Potato Soup (Dairy Free)
My Simple Chicken Potato Soup is the perfect comfort food for winter time! It’s great for any night of the week and is the best soup for a chilly day. This easy soup is gluten free and dairy free. This heartwarming soup is a family favorite, blending tender pieces of juicy skinless chicken thighs with hearty chunks of potatoes in a rich, flavorful broth and homemade spice blend.
Original Post Date: December 2022 | Updated Post: December 2024
Why this recipe works
- Just like my Whole30 Beef Stew , it’s a delicious and comforting meal that is great for meal prep or as a make ahead meal to be served the next day.
- Homemade soup is satisfying, wholesome and nutritious. Making your soup at home helps you control the ingredients and how much sodium you put into it.
- Similiar to Corn and Shrimp Chowder, the base of the soup is dairy free plus it is naturally gluten free. It also uses my Homemade All Purpose Seasoning Blend.
- It’s versatile. This soup and soups like my Spanish Chicken Soup can use either boneless chicken thighs or boneless chicken breasts and even leftover shredded rotisserie chicken.
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Ingredients for this chicken and potato soup
All you need is is a few simple ingredients.
- Chicken broth. Look for low-sodium chicken broth or a high quality without added sugars.
- Sweet onion. White or yellow is a good alternative.
- Yukon gold potatoes. Yukon gold potatoes are always my go-to for soup but russet can be used as well.
- Shredded kale. Getting bagged shredded kale makes it easier.
- Chicken thighs. Boneless and skinless are best. Use chicken breasts if you want it to be lower in fat.
- Unsweetened almond milk. I have recipe tested this soup with lowfat regular milk and whole milk so that can be used too if dairy isn’t an issue.
- All Purpose Seasoning: I like to use my Homemade All Purpose Seasoning Blend which is a mix of dried basil leaves, aleppo, sweet paprika, oregano, onion powder and garlic powder. You can also keep it simple and use dried oregano, dried basil,garlic powder or fresh garlic, paprika, salt and black pepper.
How to Make Easy Chicken Potato Soup with Kale Recipe
Step One: Cook the chicken and onion: Preheat a large dutch oven or large pot, over medium heat, add the olive oil. Add the diced chicken thighs and let it cook for 5 minutes. Then add the onion and continue to cook for another 5 minutes.
Step Two: Add the liquids, potatoes and spice: Add the chicken broth, milk, potatoes and the spices. Turn up to medium-high heat to bring to a boil then turn it back to low and let it simmer for about 20 minutes.
Step Three: Add the kale: Stir in the kale and continue to let it cook until you have tender and soft potatoes and tender chicken. Adjust seasonings if needed and serve with fresh parsley on top.
Storing and freezing potato and chicken soup
You will want to store the leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it by storing in a freezer-safe container bag for up to 3 months. Defrost in the fridge overnight or reheat in the microwave or stove top.
Helpful tips
- I only used 1/4 tsp kosher salt in the recipe
- Add the kale towards the end of cooking.
- Peel the potatoes and dice the chicken similiar in size for even cooking.
Serving suggestions for this Simple Chicken and Potato Soup
The best thing about this creamy chicken potato soup recipe is that the options are endless on ways you can sub out ingredients.
- If you don’t want to use chicken thighs, you can use boneless chicken breast or leftover rotisserie chicken.
- Sub out the chicken stock and use vegetable broth. To have a more thick creamy soup texture, you can use heavy cream or stir in a dollop of sour cream. You can use white onion instead of sweet.
- You can use russet potatoes or red potatoes in place of Yukons.
- Make a cornstarch slurry if you want the soup to be little thicker or add a roux using butter and all purpose flour or whole wheat flour if you don’t need it to be gluten free.
- Another idea is to use italian seasoning or fresh herbs.
- Use the milk of your choice- to keep it lower in fat, you can use skim milk.
- This easy chicken soup will be done on the stove top using a large dutch oven or a large soup pot. You can also use a slow cooker on low and cook 4-6 hours stirring the kale in towards the end of cooking.
- Optional toppings: small pieces of crispy bacon, cheese, red pepper flakes, green onions.
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Recipe Inspiration
Hearty soup is the best thing to have on cold nights or to enjoy as lunch after a walk on a cold day. The whole family loves a comforting meal. While traditional chicken noodle soup is one of their favorite soups, it’s nice to give them something different yet still healthy. I hope you enjoy!
Simple Chicken and Potato Soup (Dairy-Free)
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Equipment
- large dutch oven or large soup pot
Ingredients
- 1 pound chicken thighs, skinless boneless, diced
- 32 ounces chicken broth
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil extra virgin
- 1/2 sweet onion small diced
- 3 medium yukon potatoes peeled, diced
- 2 cups shredded kale
- 1 serving Homemade All Purpose Spice See note
- kosher salt as needed
- black pepper as needed
- 1/4 cup fresh parsley chopped-for garnish, optional
Instructions
- Preheat a large dutch oven or large pot, over medium heat, add the olive oil. Add the diced chicken thighs and let it cook for 5 minutes. Then add the onion and continue to cook for another 5 minutes.
- Add the chicken broth, milk, potatoes and the spices. Turn up to medium-high heat to bring to a boil then turn it back to low and let it simmer for about 20 minutes.
- Stir in the kale and continue to let it cook until you have tender and soft potatoes and tender chicken about another 10 minutes. Adjust seasonings if needed and serve with fresh parsley on top.
Notes
Nutrition
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