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–+ servings

Simple Chicken and Potato Soup Recipe

Kristina Cadelina
This creamy chicken potato soup recipe is perfect for a cold night when you want a simple and healthy comfort meal. It's packed with protein and the whole family will love it!
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Soup
Cuisine American
Servings 6
Calories 239 kcal

Equipment

  • large dutch oven or large soup pot

Ingredients
  

  • 1 pound chicken thighs, skinless boneless, diced
  • 2 14.5 ounces chicken broth (2) 14.5 ounce cans
  • 1 cup reduced fat milk 2 %
  • 2 tablespoons olive oil extra virgin
  • 1/2 sweet onion small diced
  • 3 medium yukon potatoes peeled, diced
  • 2 cups shredded kale
  • 1 teaspoon dried basil
  • 1 teaspoon coriander
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground garlic
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon cayenne pepper
  • kosher salt as needed
  • black pepper as needed
  • 1/4 cup fresh parsley chopped-for garnish, optional

Instructions
 

  • Preheat a large dutch oven, over medium heat, add the olive oil.
  • Then add the chopped onions and let them cook for 5 minutes. Add the chicken thighs and season with a dash of salt and pepper and give it a good stir. Let the chicken cook for 10 minutes or until no longer pink.
  • 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. Then stir in the kale and continue to let it cook until you have tender potatoes and tender chicken. Total time is about 45 minutes.
    Season with additional salt and pepper to your liking.
  • When ready, serve in a bowl and sprinkle chicken soup with fresh parsley.
  • Enjoy!

Notes

Notes:
This soup can be made ahead of time and delicious the next day!
You can add various toppings like shredded cheese, sliced green onions, a dollop of sour cream or a touch of tabasco.
You can use boneless chicken breasts instead of chicken thighs if you like. 
Storing and reheating:
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 bag or airtight container for up to 3 months. Defrost in the fridge overnight or reheat in the microwave or stove top.

Nutrition

Calories: 239kcalCarbohydrates: 21gProtein: 19gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 75mgSodium: 108mgPotassium: 749mgFiber: 4gSugar: 4gVitamin A: 2747IUVitamin C: 43mgCalcium: 142mgIron: 2mg
Keyword chicken and potato soup, gluten free soup, healthy soup
Tried this recipe?Let us know how it was!