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Close-up of a spoon lifting a delicious chicken and potato soup from a ceramic bowl. The creamy broth, dotted with chunks of meat, tender potatoes, and wilted greens, showcases a hearty texture and an inviting blend of green and beige colors.

Simple Chicken and Potato Soup (Dairy-Free)

Kristina Cadelina
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. 
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Prep Time 15 minutes
Cook Time 35 minutes
Course Dinner, Soup
Cuisine American
Servings 4
Calories 336 kcal

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

Notes:
This soup can be made ahead of time and is delicious the next day!
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-safe container bag  for up to 3 months. Defrost in the fridge overnight or reheat in the microwave or stove top.

Nutrition

Calories: 336kcalCarbohydrates: 27gProtein: 27gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 112mgSodium: 1042mgPotassium: 962mgFiber: 4gSugar: 4gVitamin A: 1400IUVitamin C: 42mgCalcium: 150mgIron: 3mg
Keyword chicken and potato soup, gluten free soup, healthy soup
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