If you’re looking for the perfect comforting soup recipe, this potato soup with chicken is it. Make a big batch for a cozy and delicious dinner.

a photo of a pot full of soup with a spoonful of soup above it

A Note from Teri on Potato Soup with Chicken

This potato soup with chicken feels like the kind of genius recipe that you will want to make over and over again, especially because it will be hard to keep leftovers in the fridge. It is that fabulous.

You use the potatoes three different ways to make a lightly creamy but still brothy soup. You’ll blend some potatoes with the broth to thicken it, smash some, and cut some into smaller pieces so you get potato in every single bite. By keeping the potatoes in large wedges when cooking, it makes them easy to take out and blend with some of your stock.

a bowl of soup next to a pot of soup

The vegetable mirepoix is made all the more delicious because it’s cooked in the chicken fat from the chicken thighs. Every bit and every bite of this potato soup is packed with flavor, and you are going to absolutely love it all fall and winter long. And if you have someone in your life you need a perfect hostess or comfort gift for, make them this soup. You will pretty much become their favorite person ever.

a photo of the ingredients for potato soup with chicken

Ingredients and Variations

  • Rice flour
  • Baking powder
  • Salt
  • Pepper
  • Boneless, skinless chicken thighs
  • Olive oil
  • Carrots
  • Onion
  • Celery
  • Garlic clove
  • Dry wine or vermouth
  • Waxy medium-sized yellow potatoes
  • Chicken broth
  • Frozen peas
  • Butter
  • Fresh parsley

For the chicken stock, it is amazing with homemade, but if you don’t have the time or have any in your freezer, you can opt for store-bought. It won’t be quite as delicious but it certainly does the trick. I also love it with the chicken thighs, but for a short cut, you could pick up a rotisserie chicken and add pieces to the soup.

To take the soup over the top, I highly recommend adding a few dashes of worcestershire sauce when you add the peas and chicken back in. It deepens the flavors to make the most incredible potato soup.

How to Make Potato Soup with Chicken

a photo of chicken thighs and spices
a photo of chicken thighs cooking in a pot

Step One: Prep and Saute Chicken

In a small bowl, combine the rice flour, baking powder, salt, and pepper. Place chicken in a mixing bowl, sprinkle with the flour mixture and toss to coat.

Peel one of the carrots and thinly slice into coins. Melt 1-2 tablespoons of butter in a large Dutch oven over medium heat and sauté carrot coins until browned slightly, about 5 minutes. Remove the carrot coins from the pot and set aside, leaving the excess butter in the pot. 

Add 2 tablespoons of olive oil to the butter and heat over medium-high. Add half the chicken pieces, spreading them around the pan evenly. Leave the chicken unmoved until brown and crispy on one side, about 4 minutes. The chicken will release itself when it’s ready; don’t force it. Flip the pieces over to brown the other side, about 2 minutes. Using tongs or a slotted spoon, remove browned chicken to a plate and set aside. Repeat with the remaining chicken, adding oil, if needed. Leave the excess oil and chicken fat in the pot, and set aside.

a photo of the mire poix added to the pot
a photo of the browned mirepoix

Step Two: Saute Vegetables and Add Liquid

While the chicken is cooking, peel and dice remaining carrot and 1 stalk of celery.

To the chicken drippings, add the diced carrots, onion, and celery, and a teaspoon of salt. Sauté vegetables slowly over medium heat for about 2 minutes then turn the heat to medium-low and cook for about 8 minutes until they begin to caramelize. Add the garlic, cook for a minute then deglaze the pan with the wine or vermouth. Cook until the liquid has almost evaporated.

Add the chicken broth, ½ teaspoon of salt and ½ teaspoon of pepper. Add the potatoes. Raise heat to high and bring to a boil. Reduce heat to medium and cook potatoes until fork tender, about 15-20 minutes.

adding potatoes to the soup pot
a photo of potato soup with chicken on a spoon above a soup pot

Step Three: Blend Potatoes

While the potatoes cook, thinly slice the remaining stalk of celery.

Reduce heat to medium, take 8 potato wedges and put them in a food processor or blender with some spoonfuls of broth and process to get a creamy potato. Using a potato masher or a long wooden spoon, mash some of the potatoes in the pot. (The more you mash, the thicker your soup will end up. If you like your soup on the brothy side, as I do, 2-3 mashes will do.) Using a long knife, cut the remaining potatoes into smaller pieces. Add the pureed potatoes back in along the reserved chicken pieces, peas, sliced celery, and reserved carrot coins. Bring to a bubble, cover the pot and let the soup cook for 10 minutes over low heat. Taste and adjust salt and pepper to taste. 

Turn the heat off and serve soup topped with freshly chopped parsley and enjoy.

hand holding spoonful of soup from a white bowl on a stripped napkin

Storage and Leftovers

If there are any leftovers, store in a mason jar in the fridge. This is absolutely delicious as a leftover and is amazing the next day! To reheat, heat gently in a pot until warmed through.

Try These Other Soup Recipes

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a photo of a pot full of soup with a spoonful of soup above it

Potato Soup with Chicken

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  • Author: Teri Turner
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Diet: Gluten Free
Print Recipe

Description

Make this soup for the most delicious and cozy soup. 

Ingredients

For Chicken:

  •   1 teaspoon rice flour
  •   1 teaspoon baking powder
  •   1  ½ teaspoons salt
  •   ½ teaspoon pepper
  •   1 pound boneless, skinless chicken thighs, cut into small chunks (1”x1” or so)
  •   2 tablespoons olive oil

For Soup:

  •   2 medium carrots, divided
  •   ½ large onion, diced
  •   2 stalks celery, divided
  •   1 garlic clove, thinly sliced
  •   ½ cup dry wine or vermouth
  •   1 ¾ pounds of waxy medium-sized yellow potatoes, peeled and cut into long wedges 
  •   8 cups chicken broth
  •   Salt
  •   Freshly ground black pepper
  •   3/4 cup frozen peas, defrosted
  •   1 tablespoon butter
  •   2 tablespoons freshly chopped parsley

Instructions

  1. In a small bowl, combine the rice flour, baking powder, salt, and pepper. Place chicken in a mixing bowl, sprinkle with the flour mixture and toss to coat.
  2. Peel one of the carrots and thinly slice into coins. Melt 1-2 tablespoons of butter in a large Dutch oven over medium heat and sauté carrot coins until browned slightly, about 5 minutes. Remove the carrot coins from the pot and set aside, leaving the excess butter in the pot. 
  3. Add 2 tablespoons of olive oil to the butter and heat over medium-high. Add half the chicken pieces, spreading them around the pan evenly. Leave the chicken unmoved until brown and crispy on one side, about 4 minutes. Don’t move around the chicken a lot even if you’re tempted. You want to develop a nice crispy crust. The chicken will release itself when it’s ready; don’t force it. Once the pieces come away from the bottom of the pan with a gentle nudge, flip the pieces over to brown the other side, about 2 minutes. Using tongs or a slotted spoon, remove browned chicken to a plate and set aside. Repeat with the remaining chicken, adding another tablespoon of oil, if needed. When the chicken is ready, remove the browned chicken to the plate with the first batch, leaving the excess oil in the pot, and set aside.
  4. While the chicken is cooking, peel and dice remaining carrot and 1 stalk of celery.
  5. To the chicken drippings, add the diced carrots, onion, and celery, and a teaspoon of salt. Sauté vegetables slowly over medium heat for about 2 minutes then turn the heat to medium-low and cook for about 8 minutes until they begin to caramelize. Add the garlic, cook for a minute then deglaze the pan with the wine or vermouth. Cook until the liquid has almost evaporated.
  6. Add the chicken broth, ½ teaspoon of salt and ½ teaspoon of pepper. Add the potatoes. Raise heat to high and bring to a boil. Reduce heat to medium and cook potatoes until fork tender, about 15-20 minutes.
  7. While the potatoes cook, thinly slice the remaining stalk of celery.
  8. Reduce heat to medium, take 8 potato wedges and put them in a food processor or blender with some spoonfuls of broth and process to get a creamy potato (if you get any of the carrots or celery in there, that’s fine). Using a potato masher or a long wooden spoon, mash some of the potatoes in the pot. (The more you mash, the thicker your soup will end up. If you like your soup on the brothy side, as I do, 2-3 mashes will do.) Using a long knife, cut the remaining potatoes into smaller pieces. Add the pureed potatoes back in along the reserved chicken pieces, peas, sliced celery, and reserved carrot coins. Bring to a bubble, cover the pot and let the soup cook for 10 minutes over low heat. Taste and adjust salt and pepper to taste. 
  9. Turn the heat off and serve soup topped with freshly chopped parsley and enjoy.

Notes

Note: If you want to do rotisserie chicken, you can add some olive oil in place of where there would be chicken fat and add a splash of Worcestershire sauce to deepen the flavor.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 281
  • Sugar: 4.6 g
  • Sodium: 580.7 mg
  • Fat: 9.9 g
  • Carbohydrates: 32.9 g
  • Protein: 15.1 g
  • Cholesterol: 28.4 mg