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Chicken Potato Soup recipe

Chicken Potato Soup recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken vegetable soup

A deliciously fresh tasting chicken soup. Chicken is simmered in a chicken stock with potatoes, chickpeas, spinach and roasted red peppers, before being garnished with grated Parmesan.

64 people made this

IngredientsServes: 8

  • 450g skinless, boneless chicken thighs
  • 500ml chicken stock
  • 1 litre water
  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 6 cloves garlic, chopped
  • 2 large potatoes, cubed
  • 1 (410g) tin chickpeas, drained
  • 285g fresh spinach
  • 100g roasted red peppers, diced
  • salt and pepper to taste
  • 20g Parmesan cheese, grated

MethodPrep:30min ›Cook:1hr5min ›Extra time:1hr35min › Ready in:3hr10min

  1. Bring chicken thighs, chicken stock and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low and continue simmer in until the chicken is no longer pink in the centre, about 20 minutes. Remove the chicken thighs and set aside to cool. Reserve the stock.
  2. While the thighs are cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the potatoes, then strain the reserved cooking liquid into the pot. Bring to the boil over high heat, then reduce heat to medium-low and simmer until the potatoes are tender, about 25 minutes.
  3. Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the chickpeas, spinach and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper and sprinkle with grated Parmesan cheese before serving.

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Reviews & ratingsAverage global rating:(76)

Reviews in English (60)

by summer

This was the greatest recipe for soup I have ever had!!! I omitted the garbanzo beans, red peppers, and parmesan cheese, which took the calories per cup down to 150 - I think it's the olive oil that makes it taste so good, and if you're using bouillion, I highly recommend "Better than Bouillion" - lower in sodium, and tastes more like real chicken broth straight from the stock pot!-09 Feb 2009

by [email protected]

Great recipe! My husband even likes it (and he's not a big broth soup fan). I added a roma tomato, mushrooms, and topped with avocado. Delicious!-03 Oct 2009

by argelia2008

I liked this one. I tried it with white rice. I served some rice on a bowl, then I served the soup on top and it tasted really good.-19 Jun 2008


Ajiaco Colombiano (Colombian Chicken and Potato Soup)

Each region of Colombia has it own specialties and characteristic dishes. For example, in the capital of the country Bogotá Ajiaco is a very popular dish.

There are different versions of Ajiaco Bogotano , but it’s usually made with chicken and three kinds of potatoes, corn and an herb called guascas. This herb gives the soup a wonderful flavor. It is very important to use guascas and papa criolla as they are the key ingredients in this dish. For me, Ajiaco is a feel-good comfort food.

3 chicken breast, skin removed
12 cups water
3 ears fresh corn, cut into 2 pieces
Salt and pepper to taste
2 chicken bouillon cubes
3 scallions
2 garlic cloves, minced
3 tablespoon chopped cilantro
2 cups papa criolla (Andean Potato)
3 medium white potatoes, peeled and sliced
3 medium red potatoes, peeled and sliced
1/3 cup guascas
1 cup heavy cream for serving
1 cup capers for serving


Buffalo Chicken Potato Soup

As a food blogger, I don’t repeat recipes very often. I’ve made this Buffalo Chicken Potato Soup three times in one month. That’s how good it is, and how much my family loves it.

We’re pretty tolerant of spicy foods, so take that into consideration when I say it’s really not too spicy, even for my 9 year-old.

And you can always use less hot sauce. In fact, I recommend adding the hot sauce gradually the first time you make this soup, so you can figure out exactly how much heat you want.

You can always serve more hot sauce on the side for the folks who like it extra spicy! Frank’s Red Hot is our hot sauce of choice, but feel free to use your favorite brand.

The soup is absolutely delicious on its own, but blue cheese crumbles, shredded Cheddar cheese and chopped green onions make great toppings.

We also like to stir in a dollop of Ranch or blue cheese dressing.

Best of all, this soup is on the table in about 30 minutes (I use a supermarket rotisserie chicken to speed things up even more) and I get no complaints about what’s for dinner.

I have some serious Buffalo chicken fans at my house, and it’s safe to say this is one of their favorite soup recipes of all time!


Colombian Chicken and Potato Soup

In a large saucepan or Dutch oven, combine the chicken broth and 1 cup water and bring to a boil. Add the chicken and corn and simmer until the chicken is cooked through, 10 to 12 minutes.

Remove the chicken and corn from the saucepan and reserve.

Strain the cooking liquid into a large bowl or measuring cup and reserve.

Wipe out the saucepan and heat the oil over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the potatoes and the reserved cooking liquid and bring to a boil. Reduce heat and simmer until the pota-toes are cooked through, 15 to 20 minutes.

Meanwhile, shred the chicken and cut the corn pieces into 1-inch-thick rounds. Return the chicken and corn to the soup. Add the lime juice, oregano, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, about 1 minute. Serve the soup with the avocado, cilantro, capers, and lime wedges


How to make this soup with fresh chicken?

I love using rotisserie chicken to make chicken soup since I find that the chicken always stays nice and tender, plus it usually is nice and flavorful. However, this soup works great with raw chicken as well. You can use chicken breasts or thighs. Simply, add the chicken to the pot at the same time as the chicken broth. Bring the chicken broth to a boil and then turn down to a simmer. Let the chicken poach in the soup for 10-15 minutes until cooked through. Remove and chop or shred. Add back to the soup right before serving.


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When the weather gets warmer, relaxed summer dinners are a must. Grilling dinner becomes a weekly activity. But what to serve with your burgers, chicken, fish, or steak? Easy side dishes like grilled vegetables and lots of salads. Everything from grilled corn salad to fresh watermelon and cucumber tomato salad. Don’t worry… we’re sharing delicious [&hellip]


Bombay Potato Frittata with Tomato Chutney

Bombay Potato Frittata with Tomato Chutney

Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.

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800g salad potatoes, thickly sliced

400g chicken breast, thinly sliced

1½ tbsp Chinese 5 spice seasoning

½ x head of Chinese Leaf, shredded

1 tbsp white wine vinegar (optional)

Chinese 5 Spice Potato and Chicken Salad Recipe

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Dhal Vada (Spicy Potato, Lentil and Chickpea Snacks) Recipe

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Recipe For Chinese Chicken and Potato Soup

  • 3 potatoes, cubed
  • 1 carrot, chopped
  • 1 turnip, chopped
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 chicken leg
  • salt and pepper to taste

In a large pot over high heat, combine the potatoes, carrot, turnip, onion, garlic, chicken and water to cover. Bring to a boil and reduce heat to low. Let soup simmer for 45 minutes to 1 hour. Skim fat, if desired, and season with salt and pepper to taste.

Remove chicken leg from the soup and allow it cool. Remove the meat, returning it to the soup, and discard the skin and bones. Simmer for 30 to 45 more minutes, or longer, if desired.


Ratings & Reviews

Broccoli Chicken Potato Parmesan

I used fresh chicken as well, cooking it in oil, salt, garlic, and parsley. The whole dish came out very good and was relatively quick and easy, and that's coming from a new and inexperienced cook :)

Broccoli Chicken Potato Parmesan

My family loved it! My husband does not eat leftovers, but he asked for the extra to be saved for his lunch tomorrow! Definite keeper.

Broccoli Chicken Potato Parmesan

I cooked my own chicken using garlic, oil, parsley, and cilantro. Other than that, I followed the recipe to the letter and it turned out very well. Even my picky five year old cleaned her plate! My wi fe and children made me promise to make extra next time for lunches the following day.

Broccoli Chicken Potato Parmesan

I was not a fan. It tasted basically like broc and cheese soup with parm cheese. I just didnt enjoy it. I felt it was too thick and not creamy enough. I may have needed to add more milk or something. I just thought it tasted more like soup with parm cheese.

Broccoli Chicken Potato Parmesan

This recipe was great, my husband loved it and asked for the leftovers for lunch the next day.

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Recipe Summary

  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 3 cups reduced-sodium chicken broth
  • 1 pound tiny new yellow or red potatoes, scrubbed and quartered
  • ¾ cup sliced spring onions, ramps, or green onions (white parts)
  • 1 carrot, sliced 1/4-inch thick
  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • ½ cup half-and-half
  • 3 tablespoons all-purpose flour
  • 1 cup fresh English peas, shelled, or frozen peas
  • 1 ounce crumbled goat cheese (chèvre), (optional)
  • 1 teaspoon snipped fresh thyme
  • 1 recipe Caramelized Shallots (optional)

Place chicken in a 3 1/2- to 4-quart slow cooker. Add the next five ingredients (through salt).

Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.

If using low, turn cooker to high. In a small bowl whisk together the half-and-half and flour add to soup in cooker. Stir in peas, goat cheese (if using), and thyme. Cover and cook 15 minutes more or until thickened. If desired, top servings with additional crumbled goat cheese and Caramelized Shallots.


Get your leftovers ready because today we have the BEST POTATO SOUP with CHICKEN ready and waiting for ya.

All thanks to ONE and DONE cookbook and my hand dandy instant pot (aka instapot, aka pressure cooker)!

If you don’t know who Gina is from skinnytaste, I think you might be living under a rock. I’m just kidding. But in all seriousness, Gina is one heck of a cookbook author, recipe developer, and all things extraordinaire! And guess what? Today I get to share a recipe from her new cookbook. Her 4th cookbook that is.

This cookbook is all about one pot meals using skillets, sheet pans, slow cookers, air fryers, instant pot. Even if you don’t own all of the appliances, Gina gives alternative cooking directions using everyday cooking equipment where possible! And oh my goodness there’s gluten-free options for every single recipe. Well almost every recipe. I sat there going through her cookbook and awe. Amazing! So many wonderful recipes made healthy and with nutrition facts right on the page! Old Family recipes lightened up with love! I could tell that she put so much heart and soul into this cookbook. And it is a joy for me to be able to share with my readers today!

If you haven’t gone and checked it out, now is the time. It will also make a wonderful and MEANINGFUL Christmas gift. (Hint hint check out the gift guide).

OK so speaking of holidays and leftovers. We are going to be making her instant pot Colombian chicken potato soup. Hands down the BEST way to use up leftover potatoes. And it only takes about 10 minutes in the instant pot! Oh my goodness we loved it so much I made 2 batches had froze half for meal prep. So thank you Gina (aka Skinnytaste) for inspiring me to meal prep more!

Is a chicken potato soup good for you?

YES YES it is! It’s chicken soup for the BODY and SOUL. See what I did there?

This potato soup recipe is naturally grain free, dairy free friendly, and if you’re doing whole 30 (you brave soul) then you can easily adapt it to make it whole 30 approved. But in all seriousness, that corn on top does it wonders. And what makes it slightly sweet! This chicken potato soup recipe is also naturally low in fat but high in protein!

Speaking of nutrition, here’s a nerdy nutrition fact, because I know you were waiting for one. Potatoes may have gotten a bad rap in the last few years for their high glycemic index, which can cause a spike and dip in blood sugar. But did you know that gold potatoes have a lower GI index than the russet? They are rich in potassium, vitamin b6, vitamin c and fiber! But… most of the nutrients in potatoes are in or near the skin, so we kept the skin on for these gold potatoes!

We’re using two different kinds of potatoes in this recipe so you can totally utilize those leftovers and every bit of nutrition!

Okay, now let’s get to this instant pot chicken and potato soup recipe.

What are Ingredients for a Colombian Chicken potato soup?

  • Chicken breast
  • Potatoes (2 kinds). I used gold potato and sweet potato (with white flesh)
  • Scallions
  • Avocado and corn to top
  • Capers
  • Cream (dairy free option in my adapted recipe)
  • And my personal topping *cilantro with a wee bit of jalapeno

I’ll tell! And yes, instant pot version is super quick but there is also an EASY stove top option.