This simple Chicken Potato Soup is the perfect cure for chilly days. It's made in just 40 minutes with simple ingredients for a hearty, delicious soup. Enjoy while hot with a sprinkle of cheddar cheese and green onion.
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I love this creamy, comforting soup because it's made with simple pantry staples, perfect for when I want to whip up something cozy with ingredients I already have at home.
The creamy texture, thanks to a mix of starchy potatoes and a splash of cream, makes it irresistibly rich. Plus, it's meal prep-friendly—ideal for filling up the fridge or freezer with an easy, satisfying meal I can enjoy anytime.
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Ingredients and Substitutions
- Pancetta. This creamy potato soup is made with pancetta and the fat leftover is used to sauté the mirepoix, making the base of the soup deep in flavor like in Instant Pot Minestrone Soup.
- Chicken thigh. If you've made some of my other chicken recipes on the site, you'll know I love cooking with chicken thighs. They're much more flavorful than chicken breast meat and less likely to dry out. If you're a novice chef, this chicken potato soup is the perfect beginner recipe.
- Potatoes. Yukon gold potatoes are creamier than russet potatoes and make the best creamy soup base. If desired, you can substitute peeled and diced red potatoes.
- Broth. I used my favorite chicken stock, but feel free to use vegetable broth if that's what you have on hand. You can also use a low-sodium broth for a lower-sodium soup. Always adjust the salt to taste before serving.
- Cream. I like using both heavy cream and full-fat coconut milk in this soup.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Heat olive oil in a large soup pot over medium-high heat. Add the pancetta to the pot and cook until browned and crispy. Remove the pancetta from the pot and place it on a plate lined with paper towels to absorb the excess grease.
Step 2: Add the diced onions, carrots and celery to the same pot and cook for about 5 minutes until softened and fragrant. Add additional olive oil to the pot as needed to prevent sticking.
Step 3: Next, add the garlic, chicken thighs, potatoes, broth and herbs. Cover the pot, bring to a boil, then turn the heat to medium-low and simmer for 20 minutes.
Step 4: Remove the chicken, shred and return it to the pot. Stir the coconut milk or heavy cream along with the pancetta. Remove from the heat, then serve.
Sarah's Top Tips
- Cut the potatoes evenly. If the potatoes are cut in a wide range of sizes, they will cook unevenly, resulting in overcooked and undercooked pieces. Take time to cut the potatoes evenly. Check out this helpful post: How to Cut Potatoes into Cubes.
- Add a squeeze of lemon juice or a splash of vinegar at the end to brighten the flavors and balance out the creaminess, making the soup taste lighter and more dynamic.
- When using coconut milk in place of heavy cream, I recommend the brands Thai Kitchen and Whole Foods 365. Other brands may give the soup a coconut flavor.
Serving
This chicken potato soup is hearty and nourishing enough to serve on its own with a sprinkle of cheddar cheese, green onions, fresh herbs, and sour cream. It's the best soup for a quick lunch or dinner on cold nights.
Storing & Reheating
For short-term storage, keep the soup in the fridge for up to 4 days. I love freezing this soup to have on hand for busy days and nights. Cool the soup completely to room temperature, then transfer it to a freezer-safe jar, bag, or container and seal it tightly. I love storing soups in these reusable storage bags.
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Chicken Potato Soup
KITCHEN TOOLS NEEDED
- Cutting board
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 (4 ounce) package of pancetta
- 1 yellow onion, diced
- 3 celery sticks, diced
- 3 carrots, peeled and diced
- 4 boneless skinless chicken thighs
- 2 garlic cloves, minced
- 3 cups Yukon gold potatoes, peeled and diced into 1 inch pieces
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- Salt and pepper, to taste
- 4 cups chicken broth
- ¾ cup coconut milk, or heavy cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta to the pot and cook, stirring occasionally until browned and crispy.
- Remove the pancetta from the pan and place on a plate lined with paper towels to catch the grease.
- Add the onion, carrots and celery to the pot and cook for about 5 minutes, until slightly softened. You may need to add more olive oil to the pot.
- Season with salt and pepper to taste. Add in the garlic, chicken and potatoes.
- Pour the chicken broth into the pot and top with rosemary and thyme.
- Cover, bring to a boil, then turn the heat to medium-low and simmer for 20 minutes. Remove the chicken, shred and return it to the pot.
- Stir in the coconut milk and the pancetta. Turn off the heat.
- Serve topped with chives and shredded cheese, if desired.
Sarah's Tips
- Cut the potatoes evenly. If the potatoes are cut in a wide range of sizes, they will cook unevenly, resulting in overcooked and undercooked pieces. Take time to cut the potatoes evenly. Check out this helpful post: How to Cut Potatoes into Cubes.
- Add a squeeze of lemon juice or a splash of vinegar at the end to brighten the flavors and balance out the creaminess, making the soup taste lighter and more dynamic.
- When using coconut milk in place of heavy cream, I recommend the brands Thai Kitchen and Whole Foods 365. Other brands may give the soup a coconut flavor.
- For short-term storage, keep the soup in the fridge for up to 4 days.
- I love freezing this soup to have on hand for busy days and nights. Cool the soup completely to room temperature, then transfer it to a freezer-safe jar, bag, or container and seal it tightly. I love storing soups in these reusable storage bags.
Kathy Craig says
Best soup! Great flavor, easy to make and hardy.
Kathy Craig says
Delicious! It was so tasty. Fan favorite!
Sarah Hill says
Hi Kathy, thanks for making the soup! Glad you enjoyed it 🙂
Kathy Craig says
Hi Sarah, do you bake the thighs first and then chop up in the soup? Thank you
Sarah Hill says
Hi Kathy! I actually made this soup the other night. I cook the chicken in the soup and then shred it and add it back in. Let me know if you have any other questions 🙂