Name: Simple Red Potato Chicken Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 stems fresh parsley; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 dried bay leaf; 2 boneless and skinless chicken breasts; 1 tsp fine sea salt; 0.5 tsp black pepper; 1.5 tablespoons olive oil; 1 yellow onion; 2 carrots; 3 stalk celery; 4 clove garlic; 6 cups quality chicken broth; 1.5 pounds red potatoes; 0.5 cup half and half

If you’re looking for a cozy chicken soup recipe with potatoes, this Simple Red Potato Chicken Soup will hit the spot! It’s full of juicy chicken breast, mirepoix veggies and red potatoes, plus it’s easily made on the stovetop in just one-pot!

Dinner

50 m

American

Project Meal Plan

June 13, 2026

Projectmealplan.com

From the Cook

1/4

Simple Red Potato Chicken Soup

Project Meal Plan Verified

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Ingredients

Warning0 allergens identified

Simple Red Potato Chicken Soup

Bouquet Garni

3 stems fresh parsley

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 dried bay leaf

Chicken Soup

2 boneless and skinless chicken breastsbutterflied if thick

1 tsp fine sea saltplus more to taste

½ tsp black pepper

1 ½ tablespoons olive oil or avocado oil

1 yellow onion

2 carrots

3 stalk celery

4 clove garlic

6 cups quality chicken brothhomemade if possible!

1 ½ pounds red potatoesquartered

½ cup half and half or plain non-dairy cream of choice

Instructions

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Instructions

Using kitchen twine, wrap the parsley (3 stems), rosemary (2 sprigs), thyme (2 sprigs) and bay leaf (1 dried) together to form a small bouquet of herbs. Put the bay leaf in the center between herbs so it doesn’t get crushed. Tie securely in the middle, or at the top and bottom for longer herbs.

Pat the chicken breasts (2 boneless skinless) dry with a paper towel and then season with salt (~1 teaspoon) and pepper (~1/2 teaspoon) on both sides. In a large soup pot or Dutch oven, heat oil (1 1/2 tablespoons) over medium-high heat. Once the oil is hot, add the chicken breasts. Brown each chicken breast on both sides (3-4 minutes per side), then remove the chicken from the pan and set aside for now. The chicken will not be cooked through; it will finish cooking in the soup as it simmers.

Add the onion (1 small, finely diced), carrots (2 medium or 3 small, finely diced) and celery (3 stalks, finely diced) to the same pan, along with a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the veggies are softened and the onions are translucent. Add the garlic (4 cloves, minced) and cook for about 1 minute, or until it’s fragrant.

Immediately add the chicken broth (6 cups) to the pot, followed by the potatoes (1 1/2 pounds, quartered), the browned chicken breasts, and the bouquet garni. Give it a stir and make sure all potatoes and chicken are completely submerged. Bring the soup to a boil, then reduce heat to low and simmer gently uncovered for 16-18 minutes, or until the potatoes are fork tender and the chicken is completely cooked through.

Turn off the heat but leave the pot on the hot burner. Remove the bouquet garni from the soup using tongs. Next, remove the chicken from the pot onto a cutting board. Use a sharp knife to cut it into small bite-sized pieces, then return the chopped chicken to the pot. Add the cream (1/2 cup) and stir to combine. Taste the soup and add more salt and pepper if needed.

Serve the soup immediately with fresh chopped parsley as optional garnish. Store in the refrigerator and enjoy within 4 days.

Nutrition

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Tips & Tricks (5)

Poach Chicken Separately for Tender Results 🍗
Poach the chicken breasts in a separate pot of salted water for 12-15 minutes until just cooked through, then shred and add to the soup at the end to prevent overcooking and ensure juicy, tender meat.
Build Flavor with a Proper Mirepoix Base 🧅
Sauté your diced celery, carrots, and onions in olive oil for 5-7 minutes before adding broth to develop a deep, savory foundation that elevates the entire soup's complexity.
Cut Red Potatoes Uniformly for Even Cooking ✂️
Dice all red potatoes into consistent ½-inch cubes so they cook at the same rate and achieve tender doneness simultaneously without some pieces breaking apart.
Infuse Herbs Strategically for Layered Flavor 🌿
Add hardy herbs like bay leaf, thyme, and rosemary at the start for depth, then finish with fresh parsley just before serving to preserve its bright, fresh notes.
Temper Half and Half to Prevent Curdling 🥛
Remove the soup from heat, slowly whisk in the half and half off the flame, or add a splash of hot broth to the cream before stirring it in to prevent unwanted curdling or separation.