This Chicken Potato Soup is super healthy, seriously delicious and really LOW calories! What else? It’s also ready in only 30 minutes! Makes for a great lunch or dinner and freezes well.
I don’t claim to be a healthy eating expert, far from it but I know a good thing when I see it. Soups are healthy for you, well most soups. We’re not talking the cheese or cream laden ones, we’re talking a good hearty vegetable soup with some sort of protein.
They’re also comforting and delicious. I do consider myself an expert on soups, however, because I have made many different soups in my day. A good hearty chicken and potato soup is a favorite of mine because of its simplicity and wonderful flavors!
Chicken Potato Soup
- Incredibly Easy To Make
- Takes Just 30 Minutes
- Simple Ingredient List
- Healthy & Delicious
- Great One Pot/Freezer Meal
This is one of my favorite soups, loaded with chicken and potatoes and with lots of lemon. It’s a meal on its own and while it really is pretty low in calories, there is no compromising taste here. Made entirely in one pot, in 30 minutes start to finish, you’re going to love this recipe!
Ingredient Notes
- Vegetable Oil – Any light oil will work.
- Mirepoix – Chopped onion, carrots and celery, the start to any great soup.
- Potatoes – Medium potatoes, peeled and cut into 1 inch cubes. See “FAQs & Expert Tips” for more info.
- Tomatoes – Fire roasted tomatoes diced, or regular diced tomatoes.
- Chicken Broth – You can use my chicken broth recipe or a store bought low sodium version. Vegetable broth works as well.
- Chicken – Cooked and shredded, see “FAQs & Expert Tips” for more info.
- Lemon Juice – Freshly squeezed.
- Seasoning – Salt & pepper to season our soup.
- Parsley – For a little garnish.
How To Make Chicken Potato Soup
- Cook Mirepoix: Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped onion, carrots and celery then season with salt and pepper. Saute for about 5 minutes until the onion is soft and translucent.
- Add Potatoes: Add the potatoes to the pot and stir. Cook for 2 more minutes.
- Cook: Add the fire roasted tomatoes and chicken broth to the pot, stir then bring to a boil. Turn down the heat to a medium-low and cook for about 15 minutes or until the potatoes are fork tender.
- Finish: Stir in the shredded chicken and lemon juice. Taste for seasoning and adjust with salt and pepper as necessary.
- Serve: Garnish with parsley. Serve while warm.
FAQs & Expert Tips
FAQs
You can use any cut of chicken for this recipe! Thighs, breasts etc. I like to save time by using a store bought rotisserie chicken.
While using store bought chicken broth is perfectly fine, to get the most flavor, make your own chicken broth. You can use and part of the chicken, with bones and skin, or even an entire chicken. Usually I cut a whole chicken in pieces and boil it in water for about half hour to 45 minutes until the chicken is cooked through. To the broth, I add a little bit of salt, pepper and about a tsp of vegeta or a bouillon chicken cube for extra flavor.
Maybe you like your soup loaded up with goodies, or maybe you have some ingredients nearing their end of life. Here are a few additions that would taste fantastic in your soup: Corn, peas, green beans, broccoli/ cauliflower, kale/ spinach, chopped chilies, freshly grated Parmesan to serve.
I like to serve my soup with some nice crusty bread to soak up the delicious broth!
Tips
- If using a store bought chicken broth, use a good low sodium or no sodium chicken broth. This way you can control the salt content yourself.
- I use the chicken breast meat for the soup, which I shred and the rest of the chicken I roast in the oven for a few minutes and serve alongside a salad, and use the entire broth in the chicken potato soup.
- If using store bought chicken broth, use a rotisserie chicken from your local supermarket. You could shred all the meat from it, use most of it in the soup and the rest to make chicken salad sandwiches.
- Feel free to add your favorite seasonings or spices/herbs to this soup! Always season to your preference.
Storing
This chicken potato soup will keep well in the fridge for up to 5 days, stored in an airtight container.
Freezing
If planning to freeze the soup, don’t overcook the potatoes, make sure they’re tender but still a bit crisp. Cool down the soup first then portion it out into quart-size freezer bags or individual air-tight containers. Freeze for up to 3 months.
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Chicken Potato Soup
Ingredients
- 2 tablespoon vegetable oil
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 3 medium potatoes peeled and cut into 1 inch cubes
- 14 ounce fire roasted tomatoes diced, or regular diced tomatoes
- 8 cups chicken broth low sodium
- 2 cups chicken cooked and shredded
- 3 tablespoon lemon juice freshly squeezed
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 tablespoon parsley fresh, chopped
Instructions
- Cook Mirepoix: Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped onion, carrots and celery then season with salt and pepper. Saute for about 5 minutes until the onion is soft and translucent.
- Add Potatoes: Add the potatoes to the pot and stir. Cook for 2 more minutes.
- Cook: Add the fire roasted tomatoes and chicken broth to the pot, stir then bring to a boil. Turn down the heat to a medium-low and cook for about 15 minutes or until the potatoes are fork tender.
- Finish: Stir in the shredded chicken and lemon juice. Taste for seasoning and adjust with salt and pepper as necessary.
- Serve: Garnish with parsley. Serve while warm.
Video
Tips & Notes:
- If using a store bought chicken broth, use a good low sodium or no sodium chicken broth. This way you can control the salt content yourself.
- I use the chicken breast meat for the soup, which I shred and the rest of the chicken I roast in the oven for a few minutes and serve alongside a salad, and use the entire broth in the chicken potato soup.
- If using store bought chicken broth, use a rotisserie chicken from your local supermarket. You could shred all the meat from it, use most of it in the soup and the rest to make chicken salad sandwiches.
- Feel free to add your favorite seasonings or spices/herbs to this soup! Always season to your preference.
- Freeze: If planning to freeze the soup, don’t overcook the potatoes, make sure they’re tender but still a bit crisp. Cool down the soup first then portion it out into quart-size freezer bags or individual air-tight containers. Freeze for up to 3 months.
Brilliant and so easy and went a long way! Thanks again!
That’s wonderful! So glad you enjoyed it!
I made this last night. I love lemon so this really hit the spot on a winter day. I’m wondering what other vegetables I could add to it though to keep it interesting so every time I make it it’s a little bit different.
You could try all sorts of veggies, zucchini, squash, cauliflower, peas, broccoli. 🙂
Looks delicious and healthy. will be making this soon.
Hope you like it!
It looks really good! Nothing better than a warming bowl of potato soup. Thanks so much for sharing.
My pleasure!
I’m making it right now. Hope it’s yummy