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+ servings
a white bowl with chicken potato soup and a couple lemon wedges for garnish.
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4.03 from 42 votes

Chicken Potato Soup

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.
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 193kcal


  • 2 tbsp 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 oz fire roasted tomatoes diced, or regular diced tomatoes
  • 8 cups chicken broth low sodium
  • 2 cups chicken cooked and shredded
  • 3 tbsp lemon juice freshly squeezed
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 2 tbsp parsley fresh, chopped


  • 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.



  1. 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.
  2. 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.
  3. 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.
  4. Feel free to add your favorite seasonings or spices/herbs to this soup! Always season to your preference.
  5. 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.


Serving: 1serving | Calories: 193kcal | Carbohydrates: 17g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 483mg | Potassium: 627mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2830IU | Vitamin C: 13.4mg | Calcium: 60mg | Iron: 3.2mg