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!
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Oh, look! It’s another chicken soup recipe for the Internet. But I swear, this one is different. After you try this basic but incredible soup, the herbs will sway you. The potatoes will comfort you. And the chicken will fill you up.
Sometimes it’s hard to work out the timing of cooking everything in one pot, but I’ve got you completely covered there! We’re browning the chicken ahead of time, slightly cutting down on the cook time so it matches the quartered red potatoes, meaning everything is done at the same time.
The potatoes and chicken simmer away while incredible flavors are infused from the bouquet garni – or bouquet of fresh herb stems, which takes this chicken soup from basic to absolutely incredible. It’s naturally gluten-free and easily made dairy-free if needed, so everyone can enjoy this comforting homemade chicken soup with red potatoes.
What are the ingredients in this Simple Red Potato Chicken Soup?
The ingredients for this soup are pretty basic – don’t let the ‘bouquet garni’ words scare you! It’s composed of all common herbs you might already have or can easily find at the grocery store. Here are all the ingredients used in this soup, and my comments on each:
- fresh parsley, rosemary & thyme – These fresh herbs (plus the dried bay leaf) make up our bouquet garni, which is a fancy French term for a bundle of herbs tied together and used to flavor savory dishes. Using fresh herbs adds an amazing flavor I just don’t think you can get from using dried.
- dried bay leaf – All chefs have a bottle of dried bay leaves, right? Either way, this is one of those things I think dried works just fine.
- boneless skinless chicken breasts – Seasoning and then browning the chicken breast before cooking it in the soup helps add even more depth of flavor to the soup itself. Since we’re cooking the veggies and simmering the soup in the same pot, all of those flavors from cooking the chicken will infuse right in.
- fine sea salt & fresh ground black pepper – Required at multiple steps of cooking to help infuse the best flavor. When the soup is almost done, be sure to taste and add more salt if needed. It will vary depending on how salty your broth was to start.
- olive oil or avocado oil – You can use either kind of oil to make this soup.
- onion, carrots, & celery – This is our mirepoix mixture which provides the base flavor for the soup. Sauteing before adding the broth helps release all the aromatics.
- garlic – Along with the mirepoix veggies, the garlic provides a ton of flavor to the soup. Feel free to adjust the number of cloves to your liking!
- quality chicken broth – Honestly, the better your broth, the better your soup will turn out. If you make homemade chicken broth, now is the time to use it! Bone broth or chicken broth for sipping would also work.
- red potatoes – The star of the recipe! Red potatoes hold their shape really well in soups. I wouldn’t recommend using russets unless that’s all you have – they’ll break up and loose their shape in the broth!
- half and half – To help make this soup feel just a little more rich and substantial, I like to add something smooth and creamy at the end. You can either go full dairy with some half and half, or swap for a dairy-free cream substitute like coconut cream or, my favorite, plain Nutpods.
What is a bouquet garni?
A bouquet garni is a French term for a bundle of fresh herbs used to flavor recipes like soups, stews, stocks, and sauces. The bundle is tied together with kitchen twine or sometimes wrapped in cheesecloth.
This bundle usually consists of fresh thyme, parsley, and bay leaves. However, this method has tons of applications all over the world with various flavors and styles of bundling. If you’re looking for more info, be sure to read How to Make a Bouquet Garni from Culinary Hill.
In this recipe, we’re using fresh thyme, fresh rosemary, fresh parsley, and dried bay leaf. All of these are placed next to each other and tied together with kitchen twine at the top and bottom.
How do you make this Simple Red Potato Chicken Soup?
My favorite thing about this recipe – it can be made in one-pot in just under an hour, but it feels like it’s been simmering away all day. It’s so simple and comforting, while still filling you up with chicken and potatoes.
To get started, wash and dry all of your fresh herbs. Pick out three stems of parsley, two sprigs of rosemary, and two sprigs of thyme. Additionally, grab one large dried bay leaf that you can tie in between all the fresh herbs. These herbs will be used to make a bouquet garni.
Using kitchen twine, wrap the parsley, rosemary, thyme and bay leaf together to form a small bouquet of herbs. Put the bay leaf in the center between herbs so it doesn’t get crushed. Tie secure knot in the middle, or at the top and bottom for longer herbs (like I have pictured here).
All of these herbs will infuse flavor into the soup as it cooks. The biggest benefit of tying all these herbs together is how quickly you’ll be able to fish them out after the soup is done cooking. Sometimes it’s annoying to search for even one bay leaf, so this makes it super quick. You also save time by not chopping up your fresh herbs!
Next, grab a plate or secondary cutting board for the raw chicken. Pat the chicken breasts dry with a paper towel and then season with salt and pepper on both sides. In a large soup pot or Dutch oven, heat oil 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. Don’t worry – the chicken will not be cooked through; it will finish cooking in the soup as it simmers along with the potatoes.
Next, add the onion, carrots and celery to the same pan, along with a pinch of salt. Cook the veggies down for 5-6 minutes, stirring occasionally. Once the veggies are softened and the onions are translucent, add the garlic and cook for about 1 minute, stirring often during this time. Once you can smell the garlic, it’s time to move on!
Immediately add the chicken broth to the pot so the veggies and garlic don’t burn. Then, add the potatoes, the browned chicken breasts, and the bouquet garni. Give everything a stir and make sure all potatoes and chicken are completely submerged in the broth.
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. Test the potatoes with a fork – if they’re easy to pierce, the soup is done cooking!
Turn off the heat but leave the pot on the hot burner. Remove the bouquet garni from the soup using tongs. After that, remove the chicken from the pot onto a cutting board. Use a sharp knife to cut the chicken into small bite-sized pieces, then return the chopped chicken to the pot.
Add the cream and stir to combine. Taste the soup and add more salt and pepper if needed. You can also add some chopped parsley on top if you have extra. Otherwise, it’s ready to serve!
Best tips for making Simple Red Potato Chicken Soup:
Here are my best tips for making this soup successfully in your own kitchen:
- When browning the chicken, make sure you’re using medium-high heat and letting the pan heat up all the way before adding the chicken. More browning = more flavor in the soup!
- Don’t overcook the soup – check the potatoes around the 16 minute mark. If overcooked, they’ll start to fall apart.
- I know the bouquet garni sounds a little different method than you might be used to, but please give it a shot! You’ll be shocked at how much flavor has infused into your soup. Plus, with such simple ingredients, it’s a great time to try a new way of cooking.
Can I use frozen chicken breasts?
No, not for this recipe. Stick with fresh or thawed chicken breasts.
If you’d like to use frozen chicken breasts for a soup, go for an Instant Pot recipe. It will take longer to come to pressure, but the cook time doesn’t change. Try my Instant Pot Ginger Chicken & Rice Soup.
Can I use russet or another kind of potato?
I would suggest sticking with red potatoes for this soup, since they’ll hold their shape the best after simmering in the broth. However, it would still taste good with another potato, so feel to use them if that’s all you have.
Can I use dry herbs instead of fresh herbs?
Yes, in a pinch, feel free to use dry herbs. But I do think fresh will give you a better flavor!
What should you serve with this homemade soup?
This soup is delicious enough to serve on its own, but you could also amp it up with a side of crusty bread, crackers, or homemade croutons.
Ways to customize this Simple Red Potato Chicken Soup:
Here are a few ways to change this soup a bit and make it your own!
- add crispy homemade bacon bits to the top – I make them extra crispy when adding to soup
- swap the onions for leeks if you like them!
- add some red chili pepper flakes for heat
- use chicken thighs if you prefer
How do you meal prep this soup recipe?
Here are a couple different ways to prepare parts or all of this recipe ahead of time:
- Partial prep & cook later: Chop all the veggies up to 48 hours ahead of time and store in a sealed container. Then, when dinner time rolls around, make the recipe as written.
- Complete prep & store: Make this soup ahead of time and store in individual portioned airtight containers in the fridge. Reheat as needed throughout the week!
- Enjoy now & later: Prepare all the ingredients and make the recipe as written. Enjoy a portion now for lunch or dinner, and then store prepared leftovers in airtight containers with lids and use up within 3-4 days.
If you used real dairy half and half, I would not suggest freezing this recipe. Additionally, frozen chunks of potatoes can have a weird grainy texture after thawing. This is not the best soup to freeze, but it will work if necessary.
Store in individually portioned containers or one large airtight container in the fridge and enjoy within 4 days.
Heat leftovers in a loosely covered microwave safe container for about 2 minutes, or until steaming hot. Alternatively, heat the soup in a small saucepan on the stove until steaming hot (about 10 minutes).
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Simple Red Potato Chicken Soup
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!
- Total Time50 minutes
- Yield6 servings 1x
Ingredients
For the bouquet garni:
- 3 stems fresh parsley
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 dried bay leaf
For the chicken soup:
- 2 boneless skinless chicken breasts (~8–12 ounces each), butterflied if thick
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper, plus more to taste
- 1 1/2 tablespoons olive oil or avocado oil
- 1 small yellow onion, finely diced
- 2 medium or 3 small carrots, peeled and finely diced
- 3 stalks celery, finely diced
- 4 cloves garlic, minced
- 6 cups quality chicken broth (homemade if possible!)
- 1 1/2 pounds red potatoes, quartered
- 1/2 cup half and half or plain non-dairy cream of choice (I like Nutpods)
Instructions
- Make bouquet garni: 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.
- Brown the chicken: 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.
- Cook the veggies: 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.
- Simmer the soup: 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.
- Chop the chicken: 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 & store: Serve the soup immediately with fresh chopped parsley as optional garnish. Store in the refrigerator and enjoy within 4 days.
Notes
Bouquet garni alternative: While I strongly suggest using all the herbs listed for the bouquet garni, I know fresh herbs can be expensive. Look for a poultry pack, or combo pack of herbs. Or, if I had to pick one fresh herb to use, it would be use thyme. Remove from the stems and chop up about 1/2 tablespoon, then add to cooking veggies.
Freezing: If you used real dairy half and half, I would not suggest freezing this recipe. Additionally, frozen chunks of potatoes can have a weird grainy texture after thawing. This is not the best soup to freeze, but it will work if necessary.
Nutrition information estimated with My Fitness Pal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: French-inspired
Nutrition
- Serving Size: about 1.5 cups
- Calories: 299
- Fat: 9g
- Carbohydrates: 26g
- Protein: 28g
Did You Make This?
I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!
I made this with dried herbs since I didn’t have fresh on hand and wasn’t running to the store for it. I focused on the rosemary and thyme. I don’t measure anything, so I can’t testify to the the recipe as written, but it was very yummy and I would definitely make it again! I used red pototoes and let them cook longer because falling apart potatoes only makes soup better in my opinion! I loved this soup suggestion by this by Danielle and will be sure to look around for more PNW yummies on this site.