Nothing warms the soul quite like a bowl of hearty chicken soup with tender potatoes and fresh vegetables. This comforting recipe is simple yet satisfying, perfect for a chilly evening or when you need a meal that feels like a cozy hug. It’s packed with flavorful ingredients, including well-seasoned chicken, a savory blend of carrots, celery, and onion, and a hint of cayenne for those who enjoy a subtle kick. Whether you’re a beginner or a seasoned cook, this recipe combines ease with flavor, making it an ideal choice for any night of the week.

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Ingredients Overview

This chicken soup is crafted with carefully selected ingredients to create a harmonious blend of flavors. Starting with a base of chicken broth and water, which serves as the canvas, each vegetable and seasoning enhances the depth of flavor. Russet potatoes add a satisfying starchiness and make the soup more filling, while diced boneless chicken breasts provide lean protein that’s tender and absorbs the surrounding flavors. The vegetables, including carrots and celery, bring a touch of sweetness and texture to every spoonful, while seasoned salt, black pepper, and an optional pinch of cayenne elevate the dish with a balanced hint of spice.

Preparation Steps for the Perfect Chicken Soup with Potatoes

Prepping the Ingredients:
Start by prepping all ingredients, ensuring that vegetables and chicken are chopped uniformly. Dice the chicken breasts into bite-sized pieces, allowing them to cook quickly and evenly. Quarter and thinly slice the russet potatoes to maintain a soft texture without falling apart. Chop the carrots and celery to add a slight crunch to the soup, while finely chopping the onion enhances the aroma and base flavor.

Sautéing for a Flavorful Base:
Begin by heating the vegetable oil in a large soup pot over medium-high heat. Once the oil is warm, season the diced chicken with a generous sprinkle of seasoned salt and ground black pepper. Add the chicken to the pot and cook for around 5 minutes, stirring occasionally until the meat is cooked through and any pink disappears. This step locks in the flavors, creating a tender base for the soup. Once the chicken is done, add the finely chopped onion, letting it cook for around 5 minutes until it turns translucent. The onion’s sweetness, when combined with a dash of minced garlic, which is cooked until golden and aromatic, builds a savory depth that sets the foundation for the entire soup.

Simmering the Soup to Perfection:
After the aromatics are ready, pour in the chicken broth and water, letting the mixture come to a gentle simmer. Add the sliced potatoes, carrots, and celery, which introduce a balance of textures and flavors to the soup. Maintain a simmer, allowing everything to cook for about 15 to 20 minutes. This simmering process ensures that the potatoes become tender yet firm, and the carrots soften without losing their slight crunch. Taste and adjust the seasoning with additional salt, pepper, and cayenne if desired, perfecting the flavor balance. A low, steady simmer ensures that all ingredients blend harmoniously, giving the soup a cozy, homestyle appeal.

Recipe Tips

For Creamier Soup:
Add a splash of cream toward the end of cooking or mash a portion of the potatoes before serving to create a thicker, creamier texture.

Seasoning Adjustments:
Adjust salt, black pepper, and cayenne based on personal preference. If you enjoy a spicier soup, add an extra pinch of cayenne, or skip it for a milder version.

Choosing the Right Potatoes and Chicken:
Use russet potatoes, as they hold their shape well in soups. For tender, flavorful meat, stick with boneless chicken breasts, though chicken thighs work as a more robust substitute.

What to Serve with this Recipe

For a balanced, satisfying meal, serve this chicken soup with crusty bread or garlic toast. The crunchiness of a fresh baguette or buttery roll complements the soup’s warm and soft texture, enhancing the dining experience. For a complete, filling meal, consider adding a light side salad or roasted vegetables. The fresh greens provide a nice contrast to the hearty soup, creating a well-rounded, delightful meal.

Frequently Asked Questions

Can I Use Chicken Thighs Instead of Breasts?
Yes, chicken thighs add a richer flavor and slightly different texture to the soup, enhancing its depth. Thighs tend to be juicier than breasts, bringing an additional layer of warmth to the dish.

How Do I Store Leftovers?
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days, or freeze for up to 3 months. To reheat, warm the soup on the stovetop over medium heat until heated through, adding a splash of water or broth if needed.

Can I Make This Soup in a Slow Cooker?
Yes, simply add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. For the best results, brown the chicken, onion, and garlic in a pan before adding to the slow cooker to build a richer base flavor.

For a touch of freshness, garnish with freshly chopped herbs like parsley or thyme, or sprinkle grated Parmesan cheese for an extra layer of savory flavor. Serve the soup piping hot to preserve the texture of the vegetables and the warmth of the broth, creating an inviting dish that’s best enjoyed in every comforting spoonful.

Ingredients

4 cups chicken broth
2 cups water
2 large russet potatoes, quartered and thinly sliced
2 tablespoons vegetable oil
2 skinless, boneless chicken breasts, diced
½ onion, finely chopped
2 carrots, chopped
2 celery stalks, chopped
½ teaspoon minced garlic
1 pinch seasoned salt, or to taste
Ground black pepper, to taste
1 pinch cayenne pepper, or to taste (optional)

Instructions

Warm the vegetable oil in a large soup pot over medium-high heat. Season the diced chicken with seasoned salt and black pepper, then add it to the pot. Cook, stirring occasionally, for about 5 minutes or until the chicken is fully cooked and no pink remains.

Add the chopped onion to the pot, cooking until it turns nearly translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 2 minutes, or until the garlic is lightly browned and fragrant.

Pour in the chicken broth and water, followed by the sliced potatoes, chopped carrots, and celery. Bring the mixture to a gentle simmer, allowing it to cook for 15 to 20 minutes or until the potatoes and carrots reach desired tenderness. Adjust seasonings as needed with salt, black pepper, and cayenne for an extra kick.