This easy Chicken Soup with Potatoes is loaded with vegetables, making it a delicious, nourishing, and comforting recipe. Make this one-pot chicken recipe in just about 40 minutes either using the stovetop or the Instant Pot pressure cooker. This healthy soup recipe is naturally gluten-free and dairy-free.

chicken soup with potatoes in bowl.

This simple Chicken and Potato Soup is so easy to make, but tastes like it was cooked for hours. It’s true comfort food on a cold day.

Creamy white potatoes and chicken are kid-friendly favorites and work great for picky eaters.

You can get creative with this recipe and use your favorite vegetables and herbs.

Key Ingredients

ingredients for chicken soup with potatoes.
  • Chicken is a lean protein that is easy to find and budget-friendly. You can use tender chicken breasts or chicken thighs in this recipe.
  • Potatoes pair wonderfully with chicken and are also easy to find throughout the year. You can use Russet potatoes, Yukon gold potatoes, or whatever type you can find.
  • Chicken broth or chicken stock acts as the base of this homemade soup.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

chicken potato soup ingredients in pot.

Step One: Chop all of your veggies and sauté lightly in the Instant Pot or in a large pot on the stove.

chicken and potatoes added to pot for cooking.

Step Two: Add the chicken pieces and chopped potatoes.

ready to cook instant pot chicken potato stew.

Step Three: Pressure cook the ingredients or bring them to a simmer on the stovetop.

cooked chicken potato stew in pot.

Step Four: Cook until the ingredients are done.

Remove the bay leaves, stir, and serve hot.

I hope your family agrees that this simple chicken soup is their new favorite recipe. The best thing is how great the leftovers are!

chicken soup with potatoes spoonful.

Recipe FAQs

Can I cook chicken soup in the slow cooker?

Yes, just combine all the ingredients and cook for 7-8 hours on low or 6-7 hours on high.

Can I use store-bought rotisserie chicken instead of raw chicken?

Yes, but you’ll need to shred the chicken and then add it at the end to the hot broth so it gets warmed through.

Can I make this a creamy chicken potato soup?

Yes, just stir in 1/2 cup of heavy cream or canned coconut milk to the soup pot before serving.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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chicken soup with potatoes served in white bowls.

Chicken Soup with Potatoes Recipe (Stovetop or Instant Pot)

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5 from 11 reviews

Print Recipe

This easy Chicken Soup with Potatoes is loaded with vegetables, making it a delicious, nourishing, and comforting recipe. Make this one-pot chicken recipe in just about 40 minutes either using the stovetop or the Instant Pot pressure cooker. This healthy soup recipe is naturally gluten-free and dairy-free.

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • 1 cup button mushrooms, sliced
  • 4 cups reduced-sodium chicken broth
  • 1.5 pounds boneless, skinless chicken breasts (about 3-4 breasts), cut into 1-inch chunks
  • 1 pound baby red potatoes, halved
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf

Instructions

  1. Add the oil to a large pot (see the notes for Instant Pot directions). Let the oil heat up for a few minutes over medium heat. Then add the onion, garlic, carrots, celery, and mushrooms.
  2. Cook for about 3 minutes, or until the vegetables start to soften. 
  3. Pour in the broth. Add the chicken, potatoes, rosemary, thyme, salt, pepper, and bay leaf. Stir to combine. 
  4. Turn the heat to high and let the pot come to a simmer.
  5. Reduce the heat to low and cover the pot. Let it cook for 20 minutes or until the vegetables and potatoes are fork-tender and the chicken is cooked through.

Notes

  1. Instant Pot directions: use the sauté function to cook the onion, garlic, carrots, celery, and mushrooms in the olive oil for 2-3 minutes. Cancel the sauté function and add in the broth, chicken, potatoes, rosemary, thyme, salt, pepper, and bay leaf. Stir to combine. Lock on the lid and set the time to 8 minutes on high pressure. Once the cooking time is complete, let the pressure come down naturally for 10 minutes. Then use the quick release and carefully remove the lid. Discard the bay leaves and serve hot. 
  2. I used baby red potatoes for this recipe, but you can use almost any type of potato you like. You could even use sweet potatoes for a flavor variation.
  3. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  4. You can also freeze this soup after it’s done cooking. Put it in a freezer-safe container for up to 2 months. Defrost and reheat before serving.
  5. The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure. The total time also includes 10 minutes of natural pressure release. 
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Soup
  • Method: Instant Pot or Stovetop
  • Cuisine: Healthy
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 307
  • Sugar: 6.8 g
  • Sodium: 182.5 mg
  • Fat: 9 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 25.9 g
  • Fiber: 4.6 g
  • Protein: 31.8 g
  • Cholesterol: 82.7 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.