Chicken Soup with Potatoes (Stovetop or Instant Pot)
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.
Soups make excellent one-pot meals. You can cook everything in a big pot, Dutch oven, or using a pressure cooker and then serve it as soon as it’s done.
On a cold nights, this Chicken Soup with Potatoes and Vegetables is warming and nourishing. The classic combination of vegetables, herbs, and chicken all come together along with tender potatoes. It’s a great way to get a balanced meal in one bowl.
This recipe makes six decent servings, meaning that you’ll likely have enough for leftovers the next day. It’s one of my favorite soups for meal prep.
Chicken Soup Benefits
- This simple Chicken & Potato Soup is so easy to make, but tastes like it was cooked for hours. It’s true comfort food on a cold day.
- You can get creative with this recipe and use your favorite vegetables and herbs.
- Creamy white potatoes and chicken are kid-friendly favorites and work great for picky eaters.
Ingredients for Chicken Potato Soup
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.
Vegetables like carrots, onion, celery, and mushrooms add even more substance and nutrition to this chicken stew. Feel free to adapt the veggies to what your family likes best. Zucchini or fennel would also be great.
Herbs including rosemary, thyme, bay leaves, salt and black pepper add depth of flavor. I used dried herbs, but you can also use fresh herbs if you like (add them at the end if using fresh herbs). You can also use a dry spice mixture like Italian seasoning.
Chicken broth or chicken stock acts as the base of this homemade soup.
Olive oil is great for sautéing the veggies.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Chicken Vegetable Soup Recipe Steps
Step One
Chop all of your veggies.
Add oil to a large pot or Instant Pot and sauté the veggies until tender over medium heat.
Check the recipe card at the end of this post for the exact measurements and ingredients.
Step Two
Add the chicken and chopped potatoes to the bottom of the pot.
Step Three
Add the remaining ingredients and turn the heat up to medium-high heat until the soup comes to a simmer.
Alternatively, set the pressure cooker to high for 8 minutes cooking time with a 10-minute natural release.
Step Four
If you are cooking this soup on the stovetop, you’ll need to reduce the heat to low and let it cook for 20-25 minutes. The veggies and potatoes should be fork-tender and the chicken should be cooked through.
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 Stew Recipe Tips
- 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.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- 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.
- Want another delicious Instant Pot recipe? Try this Instant Pot Rice-a-Roni Chicken.
Recipe FAQs
Yes, just combine all the ingredients and cook for 7-8 hours on low or 6-7 hours on high.
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.
Yes, just stir in 1/2 cup of heavy cream or canned coconut milk to the soup pot before serving.
More Healthy Chicken Recipes You Might Like
- Instant Pot Pulled BBQ Chicken
- Instant Pot Avgolemono Soup
- Instant Pot Lemon Chicken Soup with Rice
- Instant Pot Coconut Chicken
- Instant Pot Pesto Chicken
- Instant Pot Chicken & Sweet Potatoes
- Instant Pot Chicken Stew
Or, check out my complete round-up of Instant Pot Chicken recipes.
Don’t Miss These Delicious Healthy Soup Recipes!
Chicken Soup with Potatoes (Stovetop or Instant Pot)
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
- 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
- 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.
- Cook for about 3 minutes, or until the vegetables start to soften.
- Pour in the broth. Add the chicken, potatoes, rosemary, thyme, salt, pepper, and bay leaf. Stir to combine.
- Turn the heat to high and let the pot come to a simmer.
- 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
- 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.
- 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.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Soup
- Method: Instant Pot or Stovetop
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size:
- 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
Keywords: chicken stew recipe, pressure cooker chicken stew, chicken and potato soup
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 10 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 Carrie a message through her contact form.
Love this easy one-pot chicken dinner! My family loves it too.
★★★★★