Chicken Vegetable Soup With Potatoes

This cozy chicken vegetable soup with potatoes is packed with tender chicken, colorful veggies, and rich homemade flavor. A warm, comforting bowl everyone loves!

Chicken and Potato Vegetable Soup

When the weather starts to turn chilly, you can never go wrong with a bowl of this chicken and potato vegetable soup! It is warm, nourishing and loaded with carrots, potatoes, broccoli, peas and sweet corn. The broth is light yet full of flavor, so every bowl tastes like comfort.

I love that this classic vegetable chicken soup recipe makes the kitchen smell amazing while it simmers, it’s the perfect remedy when you need a meal that will leave you nourished and satisfied. For another family favorite, don’t miss our crack potato soup or street corn soup.

Ingredient Notes

Find the full recipe with printable directions below.

• Chicken breast: Boneless skinless chicken breast adds lean protein and becomes tender as it simmers in the broth.
• Onion and garlic: These aromatics build the base flavor and help season the broth from the start.
• Paprika, salt and black pepper: Simple seasonings that add warmth and depth without overpowering the vegetables.
• Chicken broth: Creates a savory base and cooks the vegetables until soft and flavorful.
• Carrots: Add natural sweetness, color and a soft bite once simmered.
• Butternut squash: Helps thicken the soup slightly as it softens and brings a creamy, sweet flavor.
• Celery: Adds flavor to the broth and a little crunch.
• Red and green bell pepper: Bring color, texture and a mild sweetness.
• Yukon gold potatoes: Hold their shape while simmering and make the soup hearty and satisfying.
• Broccoli florets: I love this chicken soup with broccoli! It cooks quickly and adds bright color, vitamins and texture.
• Peas: Add sweetness and a soft pop in every bite.
• Corn: Gives the soup a hint of natural sweetness and extra color.
• Parsley and Parmesan (optional): Add freshness and a little salty richness when serving.

How to Make Chicken Vegetable Soup with Potatoes

Start by sautéing the cubed chicken in a large pot with oil, garlic, onion and the seasonings. Cook just until the chicken starts to brown.

Pour in the broth, then add the carrots, squash, celery and both peppers.

Let the mixture simmer so the vegetables begin to soften and the flavors blend.

Add the potatoes and keep simmering until they are fork tender.

Stir in the broccoli, peas and corn. Keep cooking a few more minutes until everything is hot and the vegetables are cooked to your liking.

Remove the pot from the heat and let the chicken potato soup rest briefly so the broth settles and thickens a bit. Ladle into bowls and top with parsley and Parmesan.

Recipe Tips

• Cut the potatoes into small, even cubes so they cook quickly and stay tender without falling apart.
• Add the vegetables in stages. The firmer veggies go in first, then the potatoes, and the quickest-cooking vegetables last so nothing turns mushy.
• Keep the chicken pieces small so they cook through fast and stay juicy.
• If the soup gets a little thick, stir in a splash of extra broth or water until you reach the consistency you like.
• Frozen peas and corn work perfectly and save prep time.
• Let the chicken vegetable soup with potatoes rest for a few minutes before serving. This allows the flavors to settle and the broth to thicken slightly.

More Chicken Recipes To Try

• Chicken Mushroom Pasta Alfredo
• Crispy Buttermilk Fried Chicken Sandwich

Substitutions and Variations

• Use chicken thighs instead of chicken breast for a richer and juicier flavor.
• Add a handful of spinach at the end of cooking time. It wilts quickly and adds extra greens.
• For a heartier soup, add noodles or white rice when you add the potatoes so everything cooks together.
• Swap in other root vegetables like parsnips or turnips for a deeper, earthier flavor.
• Season the broth with a bay leaf or a sprig of thyme while it simmers, then remove before serving.

FAQs