Can you put raw chicken in soup to cook?

Yes, you can add raw chicken directly into the soup. As long as the chicken reaches an internal temperature of 165°F (75°C), it's safe to eat and adds great flavor to the broth.

Do you cook potatoes before putting them in soup?

No, there's no need to cook the potatoes beforehand. Simply dice them and add them to the soup raw. They'll cook through as the soup simmers.

How do I thicken my chicken potato soup?

You can thicken chicken potato soup by mashing some of the cooked potatoes, adding a roux (flour and butter mixture), or stirring in a cornstarch slurry. Adding cream or cheese can also enhance thickness and flavor.

What herbs go well with chicken and potatoes?

Thyme, rosemary, parsley, and bay leaf are great herbs for chicken and potato soup. You can also use paprika, dill, or garlic powder for extra depth.

Chicken Potato Soup: Easy Recipes, Variations & Comfort Tips

Description

This creamy, hearty chicken potato soup is the ultimate comfort food. Packed with tender chicken, soft potatoes, and flavorful herbs, it’s a soul-warming dish perfect for cozy nights or chilly days. Quick to prep and easy to customize!

Ingredients

Scale

1 lb chicken breasts or thighs, boneless & skinless
4 medium potatoes (Yukon Gold or Russet), peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, chopped
4 cups low-sodium chicken broth
1 cup milk or heavy cream (optional for creamy version)
2 tbsp olive oil or butter
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp dried thyme
½ tsp rosemary
1 bay leaf (optional)
Fresh parsley or chives, for garnish

Shredded cheddar or crumbled bacon (optional toppings)

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Instructions

Sauté the base: In a large pot, heat olive oil or butter over medium heat. Add onions, garlic, celery, and carrots. Sauté until soft and fragrant (about 5 minutes).
Add chicken & broth: Stir in chicken (cut into bite-sized pieces), potatoes, salt, pepper, thyme, rosemary, and bay leaf. Pour in the chicken broth.
Simmer: Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until potatoes are fork-tender and chicken is fully cooked.
Cream it up (optional): For a creamier version, stir in milk or cream during the last 5 minutes of cooking.

Garnish & serve: Remove bay leaf. Taste and adjust seasoning. Serve hot with a sprinkle of fresh herbs or your favorite toppings.

Notes

Want it thicker? Mash a few potatoes in the pot or stir in a cornstarch slurry.
For extra flavor, sauté the chicken pieces first before adding the broth.

This soup freezes well without the cream added — just reheat and stir in cream before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American