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Chicken Potato Vegetable Soup

This Chicken Potato Vegetable soup is just the right soup to make if you want a hearty, savory, filling and nutritious meal.
Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 4 to 6


  • Dutch oven or 6 qt sauce pan


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 5 garlic cloves, minced
  • 1 tbsp grated ginger
  • 4 boneless, skinless chicken thighs or 3 chicken breasts, diced
  • 1 3/4 cup chicken broth (14 oz. can)
  • 1 cup water
  • 1/2 cup milk
  • 2 Russet potatoes, diced
  • 2 carrots, diced
  • 2 bay leaves
  • 1 tsp dry thyme
  • 1/2 cup chopped parsley
  • salt and pepper, to taste


  • In a Dutch oven or sauce pan, heat oil over medium heat. Add onion, garlic and ginger. Cook, stirring often, until fragrant, about 6 to 8 minutes. Add the chicken and a pinch of salt, stirring often, until chicken is slightly brown and fat is rendered, about 5 minutes.
  • Add the chicken broth and water. Bring to a boil. Using a wooden spoon, stir and scrape off the brown bits in the pan, about 5 minutes. Add the milk, potatoes, carrots, bay leaves and thyme. Bring to a boil then simmer, stirring occasionally, until potatoes and carrots are soft but not mushy, about 10 minutes. Add salt and pepper, to taste. Remove from heat.
  • Divide among bowls. Garnish with chopped parsley. Serve with crackers or toasts.
Keyword soup chicken potato vegetables

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