simple red potato chicken soup in a round bowl with a gold spoon.

Simple Red Potato Chicken Soup

Yield: 6 servings 1x
Prep: 10 minutesCook: 40 minutesTotal: 50 minutes

If you’re looking for a cozy chicken soup recipe with potatoes, this Simple Red Potato Chicken Soup will hit the spot! It’s full of juicy chicken breast, mirepoix veggies and red potatoes, plus it’s easily made on the stovetop in just one-pot!



For the bouquet garni:

  • 3 stems fresh parsley
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 dried bay leaf

For the chicken soup:

  • 2 boneless skinless chicken breasts (~812 ounces each), butterflied if thick
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon fresh ground black pepper, plus more to taste
  • 1 1/2 tablespoons olive oil or avocado oil
  • 1 small yellow onion, finely diced
  • 2 medium or 3 small carrots, peeled and finely diced
  • 3 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 6 cups quality chicken broth (homemade if possible!)
  • 1 1/2 pounds red potatoes, quartered
  • 1/2 cup half and half or plain non-dairy cream of choice (I like Nutpods)


  1. Make bouquet garni: Using kitchen twine, wrap the parsley (3 stems), rosemary (2 sprigs), thyme (2 sprigs) and bay leaf (1 dried) together to form a small bouquet of herbs. Put the bay leaf in the center between herbs so it doesn’t get crushed. Tie securely in the middle, or at the top and bottom for longer herbs. 
  2. Brown the chicken: Pat the chicken breasts (2 boneless skinless) dry with a paper towel and then season with salt (~1 teaspoon) and pepper (~1/2 teaspoon) on both sides. In a large soup pot or Dutch oven, heat oil (1 1/2 tablespoons) over medium-high heat. Once the oil is hot, add the chicken breasts. Brown each chicken breast on both sides (3-4 minutes per side), then remove the chicken from the pan and set aside for now. The chicken will not be cooked through; it will finish cooking in the soup as it simmers.
  3. Cook the veggies: Add the onion (1 small, finely diced), carrots (2 medium or 3 small, finely diced) and celery (3 stalks, finely diced) to the same pan, along with a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the veggies are softened and the onions are translucent. Add the garlic (4 cloves, minced) and cook for about 1 minute, or until it’s fragrant. 
  4. Simmer the soup: Immediately add the chicken broth (6 cups) to the pot, followed by the potatoes (1 1/2 pounds, quartered), the browned chicken breasts, and the bouquet garni. Give it a stir and make sure all potatoes and chicken are completely submerged. Bring the soup to a boil, then reduce heat to low and simmer gently uncovered for 16-18 minutes, or until the potatoes are fork tender and the chicken is completely cooked through.
  5. Chop the chicken: Turn off the heat but leave the pot on the hot burner. Remove the bouquet garni from the soup using tongs. Next, remove the chicken from the pot onto a cutting board. Use a sharp knife to cut it into small bite-sized pieces, then return the chopped chicken to the pot. Add the cream (1/2 cup) and stir to combine. Taste the soup and add more salt and pepper if needed.
  6. Serve & store: Serve the soup immediately with fresh chopped parsley as optional garnish. Store in the refrigerator and enjoy within 4 days. 



Bouquet garni alternative: While I strongly suggest using all the herbs listed for the bouquet garni, I know fresh herbs can be expensive. Look for a poultry pack, or combo pack of herbs. Or, if I had to pick one fresh herb to use, it would be use thyme. Remove from the stems and chop up about 1/2 tablespoon, then add to cooking veggies.

Freezing: If you used real dairy half and half, I would not suggest freezing this recipe. Additionally, frozen chunks of potatoes can have a weird grainy texture after thawing. This is not the best soup to freeze, but it will work if necessary.

Nutrition information estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: about 1.5 cups
  • Calories: 299
  • Fat: 9g
  • Carbohydrates: 26g
  • Protein: 28g
© Author: Danielle
Cuisine: French-inspired Method: Stovetop
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