Name: My Grandma's Secret Chicken Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American Comfort Food
Ingredients: 2 tablespoons olive oil or butter; 1 medium onion, chopped; 2 cloves garlic, minced; 2 celery stalks, chopped; 1.5 pounds chicken thighs or breasts; 6 cups chicken broth; 3 medium potatoes, diced (Yukon gold or russet); 2 large carrots, sliced; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried parsley; Salt and pepper to taste; Fresh parsley for garnish (optional)

There’s a comforting magic in every spoonful of this soup—one that transports you right back to grandma’s kitchen, where love simmered alongside flavors. My Grandma’s Secret Chicken Potato Soup is a rich, rustic dish brimming with tender chicken, hearty potatoes, and nourishing vegetables in a savory, seasoned broth. It’s the kind of soup that warms your hands, heart, and soul.

Handed down through generations, this recipe is a tribute to the cozy flavors of home. Whether you’re feeling under the weather or simply craving comfort food, this soup delivers with depth, aroma, and a touch of nostalgia. The slow-simmered broth layered with herbs and fall-apart chicken makes it a timeless classic you’ll want to return to all winter long.

Why You’ll Love This Chicken Potato Soup

Hearty and filling – Packed with chunks of potatoes, shredded chicken, and carrots, it’s a meal on its own.
Family favorite – Kids and adults alike can’t resist its rich, mellow flavor.
Perfect for batch cooking – Make once, enjoy multiple meals.
Versatile – Easy to customize with other veggies or herbs you have on hand.
Nourishing – Simple ingredients with maximum comfort factor.

Preparation Phase & Tools to Use

To get the best results with this soup, it helps to have a few trusty kitchen tools at your side:

Large Dutch Oven or Soup Pot: Essential for even heat distribution and slow simmering that brings out the rich depth in your broth.
Sharp Chef’s Knife: Makes prepping hearty vegetables like potatoes and carrots quicker and safer.
Cutting Board: A large, stable one helps keep everything organized during chopping.
Soup Ladle: Because serving steaming hot soup in generous portions is half the joy!
Tongs or Slotted Spoon: Useful for removing and shredding the cooked chicken before returning it to the pot.

Ingredients for the Chicken Potato Soup

Chicken Thighs or Breasts – Adds richness and protein; thighs offer more flavor while breasts keep it lean.
Potatoes – Yukon gold or russets are ideal for a creamy, tender bite.
Carrots – For sweetness and color contrast.
Celery – Brings a mild crunch and earthy aroma.
Onion & Garlic – The aromatic base that sets the stage for flavor.
Chicken Broth – The foundation that carries the whole soup; homemade or low-sodium is best.
Bay Leaf & Dried Herbs – Adds that subtle depth of old-school flavor.
Salt & Pepper – To season and enhance everything.
Olive Oil or Butter – For sautéing the aromatics and adding a smooth finish.

How To Make the Chicken Potato Soup

Step 1: Sauté the Aromatics

Heat olive oil or butter in a large pot. Add chopped onions, garlic, and celery. Cook until fragrant and translucent—this forms your flavorful base.

Step 2: Brown the Chicken

Add chicken thighs or breasts to the pot. Sear both sides until lightly golden. This step seals in juices and builds richness in the broth.

Step 3: Add Broth & Veggies

Pour in chicken broth, then stir in carrots and potatoes. Toss in a bay leaf and your dried herbs. Bring to a boil.

Step 4: Simmer to Perfection

Lower the heat and let everything simmer gently for 30–40 minutes. The chicken should be fork-tender, and the potatoes soft but not mushy.

Step 5: Shred and Finish

Remove chicken, shred it, and return it to the pot. Stir everything well. Adjust seasoning with salt and pepper to taste.

Serving and Storing This Soup

Ladle the soup into big bowls and garnish with fresh parsley or a pinch of red pepper flakes for some kick. Serve with crusty bread, buttery biscuits, or a light salad.

To store, let it cool completely. Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove to preserve texture.