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Chicken and Potato Soup

This easy chicken and potato soup with peas, carrots, and parsley is a classic soup recipe that's ready in about 30 minutes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 442 kcal
Course: Soup
Cuisine: German , American

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion
  • 2-3 medium carrots 200 g/ 7 oz
  • 12 oz potatoes 350 g, Note 1
  • 5-6 cups good quality chicken stock 1.5 liter
  • 12 oz boneless skinless chicken breast 350 g
  • ¾ cup peas 125 g
  • 1 teaspoon balsamic vinegar
  • fine sea salt and pepper
  • 2-3 tablespoons chopped parsley fresh or frozen (Note 2)

Instructions

    Cup of Yum
  1. Prepare vegetables: Finely dice the onion, set aside. Peel and cut the carrots into slices and the potatoes into small cubes.1 medium onion + 2-3 medium carrots/ 200 g + 12 oz potatoes/ 350 g
  2. Heat the oil in a soup pot and saute the onion until glossy.1 tablespoon olive oil
  3. Add the carrots and the potatoes and saute for another 3 or 4 minutes.
  4. Simmer: Add the chicken stock and the dried herbs (if using dried herbs). Bring everything to a boil, cover, turn the heat down, and simmer for about 10 minutes or until almost cooked.5-6 cups good quality chicken stock/ 1.5 liter
  5. In the meantime, chop the chicken into bite-sized cubes.12 oz boneless skinless chicken breast/ 350 g
  6. Add the chicken pieces to the soup and cook for about 5 minutes more.
  7. Add the peas, bring to a simmer again, and cook for another 5 minutes or until the potatoes and carrots are soft and the chicken cooked through.¾ cup peas/ 125 g
  8. Adjust the taste with the balsamic vinegar, salt, and pepper.1 teaspoon balsamic vinegar + fine sea salt and pepper
  9. Add the fresh herbs if using. Serve with some crusty bread.2-3 tablespoons chopped parsley

Notes

  • The potatoes can be replaced with about 125 g/ 4.4 oz/ 1 ¼ cup small pasta shapes. If using pasta, add it only during the last minutes of the cooking process, according to the instructions on the package.
  • Herbs: If you don't have fresh or frozen parsley, you can replace it with about 1 teaspoon of dried Italian herb mix or French herbs de Provence (or other dried herbs like thyme, rosemary, marjoram, and summer savory). The dried herbs should be added to the chicken soup pot together with the stock. Fresh or frozen parsley should only be added at the end of the cooking process.

Nutrition Information

Serving 1/4 of the soup Calories 442kcal (22%) Carbohydrates 43g (14%) Protein 41g (82%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 8g Cholesterol 85mg (28%) Sodium 916mg (38%) Fiber 6g (24%) Sugar 12g (24%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 442

% Daily Value*

Serving 1/4 of the soup
Calories 442kcal 22%
Carbohydrates 43g 14%
Protein 41g 82%
Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 8g 47%
Cholesterol 85mg 28%
Sodium 916mg 38%
Fiber 6g 24%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.