4.8 from 45 votes
Chicken and Potato Soup
Switch out the noodles for potatoes in your favorite chicken soup. This healthy & easy chicken and potato soup can be made with just one pot.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8
Calories: 485 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 tablespoons salted butter
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 2 teaspoons minced garlic
- 8 cups chicken stock
- 1 bay leaf
- sprig of fresh thyme
- 10 small russet potatoes (peeled and cut into 1" chunks)
- 2 ½ cups diced cooked chicken
- 1/2 cup coconut cream (optional)
- salt and pepper to taste (1 teaspoon each)
Instructions
- In a dutch oven or large pot, melt the butter over medium heat. Add the celery, onion, carrots and garlic. Sauté for about 10 minutes, allowing the vegetables to become tender. (I like to let the onion get slightly browned so that they almost taste caramelized.) 4 tablespoons salted butter, 1 cup chopped celery, 1 cup chopped yellow onion, 1 cup chopped carrots, 2 teaspoons minced garlic
- Add in the chicken stock, bay leaf, sprig of thyme and peeled, diced potatoes. Bring to a boil and allow the soup to simmer for about 15 minutes, or until the potatoes are soft. The exact time will depend on how big your pieces of potatoes are. 8 cups chicken stock, 1 bay leaf, sprig of fresh thyme, 10 small Russet potatoes
- Once the potatoes are cooked through, plunge a potato masher into the soup and press to mash a few of the potatoes. We do this maybe 10 times to break up the potatoes. It makes the soup just a little thicker. This is optional and you can skip this step if you'd like.)
- Add the chicken and coconut cream (the cream is optional and will also help to thicken the soup slightly). Heat through. 2 ½ cups diced cooked chicken, 1/2 cup coconut cream
- Remove and discard the bay leaf and sprig of thyme, then serve.
Cup of Yum
Notes
- Store any leftovers in the fridge for up to 4 days.
- The calories shown are based on the recipe serving 8 people, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
- Store any leftovers in the fridge for up to 4 days.
- Refer to the article above for more tips and tricks.
Nutrition Information
Calories
485kcal
(24%)
Carbohydrates
60g
(20%)
Protein
19g
(38%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
457mg
(19%)
Potassium
1606mg
(46%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
2968IU
(59%)
Vitamin C
57mg
(63%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 485
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 60g | 20% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 457mg | 19% |
| Potassium | 1606mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 2968IU | 59% |
| Vitamin C | 57mg | 63% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.