I bought a bunch of soup bowls at Crate & Barrel recently, so I have been wanting to make soup soley to use and photograph the bowls. I did an Instagram poll to see what kind of soup you guys wanted, and potato was one of your top picks. While I did not make a traditional potato soup today (that’s thick and creamy), I did make a take on chicken noodle soup – so I am sharing my recipe for Chicken Potato Soup!
I will make you guys a creamy potato soup soon, I promise. But, this recipe for Chicken Potato Soup is a perfect meal in itself, which is what I love about it. This warm and cozy soup has chicken, potatoes, onions, mushrooms, carrots, celery, and it is made using bone broth so it has even more health benefits! I frequently work with Kettle & Fire, and whenever I am shooting for them I get a bunch of their products. They are organic and loaded with nutrients, health benefits, and flavor! I really like them. And they are the perfect base to make soups with, as it removes a lot of ingredients from a soup recipe – which I love! Sometimes soups can feel daunting as you’re adding in so many spices (that are truly necessary), but it can just seem like a lot. When you use a broth that already has tons of spices and flavor – you barely need to add anything and can just focus on the main ingredients going in.
I made this recipe for Chicken Potato Soup in my Milo Dutch oven that’s 5.5-quarts. So, this makes a lot of soup! Perfect for a dinner party or if you have a large family, you’ll still have leftovers. Delaney and I eat soup for like a whole week when I make this amount, as it’s just the two of us.
Tips for Making the Best Chicken Potato Soup
• I used organic chicken breast strips, so I only had to cut those into small pieces. You can also use whole breasts as well, or even thighs if you prefer. And, if you want to make this vegan, just omit the chicken.
• I use Kettle & Fire Chicken Mushroom Bone Broth. This provides amazing flavor with minimal effort, plus it gives you the benefits of bone broth!
• This is a really easy meal to make that allows you to walk away and do other things while it is simmering and cooking. You could also make this in your crockpot or pressure cooker instead of a Dutch oven as well. But the reason I like to use the Dutch oven is so I can brown the onions and chicken.
• I use my 5.5-quart Milo Dutch oven. Make sure you are not using smaller than 5.5-quart, as this makes a lot of soup! If you only have a smaller Dutch oven, then you can half the recipe so it will fit in your Dutch oven.
Chicken Potato Soup
Makes 6 to 8 servings
2 tablespoons organic salted butter
1 organic white onion, sliced
2 pounds organic chicken breasts, cut into 1 to 2-inch cubes
1 carton Kettle & Fire Chicken Mushroom Bone Broth
4 cups water
2 pounds organic Russet potatoes, cut into 1-inch cubes
1 teaspoon organic garlic powder
1/2 teaspoon organic thyme
4 organic large carrots, sliced
8 stalks organic celery, chopped
8 ounces organic baby Bella mushrooms, quartered
Salt and pepper to taste
In a 5.5-quart dutch oven over medium heat, add the butter and onions. Put over medium heat and sauté until the onions are translucent and fragrant, about 5 minutes.
Then, add the chicken, and lightly brown on each side.
Then add the bone broth, water, potatoes, garlic powder, and thyme. Simmer for 20 to 30 minutes, until the potatoes feel soft but not done.
Last, add the carrots, celery, and mushrooms and continue simmer for 20 to 30 more minutes until veggies are cooked to your liking. Add salt and pepper to taste.
Serve immediately, or store in the fridge for up to 5 days.
High Altitude — Follow the recipe as noted.