Healthy chicken and potato soup with peas, carrots, and parsley, a classic chicken soup recipe ready in about 30 minutes.
This chicken and potato soup is a wonderful little dish, full of flavor and good ingredients: chicken breast, carrots, potatoes, and peas. I made a huge pot the other day and it was gone by the evening, all of us ate it both for lunch and dinner and there was not a single potato left in the pot at the end of the day.
You just cannot go wrong with chicken soup: it is easy and quick to make, versatile and I cannot imagine anyone saying that it doesn’t taste good. It is just one of those dishes that taste good no matter what, comfort food, mama’s cooking, warmth, and love.
And if you like to combine chicken with potatoes or peas, you could try this Chicken and Potato Gratin or this Chicken Pea Stew.
Ingredients
No fancy ingredients needed to cook this comforting recipe. You will only ingredients you probably already have in your pantry, cellar, and freezer.
- Chicken breast and peas, which are usually a common staple in any freezer.
- Potatoes and onions from the cellar.
- Carrots from the fridge.
- Herbs from the pantry or window sill.
- Stock from the freezer, fridge, or pantry.
- Something I definitely have to mention is that you don’t have to bother to measure the ingredients exactly. More or less of any of the ingredients is totally OK. Use as much as you happen to have or like.
- You can make the soup thinner using more stock or thicker using less stock, you can add more carrots than peas or the other way around.
- I never measure the ingredients when cooking this recipe, I only did it once for this post, otherwise, I just take 1 large or 2 small chicken breasts pieces, 2-4 potatoes, and carrots, depending on their size, a regular-sized onion, one or two handfuls peas.
Alternative vegetables:
- You can play around with the vegetables using whatever you have on hand.
- I usually use peas from the freezer, but if I happen to have some sugar peas, they are delicious as well (a bit more expensive though).
- You could replace the peas altogether and add some finely chopped cauliflower or broccoli (although that is bound to make my kids very unhappy) or you can substitute small pasta for the potatoes. The choice is yours, the soup will taste good no matter what.
Best tip for making a good soup
- Use a good stock, this is probably the most important ingredient. I use homemade chicken stock (or turkey bone broth) most of the time, I always seem to have it.
- If you buy, choose a good-quality brand. Stock cubes should be OK as well, just make sure that they are of really good quality, that they are not overly salty and full of chemicals.
I would usually add some more detailed instructions on how to cook a particular recipe at this point, but this chicken and potato soup is so easy to make, there is really nothing else I can think of adding. Just enjoy it!
More chicken soups:
Chicken and Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 200 g/ 7 oz/ about 2-3 medium carrots
- 350 g/ 12 oz potatoes Note 1
- 1,5 liter/ 1.6 quarts/ ca 6 5 cups good quality chicken stock
- 350 g/ 12 oz boneless skinless chicken breast
- 125 g/ 4 ½ oz/ about ¾ cup peas
- 1 teaspoon balsamic vinegar
- fine sea salt and pepper
- 2-3 tablespoons chopped parsley fresh or frozen (Note 2)
Instructions
- Finely dice the onion, set aside. Peel and cut the carrots into slices and the potatoes into small cubes.
- Heat the oil in a soup pot and saute the onion until glossy.
- Add the carrots and the potatoes and saute for another 3 or 4 minutes.
- 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.
- In the meantime, chop the potatoes into bite-sized cubes.
- Add the chicken pieces to the soup and cook for about 5 minutes more.
- 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.
- Adjust the taste with the balsamic vinegar, salt, and pepper.
- Add the fresh herbs, if using. Serve with some crusty bread.
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.
- If you don’t have fresh or frozen parsley, you can replace it with about 1 teaspoon dried Italian herb mix or French herbs de Provence (or other dried herbs like thyme, rosemary, marjoram, 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.