This simple chicken and potato soup with peas, carrots, and parsley is 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.
If you like to combine chicken with potatoes or peas, you could try these Chicken and Scalloped Potatoes or this Chicken Pea Stew. Or make this delicious Paprika Chicken Soup using rice.
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Recipe ingredients
Chicken breast and peas are from the freezer, potatoes and onions are from the cellar, carrots are from the fridge, herbs are from the window sill, and stock is from the freezer, fridge, or pantry.
You don't need to measure the ingredients exactly. Use as much or as little as you have or prefer.
To adjust the soup's consistency, add more stock for a thinner soup or less for a thicker one. Vary the amount of carrots and peas to your liking.
I never measure the ingredients for this recipe, except once for this post. I typically use one large or two small chicken breasts, two to four potatoes, and carrots (depending on size), a regular-sized onion, and one or two handfuls of 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.
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, and there is really nothing else I can think of adding. Just enjoy it!
Try more chicken soups, for instance Asparagus Chicken Soup, Polish Rosol, or Cauliflower Chicken Soup.
How to store and reheat chicken soup?
Refrigerate the chicken and potato soup in the soup pot, covered, or in another covered container for 3-4 days.
Reheat it in the microwave or on the stovetop.
I don't recommend freezing anything containing potatoes; they have a strange consistency once thawed.
Chicken and Potato Soup
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
- 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
- Heat the oil in a soup pot and saute the onion until glossy.1 tablespoon olive oil
- Add the carrots and the potatoes and saute for another 3 or 4 minutes.
- 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
- In the meantime, chop the chicken into bite-sized cubes.12 oz boneless skinless chicken breast/ 350 g
- 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.¾ cup peas/ 125 g
- Adjust the taste with the balsamic vinegar, salt, and pepper.1 teaspoon balsamic vinegar + fine sea salt and pepper
- 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.
Christy L Ghaffari says
I think you accidentally typed the word "potatoes" instead of "chicken" in item number 5...because your instructions say to add carrots and potatoes in step #3! Here's what your post says:
5. In the meantime, chop the potatoes into bite-sized cubes.
6. Add the chicken pieces to the soup and cook for about 5 minutes more.
Anyway, the recipe sounds good and EASY and I'm going to make it tonight. Thank you for sharing!
Adina says
You are right, Christy. Thank you. I fixed it.