Chicken and Potato Soup

4.56 from 18 votes

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

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American, German

Servings: servings

Calories: 442kcal

Author: Adina

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

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.