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–+ servings
bowl of chicken and potato soup sprinkled with parsley
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4.56 from 18 votes

Chicken and Potato Soup

Healthy chicken and potato soup with peas, carrots, and parsley, a classic chicken soup recipe ready in about 30 minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American, German
Servings: 4
Calories: 442kcal
Author: Adina

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.
  • 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.
  • 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.
  • In the meantime, chop the chicken 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

  1. 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.
  2. 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.

Nutrition

Serving: 1/4 of the soup | Calories: 442kcal | Carbohydrates: 43g | Protein: 41g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 916mg | Fiber: 6g | Sugar: 12g