Chicken Potato Soup
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This Chicken Potato Soup is made using bone broth for extra protein and health benefits. This naturally gluten free soup has chicken, potatoes, mushrooms, celery, carrots, and onion. This cozy soup makes a healthy lunch or dinner!
If you're looking for more soup recipes, check out some of my other favorites like my Healthy Chicken & Kale Soup, 5 Ingredient Bone Broth Vegetable Soup, or my Meyer Lemon Chicken & Wild Rice Soup.
Table of Contents
I love Kettle & Fire, they are organic and loaded with nutrients, health benefits, and flavor! I really love 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! Use code MIMIBAKESCOOKIES for 20% off your Kettle & Fire order!
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. But 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. That is why I love using Kettle & Fire for soups as it's easy, delicious, and there's the added health benefits of bone broth.
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.
Why You'll Love This Recipe
Flavorful and Easy: I love this recipe because it has tons of flavor and it's so easy! Using bone broth is one of my secret ingredients for easy and flavorful. The Kettle and Fire Chicken Mushroom Bone Broth has tons of great spices and flavor with just one ingredient.
Protein Packed: This soup is packed with protein because I use a bone broth base. This adds additional protein on top of the chicken!
Healthy: This soup is loaded with veggies and protein and it's naturally gluten free.
Ingredients & Health Benefits
Butter: I use Organic Valley Salted Butter.
White Onion:
Bone Broth: I use Kettle and Fire Chicken Mushroom Bone Broth for added nutrients and protein. Use code MIMIBAKESCOOKIES for 20% off your order.
Chicken: Organic chicken is a great choice for lean protein. I love Organic Prairie!
Russet Potatoes: I use organic Russet potatoes, which are a healthy carb that's naturally gluten free. You can use any kind of potato you like.
Carrots: Organic carrots have vitamin A and support eye health.
Celery: Organic celery is high in water and in fiber.
Mushrooms: I use organic baby Bella mushrooms here.
Garlic Powder: Organic garlic powder gives this soup great flavor.
Thyme: I use organic dried thyme, one of my favorite herbs. It's antimicrobial and anti-inflammatory.
Tools Needed
5.5-Quart Dutch Oven (use code MIMIBAKES for 10% off your order!)
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Step by Step Instructions
Step 1
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. Add the chicken, and lightly brown on each side.
Step 2
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.
Step 3
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.
Tips
- 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 slow 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.
FAQ's
Yes, you can use chicken broth in place of bone broth.
Store in an airtight container for up to 5 days.
Craving More?
Chicken Potato Soup
Equipment
Ingredients
- 2 tablespoons salted butter
- 1 white onion (sliced)
- 2 pounds chicken breasts (cut into 1 to 2-inch cubes)
- 16 ounces Kettle and Fire Chicken Mushroom Bone Broth (1 carton)
- 4 cups water
- 2 pounds Russet potatoes (cut into 1-inch cubes)
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 4 large carrots (sliced)
- 8 stalks celery (chopped)
- 8 ounces baby Bella mushrooms (quartered)
- Salt and pepper to taste
Instructions
- 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.
Notes
Nutrition
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