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!
Why You'll Love This Recipe
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.
Tips for Chicken Potato Soup
• I used organic chicken breast strips, so I only had to cut those into small pieces. You can also use whole breasts as well, or even thighs if you prefer. And, if you want to make this vegan, just omit the chicken.
• 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 pressure 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.
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Chicken Potato SoupDifficulty: Easy
This classic Chicken Potato Soup is made healthier with the addition of bone broth as the base. This hearty soup will fill you up on a cold day.
2 tablespoons organic salted butter
1 organic white onion, sliced
2 pounds organic chicken breasts, cut into 1 to 2-inch cubes
4 cups water
2 pounds organic Russet potatoes, cut into 1-inch cubes
1 teaspoon organic garlic powder
1/2 teaspoon organic thyme
4 organic large carrots, sliced
8 stalks organic celery, chopped
8 ounces organic baby Bella mushrooms, quartered
Salt and pepper to taste
- 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.
- High Altitude — Follow the recipe as noted.
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