Chicken and Potato Soup Recipe - Allrecipes.com
Chicken and Potato Soup Recipe
  • READY IN 1 hr

Chicken and Potato Soup

Recipe by  

"Instead of just plain potato soup, add some chicken and a few veggies. You're sure to like it!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
  2. Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2008

Awesome soup, but with a few modifications: substitute cream for milk, 4 cups of chicken broth for water, and add one can of cream of mushroom soup. Also add kosher salt and lots of pepper, and onion powder and garlic powder. I added chopped celery and leeks as well, and omitted the peas. Definitely be sure to simmer this soup for a while so that the potatoes can get mealy- this thickens the soup nicely. My whole family loved this soup and went back for seconds!

 
Most Helpful Critical Review
Oct 18, 2008

This recipe was good but there wasn't much flavor. I added cheddar cheese right before I ate it and it added A LOT more flavor. I had to cook my potatoes about 30 mins more than the recipe said. Good if you don't have many ingredients but defiantly not the best.

 
Oct 21, 2007

This soup was easy to make and truly delicious. U can vary the thickness of the soup by controlling the amount of water and milk. It was very soothing and satisfying. A must make!

 
Dec 03, 2004

i have been making this for a while now but i use a bag of frozen mixed vegs. instead of canned veg and add a can of cambells cream of mushroom and cream of celery soup to richen the broth. its relly good and a hearty soup ( stew ) thanks

 
Feb 13, 2007

This is a good basic recipe that can be tweaked according to personal preference. I personally used fresh baby carrots and frozen peas. I also added a splash of heavy cream to make it richer and thicker. The soup turned out rich, hearty, and perfect for this cold snowy day. Thanks!

 
Jan 29, 2008

Oh this was a great recipe!! My son picked it out and what a hit! We added more vegetables and used chicken broth instead of water and it was yummy! Will do this again. Sending it to my other son away at college. Easy enough and inexpensive enough to make on his budget.

 
Feb 04, 2009

I love preparing soup from scratch. This is by far the very best basic recipe I've ever made! If I could give it 10 stars, I would. I boiled 2 whole chickens then picked it from the bone, I added a bag of mixed frozen vegies (not canned), 1 can cream of chicken soup & 1 can of cream of mushroom soup. My clients loved it & my family said, "This is GREAT!" This is definately a keeper.

 
Mar 05, 2005

A very good quick, easy, and very hearty stew. Perfect if you're in a hurry. I added a little bit of chipostle salsa on top to give it a little bit of extra smoky flavor and spice.

 

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Nutrition

  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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TD37
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