Chicken and Potato Soup
Prep time
Cook time
Total time
A simple, easy to make traditional chicken soup with potatoes and corn and season with fresh dill. Tastes like Grandma's soup.
Recipe type: Soup
Cuisine: American
Serves: 5 cups
  • 1 tbsp. olive oil
  • 1¼ cups celery, chopped small
  • 1 cup onion, peeled, chopped small
  • 1 lbs. skinless, boneless chicken breast
  • ½ tsp. black pepper
  • 1 tsp. salt (if using regular broth & not low sodium, cut to ½ tsp. salt)
  • 1 lbs. potato, peeled, cut small (I used Yukon Gold)
  • 1 cup corn, frozen (I used TJ's Fire Roasted Corn)
  • 4 cups chicken broth, low sodium
  • 1 tbsp. dill, finely chopped
  1. In a large pot, add olive oil, celery, onion, chicken, pepper and salt. Cook over medium heat until chicken is cooked through.
  2. Add potatoes, corn and chicken broth; mix until combined. Stir in dill. Cook for 30 minutes.
The recipe is wonderful with fresh dill. If you are NOT using low sodium chicken broth, cut the salt to ½ teaspoon.
Nutrition Information
Serving size: 1 cup Calories: 244 Fat: 4.7 Carbohydrates: 26.8 Sugar: 2.3 Sodium: 624 Fiber: 4.3 Protein: 25.6 Cholesterol: 52
Recipe by Peanut Butter and Peppers at