Site icon PB + P Design

Chicken and Potato Soup

Hi Everyone,

This Saturday it was just ugly out.  Rain all day.  I managed to get out of the house to run to Target, then came home and took a nap.  It’s such a lazy day.  With this cold and crappy weather, I was craving something warm and comforting for dinner.  I had the idea of making a creamy chicken soup with artichokes, and to my surprise I didn’t have any artichokes. At this point I already started dinner.  Now what do I do, since I already added some veggies and chicken into my pot?  Then it came to me, I ran to my pantry and found some potatoes and my new recipe was born.  Today I am sharing with you my Chicken and Potato Soup.

This soup turned out better than I thought.  It reminds me of a soup my Grandma would make.  It’s hearty, flavorful and so easy to make.  One serving was enough to fill me.  Plus it actually put a smile on my face when I was eating it and looking out at the rain.

The soup is made with boneless chicken breasts that turned out very tender, potatoes and frozen corn that I bought at Trader Joe’s.  What makes this recipe sing is the fresh dill.  I think the dill is the key to this recipe.  It really gives it a homey feeling.  The smell of it cooking too makes your home smell all comforting and warm.  I am just loving this soup.  I served it with Trader Joe’s Parmesan Rolls.

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

This soup is perfect for a quick weeknight meal.  If you wanted to speed the process, you can always add cooked chicken to it.  This soup is also very, very filling, so one serving will be enough.  I love when you can create recipes with food already on hand.  I had one idea in my head and came out with something completely different.  This soup will be on my monthly meal rotation.

Have a wonderful Sunday!



Exit mobile version