Chicken Vegetable Soup with Red Potatoes

Red potatoes, chicken, carrots, broccoli, and spinach, along with a bit of broth and spices make a Chicken Vegetable Soup that is perfect for a rainy day.

This soup is also perfect for feeding family members who are sick or serving to yourself when you’re feeling under the weather.

When I don’t feel well, I always crave soup. Anytime my husband isn’t feeling great, he requests soup. There’s something so comforting about a bowl of soup when you’re sick and can’t stomach (sometimes literally) any other food.

I wound up making soup three times this past week, as it was about all that we felt like eating.

I am thrilled that the weather is finally cooling down and soup weather is here once again. I’ll be quite happy to avoid any sickness in the near future though.

This Chicken Vegetable Soup with Red Potatoes is so good you’ll want to make it even when you’re feeling perfectly healthy and the sun is shining. It’s simple and nourishing without any frills, letting the flavors of the vegetables and chicken shine through.

If someone you know is dealing with a cough, you might want to try this Homemade Cough Remedy too.

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Chicken Soup with Potatoes

Have you ever put potatoes in your chicken soup? It adds a hearty element that reminds me of stew without the heaviness. I use red potatoes in this recipe which are easy to peel and add a nice buttery earthy flavor to the soup.

Chicken noodle soup might be the classic “sick day” soup but this chicken and potato soup delivers the same nourishing comfort.

If you’re unfortunate enough to have a slew of sick days as we had recently, this soup also makes a nice change from the traditional chicken and noodle soup.

The primary flavors in this soup recipe come from the chicken itself and the chicken broth. I always top my soup with a generous amount of grated cheese. (Parmesan and Pecorino Romano cheeses are my personal favorites.) If you’re avoiding dairy or don’t have any cheese on hand, it’s also perfectly tasty without the cheese.

 Soup Recipes

When it’s cold and rainy, my family craves soup non-stop. While you can’t go wrong with this Chicken Vegetable Soup, I also have dozens and dozens of other soups in the rotation that you might want to try.

Hearty Minestrone Soup  is another dish that packs in lots of healthy vegetables along with three different kinds of beans and aromatic Italian flavors. It’s hearty enough to serve as a main meal and my whole family absolutely loves it.

When you have leftover turkey (or even when you don’t) Creamy Turkey Noodle Soup should be on your mind. It brings together turkey, egg noodles,  butter and cream for a dish that’s begging to be enjoyed on a brisk fall evening or snowy winter’s day.

For a chicken soup recipe with plenty of spice that takes just 10 minutes to pull together, check out this Southwest Chicken Soup Recipe. It’s one of our favorite Mexican flavored soups and quick and easy enough to make any night of the week.

We love soup so much that I’ve even taken other favorite foods and turned them into soup! My cousin Helene’s Pizza Soup is full of Italian sausage, beans and shell pasta cooked together to perfection. This is also one of the easiest soups I’ve ever made.

Chinese Beef and Broccoli Soup is a version of a take-out favorite cooked with flank steak (or ground beef or turkey) cooked in savory beef stock with Asian flavors.

This Chicken Vegetable Soup with Red Potatoes is delicious and filling all on its own. Serve it with a loaf of crusty Italian bread , Gluten-Free Bread, or your favorite soup crackers. It would also pair nicely with a sandwich or salad for an easy lunch.

Chicken Vegetable Soup Recipe

1. Warm the oil in a large pot over medium-high heat. Add the onions and saute for about 5 minutes, just until browned and tender. Add the garlic and cook for a minute or so.
2. Add the chicken to the pot, toss to combine and season generously with salt and pepper. Cook for 3-4 minutes, until browned and just barely cooked through.
3. Add the chicken stock to the pot and then add the potatoes and carrots. Bring to a boil and simmer until the potatoes and carrots are tender.
4. Add a teaspoon or so of salt and a very generous amount of pepper. Taste the broth as it is cooking and adjust the salt as needed. Add the broccoli, and cook a minute or two longer until bright green and tender.
5. Remove from the heat. Add the spinach and stir to wilt. Top with shredded or shaved cheese just before serving.

Slow Cooker for Soup

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

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5 from 1 vote

Chicken Vegetable Soup with Red Potatoes

Mary Younkin

Servings: 6 -8 servings

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Ingredients 

1x2x3x

• ▢ 1/2 yellow onion
• ▢ 2 cloves garlic
• ▢ 1 teaspoon olive oil
• ▢ 1 lb chicken white or dark meat, diced into 1/2″ pieces
• ▢ 8 cups chicken stock I used homemade stock, adjust salt to taste if using store bought
• ▢ 3 medium red potatoes peeled and diced into 1/2″ pieces, about 2 cups total
• ▢ 4 carrots peeled and diced small, about 2 cups total
• ▢ 1 cup broccoli florets cut small
• ▢ 2-3 cups baby spinach two generous handfuls
• ▢ kosher salt to taste
• ▢ freshly ground black pepper to taste
• ▢ Optional: Parmesan or Pecorino Romano cheese finely grated or shaved

Instructions 

• Warm the oil in a large pot over medium high heat. Add the onions and saute for about 5 minutes, just until browned and tender. Add the garlic and cook for a minute or so. Add the chicken, toss to combine and season generously with salt and pepper. Cook for 3-4 minutes, until browned and just barely cooked through.
• Add the chicken stock to the pot and then add the potatoes and carrots. Bring to a boil and simmer until the potatoes and carrots are tender. Add a teaspoon or so of salt and a very generous amount of pepper. Taste the broth as it is cooking and adjust the salt as needed. Add the broccoli, cook a minute or two longer and then remove from the heat. Add the spinach and stir to wilt. Top with shredded or shaved cheese just before serving. Enjoy!

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{originally published 9/12/12 – recipe notes and photos updated 3/2/20}