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.
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 like 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. To get the richest flavor possible, I love to use my own Homemade Chicken Stock.
You can certainly use store bought and the soup will still be delicious, just make sure to adjust the amount of salt you add to the soup since store bought stocks tend to have a lot of salt already.
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.
If you’ve never made your own chicken stock, I encourage you to give it a try.
It’s easy to make in either a slow cooker or on the stove and an economical way to use up a chicken carcass or leftover chicken bones from deboning chicken thighs. You can use the stock right away or keep it in the fridge for all your future soup, stew and broth needs!
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! Pizza Soup is full of Italian sausage, beans and shell pasta cooked together to perfection. Chinese Beef and Broccoli Soup is a version of a take-out favorite cooked with flank stake (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 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.
- 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 cracked black pepper to taste
- Optional: Parmesan or Pecorino Romano cheese finely grated or shaved
- 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!