Name: My Grandma's Secret Chicken Potato Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1.5 pounds chicken thighs or drumsticks; 4 medium Yukon Gold potatoes, peeled and diced; 2 carrots, sliced; 2 celery stalks, chopped; 1 medium onion, diced; 2 cloves garlic, minced; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1 tablespoon olive oil or butter; 6 cups water or low-sodium chicken broth; 2 tablespoons chopped parsley (for garnish)

When the chill starts to creep into the evenings, there’s nothing quite as comforting as a steaming bowl of My Grandma’s Secret Chicken Potato Soup. This beloved family recipe is more than just a meal; it’s a warm hug in a bowl, brimming with nostalgia and old-fashioned flavor. Each spoonful brings together tender shredded chicken, buttery potatoes, sweet carrots, and just the right amount of savory seasoning, simmered to cozy perfection.

Passed down from my grandmother’s handwritten notes, this soup has long been our remedy for cold nights, long days, and any moment that calls for a taste of home. It’s hearty, healing, and simple—ideal for meal prepping or spontaneous weeknight dinners. And while it’s packed with rustic ingredients, the secret lies in the technique, building layer upon layer of flavor that makes it irresistible.

What Kind of Chicken Should I Use?

For best results, use bone-in, skin-on chicken thighs or drumsticks. The bones infuse the broth with rich flavor, while the skin keeps the meat juicy during simmering. You can remove the skin before shredding if preferred, but don’t skip it in the cooking phase. Rotisserie chicken is a quick alternative if you’re short on time.

Ingredients for the My Grandma’s Secret Chicken Potato Soup

Chicken thighs or drumsticks – Essential for creating a deep, rich homemade broth that forms the base of the soup.
Yukon Gold potatoes – Their buttery texture holds up perfectly during simmering without becoming grainy.
Carrots – Add natural sweetness and color contrast.
Celery – Brings that signature aromatic undertone found in classic chicken soups.
Onion – Sautéed at the start to build the flavor base.
Garlic – Just a couple cloves go a long way in enhancing the savory depth.
Bay leaf and thyme – The herbs that quietly do all the heavy lifting.
Salt and pepper – Season as you go to enhance every layer.
Olive oil or butter – For sautéing and adding richness.
Water or low-sodium chicken broth – The liquid gold that brings it all together.

How To Make the My Grandma’s Secret Chicken Potato Soup

Step 1: Build the Flavor Base

Heat olive oil or butter in a large stockpot over medium heat. Add diced onion, carrots, and celery. Cook until soft and fragrant, about 6–8 minutes.

Step 2: Brown the Chicken

Nestle the chicken thighs (or drumsticks) into the pot, skin side down, and brown for 3–4 minutes. Flip once to lightly brown the other side.

Step 3: Simmer and Infuse

Pour in enough water or chicken broth to cover the chicken. Add garlic, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Cook for 30–35 minutes until the chicken is cooked through and the broth is rich.

Step 4: Add Potatoes and Shred Chicken

Remove chicken to cool slightly. Stir in diced potatoes and continue simmering until fork-tender (about 15 minutes). Meanwhile, shred the chicken, discarding bones and skin.

Step 5: Bring It All Together

Return shredded chicken to the pot. Taste and adjust salt and pepper as needed. Simmer for 5–10 more minutes to let the flavors meld. Finish with chopped fresh parsley for a bright touch.

Tips for Serving and Storing My Grandma’s Secret Chicken Potato Soup

Serve hot, ladled generously into deep bowls with a side of crusty bread or warm biscuits. Leftovers are even better the next day as the flavors deepen overnight.

To store, cool the soup completely and refrigerate in an airtight container for up to 4 days. It also freezes beautifully—store in freezer-safe containers for up to 2 months. Reheat on the stovetop over medium heat, adding a splash of broth or water to loosen if needed.

What to Serve With Chicken Potato Soup?

Crusty Bread

Nothing beats dipping a slice of fresh sourdough or baguette into a rich soup base.

Cheesy Garlic Biscuits

Savory, cheesy, and fluffy—these are always a crowd-pleaser.

Simple Arugula Salad

A bright, peppery contrast to balance the soup’s heartiness.

Roasted Parmesan Green Beans

These green beans offer a crisp bite and salty edge that pairs wonderfully with chicken soup. Roasted Parmesan Green Beans

Apple Walnut Salad

Add a sweet crunch and seasonal twist with a salad of apples, walnuts, and goat cheese.

Buttery Stuffed Artichokes

An unexpected but elegant side dish for a cozy soup night. Buttery Stuffed Artichokes

Scalloped Potatoes

Double down on the potato love with a creamy side. Scalloped Potatoes

Nutella French Toast Casserole

Perfect if you’re serving soup for a brunchy comfort food spread. Nutella French Toast Casserole

Want More Soup Ideas That Soothe the Soul?

If you enjoyed this chicken potato soup, you might want to try these other comforting recipes from the Chef Alchemy kitchen:

Creamy Broccoli Cheddar Soup with a velvety texture and cheesy finish.
Tuscan Bean Soup that’s packed with herbs and legumes.
Wendy’s Copycat Chili for a hearty, meaty kick.
Italian Sausage Soup that brings bold, spicy flavor.
Easy Thai Red Curry Dumpling Soup for an exotic, warming twist.

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And let me know in the comments how yours turned out. Did you use drumsticks or thighs? Any special herbs from your own pantry?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better, together.

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