Chicken and Potato Soup

Chicken and Potato Soup

TD37 0

"Instead of just plain potato soup, add some chicken and a few veggies. You're sure to like it!"


1 h servings 258 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
  2. Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.
  • profile image

Your rating



  1. 48 Ratings


Awesome soup, but with a few modifications: substitute cream for milk, 4 cups of chicken broth for water, and add one can of cream of mushroom soup. Also add kosher salt and lots of pepper, and...

This soup was easy to make and truly delicious. U can vary the thickness of the soup by controlling the amount of water and milk. It was very soothing and satisfying. A must make!

i have been making this for a while now but i use a bag of frozen mixed vegs. instead of canned veg and add a can of cambells cream of mushroom and cream of celery soup to richen the broth. its ...