Can I make chicken soup with potatoes in a slow cooker?

Yes, chicken soup with potatoes can be made in a slow cooker. Add all the ingredients, including raw bite-sized chicken pieces, vegetables, potatoes, broth, and seasonings, to the slow cooker. Cook on low for 6 to 7 hours. If using pre-cooked chicken, add it during the last 30 minutes to prevent overcooking. This method allows flavors to meld and potatoes to soften perfectly.

How long can I store leftover chicken potato soup in the refrigerator?

Leftover chicken soup with potatoes can be safely stored in the refrigerator for 3 to 4 days in an airtight container. To maintain freshness and prevent spoilage, cool the soup to room temperature before refrigerating. Reheat only the portion you plan to eat to avoid repeated temperature changes.

Can I freeze chicken potato soup, and how should I reheat it?

Yes, chicken potato soup freezes well. Store it in airtight containers or freezer bags for up to 6 weeks. When ready to eat, thaw overnight in the refrigerator and reheat on the stove over medium heat until warmed through. Stir occasionally to prevent sticking and ensure even heating.

What type of potatoes work best in chicken soup?

Russet and Yukon Gold potatoes are great choices for chicken soup. Yukon Golds hold their shape well and add a creamy texture, while Russets tend to break down more, thickening the broth for a heartier soup. Avoid waxy potatoes like red potatoes if you want the potatoes to soften fully without becoming mushy.

Can I make chicken potato soup without cream or dairy?

Absolutely. Many chicken potato soup recipes, including traditional versions, do not use cream or dairy. The potatoes naturally thicken the soup as they cook, resulting in a rich, comforting texture. To add extra creaminess without dairy, consider blending part of the soup or adding a splash of coconut milk.

Chicken Soup With Potatoes Recipe For Cozy Homemade Comfort

Name: Chicken Soup With Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American/Comfort Food
Ingredients: – 4 tablespoons salted butter; – 1 cup chopped celery; – 1 cup chopped yellow onion; – 1 cup chopped carrots; – 2 teaspoons minced garlic; – 8 cups chicken stock; – 1 bay leaf; – 1 sprig fresh thyme; – 10 small Russet potatoes peeled and cut into 1-inch chunks; – 2 ½ cups diced cooked chicken; – ½ cup coconut cream for added creaminess (optional); – 1 teaspoon salt; – 1 teaspoon pepper

Ingredients

– 4 tablespoons salted butter

– 1 cup chopped celery

– 1 cup chopped yellow onion

– 1 cup chopped carrots

– 2 teaspoons minced garlic

– 8 cups chicken stock

– 1 bay leaf

– 1 sprig fresh thyme

– 10 small Russet potatoes peeled and cut into 1-inch chunks

– 2 ½ cups diced cooked chicken

– ½ cup coconut cream for added creaminess (optional)

– 1 teaspoon salt

– 1 teaspoon pepper

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Instructions

1-First, melt 4 tablespoons of salted butter in a large pot over medium heat, then add 1 cup chopped celery, 1 cup chopped yellow onion, 1 cup chopped carrots, and 2 teaspoons minced garlic.

2-Let these vegetables sauté until they’re tender and the onions turn a nice golden brown, which takes about 5-7 minutes and fills your home with that inviting aroma.

3-Next, pour in 8 cups of chicken stock, toss in 1 bay leaf and 1 sprig fresh thyme, and add the 10 small Russet potatoes that you’ve peeled and cut into 1-inch chunks.

4-Bring everything to a boil, then lower the heat and simmer for 15 minutes until the potatoes soften up.

5-For a thicker texture, grab a spoon and mash some of those potatoes about 10 times right in the pot to make the soup heartier.

6-After that, stir in 2 ½ cups of diced cooked chicken and, if you want extra creaminess, add ½ cup of coconut cream.

7-Finally, season with 1 teaspoon each of salt and pepper, then remove the bay leaf and thyme sprig before serving.

Last Step:

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Notes

🥔 Use frozen mirepoix (onion, celery, carrot mix) as a time-saving shortcut for the vegetable base

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop Cooking
Cuisine: American/Comfort Food
Diet: Contains Dairy (optional dairy-free with coconut cream)

Nutrition

Serving Size: 1 serving
Calories: 485
Sugar: 8g
Sodium: 457mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 7g
Protein: 19g
Cholesterol: 49mg