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Easy Chicken and Potato Soup with Fresh Thyme

Easy chicken and potato soup comes together on the stovetop with tender Yukon Gold potatoes, shredded chicken, and fresh thyme. A gentle simmer builds a comforting broth with plenty of vegetables in every bowl.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme leaves chopped
  • 8 cups low-sodium chicken broth
  • 1.5 lb Yukon Gold potatoes cut into 3/4-inch pieces
  • 1.5 lb chicken breasts boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and fresh thyme and cook for 30 seconds, until fragrant.
  3. Add the chicken broth, potatoes, chicken breasts, salt, and pepper.
  4. Bring the soup to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
  5. Cook, partially covered, for 15–20 minutes, until the potatoes are fork-tender and the chicken reaches 165°F. If the chicken reaches temperature first, transfer it to a plate while the potatoes finish cooking.
  6. If the chicken is still in the pot, transfer it to a cutting board.
  7. Shred the chicken with two forks and return it to the soup.
  8. Simmer for 2–3 minutes, until the chicken is hot.

Notes

For the best texture, remove and shred the chicken as soon as it reaches 165°F while the potatoes finish cooking. Refrigerate leftovers for 3–4 days or freeze them; use certified gluten-free chicken broth for a gluten-free option.