Chicken Potato Soup with Swiss Chard and Lots of Garlic (Gluten Free)

Chicken Potato Soup with Swiss Chard and Lots of Garlic (Gluten Free)

Chicken and potatoes are a classic combination and now, we’re making it in soup form. This soup is like a warm hug on a cold fall evening – comforting, satisfying, and oh-so-easy to whip up. My Chicken Potato Soup is customizable to its core so you can substitute ingredients as you see fit (or based on what you have in the pantry). Feel like ground turkey or sausage instead of chicken? Go for it! Want to reach for a store bought stock? You do you, my friend. It also keeps for 3-5 days in the fridge which is great for meals during holiday season madness, and trust me, this soup will have everyone – yes, even the kids – at the table clamoring for seconds!

How To Make My Chicken Potato Soup with Swiss Chard and Lots of Garlic

Step 1. Heat a Dutch oven or heavy-bottomed pot over medium-high heat.  When hot enough for a drop of water to ball up, add 2 tablespoons of the olive oil.  

Step 2. Add the ground chicken and cook without touching for a couple of minutes until a golden crust has started to form on the bottom. Use a spoon to break up the pieces and, when browned and just cooked through, add a teaspoon of salt and a few cracks of pepper. Mix, then remove to a plate and set aside.

Step 3. Lower the heat to medium-low. Add the remaining tablespoon of oil and stir in the onions.  Cook for 5 minutes until golden and soft, then add the garlic and red pepper flakes and cook, stirring, for another minute. 

Step 4. Pour the chicken broth into the Dutch oven with the onion mixture and, if your broth is unsalted,  add ½ teaspoon of salt.  

Step 5. Bring to a boil, then add the potatoes, cover the pot, and cook until fork tender, about 10-16 minutes. Reduce heat to a simmer and stir in the milk, reserved ground chicken, and swiss chard.  Cook for 30 seconds to heat through. Taste and add salt if needed.

Step 6. Serve in shallow bowls, topped with a few cracks of pepper and grated Parmesan.

Step 7. Enjoy!

What Else Can I Use?

  • Feel free to use ground turkey or even ground sausage in place of the chicken.
  • I use homemade, unsalted stock here but you can use any.  I always suggest low-sodium if using store-bought so you can control the seasoning.  
  • As with all soups, please taste as you go and adjust salt levels as desired.  Stock ranges from unsalted to quite salty, so it will depend on what you’re using.
  • Kale or spinach can be substituted for the swiss chard.  
  • If you’re dairy-free, use coconut milk in place of the goat or cow’s milk.  There will only be a slight coconut flavor to the soup.

This Chicken Potato Soup with Swiss Chard and Lots of Garlic is special because:

It’s super easy to put together and only uses one pot!
It keeps for 3-5 days in the refrigerator, perfect for busy weeknights!
Even the kids will love this one, it’s a classic combo for a reason!

Soup Season:

Lentil Sausage Soup with Fried Garlic (Gluten Free)

Butternut Squash and Roasted Garlic Soup (Gluten Free, Vegan, Dairy Free)

Three Ingredient Cauliflower Soup (Vegan, Gluten Free)

Speedy Red Lentil Soup with Lemon (Vegan, Gluten Free)

If you make my Chicken Potato Soup with Swiss Chard and Lots of Garlic, and I hope you do, please leave me a comment below and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Chicken Potato Soup with Swiss Chard and Lots of Garlic (Gluten-free)

Kat Ashmore
This soup is super easy to put together and is a hearty, meal-in-a-bowl soup that’s perfect for those cool fall evenings. 
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Soup
Cuisine American
Servings 8
Calories 264 kcal

Ingredients
  

  • 3 tablespoons olive oil divided
  • 1 pound ground chicken
  • Kosher salt
  • Fresh cracked black pepper
  • 4 medium yukon gold potatoes diced into bite-sized pieces
  • 1 large white or yellow onion diced
  • 5 large cloves of garlic minced
  • ½ teaspoons crushed red pepper flakes
  • 4 cups chicken stock homemade or low-sodium
  • 1 cup milk goat, or whole cow’s milk is suggested
  • ½ bunch swiss chard stems removed and leaves chopped, 4 cups
  • Fresh grated Parmesan for serving

Instructions
 

  • Heat a Dutch oven or heavy-bottomed pot over medium-high heat. When hot enough for a drop of water to ball up, add 2 tablespoons of the olive oil.
  • Add the ground chicken and cook without touching for a couple of minutes until a golden crust has started to form on the bottom.
  • Use a spoon to break up the pieces and, when browned and just cooked through, add a teaspoon of salt and a few cracks of pepper. Mix, then remove to a plate and set aside.
  • Lower the heat to medium-low. Add the remaining tablespoon of oil and stir in the onions.
  • Cook for 5 minutes until golden and soft, then add the garlic and red pepper flakes and cook, stirring, for another minute.
  • Pour the chicken broth into the Dutch oven with the onion mixture and, if your broth is unsalted, add ½ teaspoon of salt.
  • Bring to a boil, then add the potatoes, cover the pot, and cook until fork tender, about 10-16 minutes. Reduce heat to a simmer and stir in the milk, reserved ground chicken, and swiss chard. Cook for 30 seconds to heat through. Taste and add salt if needed.
  • Serve in shallow bowls, topped with a few cracks of pepper and grated Parmesan.
  • Enjoy!

Nutrition

Calories: 264kcalCarbohydrates: 23gProtein: 16gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 56mgSodium: 232mgPotassium: 867mgFiber: 2gSugar: 5gVitamin A: 276IUVitamin C: 19mgCalcium: 63mgIron: 2mg
Keyword Chicken Potato Soup, Chicken Soup, Fall Recipes, Garlic, Potato Soup, Swiss Chard
Tried this recipe?Let us know how it was!

Related Posts

Lentil Chopped Salad with Honey Walnut Dressing    (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Forget everything you ever knew about lentil salad. It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love. I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor. […]

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

The very first Hungry Lady Salad of 2023! This will make you rethink celery. I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand and crave that fresh, bright flavor only a salad can bring.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating