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 w/Swiss Chard

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!

🤲 Substitutions

• 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!

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