Chicken Dinner Soup is everything that you could want in a chicken dinner… in soup form!
It’s cozy, nostalgic and wholesome. This soup recipe not only feeds your stomach, but warms your soul!
Chicken is seared until deeply golden brown to give that classic “roasted” flavor to the soup. Along with buttery yellow potatoes, bright green bean and a broth that is slurp-worthy.
Grab a spoon and a chunk of bread and cozy up with this Chicken Dinner Soup!
Why KJ Loves
Chicken Dinner Soup
This has become one of my go-to recipes this fall and winter – it’s cozy, comforting, nourishing and all comes together in one pot! Imagine all the decadent, wholesome flavors of a roasted chicken dinner…now grab a spoon and dig in! This soup delivers on flavor and comfort.
Chicken Dinner Soup Ingredients
Chicken
I prefer to use boneless and skinless chicken for this recipe as its much easier to deal with. Chicken breasts or chicken thighs can be used. Smart Chicken is my go-to grab!
Aromatics and Herbs
A combination of diced onion, garlic and thyme bring this soup to life. Fresh or dried thyme can be used for this recipe.
Potatoes
For the potatoes, I prefer to use a golden potato, but you can use whatever you have on hand! Russets, reds or goldens!
Green Beans
With this being a soup recipe that we’re making in fall and winter, I gravitate towards using frozen green beans. It’s a great use for them and you can just toss them straight into the soup! I always stock pile these organic, cut green beans from Whole Foods.
Chicken Stock
A soup is only going to be as good as it’s ingredients…so I will always splurge for good, organic chicken stock to have on hand. It has such a depth of flavor! This is my go-to.
How to Make Chicken Dinner Soup
1
Sear the chicken.
And I mean sear it! We want deeply golden brown chicken because this will help develop layers of flavor within our soup!
2
Add in the aromatics.
Add the aromatics straight in with the chicken and allow them to soak up some of that browned goodness.
3
Potatoes in the pot.
Toss the potatoes in and let them start to get to cooking.
4
Chicken stock and simmer.
Pour the chicken stock into the pot and bring everything to a boil. Reduce to a medium-simmer and allow to simmer until the potatoes are perfectly cooked through.
5
Shred the Chicken and Add in the Green Beans.
Remove the chicken from the pot to shred. While doing so, add the green beans into the soup and bring to a boil.
6
Simmer and serve.
Allow the soup to simmer a bit with the shredded chicken and green beans in, then ladle and serve!
Chicken Soup FAQs
What cut of chicken is used for this soup?
Chicken breasts or thighs work great for this soup! I prefer to use boneless and skinless chicken for ease.
Is this chicken soup gluten free?
Yes! In fact, this chicken soup recipe is gluten free, dairy free and grain free! The potatoes take the place of a pasta in a classic chicken soup recipe.
What is the best way to re-heat leftover soup?
The microwave always works, but I prefer to add some of the refrigerated soup to a saucepan, cover with a lid and bring to a simmer over low heat.
How long does chicken soup last in the refrigerator?
General rule of thumb is 3-4 days. This soup can also be frozen to be re-heated on the stovetop when needed!
Other Cozy Soup Recipes
Chicken Dinner Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Chicken Dinner Soup is everything that you could want in a chicken dinner… in soup form!
It’s cozy, nostalgic and wholesome. This soup recipe not only feeds your stomach, but warms your soul!
Chicken is seared until deeply golden brown to give that classic “roasted” flavor to the soup. Along with buttery yellow potatoes, bright green bean and a broth that is slurp-worthy.
Grab a spoon and a chunk of bread and cozy up with this Chicken Dinner Soup!
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 2 tablespoons garlic, chopped
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 24 oz baby gold potatoes, quartered
- 64 oz chicken stock
- 1 1/2 cups frozen, cut green beans
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add in the chicken and sear until deeply golden brown on both sides, about 5-8 minutes per side.
- Add in the diced onion, garlic and thyme and gently stir to allow to sauté and soak up all the delicious browned pieces at the bottom of the pot.
- Add in the potatoes followed by the salt and pepper. Pour in the chicken stock and bring the soup to a boil. Reduce to a medium-low heat and allow to gently boil for 20 minutes.
- Remove the chicken from the pot to shred. While doing so, add the green beans into the soup and bring to a low boil.
- Add the shredded chicken back into the pot and reduce the heat to low to allow to simmer for 10-15 minutes more.
- Serve with garlic bread and enjoy!
Notes
- The longer soup is allowed to simmer, the more flavorful it will be!
- Leftovers of this soup are delicious! Like any soup, the flavors are much more prominent the next day.
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soups & Stews
- Method: One Pot
Nutrition
- Serving Size: 1
- Calories: 281
- Sugar: 5.4g
- Fat: 8.9g
- Carbohydrates: 38.8g
- Fiber: 10.4g
- Protein: 18.2g
- Cholesterol: 30mg
Did you make this recipe?
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
