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A bowl of homemade chicken soup with potatoes, carrots, and mushrooms — a great dinner on a cold night.

Homemade Chicken Soup Recipe

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If you have leftover chicken or turkey and don’t know what to do with it, try this easy-to-follow recipe for homemade chicken soup with potatoes!
Course soups
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 8 -10 servings
Calories 153
Author Cheryl Najafi


  • 2 Tbsp unsalted butter
  • 1 yellow onion diced
  • 2 celery stalks diced
  • 2 medium carrots diced
  • 1 clove garlic minced
  • 8 oz package button mushrooms sliced
  • 1 tsp chicken bouillon or kosher salt
  • 1 1/2 tsp dried basil
  • 1 tsp fresh rosemary chopped
  • 1 Tbsp fresh parsley flakes
  • 4 cups chicken broth
  • 3 cups chicken cooked, diced or shredded
  • 2 cups Yukon Gold potatoes peeled and diced
  • 1 cup whole milk or half and half
  • salt and pepper to taste


  • Place a large soup pot over medium-high heat and add the butter. When the butter is melted, add the onion, celery, carrots, garlic, mushrooms and salt or bouillon. Cook for 6−8 minutes, stirring frequently, until the vegetables begin to soften and the onion becomes translucent.
  • Add the basil, rosemary, parsley, chicken broth, cooked chicken and potatoes and bring the soup to a boil. Immediately reduce the heat to medium-low and simmer for 20−25 minutes.
  • Stir in milk or half-and-half and season with salt and pepper to taste. The soup is ready to serve when the potatoes are cooked through.
  • Enjoy!


If you opt for dry rosemary and parsley in this recipe, we suggest 1−1 ½ tsp dried parsley and ¼ tsp dried rosemary.


Calories: 153kcal | Carbohydrates: 16g | Protein: 12g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 721mg | Potassium: 393mg | Fiber: 2g | Sugar: 3g