This Chicken, Pea, and Potato Soup is one of those comforting meals that always brings everyone to the table. Made with tender chicken, Yukon Gold potatoes, sweet peas and carrots in a rich, paprika-seasoned broth, it’s an easy one-pot recipe that’s perfect for chilly evenings, busy weeknights, or anytime you’re craving homemade comfort food.

I grew up calling this Peas and Chicken Soup, and even today that’s what my family still calls it… But we do call it goulash with peas too!:)

Although I still call it a soup, it’s really more like a hearty chicken stew. It’s packed with tender chicken, potatoes, sweet carrots, green peas, and a rich, flavorful broth that’s perfect for soaking up with a slice of crusty bread.

It’s simple, affordable, and made with everyday ingredients, which makes it one of those recipes you’ll find yourself making again and again throughout the fall and winter.

And if your family is anything like mine, don’t expect leftovers. The first time I made this recipe, the entire pot disappeared by lunchtime, and my husband happily helped himself to another bowl before I even had a chance to put it away.

That, to me, is always the best kind of recipe.

Why We Love This Recipe

There are plenty of chicken soup recipes out there, but this one has become a favorite in our house because it’s much heartier than a traditional broth-based soup.

Here’s why I think you’ll love it:

• Thick enough to be a complete meal
• Loaded with vegetables and lean chicken
• Easy to make in one pot
• Family-friendly and budget-conscious
• Great for meal prep
• Freezer-friendly
• Even better the next day

Whether you’re cooking for your family, taking dinner to a friend, or simply craving comfort food, this recipe checks every box.

Why This Soup Works

The secret isn’t one special ingredient.

It’s the balance.

The potatoes naturally thicken the broth just enough without adding flour or cream. The carrots bring sweetness, the peas add freshness and color, and the chicken makes every bite satisfying.

Instead of tasting like vegetables floating in broth, everything cooks together until the flavors become rich and comforting.

It’s rustic, homemade, and exactly the kind of meal I grew up loving.

Ingredient Notes

One thing I’ve learned over the years is that simple recipes are only as good as the ingredients you use.

• Chicken

I usually use boneless, skinless chicken breasts because they stay tender and shred beautifully, but chicken thighs work just as well if you prefer darker meat.

If you’re short on time, leftover rotisserie chicken is an excellent shortcut.

• Potatoes

Yukon Gold potatoes are my favorite because they hold their shape while becoming buttery soft.

Russet potatoes also work if you like a slightly thicker broth.

• Peas

Frozen peas are definitely the way to go here.

They’re naturally sweet and keep their bright green color much better than canned peas.

• Vegetables

Carrots, celery, onions, and garlic create the classic flavor base every good homemade soup needs.

Don’t skip them. Plus, if you’re using homemade broth, then that’s it. Gives you that extra flavor.

Sandra’s Tips

After making countless pots of soup over the years, here are a few things I’ve learned.

• Cut all the vegetables about the same size so they cook evenly, or use frozen pre-cut veg.
• Taste before adding extra salt, since every chicken broth is different.
• If the soup thickens overnight (it probably will), simply stir in a splash of chicken broth while reheating.

Variations

One of my favorite things about this recipe is how easy it is to customize.

You can easily add:

• Green beans
• Corn
• Spinach
• Kale
• Mushrooms
• Fresh herbs
• White beans
• Cannellini beans

Want it creamier?

Stir in a splash of heavy cream at the very end.

Want more heat?

A pinch of crushed red pepper flakes does the trick.

What to Serve with Chicken, Pea, and Potato Soup

Because this soup is already loaded with vegetables and chicken, all you really need is something to soak up the delicious broth.

Some of our favorites include:

• Homemade Bread Loaf
• Homemade dinner rolls
• Dutch Oven Bread
• Cornbread
• Salads

Storing Leftovers

• If you ask me, this soup tastes even better the next day.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To reheat, simply warm it gently on the stovetop over medium heat or microwave individual bowls until hot.
• Because the potatoes continue absorbing broth as the soup sits, you may need to add a splash of chicken broth before reheating.
• This soup also freezes beautifully for up to 3 months.

Frequently Asked Questions

Can I use rotisserie chicken?

Absolutely. Simply shred it and stir it in during the last few minutes of cooking.

Can I freeze this soup?

Yes! Just let it cool completely before transferring it to freezer-safe containers.

Can I use canned peas?

You can, but frozen peas have much better texture and flavor, plus they pack them right afer their are picked, so you can’t beat that freshness.

More Cozy Soup Recipes You’ll Love

If comforting meals are your thing, here are a few more recipes from Sandra’s Easy Cooking that I think you’ll enjoy:

• Creamy Roasted Tomato
• Beef and Vegetable Soup
• Hearty Cabbage Barley Soup
• Lentil and Chicken Stew
• Cream of Mushroom Soup

There is just something special about homemade soup. It slows you down, fills the house with the best aroma, and somehow brings everyone into the kitchen asking, “Is dinner ready yet?”

That’s exactly what this recipe does in our house.

It’s simple enough for a busy weeknight, hearty enough to satisfy everyone at the table, and one of those meals that somehow tastes even better when shared with the people you love.

If you make this Chicken, Pea, and Potato Soup, I’d truly love to hear what you think. Leave a comment below and let me know if you made any changes or added your favorite vegetables. Your feedback not only makes my day but also helps other readers.

And if you share your bowl on Instagram, tag me @sandraseasycooking so I can share your creations.

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Yield: SERVES 6

Chicken, Pea and Potato Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This easy Chicken, Pea and Potato Soup is made with tender chicken, Yukon Gold potatoes, peas, carrots, and a flavorful broth. A cozy one-pot meal the whole family will love.

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Ingredients

• 1 tablespoon beef tallow or olive oil
• ¼ medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 celery stalk, diced
• About 1½ pounds (680 g) Yukon Gold potatoes (about 4 medium), peeled and cut into bite-sized cubes
• 2 cups frozen peas and carrots
• 2 cups cooked chicken breast, diced or shredded
• 2 cups chicken broth (or beef broth)
• 4 cups water
• 2 chicken bouillon cubes (or 2 teaspoons Better Than Bouillon Chicken Base)
• ¼ cup tomato sauce
• 2 teaspoons sweet paprika
• 1 tablespoon dried parsley
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Slurry

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• 2 tablespoons all-purpose flour or 2 tablespoons cornstarch
• ¼ cup cold water

Instructions

Step 1: Sauté the aromatics

1. Heat the beef tallow or olive oil in a large soup pot over medium heat.
2. Add the chopped onion and celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

Step 2: Cook the chicken

1. Add the diced chicken to the pot and cook for 3 to 5 minutes, stirring occasionally, until it is no longer pink on the outside.
2. The chicken does not need to be fully cooked at this point, as it will continue cooking in the broth.
3. Season with the sweet paprika and stir well to coat the chicken evenly.

Step 3: Add the vegetables

1. Add the diced potatoes, frozen peas, and carrots. Stir everything together.

Step 4: Build the soup

1. Pour in the chicken broth and water.
2. Stir in the tomato sauce, bouillon, dried parsley, and bay leaf.
3. Bring the soup to a gentle boil, then reduce the heat to medium-low.
4. Cover and simmer for 20 minutes, or until the potatoes are tender and the chicken is fully cooked.

Step 5: Thicken the soup

1. In a small bowl, whisk together the flour (or cornstarch) and cold water until smooth.
2. Slowly pour the slurry into the simmering soup while stirring constantly. Continue cooking for 2 to 3 minutes, or until the broth thickens slightly.

Step 6: Finish and serve

1. Remove the bay leaf and season with salt and freshly ground black pepper to taste.
2. Serve hot with crusty bread or homemade biscuits.

Notes

• Beef tallow gives this soup a rich, homemade flavor, but olive oil works just as well.
• I like using Yukon Gold potatoes because they become creamy without falling apart.
• Rotisserie chicken is a wonderful shortcut for busy weeknights.
• The slurry creates a lightly thickened broth that makes this soup especially comforting without turning it into a heavy stew.
• This soup tastes even better the next day as the flavors continue to develop.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
  

Nutrition Information

Yield

6

Serving Size

1
Amount Per ServingCalories 236Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gCholesterol 71mgSodium 650mgCarbohydrates 16gFiber 4gSugar 5gProtein 30g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Yield: Serves 6

Peas and Chicken Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

A tasty recipe for comforting Peas and Chicken Soup.

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Ingredients

• 1 tsp. Oil
• 1/4 Yellow Onion chopped
• 2 Garlic Cloves minced
• 2 cups of Peas frozen
• 2 Cups Chicken Broth
• 1 Cup water more if needed
• 1 Chicken Breast /if frozen slightly defrost
• 1-2 Dry Bay Leaf
• 1 Chicken Bullion
• 1/2 inch Ginger chopped
• 1 Carrot medium size/julienne or cut into smaller cubes
• 2 Potatoes peeled and cut into larger cubes
• Salt and Pepper to taste

Garnish:

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• Parsley
• Red Chili Flakes

Instructions

1. In the large pot heat oil and drop onion, saute for few minutes then add garlic, stir then add frozen peas.
2. Add Chicken broth, water, bay leaf/s and chicken breast(you may cut the chicken into bite size pieces if desired), Stir and let it boil for 10 minutes, covered on medium high!
3. At this point drop in Bullion, ginger, carrot, and potato; season it with salt and pepper and let it cook until chicken is cooked through and potatoes are tender about 25-30 minutes.
4. Discard bay leaf, garnish with parsley and red chili flakes. Serve with rice on the side or bread.

Notes

If you wish to add mushrooms perhaps or extra veggies the taste will not go bad. A little bit of heat goes a long way, so I do recommend a pinch of red chili flakes, or cayenne pepper in the serving bowl.

Potato cooks faster than a carrot, so cut always carrots smaller than a potato to get it evenly cooked. Add Tofu instead of the chicken and use Vegetable stock and bouillon, if you are Vegetarian

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