There’s something incredibly comforting about a simple chicken soup, and this chicken and potato version is one of the easiest, heartiest soups you can make in a soup maker. It’s creamy without adding any cream and filling without being heavy.
What You Need
For exact ingredients and quantities, see the recipe card at the bottom of the post.
Onion and garlic – These form the base of the soup and add gentle savoury flavour as everything cooks together.
Potatoes – They naturally thicken the soup, giving it body and a creamy texture without adding dairy.
Carrot – Adds sweetness and extra colour, as well as a boost of veggies.
Boneless chicken thighs – Thighs stay juicy and tender in the soup maker. They also add richness to the broth as they cook. If you are using a Ninja Soup Maker you can them raw (but chopped), but if you are using a different soup maker model you will need to precook them, or use leftovers.
Dried thyme & dried rosemary – A small amount of herbs goes a long way. They pair perfectly with chicken and potatoes without overpowering the soup.
Ground black pepper – Just enough to add warmth and balance.
Chicken stock – Use a good-quality stock for the best flavour. You can adjust the amount slightly depending on how thick or brothy you prefer your soup.
Fresh parsley (optional) – A sprinkle on top adds freshness and colour before serving.
Salt & pepper – Taste at the end and adjust as needed.
How to Make It
This is a true “add everything in and press go” kind of recipe.
Start by placing the onion, garlic, potatoes, carrots, chopped chicken, thyme, rosemary, and black pepper into your soup maker. Pour in the chicken stock and give everything a gentle stir.
Choose the chunky setting and let the soup maker do all the work. Once it has finished, use a few short pulse blends to slightly break up the chicken and potatoes, this thickens the soup and gives you that rustic, homemade texture.
Have a quick taste and adjust the seasoning. Add more hot water if you prefer a thinner soup, or pulse again if you want it thicker.
Recipe Tips
- Use thighs for the best flavour: They stay tender and add richness to the broth.
- Stock strength matters: If your stock is mild, add a pinch of salt at the end to lift the flavour.
- Add herbs you enjoy: Thyme and rosemary work beautifully, but mixed herbs or oregano are fine too.
- Pulse with care: Short taps only, you want texture, not a purée.
Variations
- Add sweetcorn or peas for extra colour and sweetness.
- Swap potatoes for butternut squash for a slightly sweeter, smoother finish.
- Use leftover cooked chicken: Reduce the stock slightly and add it at the beginning just as you would raw.
- Make it creamy: Stir in a splash of single cream or evaporated milk at the end.
What to Serve With It
This soup is filling on its own, but it’s extra delicious with:
- Crusty bread
- Cheese toasties
- A simple green salad
- Homemade soda bread
It also reheats beautifully, making it ideal for lunches throughout the week.
Storage
- Fridge: Keep for up to 3 days.
- Freezer: Freeze for up to 3 months. Defrost overnight, then reheat until piping hot.
- Reheat: On the hob or in the microwave. Add a splash of water if it has thickened.
More Soup Maker Chicken Soup Recipes
If you are looking for more chicken soup recipes for a soup maker check out the following for inspiration:
- Marry Me Chicken Soup
- Piri Piri Chicken Soup
- Jamaican Jerk Chicken Soup
- Classic Chicken Soup in a Soup Maker
- Chicken Tortilla Soup
- Lemon Chicken Orzo Soup
- Curried Chicken and Lentil Soup
- Chicken Satay Soup
- Chicken Noodle Soup
- Massaman Inspired Chicken Curry Soup
- Chicken and Chorizo Soup
- Chinese Chicken Curry Soup
- Thai Red Curry Chicken Soup
Chicken and Potato Soup (in a Soup Maker)
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Ingredients
- 1 onion chopped
- 2 cloves garlic finely chopped
- 450 g potatoes peeled and diced
- 150 g carrot chopped
- 300 g boneless chicken thighs chopped
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ¼ tsp ground black pepper
- 800 ml chicken stock approx
- Small handful fresh parsley chopped (optional for garnish)
- Salt and pepper to taste
Instructions
- Place the onion, garlic, carrot, potatoes, chicken, thyme, rosemary, ground black pepper and chicken stock into the soup maker. Stir gently.
- Select the chunky soup setting.
- Once the cycle finishes, use a few short pulse blends to lightly break down the potatoes and chicken, creating a thicker, rustic texture.
- Adjust consistency if needed, add a splash of hot water for a thinner soup or pulse again briefly for a thicker finish.
- Serve and optionally top with chopped fresh parsley. Season with salt and pepper to taste.
Nutrition information is automatically calculated, so should only be used as an estimate.