Easy Chicken, Potatoes and Pea Soup
This recipe is perfect for cold weather, and I can’t believe I haven’t shared it with you yet.
This easy chicken, potato and pea soup is simple, comforting, and very similar to my pasta with peas—just as delicious, but with added protein from tender chicken.
I’ve also shared a quick video over on my YouTube channel. The weather here has turned properly gloomy as we’ve stepped into winter, and since I rely on natural light, you might notice a few darker clips—but I hope you will still enjoy it.
Prefer To Watch?
Take a look at how we make this quick and easy soup that’s warm and delicious!
Why You’ll Love This Recipe
- Beginner-friendly — anyone can make it
- Made with a few simple, affordable ingredients
- Easy to make ahead and reheat
- Comforting and filling without being heavy
- Works as both a starter or a main meal
Ingredients
Here’s what you’ll need:
- Chicken breast: A simple, quick-cooking protein that stays tender in the soup
- Potatoes: Washed, peeled, and chopped into bite-sized pieces
- Frozen peas: Convenient and naturally sweet
- Olive oil: Use a good-quality olive oil for the best flavor
- Salt: To season and bring everything together
Optional Ingredients
Maizena (cornstarch):
If your soup has too much liquid, this helps thicken it quickly without overcooking the chicken
How to make a slurry:
Mix 1 tablespoon maizena with 2–3 tablespoons of liquid from the pot until smooth. Pour it back into the soup, stir, and cook for 1 minute until thickened.
Chicken stock:
Adds extra depth of flavor. Use a low-sodium option to avoid an overly salty soup. Add ½–1 cup during cooking if desired. This soup is often made with water, but stock is a great upgrade.
How To Make Chicken, Potato and Pea Soup
Boil the water:
Bring a large pot of water to a boil, then add salt.
Cook the potatoes:
Add the chopped potatoes and cook on medium-high heat, with the lid on or slightly ajar, for about 15 minutes (depending on the potato type).
Cook the chicken:
Once the potatoes are fork-tender, add the chicken pieces. Cover and cook for 10–12 minutes, until the chicken is fully cooked.
Add the peas:
Stir in the frozen peas and cook for 2–3 minutes until heated through.
Adjust the consistency:
If the soup needs more liquid, add water or stock. If it’s too thin, use the maizena slurry to thicken.
Recipe Tips
- Taste and adjust seasoning before serving (salt and pepper make a big difference here)
- Don’t overcook the chicken—add it after the potatoes are tender
- For extra flavor, drizzle a little olive oil over the finished soup
- This recipe was not created by starting with garlic and onion as a base, however, feel free to do it that way if you prefer.
- Use a potato masher or ladle to gently press some of the potatoes—this releases starch and naturally thickens the soup
Variations
- Add pasta: Stir in small pasta (like macaroni or orzo) with the potatoes for a heartier meal.
- Use chicken thighs: For a richer, more flavorful soup
- Blend it slightly: Blend a portion of the soup for a creamier texture while keeping some chunks
- Add garlic or onion: Sauté first in olive oil for a deeper base flavor
- Make it creamy: Stir in a splash of cream or milk at the end
Optional Variation:
When you add the chicken, transfer half of the soup into a second pot and add pasta to that portion. This gives you one classic soup and one with pasta.
Serving
Serve warm with:
- Crusty bread or Garlic, Cheese and Herb Toast
- A simple Leafy Greens Salad With Air Fryer Croutons
- A drizzle of olive oil or a sprinkle of black pepper on top
This soup works beautifully as a light starter or a satisfying main meal.
FAQ’s
Can I make this ahead of time?
Yes, this soup stores well and tastes even better the next day.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze it?
Yes, but note that potatoes can change texture slightly when frozen. Reheat gently and stir well.
Can I use leftover cooked chicken?
Absolutely—just add it at the end and heat through for a few minutes. Same with rotisserie.
How do I make it thicker without maizena?
Mash more potatoes directly in the pot to naturally thicken the soup.
For More Easy, Quick Comfort Food Recipes
You might also love these cozy, simple meals:
Pasta with Peas
A creamy, comforting pasta made with sweet peas and pantry staples—quick, budget-friendly, and perfect for weeknights.
Simple Chicken Soup
A classic, nourishing chicken soup that’s light, flavorful, and perfect when you need something warm and soothing.
Cauliflower Pasta (20-Minute Recipe)
A quick stovetop pasta with tender cauliflower, olive oil, and chili—simple, comforting, and ready in no time.
Quick Pink Sauce Pasta
A creamy tomato-based pasta sauce that comes together in minutes—perfect for easy lunches or dinners.
I’m here to help where I can, so leave me a comment with any feedback.
Easy Chicken, Potato and Pea Soup
Equipment
- Large pot
- Knife and chopping board
- Ladle or potato masher
- Storage
Ingredients
- 2 chicken breasts cube size pieces
- 2 large potatoes or 3-4 medium peeled and cubed
- 1 cup frozen peas
- tablespoons extra virgin olive oil and more for drizzling after
- salt to taste
- water enough to cover ingredients, about 4–5 cups
Optional:
- ½–1 cup chicken stock for added flavor
- 1 tablespoon maizena cornstarch, for thickening
Instructions
- Boil the water: Boil the water and add salt.
- Cook the potatoes: Add the chopped potatoes and cook on medium-high heat for about 18-20 minutes, or until fork-tender.
- Add the chicken: Add the chicken to the pot. Cover and cook for 10–12 minutes, or until the chicken is tender, cooked through.
- Add the peas: Stir in the frozen peas and cook for 2–3 minutes until heated through.
- Adjust consistency: Add more water or stock if needed for a soup consistency.
- Optional thickening: Mix the maizena with a little liquid from the pot to form a smooth paste. Stir into the soup and cook for 1 minute until thickened.
- Finish and serve: Lightly mash some of the potatoes before serving, the released starch from the potatoes will help create a thick consistency. Taste and adjust salt if needed. Drizzle with olive oil before serving and fresh black pepper.
Notes
- Mash some of the potatoes to naturally thicken the soup.
- Add pasta with the potatoes at No. 3 of the recipe (when adding the chicken) for a more filling variation. Use smaller pasta shapes for a quicker cooking time.
- Chicken thighs can be used instead of chicken breast for extra flavor – cooking times may vary.
- Garlic and onion is not part of our original method in this recipe however, feel free to add them at the beginning if you wish.
- This soup is perfect for meal prep and reheats well.
Storage
Fridge: Store in an airtight container for up to 3 daysFreezer: Freeze for up to 2 months (potatoes may soften slightly)
Reheat: Warm on the stove or microwave, adding a splash of water or stock if needed.
