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–+ servings
Chicken potato and pea soup in a bowl with a spoon lifting a scoop, with steam rising

Easy Chicken, Potato and Pea Soup

A simple, comforting winter soup made with tender chicken, soft potatoes, and sweet peas. Easy to make, budget-friendly, and perfect for cozy meals or meal prep. This recipe serves 2 people as a main dish and 4 people as a lighter meal or starter.
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Author: Miranda | My Anosmic Kitchen
Prep 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings :4 people

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 days
Freezer: 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. 

Variation

If you have leftover soup and feel like a creamier texture, add cooking cream or coconut milk for variation when warming it up.

Nutrition

Serving: 1personCalories: 102kcalCarbohydrates: 5gProtein: 14gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 38mgSodium: 165mgPotassium: 308mgFiber: 1gSugar: 1gVitamin A: 1681IUVitamin C: 3mgCalcium: 10mgIron: 1mg
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