Pastel de Papa and Chicken Soup

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A creamy and comforting soup featuring mashed potatoes, shredded chicken, and a velvety broth infused with herbs and garlic. This Puerto Rican-inspired soup recipe, ready in about 55 minutes, pairs russet potatoes, chicken breast, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and diced russet potatoes
• 1.5 lbs, cooked and shredded chicken breast
• 1 medium, diced onion
• 3 cloves, minced garlic
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
2. Step 2: Pour in 6 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, 1 tsp thyme, and 2 bay leaves. Bring to a boil, then reduce heat to low.
3. Step 3: Add diced potatoes and simmer for 15-20 minutes until tender. Use a potato masher to crush half the potatoes directly in the pot, leaving the rest slightly chunky for texture.
4. Step 4: Stir in shredded chicken and cook for 5 minutes until heated through. Remove bay leaves and adjust seasoning with additional salt or pepper if needed.