This Chicken Potato Soup is warm, creamy, and just the thing for a chilly day. With tender chicken, fluffy potatoes, and a little spice, it’s pure comfort in a bowl!
I love making this soup because it’s so easy. Just toss everything in one pot, let it simmer, and soon you’ll have a hearty and tasty meal. Perfect with some crusty bread! 🥖
Ingredients & Substitutions
Chicken: I usually prefer using thighs because they stay juicy, but breasts work just as well. For a quicker option, rotisserie chicken makes a great substitute.
Potatoes: Yukon Gold or Russet potatoes add a creamy texture. If you’re looking for a lower-carb option, try cauliflower or sweet potatoes instead.
Heavy cream: This gives the soup its rich, creamy flavor. If you want a lighter option, go for half-and-half or whole milk. Coconut milk can also add a unique twist!
Broth: Chicken broth is essential for flavor. If you’re vegetarian, swap it with vegetable broth, and don’t forget to adjust seasoning accordingly.
Herbs: Fresh herbs like thyme and parsley really elevate the soup. If you don’t have dried herbs, fresh will work just fine—just use about three times the amount.
How Can You Achieve the Perfect Soup Consistency?
A smooth, creamy consistency comes from properly incorporating the roux and cream. Here’s how to do it right:
- First, make your roux by cooking flour with butter until bubbly. This thickens your soup without lumps.
- Gradually whisk your cream or milk into the roux, stirring constantly. This is key to a smooth texture!
- Once combined, mix this back into the soup slowly and stir until fully integrated.
Keep an eye on the soup as it simmers; it should be thick enough to coat the back of a spoon without being overly chunky.
Chicken Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breast or thighs
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream or whole milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra for garnish)
- Salt and black pepper to taste
- 2 tbsp olive oil
- Optional: crusty bread for serving
How Much Time Will You Need?
This Chicken Potato Soup takes about 15 minutes to prepare and approximately 30-40 minutes to cook. In total, you’ll need about 55-60 minutes from start to finish, making it a perfect option for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced celery, and diced carrot. Sauté the vegetables until they are soft, about 5 minutes. This will create a nice base for your soup!
2. Add Garlic:
Add the minced garlic to the pot and cook for another minute until it becomes fragrant. You’ll know it’s ready when the kitchen starts smelling delicious!
3. Cook the Chicken:
Next, add the chicken breasts or thighs to the pot. Pour in the chicken broth, and bring everything to a simmer. Cover the pot and cook until the chicken is fully cooked, about 15-20 minutes.
4. Prepare the Potatoes:
Once the chicken is cooked, remove it from the pot and let it cool for a moment. Add the diced potatoes, dried thyme, dried parsley, salt, and pepper to the simmering broth. Cook until the potatoes are tender, which should take about 15 minutes.
5. Shred the Chicken:
While the potatoes are cooking, shred the chicken into bite-sized pieces. It’s easiest to use two forks for this!
6. Make the Roux:
In a separate small saucepan, melt the butter over medium heat. Once melted, stir in the flour, and cook while stirring constantly for about 2 minutes to form a roux—this helps thicken your soup later!
7. Combine Cream Mixture:
Gradually whisk in the heavy cream or milk into the roux until it’s smooth and thickened. This creamy goodness will elevate the soup to a whole new level!
8. Final Combine:
Add the cream mixture back into the soup pot and stir well. Then, return the shredded chicken to the pot as well.
9. Taste and Adjust:
Now is the time to taste the soup! Adjust the seasoning with more salt and pepper as needed. Make it your own!
10. Serve It Up:
Serve the soup hot, sprinkled with fresh parsley. It’s wonderful paired with some crusty bread on the side for dipping.
Enjoy a creamy, hearty bowl of Chicken Potato Soup filled with tender chicken and soft potatoes. It’s the perfect comfort food!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking for even results. If you’re in a rush, thaw it in the refrigerator overnight or use a sealed plastic bag submerged in cold water for a quicker option.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in the fridge for up to 3 days. Just reheat on the stove over low heat when you’re ready to serve. The flavors will meld beautifully!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, let it cool completely first, then transfer it to a freezer-safe container where it can last for about 3 months. Thaw in the fridge before reheating.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to add your favorite vegetables like peas, corn, or green beans. Just make sure to adjust the cooking time so everything is tender and delicious!