There’s nothing like a warm, creamy bowl of chicken and potato soup to comfort your soul. This recipe is rich, flavorful, and incredibly easy to make. With tender chunks of chicken, soft potatoes, and a creamy broth, it’s the perfect meal for chilly nights.
Whether you’re making it for a cozy family dinner or meal-prepping for the week, this soup will quickly become a favorite. Plus, it’s a one-pot wonder, meaning fewer dishes to clean up!
Table of Contents
Why You’ll Love Creamy Chicken and Potato Soup
- Quick & Easy: Ready in under an hour with simple ingredients.
- Super Creamy & Hearty: A thick, satisfying soup packed with flavor.
- Family-Friendly: Loved by both kids and adults!
- One-Pot Meal: Less mess, fewer dishes, and easy cleanup.
- Budget-Friendly: Uses everyday ingredients you probably already have.
- Perfect for Leftovers: Tastes even better the next day!
Ingredients
Main Ingredients
- Chicken breast
- Potatoes
- Carrots
- Celery
- Onion
- Garlic
- Chicken broth
- Heavy cream
- Butter
- All-purpose flour
- Salt
- Black pepper
- Dried thyme
Optional Garnishes
- Fresh parsley
- Grated Parmesan cheese
- Crumbled bacon
- Cracked black pepper
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
Utensils
- Wooden spoon
- Ladle
- Whisk
Variations
👉 Make It Dairy-Free: Use coconut milk instead of heavy cream.
👉 Make It Gluten-Free: Swap flour for cornstarch or gluten-free flour.
👉 Add More Veggies: Toss in corn, peas, or bell peppers for extra nutrients.
👉 Spicy Kick: Add red pepper flakes or a dash of hot sauce.
👉 Protein Swap: Use turkey, shredded rotisserie chicken, or sausage instead.
How to Make Chicken and Potato Soup
Step 1 – Sauté the Vegetables
In a large pot, melt butter over medium heat. Add chopped onions, carrots, and celery, then sauté for about 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Step 2 – Add Chicken, Potatoes, and Broth
Add diced chicken breast and potatoes to the pot. Sprinkle with salt, pepper, and dried thyme for flavor. Pour in chicken broth, stir, and bring to a boil. Reduce heat and let it simmer for 15-20 minutes until the potatoes are fork-tender.
Step 3 – Make It Creamy
In a small bowl, whisk flour and heavy cream until smooth. Slowly pour the mixture into the soup while stirring to thicken the broth. Simmer for another 5 minutes until creamy and well combined.
Step 4 – Serve and Enjoy!
Remove the pot from heat and let it cool slightly. Ladle the soup into bowls and garnish with fresh parsley, grated Parmesan, or crispy bacon. Serve warm with crusty bread on the side.
Tips and Tricks
✅ For Extra Flavor: Sauté the veggies in bacon grease instead of butter.
✅ Make It Thicker: Add more flour or mashed potatoes for a heartier soup.
✅ Shred the Chicken: For a shredded texture, cook whole chicken breasts and shred them before serving.
✅ Don’t Overcook Potatoes: Keep an eye on them to avoid mushy soup.
How to Serve
🍞 With Crusty Bread: Dip warm bread into the creamy broth.
🥗 With a Side Salad: Pair with a simple Caesar or garden salad.
🧀 Top It Off: Add a sprinkle of cheddar or Parmesan cheese for extra richness.
Make Ahead and Storage
🧊 Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
🔥 Reheating: Warm on the stove over low heat, stirring occasionally. Add a splash of broth if it thickens too much.
❄ Freezing: Not recommended due to the dairy, but you can freeze it before adding the cream for up to 3 months.
FAQs
Q: Can I use rotisserie chicken?
A: Yes! Just skip Step 2, add shredded rotisserie chicken at the end, and let it heat through.
Q: What potatoes work best?
A: Yukon Gold or Russet potatoes work best for their creamy texture.
Q: Can I make this in a slow cooker?
A: Yes! Add everything except the cream and flour to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the cream mixture before serving.
Q: How do I make it even thicker?
A: Use a potato masher to mash some of the potatoes directly in the pot.
Conclusion
This chicken and potato soup is the ultimate comfort food—creamy, cozy, and packed with flavor! Perfect for a quick dinner or meal prep, this recipe is sure to be a family favorite. Try it today, and let us know how you like it in the comments!
If you love comforting, homemade meals, this creamy chicken and potato soup is a must-try! For a taste of Italy, pair it with this authentic Neapolitan pizza recipe—crispy, airy, and made with simple ingredients. Or, if you’re in the mood for something hearty and cheesy, try this savory Philly cheesesteak pasta, loaded with tender beef, melted cheese, and rich flavors. No matter what you choose, these delicious recipes will turn any meal into a cozy, satisfying feast! 🍽️✨
Nothing beats a warm bowl of creamy chicken and potato soup on a chilly day! This hearty dish combines tender chicken, soft potatoes, and a rich, flavorful broth for the ultimate comfort food experience. If you’re curious about the origins of chicken soup, it has been enjoyed across cultures for centuries, known for its soothing and nourishing qualities. Potatoes, a staple ingredient in many recipes, have a fascinating history—learn more about their journey from the Andes to dinner tables worldwide. And if you’re wondering about the secret behind that extra depth of flavor in soups, umami plays a key role in making each bite deliciously satisfying. Whether you’re cooking for comfort or curiosity, this soup is a must-try! 🍲✨
Creamy Chicken and Potato Soup
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, diced
- 3 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
Instructions
- Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until soft. Stir in minced garlic and cook for 30 seconds.
- Add diced chicken and potatoes to the pot. Season with salt, pepper, and thyme. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until the potatoes are tender.
- In a small bowl, whisk together heavy cream and flour until smooth. Slowly stir the mixture into the soup to thicken it. Simmer for another 5 minutes.
- Remove from heat and let it cool slightly. Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan. Serve warm with crusty bread!
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