chicken and potato soup recipe
The Best chicken and potato soup recipe
I also appreciate how balanced it is. It’s got protein from the chicken, complex carbs from the potatoes, and all the nutrients from the veggies we toss in—carrots, celery, and onions. It’s not just filling, it’s nourishing, and that makes it a go-to for me when I’m trying to keep things healthy without sacrificing taste. Plus, it’s easy to customize—swap in some leftover veggies, add a splash of cream for extra richness, or keep it light with just broth and herbs. Whether it’s a quick weeknight meal or a comforting dish for a family gathering, this soup never disappoints.
Classic Creamy Chicken and Potato Soup
A comforting, hearty soup that combines tender chicken, fluffy potatoes, and a velvety broth. Perfect for chilly evenings.
🥘Ingredients
- 4 cups chicken broth
- 1 lb boneless chicken thighs
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 medium Yukon Gold potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh parsley
👨🍳Directions
-
1
In a large pot, bring chicken broth to a boil. Add chicken thighs and cook until fully done (about 15 minutes). Remove chicken, shred, and set aside. -
2
In the same pot, sauté onion, carrots, and celery in olive oil over medium heat until softened (5 minutes). Stir in shredded chicken and cook for another 3 minutes. -
3
Add cubed potatoes to the pot. Pour in enough broth to cover the potatoes by about 1 inch. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender. -
4
Remove from heat and stir in half the shredded cheese until melted. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
🔧Equipment
- Large pot
- Skillet
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Chicken and Potato Soup Works
❓ Frequently Asked Questions About Creamy Chicken and Potato Soup
1. What is the best way to prepare the chicken for this soup?
Simmer the chicken in broth for at least 20 minutes before shredding to ensure it’s tender and flavorful. You can also lightly brown it in a pan with a little oil before adding it to the pot for extra depth of flavor.
2. Can I use frozen potatoes instead of fresh ones?
Yes, frozen potatoes work perfectly. Thaw them first and then dice them evenly for consistent cooking. Just make sure they’re fully thawed before adding them to the soup to avoid a gummy texture.
3. How do I adjust the spice level if I don’t like spicy food?
The soup is designed to be mild, but you can reduce the amount of chili flakes or omit them entirely. If you prefer extra warmth, add a pinch of smoked paprika or cayenne instead. Always taste as you go!
4. What’s the trick to making the soup creamy without using cream?
For a silky texture, blend a small portion of the soup (about half a cup) with an immersion blender once it’s nearly finished cooking. Stir that back in at the end for a velvety finish. Alternatively, simmer a bit longer with a splash of chicken broth for natural thickening.
