chicken potato soup recipe
The Best chicken potato soup recipe
I love this recipe because it’s packed with wholesome ingredients that do double duty. The chicken adds protein, the potatoes bring fiber and vitamins, and the veggies—like carrots and celery—give it natural sweetness and depth. It’s light enough to feel fresh but hearty enough to fill you up, making it a great choice for a meal that’s both nourishing and comforting. Plus, it’s easy to customize—swap in extra herbs, a splash of cream, or even some spice if you want to lean into a little kick. It’s the kind of soup that feels like a treat but doesn’t cost an arm and a leg, which is always a win.
Classic Creamy Chicken Potato Soup
A comforting, velvety soup with tender chicken, fluffy potatoes, and a hint of herbs. Perfect for chilly evenings.
🥘Ingredients
- 2 lbs boneless chicken thighs
- 4 cups chicken broth
- 4 medium potatoes, peeled and cubed
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup shredded cheddar cheese
- ½ cup chopped fresh parsley
👨🍳Directions
-
1
In a large pot, combine chicken thighs, chicken broth, onion, garlic, thyme, rosemary, and bay leaf. Bring to a boil over medium-high heat. -
2
Reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through. Remove chicken, shred with forks, and set aside. -
3
Add potatoes to the pot and cook for 10 minutes until they begin to soften. Stir in heavy cream and shredded chicken. -
4
For a smoother texture, blend half of the soup with an immersion blender or transfer to a blender, then return to the pot. Simmer for 5 more minutes. -
5
Remove bay leaf, adjust seasoning with salt and pepper if needed, and let it sit for 2 minutes before serving. -
6
Garnish each bowl with shredded cheese and chopped parsley. Serve warm.
🔧Equipment
- Large pot
- Wooden spoon
- Colander
- Blender (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Chicken Potato Soup Works
❓ Frequently Asked Questions About Creamy Chicken Potato Soup
Can I substitute chicken broth for chicken stock in this soup?
Yes, you can use chicken broth instead of stock. Broth works well if you prefer a slightly milder flavor, though stock adds depth. Just reduce the broth by half before adding the other ingredients to maintain the right consistency.
How long should I simmer the soup before serving?
Simmer the soup for about 20–25 minutes until the chicken is fully cooked and the vegetables are tender. Check the chicken with a meat thermometer—it should reach 165°F (74°C) in the thickest part.
What if I don’t have a pressure cooker for the chicken?
Skip the pressure cooker step. Simmer the chicken in the broth for 15–20 minutes until it’s tender and easily flakes with a fork. Remove it before adding the rest of the ingredients to avoid overcooking the vegetables.
Can I make this soup ahead of time and reheat it?
Yes, this soup tastes even better the next day. Store it in an airtight container for up to 3 days in the fridge. Reheat gently on the stove, stirring occasionally, until hot throughout. Avoid reheating in the microwave if you want to preserve texture.
