Chicken Potato Soup is the kind of dish that wraps you up in comfort with every spoonful. Creamy, savory, and loaded with tender chunks of chicken and soft potatoes, this soup is a cozy classic perfect for chilly nights or when you’re craving a satisfying homemade meal. It’s rich without being too heavy, and you can load it up with veggies or keep it simple—either way, it’s always a hit. Made with pantry staples and ready in about 45 minutes, this soup is both nourishing and soul-warming. Whether you’re serving it as a weeknight dinner or meal-prepping for the week ahead, Chicken Potato Soup delivers flavor, warmth, and satisfaction in every bowl.
What Makes This Soup Special?
What sets Chicken Potato Soup apart is its perfect balance of creamy texture, hearty ingredients, and customizable flavors. It’s an easy one-pot meal that tastes like something from grandma’s kitchen. The tender chicken and buttery potatoes absorb all the comforting flavors of the broth, while a dash of cream brings it all together for a luxuriously smooth finish.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (cooked and shredded)
- 4 cups diced potatoes (Yukon Gold or Russet)
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 2 tbsp butter
- 2 tbsp all-purpose flour (for thickening)
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and pepper, to taste
- Optional: crumbled bacon, shredded cheese, or chopped green onions for garnish
Instructions
1. Sauté the Vegetables
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, carrots, and celery, and sauté for about 5 minutes until softened. Stir in the garlic and cook for another 1–2 minutes until fragrant.
2. Add Potatoes and Broth
Add the diced potatoes, thyme, parsley, and chicken broth. Bring to a boil, then reduce heat and let simmer for 15–20 minutes or until potatoes are fork-tender.
3. Thicken the Soup
In a small bowl, whisk the flour into the milk or half-and-half until smooth. Slowly stir this mixture into the soup. Continue simmering for 5–7 minutes, stirring frequently, until the soup thickens slightly.
4. Add Chicken and Seasonings
Stir in the shredded chicken and let it heat through for about 5 minutes. Season with salt and pepper to taste.
5. Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes like crispy bacon bits, shredded cheese, or green onions for extra flavor and texture.
Variations
- Cream-Free: Skip the milk/flour and use more broth for a lighter, broth-based soup.
- Extra Veggies: Add corn, peas, spinach, or kale for more nutrition and color.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño for heat.
- Dairy-Free: Use a plant-based milk and olive oil instead of butter.
- Cheesy: Stir in a handful of shredded cheddar cheese for a cheesy twist.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Whisk (for mixing flour and milk)
Nutritional Information (Approx. Per Serving)
- Calories: ~280
- Carbohydrates: 22g
- Fat: 12g
- Protein: 20g
- Sugar: 4g
- Nutrition may vary depending on specific ingredients used.
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooled soup in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
- Reheating: Warm gently on the stovetop over medium heat, stirring occasionally.
My Cooking Experience
With over four years of hands-on experience in the kitchen, this Chicken Potato Soup has become one of my go-to comfort meals. It’s so versatile and reliable—great for using up leftover chicken and ideal for meal prep. Every time I make it, I’m reminded how a simple bowl of soup can be both nourishing and satisfying. It’s always a crowd-pleaser in my house, especially when served with a slice of crusty bread or a warm biscuit on the side.
Conclusion
Chicken Potato Soup is everything you want in a comforting meal—warm, filling, flavorful, and simple to make. It’s a dish that brings people together, perfect for cozy nights at home or casual dinners with loved ones. Once you make it, it’ll quickly become part of your regular rotation. Don’t be surprised if you start craving it year-round!
chicken potato soup
Ingredients
Method
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, carrots, and celery, and sauté for about 5 minutes until softened. Stir in the garlic and cook for another 1–2 minutes until fragrant.
- Add the diced potatoes, thyme, parsley, and chicken broth. Bring to a boil, then reduce heat and let simmer for 15–20 minutes or until potatoes are fork-tender.
- In a small bowl, whisk the flour into the milk or half-and-half until smooth. Slowly stir this mixture into the soup. Continue simmering for 5–7 minutes, stirring frequently, until the soup thickens slightly.
- Stir in the shredded chicken and let it heat through for about 5 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with your favorite garnishes like crispy bacon bits, shredded cheese, or green onions for extra flavor and texture.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooled soup in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
