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chicken potato soup
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chicken potato soup

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: chicken
Calories: 280
Ingredients Method Notes

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

Method
 

  1. 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 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. 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. Stir in the shredded chicken and let it heat through for about 5 minutes. Season with salt and pepper to taste.
  5. 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.
Reheating: Warm gently on the stovetop over medium heat, stirring occasionally.