Chicken Potato Soup Recipe
If you’re craving something heartwarming and hearty to cozy up with after a long day, this Chicken Potato Soup Recipe is going to become your new best friend. It’s a beautiful blend of tender chicken, creamy potatoes, and vibrant vegetables all simmered together into a bowl of pure comfort. Each spoonful brings a perfect harmony of savory flavors, velvety textures, and just the right amount of herbaceous lift. Whether you’re making it for a family dinner or meal prepping for the week, this soup feels like a warm hug you can eat.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in building the rich, layered flavor and inviting texture of this Chicken Potato Soup Recipe. From the tender chicken to the fresh veggies and fragrant herbs, every element adds something special.
- Boneless, skinless chicken breasts or thighs: Tender and juicy, these provide the hearty protein base for the soup.
- Olive oil: For gently browning the chicken and sautéing the vegetables to develop depth of flavor.
- Large onion: Adds sweetness and aromatic depth when softened.
- Garlic cloves: Give the soup a subtle, savory punch.
- Large potatoes: These create the creamy body and comforting heartiness of the soup.
- Carrots: Bring a natural sweetness and vivid orange color.
- Celery stalks: Contribute a fresh, slightly peppery crunch.
- Chicken broth: The flavorful liquid base that ties all the ingredients together.
- Heavy cream: Adds luscious creaminess that makes the soup irresistible.
- Dried thyme: Infuses the soup with a warm, earthy aroma.
- Dried rosemary: Adds a piney, aromatic touch that elevates the flavor.
- Salt and freshly ground black pepper: Essential for seasoning and bringing out all the flavors.
- Bay leaf: Gives subtle complexity while the soup simmers.
- Frozen peas: Add bursts of sweetness and a pop of vibrant green color.
- Butter: Enriches the soup with a silky finish.
- Fresh parsley: For a bright, fresh garnish that complements the warm soup perfectly.
How to Make Chicken Potato Soup Recipe
Step 1: Cook the Chicken
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Season the cubed chicken generously with salt and pepper, then brown it in the hot oil. This step is key to locking in delicious flavor and making sure each bite of chicken in your soup is juicy and satisfying. Once the chicken is cooked through and golden, remove it from the pot and set it aside—don’t worry, it will rejoin the party soon!
Step 2: Sauté the Vegetables
In that same pot, toss in the diced onion, minced garlic, carrots, and celery. The mix of these vegetables forms the soup’s flavorful foundation, so take a few minutes to soften and coax out their natural sweetness. Cooking them gently ensures your soup has that beautiful base of layered flavor that makes this Chicken Potato Soup Recipe so comforting.
Step 3: Make the Soup Base
Next, add your diced potatoes straight into the pot with the sautéed veggies, along with the chicken broth. Bring everything up to a boil before lowering the heat to a gentle simmer. Now, toss in the dried thyme, rosemary, bay leaf, and season again with salt and pepper. Let this simmer for 15 to 20 minutes until the potatoes are soft but still hold their shape. This simmering time is where the soup starts to thicken and the flavors deepen beautifully.
Step 4: Add the Cream and Chicken
Once the potatoes are tender, it’s time to make the soup creamy and rich. Stir in the heavy cream, then add back the golden, cooked chicken. Simmer everything together for another 5 to 7 minutes so the flavors meld perfectly. This is when your soup starts to feel truly indulgent and irresistible.
Step 5: Finish the Soup
The final touches are what take this Chicken Potato Soup Recipe from great to unforgettable. Add frozen peas for bursts of sweetness and vibrant color, then stir in butter to melt into the broth, creating a silky texture that coats each spoonful. Let the soup cook just a few more minutes until those peas are heated through and the butter is fully incorporated.
Step 6: Serve
Ladle your steaming soup into bowls and garnish generously with freshly chopped parsley. This bright green herb cuts through the creaminess with a fresh pop and makes everything look extra inviting. Serve with crusty bread or soft rolls for a meal that satisfies on every level.
How to Serve Chicken Potato Soup Recipe
Garnishes
A sprinkle of fresh parsley is classic and perfect, but you can also get creative with a dash of smoked paprika for a hint of warmth or a drizzle of good-quality olive oil for extra richness. Cracked black pepper on top adds just the right amount of bite and texture contrast. These simple garnishes elevate your bowl and make each serving feel special.
Side Dishes
This soup pairs beautifully with warm, crusty bread to soak up every last bit of delicious broth. Consider a fresh garden salad to add a crisp contrast, or some garlic bread for an extra layer of flavor. Even a simple side of roasted vegetables complements the hearty, creamy profile of the soup without overwhelming it.
Creative Ways to Present
To make this Chicken Potato Soup Recipe extra fun, serve it in rustic bread bowls for a cozy, edible presentation. Alternatively, try topping with a sprinkle of shredded sharp cheddar or a dollop of sour cream for a tangy twist. A scattering of crispy fried onions or bacon bits also adds delightful crunch and smoky flavor that your guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Potato Soup Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its fresh flavors and creamy texture. Before reheating, give it a good stir as the potatoes may absorb some of the liquid.
Freezing
You can absolutely freeze this soup for longer storage. Just let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium-low heat to prevent the cream from curdling. Stir frequently until heated through, adding a splash of broth or water if it has thickened too much. This keeps your soup’s texture smooth and delicious like the day it was made.
FAQs
Can I use chicken thighs instead of breasts in this Chicken Potato Soup Recipe?
Absolutely! Chicken thighs are actually a great choice because they stay juicy and tender during cooking, which adds extra richness to the soup. Just be sure to cut them into even pieces for consistent cooking.
Is it possible to make this soup dairy-free?
Yes, you can substitute the heavy cream with coconut milk or a plant-based cream alternative. Keep in mind this will slightly change the flavor profile but will still yield a creamy, satisfying soup.
Can I prepare this soup in a slow cooker?
Definitely! Brown the chicken first, then combine all ingredients except the cream and butter in your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the cream and butter near the end of cooking to finish it off.
What can I do if my potatoes start breaking down too much?
Choose waxy potatoes like Yukon Golds as they hold their shape better than starchy varieties. Also, keep the simmer gentle and avoid stirring too vigorously once the potatoes are cooking to prevent them from breaking apart.
Can I add other vegetables to this Chicken Potato Soup Recipe?
Of course! Feel free to toss in green beans, corn, or even kale for extra nutrition and color. Just adjust the cooking time so everything stays tender but not mushy.
Final Thoughts
This Chicken Potato Soup Recipe is a real gem — simple enough for a weeknight dinner, but rich and comforting enough to make any day feel special. I can’t recommend it enough if you’re looking for a dish that wraps you in warmth and flavor. Give it a try and soon enough, you’ll be reaching for this recipe every time you want to enjoy a cozy, satisfying meal.
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Chicken Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A comforting and creamy chicken potato soup made with tender chicken, hearty potatoes, fresh vegetables, and aromatic herbs. This easy-to-make soup is perfect for a cozy meal and features a rich broth finished with heavy cream and butter for a velvety texture.
Ingredients
Protein
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large potatoes, peeled and diced into 1-inch cubes
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- Fresh parsley for garnish
Liquids and Fats
- 2 tablespoons olive oil
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
Herbs and Seasonings
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until browned on all sides and cooked through, about 7-8 minutes. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften and become fragrant.
- Make the Soup Base: Add the diced potatoes to the pot and stir in the chicken broth. Bring to a boil, then reduce heat to a simmer. Add dried thyme, rosemary, bay leaf, and season with additional salt and pepper. Simmer for 15-20 minutes until the potatoes are tender.
- Add the Cream and Chicken: Stir in the heavy cream and the cooked chicken pieces. Continue simmering for 5-7 minutes to blend flavors. Taste the soup and adjust seasoning with more salt and pepper if needed.
- Finish the Soup: Stir in the frozen peas and butter. Allow the soup to cook for another 2-3 minutes until the peas are heated through and the butter is melted, enriching the soup.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm. For a complete meal, accompany with crusty bread or rolls.
Notes
- Use boneless, skinless chicken thighs for a more tender, juicy texture.
- You can substitute heavy cream with half-and-half for a lighter soup, though it will be less creamy.
- Feel free to add other vegetables like corn or green beans for extra flavor and nutrition.
- If you prefer a thicker soup, mash some of the potatoes before adding the cream.
- Adjust seasoning gradually, as chicken broth can be salty depending on the brand used.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
