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
Scale
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
