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Ultimate Creamy Chicken Potato Soup Recipe

This creamy chicken potato soup is the ultimate comfort food that brings warmth and satisfaction to any meal. With tender chicken, hearty potatoes, and a velvety broth, this one-pot wonder is perfect for busy weeknights or cozy weekend dinners.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 380

Ingredients
  

Ingredients
  • 2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 4 medium russet potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
  2. Add minced garlic and cook for another minute until fragrant. Season the chicken with salt and pepper, then add to the pot. Cook for 5-6 minutes, turning occasionally, until lightly browned on all sides.
  3. Add cubed potatoes, chicken broth, dried thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are tender and chicken is cooked through.
  4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
  5. Stir in the heavy cream and heat through for 2-3 minutes. Do not boil after adding cream. Remove the bay leaf and adjust seasoning with salt and pepper.
  6. Serve hot, garnished with fresh parsley. This soup pairs wonderfully with crusty bread or a simple side salad.

Notes

Customize with vegetables like corn, peas, or green beans. For thicker soup, mash some potatoes against pot side. Soup tastes better the next day - store up to 4 days. Freeze before adding cream for best results.