Creamy Chicken and Potato Soup

Why You’ll Love This Recipe

This soup is the ultimate comfort food—smooth, creamy, and packed with flavor. The potatoes give it a naturally thick texture, while the chicken adds protein to make it filling. It’s simple to prepare, budget-friendly, and can be made ahead for easy weeknight dinners. You can also customize it with different herbs, vegetables, or toppings to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Potatoes, peeled and diced
• Onion, chopped
• Carrots, diced
• Celery, diced
• Garlic, minced
• Chicken broth
• Butter
• All-purpose flour
• Heavy cream or half-and-half
• Salt and black pepper
• Fresh thyme or parsley for garnish

Directions

1. In a large pot, melt butter over medium heat. Add onions, carrots, and celery; cook until softened. Stir in garlic and cook for 1 minute.
2. Add diced potatoes, chicken broth, and chicken pieces. Season with salt, pepper, and thyme. Bring to a boil, then reduce to a simmer.
3. Cook for 20–25 minutes, until potatoes are tender and chicken is cooked through.
4. Remove chicken, shred it with two forks, and return it to the pot.
5. In a small bowl, whisk flour with a bit of cream to form a slurry. Stir into the soup and simmer until slightly thickened.
6. Add remaining cream and stir until heated through. Adjust seasoning to taste.
7. Serve hot, garnished with parsley or extra thyme.

Servings and timing

Serves 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Add corn or peas for extra vegetables.
• Use sweet potatoes instead of white potatoes for a sweeter flavor.
• Stir in shredded cheddar for a cheesy version.
• Add a pinch of cayenne for a subtle heat.
• Make it dairy-free with coconut milk instead of cream.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. If the soup thickens too much, add a splash of broth or milk. Freezing is possible but may change the texture due to the cream—freeze before adding cream, then stir it in after reheating.

FAQs

Can I make this soup in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours, then add cream at the end.

What kind of potatoes work best?

Yukon gold or russet potatoes are ideal for a creamy texture.

Can I use rotisserie chicken?

Yes, add shredded cooked chicken in the last 10 minutes of cooking.

How do I make it thicker?

Mash some of the potatoes in the pot or add more flour slurry.

Can I freeze this soup?

Yes, but it’s best to freeze without the cream and add it after reheating.

Can I use milk instead of cream?

Yes, but the soup will be lighter and less rich.

How do I make it gluten-free?

Use a cornstarch slurry instead of flour for thickening.

Can I add herbs?

Yes, thyme, rosemary, and parsley all complement the flavors well.

Is this soup spicy?

Not as written, but you can add cayenne, chili flakes, or hot sauce if desired.

Can I make it vegetarian?

Yes, replace chicken with white beans or lentils and use vegetable broth.

Conclusion

Creamy chicken and potato soup is a classic, heartwarming recipe that’s easy to make and endlessly adaptable. With its velvety texture, tender chicken, and rich flavor, it’s the kind of meal that’s perfect for cozy evenings, family dinners, or reheated lunches throughout the week.

Creamy Chicken and Potato Soup

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A warm, comforting soup with tender chicken, creamy potatoes, and hearty vegetables in a rich, velvety broth—perfect for chilly days or cozy nights in.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

1. 1 ½ lbs boneless, skinless chicken breasts or thighs
2. 4 medium potatoes, peeled and diced
3. 1 medium onion, chopped
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 6 cups chicken broth
8. 3 tbsp butter
9. 3 tbsp all-purpose flour
10. 1 cup heavy cream or half-and-half
11. 1 tsp salt (or to taste)
12. ½ tsp black pepper (or to taste)
13. 1 tsp fresh thyme (or ½ tsp dried)
14. Fresh parsley, chopped (for garnish)

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Instructions

In a large pot, melt butter over medium heat. Add onions, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.

1. Add diced potatoes, chicken broth, chicken pieces, salt, pepper, and thyme. Bring to a boil, then reduce heat to a simmer.
2. Cook for 20–25 minutes, until potatoes are tender and chicken is fully cooked.
3. Remove chicken from the pot, shred with two forks, and return it to the soup.
4. In a small bowl, whisk flour with a few tablespoons of cream to make a slurry. Stir into the soup and simmer until slightly thickened, about 3–4 minutes.
5. Add remaining cream, stir until heated through, and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley or additional thyme.

Notes

1. For extra vegetables, add corn or peas during the last 5 minutes of cooking.
2. Sweet potatoes can be substituted for white potatoes for a sweeter flavor.
3. To make it dairy-free, use coconut milk instead of cream and olive oil instead of butter.
4. Freeze without the cream, then add cream after reheating to preserve texture.

Nutrition

• Serving Size: 1 ½ cups
• Calories: 310
• Sugar: 4g
• Sodium: 690mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 75mg