Why You’ll Love This Recipe

• It’s simple yet flavorful — minimal ingredients, maximum comfort.
• The potatoes add body while the cream makes the broth silky.
• It’s flexible: you can make it lighter or richer, add vegetables, or even blend partly if you prefer.
• Leftovers taste great and it works well for meal prep.

Ingredients

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

• Chicken (breasts or thighs, boneless & skinless preferred)
• Potatoes (Russet, Yukon Gold, or other starchy potatoes)
• Onion
• Carrot (optional)
• Celery (optional)
• Garlic
• Chicken broth (or stock)
• Heavy cream (or half‑and‑half, or milk with a bit of butter)
• Butter (or oil)
• Flour (for thickening)
• Salt
• Pepper
• Thyme or other herbs (e.g. parsley)
• Bay leaf (optional)

Directions

1. Prepare the ingredients
   • Peel and dice potatoes into bite‑sized cubes.
   • Chop onion, carrot, celery (if using).
   • Mince garlic.
   • Cut chicken into bite‑sized pieces.
2. Sauté the aromatics
   • In a soup pot, melt butter (or heat oil) over medium heat.
   • Add onion (and carrot, celery if using). Cook until softened, ~3–5 minutes.
   • Add garlic and cook just until fragrant (30 seconds to 1 minute).
3. Cook the chicken
   • Add the chicken pieces to the pot, season with salt and pepper.
   • Sear lightly until the outside is just beginning to color (they will cook further in the soup).
4. Add potatoes and broth
   • Add the diced potatoes.
   • Pour in chicken broth so that it just covers the ingredients (add more if needed).
   • Add a bay leaf and a sprig of thyme (if using).
   • Bring to a simmer, reduce heat, cover and let cook until potatoes are tender and chicken is cooked through (about 15–20 minutes).
5. Thicken the soup
   • In a small bowl, whisk flour into a little cold broth or cream to make a smooth slurry.
   • Stir the slurry into the soup and simmer for a few more minutes until the soup thickens slightly.
6. Add cream and finish
   • Stir in the heavy cream (or substitute) and gently heat, but do not let boil vigorously.
   • Adjust seasoning with salt, pepper, and fresh herbs like parsley or extra thyme.
7. Serve
   • Ladle into bowls. Garnish with chopped fresh parsley or thyme, and optional cracked pepper.

Servings and timing

• Servings: Serves about 4 to 6 people
• Prep time: ~10 minutes
• Cook time: ~25 to 30 minutes
• Total time: ~35 to 40 minutes

Variations

• Chunkier version: Leave some potatoes partially mashed in the soup for more body.
• Vegetable boost: Add corn, peas, spinach, or kale near the end.
• Dairy‑free / lighter: Use coconut milk or cashew cream instead of heavy cream; reduce butter.
• Cheesy version: Stir in grated cheese (e.g. cheddar) for extra richness.
• Herb twist: Use rosemary, sage, or dill instead of thyme or parsley.
• Spicy kick: Add a pinch of red pepper flakes or smoked paprika.

Storage/Reheating

• Storage: Let the soup cool; store in an airtight container in the refrigerator for up to 3 days.
• Freezing: It’s best to leave out the cream if you plan to freeze; freeze the base and add cream when reheating.
• Reheating: Warm gently on the stove over medium‑low heat, stirring occasionally. If the soup is too thick, add a splash of broth or milk. If separated, whisk until smooth.

FAQs

What type of potato works best?

Starchy or all‑purpose potatoes like Russet or Yukon Gold are ideal because they break down slightly to thicken the soup while still holding shape.

Can I use leftover cooked chicken instead of raw?

Yes — simply add shredded or cubed cooked chicken when the potatoes are nearly done, then allow it to heat through before adding cream.

How can I make it gluten‑free?

Use a gluten‑free flour or cornstarch slurry in place of regular flour for thickening.

Can I skip the cream to make it lighter?

Yes. You can use milk, half‑and‑half, or a dairy alternative. The soup will be lighter in texture but still comforting.

Will the cream curdle when reheating?

If reheated too quickly or at high heat, dairy can separate. Warm gently and stir constantly; adding a bit of extra cream or broth helps stabilize it.

Can I cook this in a slow cooker or Instant Pot?

Yes. In a slow cooker: sauté aromatics first, then add everything except cream and cook on low 4–6 hours. Add cream near the end. In an Instant Pot: use the sauté mode for aromatics, then pressure cook the soup, and finish with cream.

How thick should the soup be?

It should be creamy but still spoonable — thick enough to coat the back of a spoon but still pour. Adjust with extra broth or cream.

Can I make it ahead of time?

Yes. Make the soup fully (except the cream if freezing), cool, and refrigerate. Reheat gently before serving, stirring in cream at the end.

What can I serve with this soup?

Crusty bread, garlic toast, simple green salad, crackers, or a grilled cheese sandwich complement it well.

Conclusion

Creamy Chicken and Potato Soup is a cozy, nourishing dish that brings warmth and satisfaction in every bowl. It’s forgiving, adaptable, and ideal for both a family dinner or batch cooking. Whether you prefer it light or velvety rich, this soup recipe can be customized to your taste and makes a wonderful go‑to for comfort food.

Creamy Chicken and Potato Soup

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Creamy Chicken and Potato Soup is a comforting, hearty dish made with tender chicken, soft potatoes, and a rich, creamy broth. It’s soothing, simple to prepare, and perfect for chilly evenings or cozy dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 lb chicken breasts or thighs, boneless & skinless, cut into bite-sized pieces
• 4 medium potatoes (Russet or Yukon Gold), peeled and diced
• 1 medium onion, chopped
• 1 carrot, chopped (optional)
• 1 celery stalk, chopped (optional)
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half or milk with a bit of butter)
• 2 tbsp butter (or oil)
• 2 tbsp all-purpose flour
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• 1/2 tsp dried thyme or 1 sprig fresh thyme
• 1 bay leaf (optional)
• Fresh parsley or thyme, chopped (for garnish)

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Instructions

1. Peel and dice the potatoes. Chop the onion, carrot, and celery (if using). Mince the garlic and cut the chicken into bite-sized pieces.
2. In a large soup pot, melt butter over medium heat. Add onion, carrot, and celery and cook for 3–5 minutes until softened.
3. Add garlic and sauté for another 30 seconds to 1 minute until fragrant.
4. Add the chicken pieces to the pot. Season with salt and pepper. Cook just until lightly browned on the outside.
5. Add diced potatoes and pour in chicken broth to cover the ingredients. Add thyme and bay leaf if using. Bring to a simmer.
6. Reduce heat, cover, and let simmer for 15–20 minutes until potatoes are tender and chicken is cooked through.
7. In a small bowl, whisk flour with a few tablespoons of cold broth or cream to make a smooth slurry. Stir into the soup and simmer a few minutes until thickened.
8. Stir in heavy cream and heat gently, without boiling. Adjust seasoning with more salt, pepper, or herbs as needed.
9. Ladle into bowls and garnish with fresh parsley or thyme and cracked black pepper if desired.

Notes

• Use starchy potatoes like Russet or Yukon Gold for better texture and body.
• Leftover cooked chicken can be used; add it when the potatoes are nearly done.
• For a gluten-free version, use cornstarch or gluten-free flour instead of regular flour.
• To make it dairy-free, substitute cream with coconut milk or cashew cream.
• Blending a portion of the soup creates an even creamier texture without extra cream.

Nutrition

• Serving Size: 1.5 cups
• Calories: 380
• Sugar: 4g
• Sodium: 720mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 85mg