Print

Creamy Chicken and Potato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

Find it online: https://thefamilycooking.com/creamy-chicken-and-potato-soup-2/