Print

Creamy Chicken and Potato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

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