If you are looking for comfort in a bowl, nothing hits the spot quite like this Chicken Potato Soup Recipe. It brings together tender, juicy chunks of chicken with hearty potatoes and a medley of vibrant vegetables, all simmered in a rich, creamy broth that feels like a warm hug on chilly days. This soup balances freshness and coziness perfectly, making it an absolute favorite to come back to whenever you want something both nourishing and delicious.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that you might already have in your kitchen pantry or fridge. Every single item plays a crucial role, from the succulent chicken delivering protein, to the potatoes adding heartiness, and the herbs bringing aromatic depth and a little brightness to the creamy base.
- Boneless, skinless chicken breasts or thighs (1 ½ pounds): Cubed for even cooking and tender bites.
- Olive oil (2 tablespoons): Helps brown the chicken beautifully and sauté the veggies.
- Large onion, diced: Adds a sweet and savory foundation to the soup.
- Garlic cloves, minced (3): Gives a wonderful aromatic punch without overpowering.
- Large potatoes, peeled and diced (3): The hearty star ingredient soaking up all those delicious flavors.
- Carrots, diced (2): Bring subtle sweetness and color to the bowl.
- Celery stalks, diced (2): Adds a gentle crunch and earthiness.
- Chicken broth (6 cups): Forms a rich and flavorful base for the soup.
- Heavy cream (1 cup): Introduces silky smoothness for that comforting richness.
- Dried thyme (2 teaspoons): Gives an herby warmth that complements chicken perfectly.
- Dried rosemary (1 teaspoon): Adds an aromatic, slightly piney note.
- Salt (1 teaspoon, or to taste): Essential to season and balance all ingredients.
- Freshly ground black pepper (½ teaspoon): Provides subtle heat that enlivens the soup.
- Bay leaf (1): Infuses a subtle depth to the broth as it simmers.
- Frozen peas (1 cup): Adds pops of sweetness and a lovely green contrast.
- Butter (2 tablespoons): Finishes the soup with a glossy, rich touch.
- Fresh parsley for garnish: A bright, fresh note and color on top.
How to Make Chicken Potato Soup Recipe
Step 1: Cook the Chicken
Start by heating olive oil in a large pot over medium-high heat. Season your cubed chicken with salt and pepper, then brown it on all sides for about 7 to 8 minutes until it’s fully cooked and golden. Removing the cooked chicken now helps retain its moisture and keeps it tender later in the soup.
Step 2: Sauté the Vegetables
Using the same pot, toss in the diced onion, minced garlic, carrots, and celery. Let them cook gently for 5 to 7 minutes until they soften just enough to release their natural sweetness, forming a tasty base for your soup without losing their character.
Step 3: Make the Soup Base
Add the diced potatoes along with the chicken broth to the pot. Bring everything to a boil, then reduce to a simmer. Toss in dried thyme, rosemary, and the bay leaf, along with more salt and pepper to suit your taste. Simmer for 15 to 20 minutes until the potatoes transform tender, soaking up all those savory flavors.
Step 4: Add the Cream and Chicken
Now stir in the heavy cream and the cooked chicken you set aside earlier. Simmer this mixture gently for another 5 to 7 minutes so that the cream melds beautifully with the broth and the chicken heats through, creating a comforting, luscious texture you will love.
Step 5: Finish the Soup
To elevate the flavor and add delightful pops of color, stir in frozen peas and butter. Let it bubble for 2 to 3 minutes until the peas are warmed while the butter melts into the soup, enriching each spoonful.
Step 6: Serve
Spoon your Chicken Potato Soup Recipe into bowls and sprinkle freshly chopped parsley on top. Pair it with crusty bread or soft rolls for a complete, soul-satisfying meal that will have everyone asking for seconds.
How to Serve Chicken Potato Soup Recipe
Garnishes
Fresh parsley is a classic finishing touch that lifts the flavors with its bright, herbal note. If you want to get creative, a sprinkle of grated Parmesan or a dash of smoked paprika can add a new dimension to the soup’s profile.
Side Dishes
Crusty bread, soft dinner rolls, or even garlic toast are perfect companions, perfect for dipping into that velvety broth. A simple green salad or roasted vegetables can add a fresh, crisp contrast alongside the hearty soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls for a charming presentation that doubles as edible serveware. Alternatively, ladle the soup over cooked rice or noodles for a different take that’s equally cozy and satisfying.
Make Ahead and Storage
Storing Leftovers
This Chicken Potato Soup Recipe keeps wonderfully in the fridge for up to four days in an airtight container. Make sure to cool it before refrigerating to preserve flavor and freshness.
Freezing
You can freeze the soup for up to three months. It’s best to store it without the cream if planning ahead; then add fresh cream when reheating to maintain the creamy texture without separation.
Reheating
To reheat, warm the soup gently over low to medium heat, stirring occasionally. If frozen, thaw overnight in the fridge first. Add a splash of broth or water if it has thickened too much. Stir in additional cream towards the end for that perfect silky finish.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra moisture and flavor because they’re fattier, making your Chicken Potato Soup Recipe even more luscious and tender.
Is it possible to make this soup dairy-free?
Yes, simply substitute the heavy cream with coconut milk or a dairy-free cream alternative. The texture will still be creamy and satisfying without any cow’s milk.
Can I substitute fresh herbs for dried?
Definitely. Use about three times the amount of fresh herbs compared to dried. They add a brighter, fresher flavor that works beautifully in this soup.
How thick or thin should the soup be?
It’s a personal preference! This recipe naturally leans toward a creamy, somewhat thick consistency, but feel free to adjust liquid levels or add broth if you want it soupier.
What if I don’t have a bay leaf?
No problem. The bay leaf adds subtle depth, but skipping it won’t ruin the soup. You can add a small pinch of ground bay leaf or a splash of Worcestershire sauce as alternatives for complexity.
Final Thoughts
This Chicken Potato Soup Recipe is a heartfelt favorite that’s bound to become a go-to on chilly nights or when you want to share a simple, satisfying meal with loved ones. The combination of tender chicken, creamy broth, and fresh vegetables in one bowl is pure comfort food magic. Give it a try—you might just find your new signature soup!
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Chicken Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Chicken Potato Soup combines tender chicken, diced potatoes, and fresh vegetables simmered in a flavorful broth enriched with cream and herbs, making it a comforting and satisfying meal perfect for any day.
Ingredients
Proteins
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large potatoes, peeled and diced into 1-inch cubes
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- Fresh parsley for garnish
Liquids & Fats
- 2 tablespoons olive oil
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
Herbs & Seasonings
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 7-8 minutes. Remove the chicken from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Make the Soup Base: Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Add the dried thyme, rosemary, bay leaf, and season with additional salt and pepper. Let the soup simmer gently for 15-20 minutes until the potatoes are tender.
- Add the Cream and Chicken: Stir in the heavy cream and the cooked chicken pieces. Continue to simmer for another 5-7 minutes to allow the flavors to meld and the soup to heat through. Taste and adjust seasoning as needed, adding more salt and pepper if desired.
- Finish the Soup: Add the frozen peas and butter to the soup. Stir well to combine and cook for an additional 2-3 minutes until the peas are warmed and the butter has melted, enriching the soup’s flavor and texture.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or rolls to complete this comforting meal.
Notes
- For a thicker soup, mash some of the potatoes after cooking or blend a portion of the soup before adding the cream.
- Use chicken thighs for a richer flavor and juicier texture, or breasts for a leaner option.
- Adjust the herbs to your preference; fresh thyme and rosemary can be used if available.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream.
