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Chicken Potato Soup

This chicken potato soup recipe is creamy, hearty, and packed with tender chicken, potatoes, and vegetables in a rich, flavorful broth. It is the perfect comfort food for chilly days and comes together in about 45 minutes for an easy family dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 medium Yukon Gold potatoes peeled and diced
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheddar cheese optional
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Melt the butter in a large pot over medium heat.
  2. Add the chicken and cook for 5 to 6 minutes until lightly browned. Transfer to a plate.
  3. Add the onion, carrots, and celery to the pot. Cook for 4 to 5 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
  6. Gradually whisk in the chicken broth until smooth, then add the diced potatoes, thyme, parsley, salt, and black pepper.
  7. Return the chicken to the pot and bring the soup to a gentle boil. Reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are fork tender.
  8. Stir in the milk and heavy cream. Simmer for 3 to 5 minutes without boiling.
  9. Stir in the cheddar cheese, if using, until melted and smooth.
  10. Garnish with fresh parsley and serve hot.

Notes

  • Yukon Gold potatoes create a naturally creamy soup, while Russet potatoes make a thicker, heartier broth as they break down during cooking.
  • Cut the potatoes into evenly sized pieces so they cook at the same rate and become tender without falling apart.
  • Once the milk and cream are added, keep the soup at a gentle simmer. Boiling can cause the dairy to separate.
  • For a thicker soup, mash a few of the cooked potatoes against the side of the pot before adding the milk and cream instead of adding more flour.
  • This soup tastes even better the next day as the flavors develop. If it thickens during storage, stir in a little chicken broth or milk while reheating to reach your desired consistency.