If you are looking for a hearty, comforting dish that feels like a warm hug in a bowl, this Chicken Potato Soup Recipe is exactly what you need. Packed with tender chicken, creamy potatoes, and a medley of fresh vegetables, it hits all the right savory notes while being incredibly satisfying. Whether it’s a chilly evening or you just crave something wholesome and flavorful, this recipe brings together simple ingredients to create a truly memorable meal that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Chicken Potato Soup Recipe lies in its straightforward yet essential ingredients. Each one plays a crucial role in building rich layers of flavor, from the earthy potatoes to the fragrant herbs that elevate the dish to something special.
- 1 ½ pounds boneless, skinless chicken breasts or thighs: Cubed for tender, protein-packed bites throughout the soup.
- 2 tablespoons olive oil: Perfect for browning the chicken and sautéing the vegetables to bring out their natural sweetness.
- 1 large onion: Diced to add savory depth and a touch of sweetness as it softens.
- 3 cloves garlic: Minced to provide aromatic warmth and a slight kick of flavor.
- 3 large potatoes: Peeled and cut into 1-inch cubes for that creamy, hearty texture.
- 2 carrots: Diced to add a subtle sweetness and vibrant color.
- 2 celery stalks: Chopped for a touch of freshness and crunch.
- 6 cups chicken broth: The rich base that soaks into the potatoes and infuses the soup with a deep, savory essence.
- 1 cup heavy cream: Adds luscious creaminess that makes this soup irresistibly comforting.
- 2 teaspoons dried thyme: Introduces earthy, herbal notes that marry perfectly with chicken and potatoes.
- 1 teaspoon dried rosemary: Offers a pine-like aroma to brighten the flavors.
- 1 teaspoon salt: Essential for seasoning and enhancing every ingredient’s natural taste.
- ½ teaspoon freshly ground black pepper: A subtle heat that ties it all together.
- 1 bay leaf: Infuses the broth with a subtle depth and complexity.
- 1 cup frozen peas: Added at the end for a pop of sweetness and color.
- 2 tablespoons butter: Stirred in to enrich the soup with a silky finish.
- Fresh parsley: Chopped and sprinkled on top for a burst of freshness and color.
How to Make Chicken Potato Soup Recipe
Step 1: Cook the Chicken
Begin by heating olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed chicken that’s been lightly seasoned with salt and pepper. Sear the chicken until it’s browned on all sides and cooked through—about 7 to 8 minutes. This step locks in the flavor and ensures those juicy, tender pieces are ready to shine in your soup. Once done, remove the chicken and set it aside to keep warm.
Step 2: Sauté the Vegetables
In the same pot, toss in the diced onion, minced garlic, carrots, and celery. Cooking these together for 5 to 7 minutes allows their natural sweetness and savory flavor to emerge as they soften. This mixture provides the aromatic foundation of the soup, creating the perfect flavor base that will marry beautifully with the chicken and potatoes.
Step 3: Make the Soup Base
Now add the diced potatoes to the pot along with the chicken broth. Bring everything to a boil, then lower the heat to gently simmer. At this stage, add the dried thyme, rosemary, bay leaf, and season with more salt and pepper as you prefer. The potatoes will soak up these wonderful herbs while thickening the soup slightly. Let it simmer for 15 to 20 minutes until the potatoes are tender but still hold their shape.
Step 4: Add the Cream and Chicken
Stir in the heavy cream and return the cooked chicken to the pot. Keep the soup simmering for another 5 to 7 minutes to allow all the flavors to meld together perfectly. This step transforms the broth into a silky smooth soup with tender chunks of chicken swirled throughout. Taste and adjust your seasoning as needed to get it just right.
Step 5: Finish the Soup
To put the finishing touches on your Chicken Potato Soup Recipe, stir in the frozen peas and butter. Let the soup cook for an additional 2 to 3 minutes until the peas are warmed through and the butter melts, enriching every spoonful with a lovely creaminess and a slight pop of sweet green vegetable goodness.
Step 6: Serve
Ladle the soup into bowls and garnish generously with freshly chopped parsley. This little sprinkle adds not just color but also a vibrant freshness to balance the rich soup. Pair it with crusty bread or warm rolls to make the meal even more satisfying and complete.
How to Serve Chicken Potato Soup Recipe
Garnishes
Fresh parsley is an ideal garnish, brightening the soup with its color and subtle herbaceous notes. You can also add a sprinkle of grated Parmesan or a drizzle of extra virgin olive oil for an even more decadent touch. A few croutons on top bring satisfying crunch to every bite.
Side Dishes
Chicken Potato Soup pairs wonderfully with simple sides. A crusty baguette or warm dinner rolls are fantastic for dipping into the creamy broth. For a light contrast, a crisp green salad with a tangy vinaigrette offers balance and freshness to round out the meal.
Creative Ways to Present
For a cozy family dinner, serve the soup in rustic bowls with a sprig of fresh herbs on top. If you’re entertaining, consider serving it in mini soup cups or bread bowls for a charming touch. You can also plate it alongside a grilled cheese sandwich for a classic, comforting combo that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Potato Soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or easy dinners during the week. The flavors often deepen overnight, making the soup even tastier the next day.
Freezing
This soup freezes beautifully, but be mindful that the cream can sometimes change texture after thawing. To keep the quality high, freeze the soup before adding the cream, then stir in fresh cream when reheating. Portion the soup into freezer-safe containers and it will last up to 3 months.
Reheating
Reheat your Chicken Potato Soup gently on the stovetop over low to medium heat, stirring occasionally. If frozen, thaw overnight in the refrigerator before reheating to preserve the texture of the chicken and potatoes. Add a splash of broth or water if the soup has thickened too much and finish with fresh cream for that perfect creamy consistency.
FAQs
Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs are actually a fantastic choice because they stay juicy and tender even after simmering. They add a richer flavor, making your Chicken Potato Soup Recipe even more comforting.
Is there a way to make this soup dairy-free?
Yes, you can swap the heavy cream with coconut milk or a dairy-free creamer of your choice. This will keep the soup creamy while making it suitable for those avoiding dairy, without sacrificing flavor.
Can I add other vegetables to this Chicken Potato Soup Recipe?
Definitely! Feel free to include vegetables like corn, green beans, or bell peppers. Just keep in mind their cooking time — add them accordingly so they stay tender but not mushy.
How thick is this soup supposed to be?
This recipe strikes a balance between creamy and brothy. The potatoes help thicken the soup naturally, but it should still be spoonable without being heavy or stew-like. If you prefer a heartier texture, you can mash some potatoes with the back of a spoon during cooking.
Can I make this soup in a slow cooker?
Yes, a slow cooker works well too! Brown the chicken and sauté the veggies first, then combine all ingredients (except peas and butter) in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add peas, butter, and cream near the end for freshness and creaminess.
Final Thoughts
This Chicken Potato Soup Recipe is truly one of those dishes that make you feel right at home, no matter the season. With its simple ingredients and straightforward preparation, it offers a big payoff in cozy flavor and comfort. I can’t wait for you to try it and discover your own moments of warmth and joy with every spoonful!
Print
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 and comforting Chicken Potato Soup is a perfect meal for cooler days. Featuring tender cubed chicken, soft potatoes, and a medley of vegetables simmered in flavorful chicken broth and enriched with creamy heavy cream, this soup is both nutritious and satisfying. Fresh herbs and a touch of butter finish the dish, making it ideal for a cozy family dinner.
Ingredients
Chicken and Soup Base
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed
- 2 tablespoons olive oil
- 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
- 6 cups chicken broth
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
Finishing Ingredients
- 1 cup heavy cream
- 1 cup frozen peas
- 2 tablespoons butter
- Fresh parsley for garnish
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 fully cooked, about 7-8 minutes. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes or until the vegetables start 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 heat to a simmer. Stir in thyme, rosemary, bay leaf, and adjust salt and pepper seasoning. Let the soup simmer for 15-20 minutes until potatoes are tender.
- Add the Cream and Chicken: Stir in the heavy cream and the cooked chicken pieces. Allow the soup to simmer for an additional 5-7 minutes to blend the flavors. Taste and adjust seasoning as needed.
- Finish the Soup: Add the frozen peas and butter to the soup. Stir well and let cook for 2-3 minutes until the peas are heated through and the butter melts completely.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or rolls for a complete and warming meal.
Notes
- For a thicker soup, mash some of the cooked potatoes before adding the cream.
- You can substitute heavy cream with half-and-half for a lighter version.
- Fresh herbs can be used instead of dried; use about 1 tablespoon fresh thyme and 1 teaspoon fresh rosemary.
- Leftovers keep well in the fridge for up to 3 days and can be frozen for longer storage.
- Adjust seasoning toward the end of cooking to taste, as flavors develop with simmering.
