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

Scale

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

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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.