Chicken Potato Soup Recipe

Introduction

Chicken Potato Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, creamy potatoes, and fragrant herbs, it’s a warm bowl of goodness that’s easy to make and satisfying to eat.

Ingredients

• 4 cups chicken broth
• 2 cups diced cooked chicken
• 3 medium potatoes, peeled and diced
• 1 large onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup heavy cream
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
2. Step 2: Add the diced potatoes to the pot with the sautéed vegetables. Stir in fresh or dried thyme.
3. Step 3: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer.
4. Step 4: Let the soup simmer for around 15 minutes, or until the potatoes are fork-tender.
5. Step 5: Stir in the cooked chicken and season with salt and pepper. Allow the soup to continue simmering for another 5 minutes to heat the chicken through.
6. Step 6: Stir in the heavy cream and let it warm through without boiling.
7. Step 7: Taste and adjust seasoning as needed. Remove the pot from heat.
8. Step 8: Serve hot, garnished with fresh parsley.

Tips & Variations

• For a thicker soup, mash some of the potatoes before adding the chicken.
• Use leftover rotisserie chicken for extra flavor and convenience.
• Swap heavy cream with half-and-half for a lighter option.
• Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.
• Fresh thyme is best when available, but dried thyme works well too.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. You may need to add a little extra broth or water when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken or vegetables in this soup?

Yes, frozen cooked chicken and pre-cut frozen vegetables work well. Just be sure to thaw them before adding and adjust the cooking time as needed to avoid overcooking.

Can I make this soup dairy-free?

Absolutely. Substitute the heavy cream with coconut milk or a plant-based cream alternative for a creamy texture without dairy.

Chicken Potato Soup Recipe

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5 from 55 reviews

A comforting and hearty Chicken Potato Soup made with tender chicken, soft potatoes, and a medley of fresh vegetables simmered in flavorful chicken broth and enriched with creamy heavy cream. Perfect for a cozy meal on chilly days.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 4 cups chicken broth
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• Salt and pepper to taste

Main Ingredients

• 2 cups diced cooked chicken
• 3 medium potatoes, peeled and diced

Finishing Touch

• 1 cup heavy cream
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté for about 5 minutes until vegetables are softened and fragrant.
2. Add Potatoes and Thyme: Add the diced potatoes to the pot with the sautéed vegetables. Stir in fresh or dried thyme to infuse the soup with herbal flavor.
3. Add Broth and Boil: Pour in the chicken broth and bring the mixture to a boil. This will start cooking the potatoes and blend the flavors.
4. Simmer until Tender: Reduce the heat to a simmer and let the soup cook for around 15 minutes, or until the potatoes are fork-tender but not falling apart.
5. Add Chicken and Season: Stir in the cooked chicken and season with salt and pepper to your taste. Allow the soup to simmer for another 5 minutes to heat the chicken through.
6. Incorporate Cream: Stir in the heavy cream and warm it through gently, ensuring not to let the soup boil to maintain a silky texture.
7. Adjust Seasoning: Taste the soup and adjust seasoning if needed. Once perfect, remove the pot from heat.
8. Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of freshness.

Notes

• You can substitute heavy cream with half-and-half for a lighter option.
• For a thicker soup, mash some of the cooked potatoes before adding the chicken.
• Leftovers keep well in the refrigerator for up to 3 days.
• Add a pinch of paprika or cayenne pepper for a subtle spicy kick.
• This soup freezes well; reheat gently to avoid separating the cream.

Keywords: chicken potato soup, creamy chicken soup, comfort food, easy dinner recipes, hearty soup, chicken and vegetables soup