Description
This comforting Chicken Potato Soup is thick, hearty, and packed with tender chicken, tender potatoes, and fresh vegetables simmered in a creamy, flavorful broth. Ideal for cozy dinners or meal prep, this soup provides warmth and satisfaction, with a rich texture that is perfect for chilly days.
Ingredients
Sauté Base
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Main Ingredients
- 4 medium potatoes, peeled and cubed
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
Seasonings and Thickener
- 1 tsp dried thyme
- ½ tsp paprika
- Salt and black pepper, to taste
- 1 cup milk or heavy cream
- 2 tbsp all-purpose flour (optional, for thicker soup)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Heat fat and sauté aromatics: In a large pot over medium heat, melt the butter with olive oil. Add the diced onion, carrots, and celery and cook for 5–6 minutes until they become soft and fragrant.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds, releasing its aroma without burning.
- Combine potatoes and broth: Add the peeled and cubed potatoes, chicken broth, dried thyme, paprika, salt, and black pepper. Stir to combine all ingredients.
- Simmer: Bring the soup to a boil, then lower the heat and simmer gently for 20–25 minutes until the potatoes are tender when pierced with a fork.
- Thicken the soup (optional): If you prefer a thicker texture, whisk the all-purpose flour with the milk or cream to create a smooth slurry, then slowly stir it into the simmering soup to avoid lumps.
- Add chicken and creaminess: Stir in the shredded cooked chicken and remaining milk or cream. Let the soup simmer gently for an additional 5 minutes to heat through and meld the flavors.
- Final seasoning and garnish: Taste and adjust salt and pepper as needed. Serve garnished with fresh parsley for a pop of color and freshness.
Notes
- Russet potatoes create an extra creamy texture as they break down more during cooking.
- Yukon Gold potatoes hold their shape better if you prefer chunks instead of a creamy consistency.
- The soup thickens as it cools; add extra broth or water when reheating to adjust consistency.
- Store leftovers in the refrigerator for up to 4 days and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
