Chicken Potato Soup

Your New Favorite Bowl of Cozy: Creamy Chicken Potato Soup

Hey there, friend! Isla here from BiteTide, and I am just bubbling over with excitement to share this recipe with you. There’s something almost magical about a really good bowl of soup, don’t you think? It’s a warm hug from the inside, a solution to a rainy day, and the ultimate answer to that “what’s for dinner?” question on a busy weeknight. And this Creamy Chicken Potato Soup? It’s the champion of them all.

We’re talking about a soup that’s hearty without being heavy, creamy without a ton of cream, and packed with so much savory, herby flavor that you’ll be secretly hoping for leftovers. It’s the perfect balance of tender chicken, soft, comforting potatoes, and aromatic vegetables, all swimming in a golden broth that tastes like it simmered all day (spoiler: it totally didn’t!). This is one of those “looks like you fussed” recipes that is actually incredibly straightforward. I’ve built in all my favorite chef hacks to make it foolproof, flexible, and bursting with the kind of flavor that makes everyone ask for seconds. So, tie on your favorite apron, grab your biggest soup pot, and let’s make some kitchen magic together!

The Soup That Heals Everything

This soup recipe isn’t just a list of ingredients to me; it’s a living memory. It’s directly inspired by my Grandma Mae, who believed chicken soup could mend just about anything—a broken bone, a tough day at school, or a case of the common cold. I remember one blustery autumn afternoon when I was about ten. I’d taken a pretty spectacular tumble off my bike and came home with scraped knees and a wounded ego.

Grandma, without a word, sat me at the kitchen table, wrapped me in a quilt, and got to work. The sounds of her cooking were my therapy: the steady chop-chop-chop of the celery, the sizzle of onion hitting the hot butter, the gentle bubble of the pot coming to life. She let me sprinkle in the dried thyme from her little glass jar, a gesture that made me feel like a world-class chef. An hour later, a steaming bowl was placed in front of me. That first spoonful was pure love. It wasn’t just about filling my stomach; it was about feeling seen, comforted, and deeply cared for. That’s the feeling I try to pack into every pot of this soup I make today. It’s my hope that when you make it, you can share that same feeling of cozy, unwavering comfort with your own people.

Chicken Potato Soup

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• Author: islamerrick
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Chicken Potato Soup is a hearty, comforting dish made with tender chicken, creamy potatoes, and aromatic vegetables simmered together in a flavorful broth. It’s a wholesome, family-friendly meal that’s perfect for chilly nights.

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Ingredients

Scale 1x2x3x

• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 stalks celery, chopped
• 4 medium potatoes, peeled and diced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt and black pepper, to taste
• 1 cup heavy cream or half-and-half (optional, for creamy version)
• Fresh parsley, chopped, for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5–7 minutes until softened.
2. Add chicken, potatoes, chicken broth, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer for 25–30 minutes, until chicken is cooked through and potatoes are tender.
4. Remove chicken, shred with two forks, and return to the pot.
5. If making creamy soup, stir in heavy cream or half-and-half. Simmer for another 5 minutes.
6. Remove bay leaf, taste, and adjust seasoning.
7. Serve hot, garnished with fresh parsley.

Notes

• For extra flavor, sear chicken before adding broth.
• Add corn or green beans for extra vegetables.
• Use rotisserie chicken to save time.
• Make it dairy-free by omitting cream or substituting coconut milk.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 ½ cups
• Calories: 310
• Sugar: 4g
• Sodium: 720mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 85mg

Keywords: chicken potato soup, hearty chicken soup, creamy chicken potato soup, comfort food soup

Gathering Your Flavor Crew

Here’s the beautiful part: this soup is made with simple, humble ingredients that you probably already have hanging out in your pantry or fridge. This is real-life cooking, my friend! Let’s break it down.

• 2 tbsp olive oil or butter: I usually go for olive oil for its heart-healthy fats, but if you’re after that classic, rich, diner-style soup flavor, butter is absolutely the way to go. It adds a gorgeous depth.
• 1 medium onion, diced: This is our flavor foundation. Yellow or white onions work best here for their sweet, savory notes when cooked.
• 2 cloves garlic, minced: Non-negotiable for me! Please, please use fresh garlic. That jarred stuff just doesn’t deliver the same aromatic punch. My chef hack? Smash the cloves with the flat side of your knife first—the skins pop right off and they mince easier!
• 2 medium carrots, sliced: They add a touch of natural sweetness and a beautiful pop of color. Don’t stress about perfect cuts—rustic is charming!
• 2 celery stalks, chopped: The other half of our dynamic flavor duo (along with the onion), celery builds that essential savory base.
• 1 lb boneless chicken breast or thighs: Here’s a great place to customize! Breast will be leaner and shred easily. Thighs are my personal favorite—they stay incredibly juicy and tender in the soup and have more flavor. You can’t go wrong!
• 4 cups potatoes, peeled and cubed: Starchy potatoes like Russets or Yukon Golds are perfect. Russets will break down a bit more and help thicken the soup naturally, while Yukon Golds hold their shape beautifully and have a buttery flavor. I use a mix sometimes!
• 6 cups chicken broth: This is the soul of your soup, so use a good one! Low-sodium is best so you can control the salt level yourself. Homemade stock is a dream, but a quality store-bought brand works perfectly.
• 1 tsp dried thyme & 1/2 tsp dried rosemary: Dried herbs are actually better here than fresh! They have a more concentrated flavor that stands up to and infuses the broth during simmering. If you only have fresh, use triple the amount.
• Salt and pepper to taste: Season in layers! A little at the beginning and then again at the end is the chef’s secret to perfectly seasoned food.
• 1/2 cup milk or cream (optional): This is for my creamy version lovers. Whole milk works, but half-and-half or heavy cream will give you that luxuriously velvety finish. Add it at the very end to prevent curdling.
• Fresh parsley, chopped (for garnish): Not just for looks! That little sprinkle of fresh green herbs at the end adds a burst of freshness that cuts through the richness beautifully.

Let’s Make Some Soup Magic!

Okay, team! Let’s fire up the stove. This process is all about building flavors, one simple step at a time. Read through once, then just go with the flow—you’ve totally got this.

1. The Sizzling Start: In your largest, heaviest-bottomed pot or Dutch oven, heat the olive oil or butter over medium heat. You’ll know it’s ready when the oil shimmers or the butter stops foaming. Now, in goes the diced onion, sliced carrots, and chopped celery. This glorious trio is called a mirepoix (meer-PWAH) in chef-speak, and it’s the base of so many incredible soups and stews. Sauté them for 5-6 minutes, stirring occasionally, until the onions become translucent and smell sweet. Chef Tip: Don’t rush this step! Letting these veggies soften properly is key to building a deep, sweet foundation of flavor.
2. Garlic Time! Add the minced garlic and cook for just 60 seconds more. Seriously, just one minute! Garlic burns incredibly fast and turns bitter, and we want that gorgeous, fragrant flavor, not a bitter one. Your kitchen should smell amazing right now.
3. Browning the Chicken: Add your diced chicken to the pot. Spread it out in a single layer and let it cook undisturbed for a minute or two to get a little color on one side, then stir and cook until it’s just no longer pink on the outside, about 5 minutes total. It doesn’t need to be cooked all the way through yet—it’s going to simmer and become perfectly tender in the broth. This step of browning, called the Maillard reaction, adds a ton of savory flavor to the whole soup.
4. Bringing it All Together: Now, stir in the cubed potatoes, chicken broth, dried thyme, dried rosemary, a good pinch of salt, and a few grinds of black pepper. Give it a good stir, scraping up any little browned bits from the bottom of the pot—that’s pure flavor gold!
5. The Simmer: Crank the heat up to high and bring the pot to a lively boil. Once it’s boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. You’ll know it’s done when the potatoes are fork-tender and the chicken shreds easily. Chef Hack: Resist the urge to boil it vigorously! A gentle simmer is all you need to cook everything through without making the chicken tough.
6. The Creamy Finish (Optional but glorious): If you’re going for the creamy version, this is your moment! Turn the heat down to the lowest possible setting. Slowly pour in the milk or cream while stirring constantly. Let it heat through for about 5 minutes, but whatever you do, do not let it boil after you’ve added the dairy. Boiling can cause it to curdle. We’re just warming it through.
7. The Final Taste: This is the most important step! Grab a spoon and taste your masterpiece. Does it need more salt? Probably. Another grind of pepper? Maybe a pinch more dried thyme? Adjust the seasoning until it sings to you. Soup is a personal thing, so make it taste perfect for YOU.
8. Serve it Up! Ladle that beautiful, steaming soup into bowls. Garnish generously with a handful of fresh chopped parsley. This adds a pop of color and a fresh flavor that makes the whole dish come alive.

How to Serve This Cozy Masterpiece

This soup is a full meal in a bowl, but every great meal deserves a supporting cast! I love serving it with a big, crusty loaf of sourdough bread or some fluffy buttermilk biscuits for dunking. For a lighter option, a simple side salad with a bright vinaigrette helps cut through the richness perfectly. For my family, soup night means a “choose your own adventure” toppings bar: set out little bowls of shredded cheddar cheese, extra fresh herbs, crispy crumbled bacon, or a dollop of sour cream. Let everyone customize their bowl—it makes dinner so much more fun!

Ride the Flavor Wave: 5 Delicious Twists

This recipe is your canvas—get creative with it! Here are a few of my favorite ways to mix things up:

1. Loaded Baked Potato Style: Stir in a cup of shredded sharp cheddar cheese at the very end until melted. Top each bowl with a dollop of sour cream, chopped chives, and crumbled bacon.
2. Lemon & Herb Brightness: Right before serving, stir in the zest of one lemon and a big handful of fresh dill. It transforms the soup into something incredibly fresh and vibrant!
3. Spicy Southwest Kick: Add a diced jalapeño (seeds removed for less heat) with the onions. Stir in a teaspoon of cumin and a pinch of chili powder with the other dried herbs. Top with avocado and cilantro.
4. Gluten-Free & Dairy-Free Friendly: This soup is naturally gluten-free! Just ensure your broth is certified GF. For dairy-free, skip the milk/cream or use full-fat canned coconut milk for a rich, slightly sweet creaminess.
5. Extra Veggie Power: Feel free to toss in a handful of spinach or kale during the last 5 minutes of cooking, or add some frozen corn or peas along with the potatoes.

Isla’s Chef Notes & Kitchen Stories

This recipe has evolved so much since my first attempt, which was… well, let’s just call it a learning experience. I once got a phone call right after adding the potatoes and completely forgot about the pot on the stove. I came back to a pot of… let’s call it “Potato Cement.” We ordered pizza that night. The lesson? Set a timer! Always. Another time, my then-toddler decided the bag of potatoes made excellent bowling balls. Let’s say we had a very lopsided soup with oddly sized potato chunks. It was still delicious!

My biggest tip? Don’t be afraid to make it your own. This recipe is incredibly forgiving. A little more of this, a little less of that—it’s all good. The goal is a delicious, comforting meal that brings people together. If you achieve that, you’ve done it perfectly.

Your Soup Questions, Answered!

Q: Can I make this soup in a slow cooker or Instant Pot?
A: Absolutely! For the Slow Cooker: Sauté the veggies and brown the chicken on the stove first for best flavor (this step is optional but recommended), then transfer everything except the milk/cream to the crock. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir in the cream at the very end. For the Instant Pot: Use the Sauté function for steps 1-3. Add everything except the milk/cream. Cook on HIGH pressure for 10 minutes, then do a quick release. Stir in the cream after.

Q: My soup is too thin! How can I thicken it?
A: No problem! Here are two easy fixes: 1) Mash it! Use a potato masher to gently mash some of the potatoes right in the pot. They will release their starch and thicken the broth beautifully. 2) Slurry it! Mix 2 tablespoons of cornstarch with ¼ cup of cold water until smooth. Stir this into the simmering soup and let it cook for 2-3 minutes until thickened.

Q: Can I freeze this chicken potato soup?
A: You can, but with a caveat. If you used milk or cream, freezing can cause it to separate and become grainy when thawed. For best freezing, make the soup without the dairy. Freeze it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stove, stirring in the cream or milk as you warm it up.

Q: The chicken turned out a bit tough. What happened?
A: This usually means it was overcooked. Chicken breast, in particular, can become stringy and dry if boiled for too long. Next time, try using chicken thighs, which are more forgiving. If using breast, make sure you’re just simmering (not boiling) and check for doneness a few minutes early. You can also add raw, diced chicken at the beginning without browning—it will poach gently in the broth and often stay more tender.

Nutritional Information*

Per Serving (1 of 8 servings, calculated without optional cream):
Calories: 270 | Fat: 10g | Saturated Fat: 2g | Carbohydrates: 22g | Fiber: 3g | Sugar: 3g | Protein: 20g | Sodium: 450mg

*This is an estimate provided for informational purposes only. Actual values will vary based on specific ingredients used and portion sizes.