Creamy Chicken Potato Soup

here’s nothing quite like a warm bowl of Chicken Potato Soup on a chilly day. It’s rich, creamy, and hearty enough to fill you up while staying light and wholesome. Each spoonful brings together tender chunks of chicken, buttery potatoes, and aromatic herbs simmered to perfection, the kind of comforting meal that feels like a hug from the inside out. Whether it’s a cozy fall dinner, a family Sunday meal, or a soothing dish for cold weather, this soup is sure to become a kitchen favorite.

Why You’ll Love This Chicken Potato Soup

• Simple Ingredients: Made with everyday staples like chicken, potatoes, and broth.
• Creamy Without Heavy Cream: The potatoes naturally thicken the soup for a velvety texture.
• Hearty & Filling: A complete meal in one bowl — perfect for busy weeknights or lazy weekends.
• Family Favorite: Loved by both kids and adults, this soup is comfort food everyone enjoys.
• Perfect for Any Season: Especially satisfying during fall and winter when you crave warmth and coziness.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 medium potatoes, peeled and cubed
• 1 pound boneless, skinless chicken breasts or thighs, diced
• 5 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon paprika (optional, for a smoky flavor)
• Salt and black pepper, to taste
• ½ cup milk or half-and-half (optional, for creaminess)
• Fresh parsley, for garnish

Step-by-Step Instructions

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 4–5 minutes until the vegetables soften and the aroma fills your kitchen.
2. Cook the Chicken: Add diced chicken to the pot. Season with salt, pepper, and paprika. Cook until lightly browned, about 5 minutes.
3. Add Potatoes and Broth: Stir in the potatoes, thyme, and parsley. Pour in the chicken broth and bring the mixture to a boil.
4. Simmer Until Tender: Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the potatoes are tender and the chicken is fully cooked.
5. Make It Creamy: For extra creaminess, stir in milk or half-and-half. Let it warm through for 2–3 minutes, avoid boiling at this stage.
6. Serve and Enjoy: Ladle the soup into bowls, garnish with chopped parsley, and serve warm. It pairs beautifully with crusty bread or a simple green salad.

Tips & Variations

• Use Rotisserie Chicken: Save time by using pre-cooked shredded chicken instead of raw chicken.
• Add More Vegetables: Corn, spinach, or peas can add extra texture and nutrients.
• Make It Dairy-Free: Skip the milk and use coconut milk for a creamy, lactose-free version.
• Boost Flavor: A splash of lemon juice at the end adds brightness and balances the creaminess.
• Thicker Texture: Mash a few potatoes directly in the pot for a thicker, heartier soup.

Storage & Freezer Instructions

• Refrigerator: Store cooled soup in an airtight container for up to 4 days.
• Freezer: Freeze in portioned containers or freezer bags for up to 3 months.
• Reheating: Warm gently on the stove over medium-low heat or microwave in short intervals, stirring occasionally. Add a little broth or milk if it’s too thick after refrigerating or freezing.

Serving & Pairing Ideas

This Chicken Potato Soup is satisfying enough to stand alone, but if you want to round out your meal, try pairing it with:

• Garlic Bread or Homemade Rolls: Perfect for dipping into the creamy broth.
• Fresh Green Salad: A crisp salad with vinaigrette balances the richness.
• Roasted Vegetables: Add a side of roasted carrots, Brussels sprouts, or broccoli.
• Herbed Biscuits: Soft, buttery biscuits complement the flavors beautifully.

Frequently Asked Questions

Can I use leftover chicken for this recipe?

Absolutely! Leftover rotisserie or roasted chicken works wonderfully. Just add it during the final 10 minutes of cooking to warm through without overcooking.

How do I make the soup thicker?

For a heartier texture, mash a few of the potatoes with a fork right in the pot or whisk in a tablespoon of flour mixed with cold broth before simmering.

Can I make Chicken Potato Soup in the Instant Pot?

Yes! Sauté the vegetables and chicken using the sauté setting, then add the rest of the ingredients. Cook on high pressure for 10 minutes, quick release, and stir in milk at the end.

What kind of potatoes work best?

Yukon Gold or Russet potatoes are ideal. Yukon Gold gives a creamy texture, while Russet potatoes thicken the soup naturally.

Ready to Make It?

There’s something truly comforting about a steaming bowl of Chicken Potato Soup on a crisp day. Whether you’re serving it to family, meal-prepping for the week, or simply craving something warm and satisfying, this recipe delivers every time.

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