This creamy Chicken Potato Soup combines tender chicken, hearty potatoes, and flavorful herbs for the perfect cozy meal.

Scale

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)

Salt and black pepper, to taste

½ cup milk or half-and-half (optional)

Fresh parsley, for garnish

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1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 4–5 minutes until softened.

2. Add diced chicken. Season with salt, pepper, and paprika. Cook until lightly browned, about 5 minutes.

3. Add potatoes, thyme, and parsley. Pour in chicken broth and bring to a boil.

4. Reduce heat to low, cover, and simmer for 20–25 minutes, until potatoes are tender and chicken is cooked through.

5. Stir in milk or half-and-half for creaminess. Warm for 2–3 minutes without boiling.

6. Garnish with fresh parsley and serve hot.

Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze for up to 3 months. Reheat gently on the stove, adding extra broth if needed.