Chicken Potato Soup

If you’re craving a warm, hearty, and comforting meal, Chicken Potato Soup is the answer. This creamy, flavorful soup combines tender chicken, creamy potatoes, and savory seasonings to create the perfect dish for chilly evenings or a cozy weekend meal. It’s a one-pot wonder that is as easy to make as it is satisfying. The combination of chicken and potatoes provides a hearty base, while the creamy broth brings everything together in a bowl of pure comfort. Whether you’re making it for a family dinner or meal prepping for the week ahead, this soup is sure to become a favorite. The beauty of this Chicken Potato Soup is its balance of richness and simplicity, making it perfect for both beginner and seasoned cooks alike.

Why You’ll Love This Recipe

1. Creamy and Hearty

The combination of tender chicken, creamy potatoes, and a rich broth gives this soup a comforting texture that is both filling and satisfying.

2. Easy to Make

With minimal ingredients and a simple preparation method, this recipe comes together quickly, making it perfect for busy weeknights or a weekend meal.

3. Flavorful

The savory flavors from the chicken, vegetables, and herbs meld together beautifully, creating a soup that’s packed with taste in every spoonful.

4. Great for Leftovers

This soup stores well in the fridge and makes for delicious leftovers, with the flavors getting even better the next day.

5. Versatile

You can easily adjust this recipe to suit your preferences, whether you want it spicier, creamier, or packed with extra veggies.

Ingredients

• Chicken breast or thighs
• Olive oil
• Onion
• Garlic
• Potatoes (russet or Yukon gold)
• Carrots
• Celery
• Chicken broth
• Heavy cream or half-and-half
• Butter
• Flour (for thickening)
• Dried thyme
• Salt and pepper
• Fresh parsley (optional, for garnish)

Variations

• Gluten-Free Version: Use cornstarch or a gluten-free flour blend instead of regular flour to thicken the soup.
• Spicy Version: Add a pinch of red pepper flakes or cayenne pepper for some heat.
• Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version.
• Add More Vegetables: You can add other vegetables such as corn, peas, or spinach for more flavor and nutrition.
• Dairy-Free Version: Substitute the heavy cream with coconut milk or a dairy-free cream alternative.

How to Make the Recipe

Step 1: Cook the Chicken

In a large pot, heat olive oil over medium heat. Season the chicken with salt and pepper, then cook it for about 6-8 minutes per side until it’s golden and cooked through. Remove the chicken from the pot and set it aside to cool before shredding it into bite-sized pieces.

Step 2: Sauté the Vegetables

In the same pot, add a little more olive oil or butter if needed. Add the chopped onion, garlic, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3: Make the Roux

Add butter to the pot and let it melt. Sprinkle in the flour, stirring continuously for about 2 minutes to form a roux. This will help thicken the soup later.

Step 4: Add the Broth and Potatoes

Slowly pour in the chicken broth, stirring constantly to prevent any lumps. Add the diced potatoes and bring the soup to a simmer. Cook for 10-15 minutes until the potatoes are tender.

Step 5: Add the Cream and Chicken

Once the potatoes are cooked through, add the shredded chicken back into the soup. Pour in the heavy cream or half-and-half and stir everything together. Let the soup simmer for another 5-7 minutes until the soup thickens to your desired consistency.

Step 6: Season and Serve

Season the soup with dried thyme, salt, and pepper to taste. Garnish with fresh parsley if desired. Serve hot and enjoy!

Tips for Making the Recipe

• Use Starchy Potatoes: Russet potatoes are ideal for this recipe because they break down a little during cooking, creating a thicker and creamier texture. Yukon gold potatoes are also a great option.
• Shred the Chicken: For a smoother texture, shred the chicken instead of cubing it. This ensures that the chicken is well-integrated into the soup.
• Don’t Overcook the Potatoes: Keep an eye on the potatoes to make sure they don’t overcook and fall apart. You want them tender, but still holding their shape.
• Adjust the Thickness: If you want a thicker soup, add a little more flour or let the soup simmer longer to reduce the liquid. For a thinner consistency, add more broth or cream.
• Add Fresh Herbs: Fresh thyme or rosemary can add an extra layer of flavor to the soup if you prefer fresh herbs over dried.

How to Serve

Chicken Potato Soup is delicious on its own, but you can serve it with a side of crusty bread, garlic bread, or a simple salad for a complete meal. Top it with shredded cheese or crumbled bacon for added richness and texture. A drizzle of extra cream or a sprinkle of fresh herbs also makes for a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

Store leftover Chicken Potato Soup in an airtight container in the refrigerator for up to 3 days. The soup will continue to thicken as it sits, so you may need to add extra broth or cream when reheating.

Freezing

This soup freezes well! Allow it to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and heat on the stove, adding extra liquid if necessary.

Reheating

Reheat the soup on the stove over low heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or cream to reach the desired consistency.

FAQs

1. Can I use rotisserie chicken instead of cooking fresh chicken?

Yes, rotisserie chicken works perfectly in this soup. Simply shred it and add it to the soup after the potatoes are tender.

2. Can I make this soup in advance?

Yes, Chicken Potato Soup stores well in the fridge for up to 3 days, and it even tastes better the next day as the flavors meld together.

3. Can I make this soup gluten-free?

Yes, simply swap the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the soup.

4. Can I make this soup without cream?

Yes, you can use milk, half-and-half, or even a dairy-free alternative like coconut milk if you prefer a lighter version.

5. Can I add more vegetables to the soup?

Absolutely! Feel free to add vegetables like corn, peas, or spinach to increase the flavor and nutritional value.

6. How can I thicken the soup more?

If the soup is too thin, add a little more flour (or cornstarch) to thicken it. You can also let the soup simmer longer to reduce the liquid.

7. Can I freeze the soup?

Yes, Chicken Potato Soup freezes well. Just allow it to cool completely before transferring it to a freezer-safe container. Reheat gently on the stove.

8. What kind of potatoes should I use for this soup?

Russet potatoes are ideal for this soup because they help thicken the broth, but Yukon gold potatoes also work well for a slightly creamier texture.

9. How can I make this soup spicier?

You can add red pepper flakes, cayenne pepper, or even fresh jalapeños for a bit of heat.

10. How long will this soup last in the fridge?

The soup will stay fresh in the fridge for up to 3 days. After that, the potatoes may begin to break down and affect the texture, but the soup will still be safe to eat.

Conclusion

Chicken Potato Soup is the ultimate comfort food, offering a creamy, hearty, and flavorful bowl of goodness that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, this soup is sure to hit the spot. Easy to make, versatile, and delicious, it’s a recipe you’ll want to keep coming back to again and again. Plus, with its ability to be customized to suit your preferences and its great leftovers, it’s a meal that works for any time of year!

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