Description
This creamy and hearty chicken potato soup is the ultimate comfort food. With tender chicken, creamy potatoes, and vegetables, it’s a filling and flavorful soup that’s perfect for lunch or dinner. The smooth broth and rich texture make it a favorite among family and friends.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (diced)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 1/2 cup frozen corn (optional)
- 1/2 cup frozen peas (optional)
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
- 2 tablespoons butter (optional, for added richness)
Instructions
- Cook the chicken: Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté the vegetables: In the same pot, add the chopped onion and garlic. Cook for about 2-3 minutes until softened and fragrant.
- Add potatoes and broth: Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
- Add cream and seasoning: Stir in the milk, heavy cream, thyme, rosemary, salt, and pepper. Continue to simmer for another 5 minutes, allowing the flavors to blend and the soup to thicken.
- Add chicken and vegetables: Return the cooked chicken to the pot. If using, add the frozen corn and peas. Simmer for an additional 5 minutes.
- Finish the soup: Stir in the butter (if using) and shredded cheddar cheese for extra richness. Adjust the seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve hot with a side of crusty bread.
Notes
- For a heartier version, you can add more vegetables such as carrots or celery.
- If you prefer a thicker soup, you can mash some of the potatoes in the soup with a potato masher or blend a portion of it.
- You can make this soup ahead of time and store it in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American