I grew up with a big pot of chicken potato soup bubbling on the stove whenever the weather turned gray or someone needed comfort. This version is simple, forgiving, and deeply satisfying — tender shredded chicken, creamy potatoes, classic mirepoix, and a touch of herbs. It’s perfect for weeknight dinners, feeding a crowd, or packing into lunches. If you like hearty, one-bowl meals that feel like a hug, this recipe delivers every time. For more hearty chicken ideas that pair well with this soup, try this chimichurri chicken thighs recipe.
Why you’ll love this dish
This chicken potato soup is the ultimate comfort meal: warm, creamy, and easy to customize. It uses pantry-friendly staples, comes together in about an hour, and pleases both picky eaters and grown-up palates. Make it for a busy weeknight, a cozy weekend lunch, or when someone’s under the weather — it’s restorative food without fuss.
“A simple, soul-soothing bowl that tastes like home — rich broth, tender chicken, and potatoes that melt into the perfect creaminess.” — A satisfied spoonful
What makes it especially useful:
- Budget-friendly ingredients stretch to feed a family.
- Hands-on time is low: quick browning, simmer, shred, finish.
- Flexible: swap potatoes, use leftover chicken, or make it dairy-free.
- Kid-approved texture and mild, savory flavor.
The cooking process explained
Quick overview before you start: brown the chicken for flavor, sauté the aromatic vegetables, add potatoes and broth, simmer the chicken until tender, shred the meat, then finish with cream. This sequence builds depth without complicated steps. Expect to spend about 45–60 minutes from start to finish, with most time being gentle simmering and shredding.
- Brown chicken to develop flavor.
- Soften onions, carrots and celery to sweeten the base.
- Simmer potatoes in chicken broth for body.
- Shred chicken and stir in cream to finish.
What you’ll need
- 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
- 4 medium potatoes, peeled and diced (Yukon Gold or russet work well)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream (or use half-and-half for a lighter finish)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Substitution notes:
- Dairy-free: replace heavy cream with full-fat coconut milk (will change flavor) or a cashew cream.
- Gluten-free: recipe is naturally gluten-free; just confirm your broth.
- Potatoes: try sweet potatoes for a sweeter profile, but reduce cream slightly.
For a creamy potato side that pairs beautifully with this soup, check the rosemary garlic mashed potatoes guide for inspiration.
Step-by-step instructions
- Heat a large pot over medium heat and add 2 tablespoons olive oil. Season the chicken with salt and pepper. Add the chicken breasts and brown on both sides, about 5–7 minutes total. Remove and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté 3–4 minutes until they begin to soften and the onion becomes translucent.
- Add the minced garlic and cook one more minute until fragrant.
- Stir in the diced potatoes, 4 cups chicken broth, dried thyme, and dried oregano. Bring to a boil.
- Return the browned chicken to the pot. Reduce heat to low, cover, and simmer 20–25 minutes, until the chicken is cooked through (internal temp 165°F / 74°C) and the potatoes are tender.
- Remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
- Stir in 1 cup heavy cream. Taste and season with salt and pepper. Warm through for 3–5 minutes; do not boil aggressively once cream is added.
- Serve hot, garnished with chopped fresh parsley if desired.
For another chicken-forward comfort recipe that’s great for using leftover poultry, see this white chicken chili stuffed peppers.
Best ways to enjoy it
- Bowl it up with crusty bread or a buttered roll for dunking.
- Top with crispy bacon, shredded cheddar, or a swirl of pesto for extra richness.
- Serve alongside a simple green salad or a light bruschetta to cut the creaminess. Try a bright pea bruschetta recipe as a refreshing contrast: pea bruschetta variations.
- For a heartier meal, pair with a side of roasted vegetables or a slice of garlic bread.
Storage and reheating tips
- Refrigerator: Cool the soup to room temperature, cover, and refrigerate within two hours. Use within 3–4 days.
- Freezing: Freeze in airtight containers for up to 3 months. Freeze before adding the cream for best texture; add cream when reheating.
- Reheating: Thaw overnight if frozen. Gently reheat on the stove over low heat, stirring occasionally. If reheating refrigerated soup, bring to a simmer and taste for seasoning. Add a splash of broth if it has thickened too much.
- Food safety: Ensure chicken reaches 165°F (74°C) when first cooked. Discard leftovers after the safe storage window.
Helpful cooking tips
- Brown the chicken well. That initial sear adds a lot of flavor to the finished soup.
- Dice potatoes uniformly so they cook evenly; smaller dice speeds cooking time.
- Don’t add cream until the end; boiling cream can separate.
- If you prefer a slightly thicker soup, mash a few potato pieces against the pot to release starch.
- Short on time? Use rotisserie chicken: skip browning, add shredded rotisserie meat at the end and reduce simmer time.
- Taste and adjust salt only after the broth reduces and the cream is in — flavors concentrate as it simmers.
Creative twists
- Herb-forward: add a handful of fresh dill or tarragon near the end for a bright finish.
- Bacon & leek: sauté 4 strips chopped bacon first, use the fat to cook leeks instead of onion.
- Spicy: stir in a diced jalapeño with the aromatics or finish with chili oil.
- Vegan: replace chicken with firm tofu or white beans, use vegetable broth, and swap cream for cashew cream.
- Cheese version: stir in 1 cup shredded sharp cheddar for a chowder-like richness.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs add more fat and extra flavor; cook until tender (similar simmer time).
Q: How long does this soup take from start to finish?
A: Plan about 45–60 minutes. Active hands-on time is 15–25 minutes; the rest is simmering.
Q: Can I make this in a slow cooker or Instant Pot?
A: Slow cooker: brown chicken first for flavor, then cook on low 4–6 hours with potatoes and broth. Instant Pot: use sauté to brown, then pressure cook 8–10 minutes, quick-release, shred chicken, and stir in cream.
Q: Will potatoes fall apart if I overcook them?
A: Yes — they can become mealy. If you prefer a chunkier texture, check potatoes for doneness a few minutes earlier and remove from heat once tender.
Q: Is this soup freezer-friendly?
A: Yes. Freeze before adding cream for best results. Reheat gently and stir in cream when warm.
Conclusion
This creamy chicken potato soup is a simple path to cozy evenings and satisfied appetites. It balances savory broth, tender shredded chicken, and melt-in-your-mouth potatoes in a way that’s easy to make but feels special. For additional inspiration and to compare different creamy potato soup techniques, you might enjoy the Absolutely Ultimate Potato Soup Recipe and The Ultimate Creamy Potato Soup – Sugar Spun Run. Give the recipe a try, and tweak herbs or toppings to make it your family’s signature bowl.
Creamy Chicken Potato Soup
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
- 4 medium potatoes, peeled and diced (Yukon Gold or russet work well)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream (or use half-and-half for a lighter finish)
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Heat a large pot over medium heat and add 2 tablespoons olive oil.
- Season the chicken with salt and pepper. Add the chicken breasts and brown on both sides, about 5–7 minutes total. Remove and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté 3–4 minutes until they begin to soften and the onion becomes translucent.
- Add the minced garlic and cook one more minute until fragrant.
Cooking
- Stir in the diced potatoes, 4 cups chicken broth, dried thyme, and dried oregano. Bring to a boil.
- Return the browned chicken to the pot. Reduce heat to low, cover, and simmer 20–25 minutes, until the chicken is cooked through (internal temp 165°F / 74°C) and the potatoes are tender.
- Remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
- Stir in 1 cup heavy cream. Taste and season with salt and pepper. Warm through for 3–5 minutes; do not boil aggressively once cream is added.
Serving
- Serve hot, garnished with chopped fresh parsley if desired.
