Creamy Chicken Potato Soup
A comforting and creamy chicken potato soup featuring tender shredded chicken, hearty potatoes, and aromatic vegetables, perfect for warming up on a chilly day.
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.
Notes
To make it dairy-free, replace heavy cream with full-fat coconut milk or cashew cream. For gluten-free, confirm broth. Use rotisserie chicken for quicker prep.