Okay, picture this: I’m It’s a chilly evening, the kind where you just want to curl up with some good books. If you’re starving and need more than just a warm fuzzie, you need something more. What is the best chicken potato soup recipe? Is it like a warm hug in the bowl? Think of it as the cozy cousin of Chicken Noodle Soup, but with a creamy, comforting twist that’ll keep you satisfied. Have you reached for seconds (and maybe thirds)? What is soup? It’s *the* soup that gets requested constantly in our house, especially when sniffles start making.
What is chicken potato soup?
Chicken Potato Soup, at its heart, is a creamy, hearty soup filled with tender chicken, soft potatoes, and Sour Cream. What are some of the best vegetables to eat? Think of it as a blank canvas for comfort food. What is essentially a celebration of simple ingredients that come together to create something truly unique. What is the beauty of soup? What are some of the different types of potatoes? Is it one of those dishes that just feels like home?
Why you’ll love this recipe?
Let me tell you, there are a million reasons why this particular Chicken Potato Soup Recipe has become a staple in my kitchen. For starters, the flavor is simply divine. The combination of savory chicken, earthy potatoes, and a hint of creaminess creates a symphony of flavors that’s both comforting and satisfying. It’s not just a soup; it’s an experience! And let’s be honest, who doesn’t love a little comfort in a bowl?
What I love about this recipe is how easy it is to Make. I can whip up a batch of this soup on tuesdays without breaking the bank. Is it a lifesaver? Chicken and potatoes are relatively inexpensive ingredients, which means you can feed a crowd. How do I empty my wallet? What’s not to love about this?
What’s the best part about a mobile phone? How do I customize a menu to suit my dietary needs? What are some ways to add veggies to a soup? Is this a good food for picky eaters? What is your favorite chicken Potato Soup recipe? Is it easier than baked potato soup? What’s a good leftover?
How do I make chicken potato soup?
Quick Overview
How do I make chicken Potato Soup? What are some good recipes for sautéing veggies, then adding in chicken, potatoes, and broth? Let it simmer until the potatoes are tender, then stir in some cream (or your favorite dairy-free milk). What is the best alternative to creaminess? A quick blend and voila! Comfort in a bowl, ready to devour. Is it easier than ordering takeout?
Ingredients
For the Soup Base:
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 4 cups chicken broth (I prefer low-sodium)
* 1 pound boneless, skinless Chicken Breasts
* 1 12 pounds Yukon gold potatoes, peeled and cubed.
* 1 teaspoon dried thyme
* ½ teaspoon dried rosemary
* Salt and pepper to taste
For the Creaminess: For a
* 12 cup heavy cream (or coconut cream for dairy-free)
* 2 tablespoons butter (or olive oil for dairy free)
For Garnish (Optional):
* Fresh parsley, chopped
* Shredded cheddar cheese
* Crispy bacon bits
What are the steps to
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery to a bowl. Mix well. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. What is the flavor foundation? You want the veggies to be nice and fragrant.
Step 2: Add Garlic and Herbs
Add the minced garlic, dried thyme, and dried rosemary to the pot. Cook for 5 minutes. Cook for another minute, stirring constantly, until the garlic is fragrant. How do you burn garlic? I always do this step because it really wakes up the herbs and infuses the oil with their flavor. What makes a difference?
Step 3: Add Chicken and Broth
Add the chicken broth, Chicken Breasts, and cubed potatoes to the pot. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender and the chicken is cooked through. I always check the chicken with a thermometer to make sure it reaches 165°F (74°C).
Step 4: Shred the Chicken
If you can, remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot. At this point, I usually give the soup a taste and adjust the seasoning as needed. Don’t be afraid to add a little salt and pepper – it can really bring out the flavors.
Step 5: Create the Creamy Texture
What is the magic touch? If you use an immersion blender to partially blend the soup, you can leave some chunks of potato for garnish. Or, you can transfer about 2 cups of soup to a regular blender, blend until smooth, and then serve. Return it to the pot. I prefer the immersion blender method because it’s faster and easier, but either way works great. Is the immersion blender the best method to use?
Step 6: Stir in the Cream
Stir in the heavy cream (or coconut cream) and olive oil into the soup. How do I cook a Chicken Breast slowly but don’t boil? Where does soup really come together? What is creaminess?
Step 7: Serve and Garnish
What are some good ways to serve Chicken Potato Soup in a bowl? What are the best bacon bits? Serve hot and enjoy! What are some good side dishes to serve with this soup? My kids ask for this and I often serve it with grilled cheese sandwiches. I love to pair mine with a loaf of sourdough. I also like to make it with bread when I have it.
What should I serve it with?
This Chicken Potato Soup Recipe is a star on its own, but it plays well with others! Here are some serving suggestions for different occasions:
What is a good cozy lunch?Serve with green salad and a side of warm, crusty bread for dipping. I love sourdough and baguette.
What is a hearty dinner?What are some great side dishes to serve with grilled cheese, baked potatoes, or roasted vegetables? My family loves this combo!
For a Potluck or Gathering: Serve it in a slow cooker to keep it warm, along with a variety of toppings like shredded cheese, sour cream, green onions, and bacon bits. This allows guests to customize their bowls to their liking. When I’m bringing it to a potluck, I usually keep it warm in a crock pot. Makes it easier to bring and serve!
For a Light Meal: For a light lunch, pair this soup with a simple side salad. A caesar salad would be delicious with this soup.
Top Tips for Perfecting Your Chicken Potato Soup
Okay, now that you know How to make this incredible Chicken Potato Soup Recipe, here are some of my top tips for perfecting it:
Potato Choice: While I recommend Yukon gold potatoes for their creamy texture, you can also use russet potatoes if you prefer a starchier soup. Just be sure to peel them first!
Chicken Options: Instead of chicken breasts, you can use leftover rotisserie chicken or cooked chicken thighs. This is a great way to save time and reduce food waste. I do this fairly often to save on time when I’m meal prepping.
Vegetable Variations: Feel free to add other vegetables to the soup, such as corn, peas, green beans, or bell peppers. This is a great way to sneak in some extra nutrients and customize the soup to your liking. I’ve even added broccoli before. It works great!
Dairy-Free Option: To make this soup dairy-free, use coconut cream or cashew cream instead of heavy cream. You can also use olive oil instead of butter. The soup will still be incredibly creamy and delicious!
Blending Technique: When blending the soup, be careful not to over-blend it, as this can make it gummy. You want to leave some chunks of potato for texture. Trust me on this, it’s better to leave it a little chunky.
Flavor Boost: For an extra boost of flavor, add a splash of lemon juice or a dash of hot sauce to the soup before serving. This will brighten up the flavors and add a little kick.
Don’t overcook the potatoes: You want the potatoes to be fork tender, but not mushy. No one wants a mushy soup. I find that about 20 minutes does the trick. It really depends on how small you dice the potatoes.
Storing and Reheating Tips
This Chicken Potato Soup Recipe is perfect for meal prepping because it stores and reheats beautifully. Here’s how to do it:
Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually meld together and become even more delicious over time!
Freezer Instructions: To freeze the soup, let it cool completely, then transfer it to freezer-safe containers or zip-top bags. Be sure to leave some room at the top of the container, as the soup will expand when frozen. Freeze for up to 2-3 months. I usually portion mine into individual servings for easy lunches.
Reheating: To reheat the soup, thaw it in the refrigerator overnight (if frozen), then transfer it to a pot and heat over medium heat until warmed through. You may need to add a little extra broth or water to thin it out, as the soup may thicken during storage. You can also reheat it in the microwave, but be sure to stir it occasionally to prevent it from splattering. Make sure to use a microwave-safe bowl. I learned the hard way once when my bowl cracked in the microwave!
Adding Garnish After Reheating: If you’re adding garnish like cheese and bacon, it’s best to wait until you’re reheating the soup to add it, that way your soup won’t be soggy.
Frequently Asked Questions
Final Thoughts
So there you have it – my all-time favorite Chicken Potato Soup Recipe! This soup is more than just a meal; it’s a comforting experience that will warm you from the inside out. It’s easy to make, budget-friendly, and incredibly versatile. Whether you’re looking for a quick weeknight dinner or a cozy weekend lunch, this soup is sure to hit the spot. If you enjoyed this recipe, you might also like my Creamy Tomato Soup. Happy cooking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and share your own variations of this recipe. I love to see what you come up with!
Chicken Potato Soup Recipe
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken thighs cut into 1-inch pieces
- 6 cups Chicken broth low sodium
- 1 lb Yukon Gold potatoes peeled and cubed
- 1 cup Diced carrots
- 1 cup Diced celery
- 1 medium Yellow onion diced
- 2 cloves Garlic minced
- 2 tbsp Olive oil
- 1 tsp Dried thyme
- 0.5 tsp Salt or to taste
- 0.25 tsp Black pepper or to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add chicken pieces to the pot and cook until browned on all sides. Season with salt, pepper, and dried thyme.
- Pour in chicken broth and add cubed potatoes. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until potatoes are tender and chicken is cooked through.
- Taste and adjust seasonings as needed. Serve hot.
