Go Back
chicken-potato-soup_feature

Creamy Chicken Potato Soup - The Ultimate Comfort Food Recipe

This creamy chicken potato soup combines tender chicken, hearty potatoes, and wholesome vegetables in a rich, velvety broth that makes the perfect comfort food. It comes together in under an hour with simple ingredients and is perfect for busy weeknights, meal prep, and freezing for future meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil or butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 4 medium potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons cornstarch (optional, for thicker soup)
  • Fresh parsley for garnish

Method
 

Instructions
  1. Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
  2. Add minced garlic, diced carrots, and celery. Cook for another 3-4 minutes until vegetables begin to soften.
  3. Place whole chicken breasts or thighs into the pot. Add cubed potatoes, chicken broth, thyme, parsley, paprika, salt, and pepper.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through and potatoes are tender.
  5. Remove chicken from pot and shred with two forks. Return shredded chicken to the soup.
  6. In a small bowl, whisk together cornstarch with 2 tablespoons of water to create a slurry. Stir into the soup to thicken (optional).
  7. Stir in heavy cream or half-and-half. Heat through but do not boil.
  8. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

Notes

For the creamiest texture, use Yukon Gold or russet potatoes. For chunkier soup, use red potatoes. Add bay leaf during cooking for extra flavor (remove before serving). Soup thickens as it cools, so add more broth when reheating leftovers. Freeze before adding cream for best results.