If you’re craving a cozy, comforting meal that feels like a warm hug in a bowl, then this Creamy Chicken and Potato Soup Recipe is exactly what you need. Packed with tender chicken, velvety potatoes, and just the right touch of herbs, this soup offers a luscious creaminess that makes every spoonful incredibly satisfying. Perfect for chilly evenings or any time you want a dish that’s both hearty and heartwarming, this recipe balances flavors and textures beautifully while staying surprisingly simple to prepare.
Ingredients You’ll Need
This Creamy Chicken and Potato Soup Recipe comes together with a handful of everyday ingredients, each playing a crucial role in building its rich, comforting flavor and inviting texture. From the tender chicken to the creamy broth and fresh vegetables, every component shines in harmony.
- 2 tablespoons olive oil: A great base for sautéing and adding mild, fruity flavor.
- 1 pound boneless, skinless chicken breasts, diced: The hearty protein that makes this soup filling and delicious.
- Salt and freshly ground black pepper, to taste: Essential seasonings that enhance all other flavors.
- 1 onion, chopped: Adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: Gives a subtle aromatic kick without overpowering.
- 4 cups chicken broth: The flavorful liquid base that ties everything together.
- 1 cup heavy cream: Brings luscious creaminess and richness to the soup.
- 2 large potatoes, peeled and diced: Provide comforting texture and help thicken the broth naturally.
- 2 carrots, diced: Add a touch of sweetness and vibrant color.
- 2 celery stalks, diced: Offer a fresh, slightly crunchy contrast.
- 1 teaspoon dried thyme: A fragrant herb that adds warmth and earthiness.
- 1 teaspoon dried parsley: Gives a subtle herbal brightness.
- 1 1/2 cups frozen corn kernels: Sweet bursts that add texture and fun.
- 2 tablespoons all-purpose flour: Used to thicken the soup to that perfect creamy consistency.
- Chopped fresh parsley for garnish (optional): For a fresh and colorful finishing touch.
How to Make Creamy Chicken and Potato Soup Recipe
Step 1: Cook the Chicken
Start by heating olive oil in a large pot over medium heat, then add diced chicken seasoned with salt and pepper. Cooking the chicken until golden and cooked through not only develops flavor but creates a tasty base for your soup. Once done, remove the chicken and set it aside to keep it tender and juicy.
Step 2: Sauté Onion and Garlic
In the same pot, toss in the chopped onion and minced garlic. Sauté these until the onions turn translucent and soft, releasing their natural sweetness and creating a fragrant foundation that will elevate the entire soup.
Step 3: Add Broth, Cream, and Vegetables
Pour in the chicken broth and heavy cream, then add your diced potatoes, carrots, and celery. Bringing this mixture to a boil before reducing to a simmer allows the vegetables to cook slowly, absorbing those wonderful flavors. This step is key to achieving tender veggies and a luscious broth.
Step 4: Thicken the Soup
Mix the flour with a small amount of the hot soup liquid to make a smooth slurry, then stir it back into the pot. This simple trick will gently thicken the soup, enhancing its creamy texture without making it heavy.
Step 5: Return Chicken and Add Corn and Herbs
Next, add the chicken back into the pot along with frozen corn kernels, dried thyme, and parsley. Letting everything simmer together for a few more minutes allows the flavors to meld perfectly and the corn to heat through, adding delightful sweetness and pops of texture.
Step 6: Season and Serve
Finally, taste your soup and adjust the salt and pepper as needed. Ladle it into bowls, sprinkle with fresh parsley if you like, and get ready to enjoy a warm, creamy bowl that’s bursting with comfort and flavor.
How to Serve Creamy Chicken and Potato Soup Recipe
Garnishes
Adding fresh chopped parsley on top not only brightens the look but adds a fresh, herbaceous note to balance the richness. You can also sprinkle a little cracked black pepper or a dash of smoked paprika for subtle heat and color contrast.
Side Dishes
This soup pairs beautifully with crusty bread or garlic butter toast for dipping. A simple mixed green salad with a light vinaigrette complements the creaminess by adding a refreshing crunch on the side, rounding out your meal perfectly.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or individual mini Dutch ovens for a rustic, cozy feel. You can also top the soup with shredded cheese or crispy bacon bits for an extra layer of indulgence that will impress anyone at your table.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Creamy Chicken and Potato Soup Recipe in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it even better the next day!
Freezing
This soup freezes well if you want to save some for future cravings. Just let it cool completely, transfer to freezer-safe containers, and it will keep for up to three months. Keep in mind that the potatoes might soften a bit more after freezing.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking or scorching. If the soup thickens too much after refrigeration or freezing, simply stir in a splash of chicken broth or cream to restore the perfect consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra richness and stay juicy, which works wonderfully in this soup. Just dice and cook them the same way as chicken breasts.
Is there a way to make this soup dairy-free?
Yes, you can substitute the heavy cream for coconut milk or any plant-based cream alternative. It will slightly change the flavor but still keep the soup creamy and delicious.
Can I add other vegetables?
Definitely! Feel free to toss in diced bell peppers, peas, or even spinach near the end of cooking for added color and nutrients.
How thick should the soup be?
The soup should be creamy and thick enough to coat the back of a spoon but still spoonable. Adjust the thickness by how much flour you use or by adding more broth if it becomes too thick.
What’s the best way to dice potatoes for this soup?
Cut your potatoes into bite-sized cubes, roughly half an inch to three-quarters of an inch. This size ensures they cook evenly and stay tender without falling apart.
Final Thoughts
There’s truly something special about a bowl of homemade Creamy Chicken and Potato Soup Recipe that warms both your heart and your belly. Its rich, comforting flavors come together so effortlessly, making it worth every step in the kitchen. Whether it’s a busy weeknight or a leisurely weekend meal, this soup is a go-to favorite you’ll want to make again and again.
Print
Creamy Chicken and Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy chicken and potato soup is a comforting and hearty dish perfect for chilly days. It features tender diced chicken, soft potatoes, and a medley of vegetables all simmered in a rich, creamy broth seasoned with thyme and parsley. The soup is thickened with a flour slurry for a luscious texture, making it an ideal wholesome meal for lunch or dinner.
Ingredients
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts, diced
- 2 large potatoes, peeled and diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups frozen corn kernels
Liquids and Fats
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup heavy cream
Seasonings and Thickeners
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 tablespoons all-purpose flour
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Simmer Vegetables: Stir in chicken broth, heavy cream, diced potatoes, carrots, and celery. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until vegetables are tender.
- Thicken Soup: Mix flour with a small amount of soup broth in a bowl to create a smooth slurry. Stir this into the soup gradually to thicken the broth.
- Add Chicken and Corn: Return the cooked diced chicken to the pot, add frozen corn kernels, dried thyme, and dried parsley. Simmer for an additional 5 minutes to heat through and blend flavors.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with chopped fresh parsley if desired.
Notes
- For a thicker soup, increase the amount of flour or let it simmer longer after adding the slurry.
- Frozen corn can be substituted with fresh corn when in season for a sweeter flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
