This Chicken Potato Soup is warm and comforting with tender chicken, soft potatoes, and a creamy broth. Perfect for chilly days when you need a big hug in a bowl!
I love how easy it is to make this soup in one pot. Just toss in the ingredients and let it simmer. You’ll have a tasty meal ready before you know it! Plus, leftovers are perfect for lunch. 😊
Key Ingredients & Substitutions
Chicken: I prefer boneless thighs for extra tenderness, but chicken breasts work well too. For a quicker option, use rotisserie chicken, adding it towards the end.
Potatoes: Russet potatoes are my go-to since they get nice and creamy, but you can also use Yukon Gold or Red potatoes for a different texture. Sweet potatoes add a lovely flavor twist, too!
Carrots: Fresh carrots add sweetness and color. If you’re in a hurry, you can substitute with pre-cut baby carrots. They’ll cook faster and save some prep time.
Broth: Chicken broth gives the best flavor, but vegetable broth or even water will work in a pinch. If you use low-sodium broth, adjust the salt in the recipe accordingly.
Milk or Cream: For a lighter version, use milk or half-and-half. Almond milk or coconut milk can replace dairy if you’re avoiding it, but check that they suit your taste!
How Do You Make a Creamy Soup Without Lumps?
A common concern is getting the smooth, creamy texture in soups. To avoid lumps, pay attention when adding the flour to the sautéed onions.
- Mix the flour in with the onions and garlic for about 2 minutes. This forms the roux, which will help thicken the soup evenly.
- Add chicken broth gradually, whisking continuously. This helps break up any clumps before it heats up.
- Once everything is combined and simmering, stir slowly to maintain a smooth texture throughout cooking.
These steps will ensure you have a silky-smooth Chicken Potato Soup that’s absolutely delightful!
How to Make Chicken Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 4 medium potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 1 cup frozen peas
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This Chicken Potato Soup will take about 30 minutes to prepare and cook. You’ll spend about 10 minutes chopping and mixing, then let everything simmer together. Perfect for a quick yet hearty meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the diced onion and minced garlic. Sauté them for about 3-4 minutes, or until the onion is soft and fragrant. This is where the flavor begins!
2. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about 2 minutes. This step helps to cook the flour and creates a smooth roux that will thicken the soup.
3. Add the Broth:
Gradually whisk in the chicken broth so there are no lumps. Keep whisking until it’s completely blended, then bring the mixture to a simmer.
4. Cook the Chicken:
Add the chicken breasts or thighs to the pot. Let them simmer for about 15 minutes until they are cooked through. You can check by cutting into the thickest part; it should be white and no longer pink.
5. Shred the Chicken:
Once the chicken is cooked, remove it from the pot and place it on a plate. Use two forks to shred it into bite-sized pieces. Set the shredded chicken aside while you continue with the soup.
6. Add the Vegetables:
Now, add the diced potatoes, sliced carrots, and thyme to the broth. Cook everything together until the vegetables are tender but not mushy, which should take about 15-20 minutes.
7. Stir in Chicken and Peas:
Add the shredded chicken and frozen peas back into the pot. Let it simmer for an additional 5 minutes to heat through.
8. Finish with Cream:
Turn down the heat and stir in the milk or cream. Heat it gently, being careful not to let it boil. This is what makes your soup creamy and delicious!
9. Season it Up:
Taste the soup and add salt and pepper as needed. Remember, you can always adjust the seasoning based on your preference.
10. Serve and Enjoy!
Serve the soup hot, garnished with fresh thyme sprigs if you like. This Chicken Potato Soup is perfect for any day you need a little comfort. Enjoy your heartwarming bowl of goodness!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to cook it until fully thawed and cooked through. It will add about 10 minutes to the cooking time, so adjust accordingly.
Can I Use Other Vegetables?
Absolutely! Feel free to get creative with your veggies. Celery, green beans, or even corn would be great additions. Just adjust the cooking times as needed to ensure everything is tender.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months! Just make sure it cools completely before transferring it to freezer-safe containers.
Can I Make This Soup Dairy-Free?
Yes! To make it dairy-free, substitute the milk or cream with unsweetened almond milk or oat milk. You can also skip the dairy altogether and use more broth for a lighter version.
