potato soup with chicken recipe
The Best potato soup with chicken recipe
Potato soup with chicken is one of those comfort foods that just feels right, like a warm hug in a bowl. I first made it when my kids were little, and it became their favorite meal—simple enough to whip up on a busy school night but hearty enough to make them feel like they were eating something special. My husband and I have made it countless times over the years, and it never fails to bring a smile to our faces, especially when the weather turns chilly. It’s the kind of dish that feels indulgent but is actually pretty balanced, with lean protein from the chicken and plenty of fiber from the potatoes. My kids love how it’s creamy without being too heavy, and it always makes them ask for seconds. It’s not just a meal; it’s a tradition, something we pull out for family dinners, holiday gatherings, or just when we need something cozy after a long day.
The thing I love most about this soup is how versatile it is. You can make it every day and still feel like you’re enjoying something new, whether you add extra veggies like carrots or celery or just stick with the basics. It’s perfect for a weeknight dinner because it’s easy to prep ahead—boil the chicken and potatoes in advance, then simmer everything together in the morning. My kids have never complained about it, even when they’re picky eaters, because it’s comforting and filling. Plus, it’s a great way to sneak in some nutrients. The potatoes provide potassium and vitamin C, the chicken offers lean protein, and the herbs and spices add flavor without the excess sodium. It’s that kind of meal that feels like a treat but is actually good for you, which is why I always keep this recipe on hand. Whether you’re hosting a small gathering or just feeding the family, this soup is a winner—simple, satisfying, and always a hit.
Creamy Chicken and Potato Soup
A comforting and flavorful soup featuring tender chicken, creamy potatoes, and a rich tomato-based broth. Perfect for a cozy meal!
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup chicken broth
- 4 large russet potatoes, peeled and cubed
- 2 tbsp butter
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese (optional)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (14.5 oz) crushed tomatoes
- 2 cups chicken broth
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
👨🍳Directions
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1 Preheat oven to 400°F (200°C). Season chicken breasts with thyme, garlic powder, and paprika. Heat olive oil in a skillet over medium heat, cook chicken for 5-6 minutes per side until golden and cooked through. Remove chicken, let cool, then shred using two forks. Set aside.
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2 In the same skillet, sauté onion, garlic, carrots, and celery for 5-7 minutes until softened. Pour in crushed tomatoes, chicken broth, bay leaf, salt, pepper, and oregano. Bring to a boil, then reduce heat and simmer for 15 minutes.
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3 While the broth simmers, boil potatoes in salted water for 10-12 minutes until tender. Drain and set aside. Melt butter in a saucepan over medium heat, add potatoes, and cook for 2-3 minutes until lightly golden. Stir in heavy cream and shredded cheese (if using).
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4 Using an immersion blender, blend half of the soup until smooth. Return to the pot, add the shredded chicken, and stir well. Pour the blended portion back into the pot. Simmer for another 5 minutes. Taste and adjust seasoning if needed.
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5 Divide the soup among bowls, garnish with fresh parsley or a sprinkle of cheese if desired. Serve hot with crusty bread.
🔧Equipment
- Large stockpot
- Potato masher or immersion blender
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Chef’s knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Potato Soup Works
This chicken and potato soup recipe is always a solid choice for any family gathering because it’s hearty enough to feed a crowd without being too heavy, and the flavors blend perfectly with simple ingredients. It’s easy to prep ahead and reheat, so you can focus on other tasks while keeping everyone satisfied—plus, it’s comforting enough to make even the pickiest eaters feel cozy. It’s the kind of dish that feels special without needing fancy presentation, making it a reliable go-to for casual dinners or holiday meals.
❓ Frequently Asked Questions About Creamy Chicken and Potato Soup
What is the best way to prepare the chicken for the potato soup, and how long should it be cooked?
To prepare the chicken for potato soup, you can either use pre-cooked chicken (like rotisserie chicken, shredded rotisserie chicken, or leftover cooked chicken) or cook it fresh. If cooking fresh, season the chicken with salt, pepper, and a pinch of garlic powder or onion powder, then bake or pan-sear it until fully cooked (about 15-20 minutes at 375°F/190°C for boneless breasts or thighs). Shred or dice it into bite-sized pieces before adding it to the soup.
Can I use any type of potatoes in this recipe, and what’s the ideal size for them?
Yes, you can use any type of potatoes—russet, Yukon Gold, red, or even sweet potatoes (though the latter may add a slight sweetness). For creamy potato soup, medium-sized potatoes (about 1-2 inches in diameter) work best because they soften nicely without becoming mushy. If using large potatoes, you’ll need to boil them until very tender (about 15-20 minutes) before adding them to the soup.
How do I make the soup extra creamy without using heavy cream?
For a rich, creamy soup without heavy cream, try one of these alternatives: – Creamy broth: Use a high-quality chicken or vegetable broth (about 4 cups) and simmer it with a splash of half-and-half, coconut milk, or cashew cream (blended smooth) for extra creaminess. – Silken tofu or cashews: Blend ½ cup silken tofu or soaked cashews with a little broth until smooth for a silky texture. – Mashed potatoes: Add ½ cup cooked and mashed potatoes back into the soup at the end for a velvety finish. – Butter & flour: Whisk 2 tbsp butter with 1 tbsp flour, then stir into the soup while simmering to thicken naturally.
How do I ensure the soup stays creamy and smooth without it turning grainy?
To keep the soup silky, follow these tips: – Boil potatoes first: Peel and boil potatoes in salted water until tender (about 10-12 minutes for medium-sized ones), then drain well before adding them to the soup. This prevents them from breaking down into a slurry. – Use a potato ricer or immersion blender: If you prefer a chunkier texture, use a ricer to press potatoes through before adding them to the broth. For a smoother soup, use an immersion blender (stirring gently) or transfer the soup to a blender in batches. – Simmer gently: Avoid boiling the soup vigorously—simmer on low heat to prevent the potatoes from breaking apart. – Add broth gradually: If the soup thickens too much, slowly whisk in extra broth or milk to loosen it.
Can I make this potato soup ahead of time, and how should I store or reheat it?
Yes, this soup tastes even better the next day! You can make it 1-2 days in advance and store it in an airtight container in the fridge. When reheating: – On the stovetop: Warm the soup gently over low heat, stirring occasionally, and add a splash of milk or broth if it’s too thick. Avoid boiling to prevent the potatoes from turning mushy. – In the microwave: Cover loosely and heat in 30-second intervals, stirring between each, until hot. For even heating, rotate the bowl halfway through. – Freezing: While not ideal, you can freeze the soup for up to 3 months. Thaw overnight in the fridge, then reheat on low heat with a splash of liquid. However, texture may change slightly—best enjoyed fresh or reheated gently.
