Go Back
Chicken Potato Soup Recipe
Ash Tyrrell

Chicken Potato Soup Recipe

I recently made chicken potato soup for a cozy family dinner, and I have to say, it was a huge hit! There’s something so comforting about the creamy, hearty texture combined with the savory chicken, tender potatoes, and aromatics like garlic and onion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breasts
  • Potatoes peeled and diced
  • Medium onion finely chopped
  • Garlic cloves minced
  • Chicken broth
  • Heavy cream
  • Carrots peeled and sliced
  • Celery stalks sliced
  • Dried thyme
  • Dried rosemary
  • Salt
  • Black pepper
  • Olive oil
  • Fresh parsley

Method
 

  1. Heat the olive oil in a large pot over medium heat. Place the chicken breasts in the pot and cook them for about 6-8 minutes per side, or until they’re fully cooked. Remove the chicken from the pot and set it aside.
  2. Throw in the diced potatoes, sliced carrots, and celery. Stir them well, allowing the veggies to soften slightly for about 5 minutes.
  3. Pour in the chicken broth and heavy cream. Sprinkle in the thyme, rosemary, salt, and black pepper. Stir everything together, bringing the mixture to a gentle boil. Reduce the heat to low and add the cooked chicken back into the pot. Cover and simmer for 20-25 minutes, allowing the flavors to meld and the potatoes to become tender.
  4. Remove the chicken breasts from the soup. Use two forks to shred them into bite-sized pieces and then return them to the pot.
  5. Taste the soup and adjust the seasonings if needed. Sprinkle fresh parsley on top for a burst of flavor and color before serving. And there you have it! Ladle out a bowl and enjoy.

Notes

  • Salt Balance: Taste the soup as it simmers and adjust the seasoning gradually. Chicken broth can sometimes already be salty, so keep that in mind.
  • Use Fresh Herbs: If you have fresh thyme or rosemary on hand, it’ll elevate the flavor even more.
  • Consistency Preferences: For a thicker soup, you can mash some of the potatoes in the pot or add a slurry of cornstarch and water.
  • Ingredient Prep: Dice your potatoes and veggies evenly, so they cook at the same rate.