Description
This Warming Chicken Potato Soup is a comforting, creamy bowl of goodness featuring tender shredded chicken, hearty potatoes, and fresh vegetables simmered in a flavorful broth enriched with cream. Perfect for chilly days, this easy-to-make soup combines simple ingredients to create a satisfying meal that the whole family will love.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 large carrots, sliced
- 4 cups diced Yukon Gold or red potatoes
- 4 cups chicken broth
Main Protein
- 2 cups cooked shredded chicken
Dairy & Seasoning
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh chopped parsley (optional for garnish)
Instructions
- Heat aromatics: In a large pot, heat olive oil and butter over medium heat. Add diced onions and sliced carrots. Sauté for 5–6 minutes until onions are translucent, which helps to release their natural sweetness and build the soup’s flavor base.
- Add garlic: Stir in minced garlic and cook for another 1–2 minutes until fragrant, being careful not to burn it to maintain a fresh, aromatic taste.
- Cook potatoes: Add diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 15–20 minutes until the potatoes are fork-tender, which thickens the soup and softens the vegetables.
- Add chicken: Stir in the shredded cooked chicken. If you like, add optional ingredients such as corn or celery at this point for extra texture and flavor. Simmer gently for an additional 5 minutes to meld flavors.
- Incorporate cream: Pour in the heavy cream or half-and-half and simmer for another 5 minutes. This enriches the soup with a smooth, creamy texture and rounds out the flavors.
- Season: Add dried thyme, salt, and pepper. Taste your soup and adjust seasonings as necessary to balance the flavors perfectly.
- Rest and garnish: Turn off the heat and let the soup sit for a few minutes to develop its taste further. Serve hot, garnished with fresh chopped parsley if desired for a pop of color and freshness.
Notes
- Use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite.
- Leftover cooked chicken works well in this recipe; rotisserie chicken is a great shortcut.
- For a lighter version, substitute half-and-half for heavy cream or use low-fat milk.
- Adjust salt and pepper according to taste preference and dietary needs.
- This soup pairs well with crusty bread or a side salad.
- Allowing the soup to rest before serving helps flavors to deepen.
