If you’re searching for a comforting, hearty dish that feels like a warm hug in a bowl, this Creamy Chicken Potato Soup Recipe is exactly what you need. Bursting with tender chicken, soft potatoes, and a luscious creamy broth enriched with fresh herbs and vibrant vegetables, it promises satisfaction with every spoonful. The beauty of this soup lies in its perfect balance of flavors and textures, making it a timeless classic that can brighten any chilly day or family dinner.
Ingredients You’ll Need
Simple, wholesome ingredients come together in this recipe to create a rich and flavorful experience. Each component plays a crucial role in making this soup deliciously creamy, satisfyingly chunky, and aromatic.
- Boneless, skinless chicken breasts or thighs (1 ½ pounds): Cubed for tender, juicy bites throughout the soup.
- Olive oil (2 tablespoons): Adds a subtle fruitiness to brown the chicken and sauté the vegetables.
- Large onion (1, diced): Provides a sweet and savory base flavor when cooked.
- Garlic (3 cloves, minced): Infuses a warm and fragrant aroma into the broth.
- Potatoes (3 large, peeled and diced into 1-inch cubes): The heart of the soup, offering a creamy texture and hearty bite.
- Carrots (2, diced): Bring a lovely sweetness and vibrant orange color.
- Celery stalks (2, diced): Adds subtle earthiness and a bit of crunch.
- Chicken broth (6 cups): The comforting liquid foundation that ties all ingredients together.
- Heavy cream (1 cup): Enriches the soup, giving it that velvety, creamy finish.
- Dried thyme (2 teaspoons): Offers an earthy, slightly minty herbal note.
- Dried rosemary (1 teaspoon): Brings a fragrant pine-like aroma that complements the chicken beautifully.
- Salt (1 teaspoon, or to taste): Enhances all the natural flavors in the soup.
- Freshly ground black pepper (½ teaspoon): Adds a gentle kick and depth to the taste.
- Bay leaf (1): Infuses a subtle complexity during simmering.
- Frozen peas (1 cup): Adds a burst of color and sweet pop at the end.
- Butter (2 tablespoons): Gives a silky richness and smooth mouthfeel.
- Fresh parsley (for garnish): A fresh, vibrant finish that lifts the entire dish.
How to Make Creamy Chicken Potato Soup Recipe
Step 1: Cook the Chicken
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Toss in the cubed chicken, seasoned lightly with salt and pepper. Let it brown on all sides for about 7 to 8 minutes until fully cooked and beautifully golden. Once done, scoop the chicken out and set it aside to keep the pot ready for the next layer of flavor.
Step 2: Sauté the Vegetables
Using the same pot, add diced onion, minced garlic, carrots, and celery. As these cook over medium heat for 5 to 7 minutes, you’ll notice the aroma filling your kitchen while the vegetables soften and develop their sweetness, building a strong flavor foundation for the soup.
Step 3: Make the Soup Base
Now, add the diced potatoes straight into the pot and pour in the chicken broth. Bring everything to a boil before turning the heat down to a gentle simmer. Toss in thyme, rosemary, the bay leaf, and season with salt and pepper. Let the soup slowly bubble away for about 15 to 20 minutes—this allows the potatoes to soften perfectly and the herbs to infuse their delightful flavors.
Step 4: Add the Cream and Chicken
Once the potatoes are tender, stir in the heavy cream, giving the soup that beautiful creamy texture we all crave. Return the cooked chicken to the pot and let everything simmer together for an additional 5 to 7 minutes. This step melds all the flavors and ensures each bite is rich and satisfying. Make sure to taste and tweak the seasoning if necessary—sometimes a little extra salt or pepper is just the right touch.
Step 5: Finish the Soup
For the final flourish, stir in frozen peas and butter. The peas add a fresh pop of color and sweetness, while the butter melts into the broth, rounding out the richness. Let it cook for another 2 to 3 minutes until the peas are heated through and the soup looks glossy and inviting.
Step 6: Serve
Ladle this gorgeous soup into bowls and sprinkle with freshly chopped parsley for a vibrant, fresh note. Pair it with crusty bread or soft rolls to soak up every creamy, savory drop for a meal that’s both wholesome and heavenly.
How to Serve Creamy Chicken Potato Soup Recipe
Garnishes
Fresh parsley is a classic choice, adding color and a mild herbal freshness. You can also try a sprinkle of shredded sharp cheddar or a dollop of sour cream for extra creaminess and flavor dimension. A little crispy bacon or toasted croutons on top can bring a delightful crunch that contrasts perfectly with the velvety broth.
Side Dishes
This soup pairs beautifully with simple sides that complement its heartiness. Think crusty artisan bread, garlic breadsticks, or a light, fresh salad with lemon vinaigrette to balance the richness. For a cozy night, creamy mashed potatoes or roasted vegetables also make wonderful accompaniments.
Creative Ways to Present
For a dinner party or special occasion, serve the Creamy Chicken Potato Soup Recipe in hollowed-out bread bowls—this doubles as a delicious edible vessel. You could also ladle the soup over a bed of rice or noodles for a unique twist. Garnishing with microgreens or edible flowers can turn your homemade soup into an Instagram-worthy masterpiece.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and prevent any absorption of other fridge odors. The flavors actually meld together even more after sitting, making leftovers just as delightful.
Freezing
If you want to save this soup for another day, it freezes well. Pour the cooled soup into freezer-safe containers, leaving some headspace for expansion. Freeze for up to 3 months. Just note that the texture of the potatoes may become a bit softer after thawing, but the flavor remains delicious.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally. Adding a splash of broth or cream can help refresh the texture if it feels too thick. Avoid boiling to keep the cream from separating and maintain that luscious consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra moisture and flavor due to their higher fat content, making this Creamy Chicken Potato Soup Recipe even more tender and rich.
Is it possible to make this soup dairy-free?
Yes, you can substitute the heavy cream with coconut milk or a cashew cream for a dairy-free version. The texture will be just as creamy with a subtle change in flavor.
Can I add other vegetables?
Feel free to customize! Corn, green beans, or bell peppers can be great additions. Just add them early enough to cook through or towards the end if they require less time.
How thick should the soup be?
The soup should be rich and creamy but still somewhat brothy—not too thick or stew-like. The cream combined with the potatoes naturally thickens the broth, making it perfectly balanced.
Can I use fresh herbs instead of dried?
Yes! Use three times the amount of fresh herbs, adding them towards the end of cooking to keep their vibrant flavor fresh and bright in your soup.
Final Thoughts
This Creamy Chicken Potato Soup Recipe is truly a soul-soothing dish that never fails to impress. It’s the kind of meal you’ll want to return to again and again, whether to warm up on a chilly evening or to nourish your family with wholesome, delicious flavors. Give it a try—you might just find your new favorite comfort food!
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Creamy Chicken Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
A comforting and hearty Chicken Potato Soup featuring tender chicken, diced potatoes, fresh vegetables, and creamy broth infused with herbs. Perfect for a warm family meal, this soup combines sautéed chicken and vegetables with savory chicken broth and cream, finished with sweet peas and a touch of butter for rich flavor.
Ingredients
Chicken and Broth
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed
- 2 tablespoons olive oil
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large potatoes, peeled and diced into 1-inch cubes
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
Herbs and Seasonings
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 7-8 minutes. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Cook for 5-7 minutes until the vegetables soften and become fragrant.
- Make the Soup Base: Add the diced potatoes to the pot and stir in the chicken broth. Bring the soup to a boil, then reduce heat to a simmer. Add dried thyme, dried rosemary, bay leaf, and season with additional salt and pepper. Let the soup simmer for 15-20 minutes until the potatoes are tender.
- Add the Cream and Chicken: Stir in the heavy cream and the cooked chicken. Allow the soup to simmer for another 5-7 minutes to meld the flavors. Taste and adjust seasoning with salt and pepper as needed.
- Finish the Soup: Add the frozen peas and butter to the soup. Stir well and cook for 2-3 minutes until the peas are heated through and butter has melted completely.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve alongside crusty bread or rolls for a satisfying meal.
Notes
- Use chicken thighs for a juicier and more flavorful soup, or breasts for a leaner option.
- Adjust cream quantity to make the soup lighter or richer according to preference.
- For a thicker soup, mash a portion of the potatoes before adding cream.
- Frozen peas can be substituted with fresh peas when in season.
- Leftovers can be refrigerated up to 3 days or frozen for up to 1 month.
