Chicken Potato Soup
A comforting and creamy chicken potato soup that is easy to make and perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 2 pounds Yukon gold potatoes cut into bite-sized pieces
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots optional, diced
- 2 stalks celery optional, diced
- 6 cups low sodium chicken broth
- 1 cup milk or half and half for creamy finish
- 3 tablespoons butter
- 2 tablespoons all-purpose flour to thicken
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 teaspoon dried thyme
- 1/4 teaspoon paprika optional
- 1 cup shredded cheddar cheese optional for serving
- 1/4 cup chopped parsley optional for garnish
- 1 lemon for serving optional squeeze
Instructions
Preparation
- Start with a big pot on medium heat. Add butter, then onion, carrots, and celery if using. Cook until the onion looks soft, about 5 minutes. Add garlic and stir for 30 seconds.
- Add your chicken. If using raw chicken, let it cook for a few minutes until the outside turns white. If using cooked rotisserie chicken, add it later.
- Sprinkle in flour and stir for a minute. Slowly pour in chicken broth, stirring to keep it smooth.
- Add potatoes, thyme, salt, and pepper. Bring it to a gentle simmer, then lower heat. Let it simmer until the potatoes are tender, about 15 to 20 minutes.
- If using raw chicken, remove it once cooked through, shred it, and add it back in. If using rotisserie chicken, add it now.
- Pour in milk or half and half and warm through. Do not let it boil hard. Taste and adjust seasoning.
- For a thicker soup, mash some potato chunks against the side of the pot. For a thinner soup, add a splash more broth.
- Consider adding cheddar for extra comfort or parsley for freshness.
Notes
Leftovers can be stored for 3 to 4 days in the fridge and can be frozen, although the texture may change slightly. Reheat with a splash of broth or milk as needed.