Chicken Potato Soup

Chicken potato soup with a creamy golden broth made by simmering potatoes in chicken broth, then thickening with a butter-and-flour roux. Tender cubes of russet potato, diced carrots, and celery pair with shredded chicken for a hearty, comforting main dish.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken Potato Soup

1.5 lb chicken breasts or thighs Use boneless, skinless if possible; simmer until cooked through.
2 lb russet potatoes Peel and cube for even tenderness.
3 carrots Dice small for quick cooking.
3 celery Dice small for quick cooking.
1 onion Dice for a soft, sweet base.
4 cloves garlic Minced.
5 cup chicken broth Use reserved broth after simmering chicken.
1 cup heavy cream Add at the end for a smooth, creamy texture.
3 tbsp butter Used to sauté vegetables and build the roux.
3 tbsp all-purpose flour Cook with the butter to remove raw flour taste.
1 tsp dried thyme Adds classic herb flavor.
1 tsp garlic powder Seasoning boost in the broth.
0.1 salt and pepper to taste Season to your preferred level; add during the final seasoning step.
1 fresh parsley for garnish Chopped, for serving.

Equipment

1 Dutch oven

Method

Simmer and shred the chicken

Simmer the chicken in the chicken broth for 15-20 minutes until cooked through, then remove the chicken and shred; reserve the broth.
Set the shredded chicken aside and keep the reserved broth warm for the next steps.

Build the soup base

In the same pot, melt the butter over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened.
Add the garlic and cook for 1 minute, then whisk in the flour and cook for 1-2 minutes.

Simmer the potatoes

Pour in the reserved broth, then add the potatoes, dried thyme, and garlic powder.
Simmer for 15-18 minutes until the potatoes are tender.

Finish and serve

Stir in the heavy cream and the shredded chicken, then simmer for 5 minutes.
Season with salt and pepper to taste, then garnish with fresh parsley.

Notes

Pro tip: dice the potatoes and vegetables to similar sizes so everything finishes cooking at the same time. Store leftovers in the refrigerator up to 3-4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream for a closer flavor with fewer calories.