There's nothing like a warm, comforting bowl of Chicken Potato Soup to soothe your soul and satisfy your hunger. This easy-to-make recipe is packed with tender chicken, hearty potatoes, and a medley of vegetables, all simmered in a creamy, flavorful broth. Whether you're cooking for your family or simply preparing a cozy meal for yourself, this recipe is guaranteed to hit the spot. Keep reading to discover how to make this delicious Chicken Potato Soup and pick up some handy tips and tricks along the way!
What Is Chicken Potato Soup?
Chicken Potato Soup is a rich, comforting dish that brings together diced chicken breast, creamy potatoes, and a host of vegetables like onions, carrots, and celery. The soup is thickened with flour and milk to create a velvety, smooth texture, while herbs like thyme and rosemary infuse the broth with aromatic flavors. It's often topped with cheddar cheese and fresh parsley for an extra layer of taste and presentation. This recipe is perfect for chilly days or when you need a hearty meal that’s both nutritious and satisfying.
Ingredients List for Chicken Potato Soup
To make this hearty soup, you’ll need the following ingredients:
- 1 tablespoon olive oil – For sautéing the vegetables and chicken.
- 1 tablespoon (20 g) butter – Adds richness and depth of flavor.
- 1 medium onion, diced – Provides sweetness and aromatic depth.
- 2 medium carrots, diced – Adds natural sweetness and color.
- 2-3 celery stalks, diced – Adds texture and a mild flavor.
- 2-3 garlic cloves, finely chopped – Enhances the overall flavor of the soup.
- ½ tablespoon fresh rosemary, chopped – Gives a woody, aromatic flavor.
- ½ tablespoon fresh thyme, chopped – Offers earthy, lemony notes.
- 1 lb (450 g) chicken breast – The protein star of the dish, tender and juicy.
- 2 tablespoons plain flour – For thickening the soup.
- 2 cups (475 ml) milk – Creates the creamy base of the soup.
- 1 ½ lb (650 g) potatoes, peeled and cubed – Adds heartiness and thickness.
- 4 cups (1 liter) chicken stock – The flavorful base of the soup.
- 1 cup (120 g) low-fat cheddar cheese – Adds a cheesy, savory finish.
- A handful of fresh parsley, roughly chopped – For garnish and extra flavor.
- Salt and freshly ground black pepper to taste – Season to enhance the overall flavor.
Substitutions and Variations
The great thing about this Chicken Potato Soup recipe is that it’s versatile and can be adapted to suit your preferences or dietary needs. Here are some common substitutions and variations you can try:
- Chicken Thighs Instead of Breasts: If you prefer dark meat, you can substitute chicken thighs for chicken breasts. Thighs tend to be juicier and more flavorful.
- Vegetarian Version: Omit the chicken and use vegetable stock instead of chicken stock. Add more hearty vegetables like mushrooms or corn for extra flavor and texture.
- Dairy-Free Option: You can swap out the milk for a plant-based alternative like almond milk or coconut milk. Be sure to choose unsweetened varieties to avoid altering the flavor.
- Gluten-Free Option: If you need to make this gluten-free, use a gluten-free flour blend for thickening the soup or cornstarch as an alternative.
- Spicier Soup: For those who like a bit of heat, add a pinch of red pepper flakes or a diced jalapeño during the sautéing process.
Step-by-Step Cooking Instructions
This Chicken Potato Soup recipe comes together in just a few easy steps. Follow this guide to make a pot of comforting soup that everyone will love!

- Prepare the Ingredients: Start by dicing the onion, carrots, and celery. Peel and cube the potatoes. Finely chop the garlic, fresh rosemary, and thyme. Dice the chicken breast into bite-sized pieces.
- Sauté the Vegetables and Chicken: In a large pot, heat the olive oil and butter over medium heat. Once the butter is melted, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the garlic, rosemary, and thyme, and cook for another 1-2 minutes until fragrant.
- Cook the Chicken: Push the vegetables to one side of the pot and add the diced chicken breast to the other side. Season the chicken with salt and pepper. Cook the chicken for about 5-6 minutes, stirring occasionally, until it’s lightly browned on all sides.
- Add the Flour: Sprinkle the flour over the chicken and vegetables. Stir well to coat everything in the flour. This will help thicken the soup.
- Pour in the Milk and Chicken Stock: Gradually pour in the milk while stirring constantly to prevent lumps from forming. Then, add the chicken stock and bring the mixture to a simmer.
- Add the Potatoes: Stir in the cubed potatoes and cover the pot. Let the soup simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
- Finish the Soup: Once the potatoes are cooked, stir in the cheddar cheese until melted and incorporated. Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Garnish and Serve: Turn off the heat and sprinkle fresh parsley on top. Your soup is now ready to be served!
How to Cook Chicken Potato Soup: A Step-by-Step Guide
- Start with a Flavor Base: The combination of olive oil, butter, onions, garlic, and herbs creates a rich, aromatic base for your soup. Sautéing these ingredients helps release their flavors, which will infuse into the soup as it cooks.
- Brown the Chicken: Cooking the chicken directly in the pot allows it to develop a golden-brown crust, which enhances its flavor. The browned bits of chicken stuck to the bottom of the pot will also add extra depth to the soup once the liquid is added.
- Thicken the Soup: The flour is a key ingredient because it helps thicken the soup. Be sure to stir it well with the chicken and vegetables to avoid clumping.
- Simmer Gently: Once the liquid is added, bring the soup to a gentle simmer. Simmering the soup allows the flavors to meld together and gives the potatoes time to become tender.
- Melt the Cheese Slowly: Adding the cheese at the end and stirring it in off the heat helps it melt smoothly into the soup without separating.
Common Mistakes to Avoid
- Overcooking the Chicken: Make sure not to overcook the chicken when browning it. If it becomes too dry at this stage, it won’t be as tender in the soup.
- Undercooking the Potatoes: Ensure that the potatoes are fully cooked before serving. They should be soft but not mushy.
- Adding Cheese Too Early: Avoid adding the cheese while the soup is still boiling, as this can cause the cheese to separate and turn grainy.
Serving and Presentation Tips
A beautifully presented dish can make your Chicken Potato Soup even more enjoyable. Here are a few serving and presentation ideas:
How to Serve Chicken Potato Soup
- Serve the soup in deep bowls with a sprinkling of freshly chopped parsley for a pop of color.
- Accompany the soup with slices of crusty bread or warm dinner rolls for dipping.
- Add a light salad on the side to balance the meal.
Presentation Ideas for Chicken Potato Soup
- Garnish the soup with extra shredded cheddar cheese and a dollop of sour cream for a richer experience.
- Serve the soup in rustic bowls with a drizzle of olive oil or a few grinds of fresh black pepper on top.
- For a homestyle feel, you can serve the soup straight from the pot at the table, letting everyone ladle their own portions.
Chicken Potato Soup Recipe Tips
- Prepping in Advance: You can chop the vegetables and cube the potatoes ahead of time to make the cooking process faster.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little more stock if needed to loosen the consistency.
- Freezing: This soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions (FAQs)
1. Can I use rotisserie chicken instead of fresh chicken?
Yes, you can! Simply shred the rotisserie chicken and add it to the soup during the last 10 minutes of cooking, allowing it to heat through.
2. Can I make this soup in a slow cooker?
Absolutely. Sauté the vegetables and chicken in a skillet first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
3. What type of potatoes work best for this recipe?
Yukon Gold or Russet potatoes are excellent choices because they hold their shape well and become creamy as they cook.
Conclusion
Now that you’ve got this amazing Chicken Potato Soup recipe, it’s time to roll up your sleeves and start cooking! Whether you're looking for a comforting dinner for a chilly night or just a hearty, flavorful meal, this soup is sure to please. Don’t forget to experiment with variations and make it your own. Enjoy your bowl of warm, comforting goodness!
PrintChicken Potato Soup Recipe
This Chicken Potato Soup recipe is a comforting and creamy dish loaded with tender chicken, potatoes, and fresh herbs like rosemary and thyme. It’s easy to prepare and perfect for cold days. Key ingredients include chicken, potatoes, carrots, celery, garlic, and cheddar cheese. This soup is an excellent source of protein, fiber, and healthy fats, making it a nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2-3 celery stalks, diced
- 2-3 garlic cloves, finely chopped
- ½ tablespoon fresh rosemary, chopped
- ½ tablespoon fresh thyme, chopped
- 1 lb chicken breast
- 2 tablespoons plain flour
- 2 cups milk
- 1 ½ lb potatoes, peeled and cubed
- 4 cups chicken stock
- 1 cup low-fat cheddar cheese
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery, sauté until soft.
- Add garlic, rosemary, and thyme; cook for 1-2 minutes.
- Stir in cubed chicken and cook until no longer pink.
- Sprinkle flour over the chicken and vegetables, stirring until evenly coated.
- Gradually add the milk, stirring constantly.
- Add cubed potatoes and chicken stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
- Stir in cheddar cheese until melted. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
For a thicker soup, mash some of the potatoes before adding the cheese. You can substitute chicken breast with thighs for richer flavor.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 380
- Sugar: 5g
- Sodium: 740mg
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