If you are craving something creamy and comforting, this recipe is for you. It is 6pm and you need a hearty meal fast.
This Creamy Chicken Potato Soup delivers exactly what you need right now. It is warm, filling, and incredibly simple to make.
Why You’ll Make This Again
This is the ultimate winter comfort food for your family. It is ready in under an hour from start to finish.
You only need one large pot to make this magic happen. It is a reliable meal for any busy weeknight dinner. The flavors are simple but deeply satisfying for everyone.
How This Comes Together
Everything happens in one pot to keep cleanup very easy. You start by searing the chicken to lock in flavor. Then, you soften the vegetables and simmer everything together. A simple starch slurry makes the broth perfectly thick and rich.
What You’ll Need
Most of these items are likely already in your pantry. Using fresh vegetables makes a huge difference in the final taste.
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into 0.5-inch cubes
- 1 medium yellow onion, finely diced
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1.5 pounds Yukon Gold potatoes, peeled and diced into 0.5-inch cubes
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped
Step-By-Step Directions
- Heat olive oil in a large stockpot over medium-high heat.
- Add chicken cubes and sear until browned and internal temperature reaches 165 degrees.
- Remove chicken and set it aside for later.
- Add diced onion, carrots, and celery to the same pot.
- Sauté for 5-7 minutes until the vegetables have softened.
- Incorporate minced garlic and cook for 60 seconds until aromatic.
- Pour in chicken broth and scrape the bottom to release flavor.
- Add potatoes, thyme, salt, and black pepper.
- Bring the mixture to a rolling boil.
- Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
- Stir the cooked chicken back into the pot.
- Whisk together cornstarch and cold water in a small bowl.
- Slowly stir the slurry and heavy cream into the soup.
- Simmer for 3-5 minutes until the soup reaches your desired thickness.
- Adjust seasoning and garnish with fresh parsley before serving.
How to Serve It
Serve this hot in large, deep bowls for the ultimate cozy experience. It pairs perfectly with a side of crusty sourdough bread. You can also add a simple green salad on the side. This is a great choice for a casual winter gathering.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. This soup stays fresh for up to three days easily. When reheating, use a small splash of broth if it is too thick. I do not recommend freezing this due to the dairy content. Reheat slowly on the stove over medium-low heat.
Make It Even Better (Pro Tips)
- Do not skip searing the chicken for the best flavor profile.
- Avoid overcooking the potatoes so they do not turn into mush.
- You can use half and half if you want a lighter soup.
- Pre-cut your vegetables earlier in the day to save time later.
- This is the perfect meal for a snowy winter afternoon.
- Top with crispy bacon bits for an extra salty crunch.
- Always use cold water for your cornstarch slurry to avoid lumps.
Easy Ways to Change It Up
- Add a pinch of red pepper flakes for a spicy kick.
- Swap the chicken for extra potatoes to make it vegetarian.
- Use sweet potatoes for a fall-inspired seasonal twist.
- Stir in some fresh spinach at the end for extra greens.
Quick Questions
Can I use milk instead of heavy cream?
Yes, you can use whole milk for a lighter version. The soup will be less rich but still very delicious. You might need a bit more cornstarch to thicken it.
What are the best potatoes to use?
Yukon Gold potatoes are the best choice for this recipe. They hold their shape well and have a buttery texture. Russet potatoes will break down more and make the soup grainier.
I hope you love this Creamy Chicken Potato Soup as much as I do. It is a lifesaver on those cold, busy nights. Give it a try tonight!
— Ethan
Creamy Chicken Potato Soup
Ingredients
Method
- Heat olive oil in a large stockpot over medium-high heat. Add the chicken cubes and sear until browned and internal temperature reaches 165 degrees Fahrenheit. Remove chicken and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the vegetables have softened.
- Incorporate the minced garlic and cook for 60 seconds until aromatic.
- Pour in the chicken broth, scraping the bottom of the pot to release any fond.
- Add the cubed potatoes, dried thyme, salt, and black pepper. Bring the mixture to a rolling boil.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Stir the cooked chicken back into the pot.
- In a small bowl, whisk together cornstarch and cold water to form a smooth slurry.
- Slowly stir the slurry and heavy cream into the soup. Maintain a simmer for 3-5 minutes until the liquid has reached the desired viscosity.
- Adjust seasoning with additional salt and pepper if necessary. Garnish with chopped parsley prior to service.
