Home > Soups & Stews > Chicken and Potato Soup Chicken and Potato Soup January 24, 2024 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Creamy Chicken and Potato Soup is the ultimate comfort food! You’ll love this rich, creamy base loaded with tender chicken, melt-in-your-mouth potatoes, and loads of veggies. After perfecting my ideal Chicken Noodle Soup, it was time to create a delicious chicken soup with potatoes! This Chicken and Potato Soup Is: Comforting: It’s perfect for cold days: filling and satisfying. Flavorful: The rich, creamy base brims with savory, tender chicken. Nutritious: This soup is full of chicken protein and vitamins from veggies. Family-friendly: It’s loved by all ages and is great for family dinners. Leftover-friendly: This is even tastier the next day, and great for meal prep. Chicken and Potato Soup Ingredients Chicken breasts: Use two medium-sized breasts. Slice them in half for faster cooking. Seasoning: Keep it simple with garlic powder, Italian seasoning, and chicken bouillon–plus salt and pepper. Mirepoix (carrots, celery, onion): Dice uniformly for even cooking. Minced garlic: Use jarred for convenience. Gold potatoes: Skin is so delicate, there’s no need to peel. Chicken broth: Use the best quality. Swanson® is a great choice. Flour: Used for thickening. Milk: We recommend whole milk. Heavy cream: Adds a touch of richness and improves mouthfeel. Sharp Cheddar cheese: Freshly grated is best. How To Make Chicken and Potato Soup Cook the chicken: Season and cook chicken halves in olive oil; set aside. Sauté the veggies: In the same pot, sauté the mirepoix and garlic. Simmer the potatoes: Add potatoes and broth; simmer until tender. Make the roux: Create a flour and milk mixture in a separate pan. Combine: Blend roux into the soup; add cream. Add chicken and cheese: Return chopped chicken to pot; stir in cheese. Finish and serve: Adjust seasoning and serve warm. What To Serve With Chicken and Potato Soup Crusty Bread or Dinner Rolls: For dipping. Garden Salad: or try this Kale Cranberry Pecan Salad! Grilled Cheese: Does anything beat this combo?! Roasted Vegetables: Like Roasted Broccoli or Roasted Brussels Sprouts Cornbread Muffins: Warm and buttery! STORAGE Leftovers Cool: Bring the soup to room temperature. Refrigerator: Store in airtight containers for 3-5 days. Longer Storage: Freeze in freezer-safe containers for 2-3 months. Reheat: Thaw in fridge if frozen. Reheat on the stove (low heat), stirring often. Add a splash of chicken broth if needed to thin (more tips here). More Hearty Soup Recipes: Vegetarian Split Pea Soup Recipe Italian Sausage Pasta Soup Cheesy Potato Soup Roasted Red Pepper Soup Five-Ingredient Creamy Chicken and Wild Rice Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken and Potato Soup 5 from 1 vote - Review this recipe Creamy Chicken and Potato Soup is the ultimate comfort food! You'll love this rich, creamy base loaded with tender chicken, melt-in-your-mouth potatoes, and loads of veggies. SAVE TO RECIPE BOX Print Recipe Chicken and Potato Soup 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Creamy Chicken and Potato Soup is the ultimate comfort food! You'll love this rich, creamy base loaded with tender chicken, melt-in-your-mouth potatoes, and loads of veggies. Course Dinner, Main Course, Soup Cuisine Jamaican Keyword Chicken and Potato Soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 -8 servings Chelsea Lords Calories 718kcal Author Chelsea Lords Cost $14.47 EquipmentLarge Dutch oven or cast iron pot IngredientsChicken▢ 2 medium-sized chicken breasts (1 lb total)▢ 1 teaspoon Italian seasoning▢ 1 teaspoon garlic powder▢ ¾ teaspoon each: salt and pepper▢ 3 tablespoon olive oil, dividedSoup▢ 5 tablespoons unsalted butter separated▢ 3 cups mirepoix: 1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion▢ 1 tablespoon minced garlic▢ 1 teaspoon chicken bouillon powder▢ 4 cups gold potatoes, diced to 1/2 inch (unpeeled)▢ 3 cups chicken broth▢ ⅓ cup all-purpose white flour▢ 3 cups milk (whole recommended)▢ ½ cup heavy cream▢ 2 cups Freshly grated sharp Cheddar cheese (gently pack to measure)▢ Optional: 1 cup frozen peas, fresh parsley or thyme, crusty buttered bread (for dunking!) InstructionsCHICKEN PREP: Cut chicken breasts in half widthwise to create four thinner pieces. Pound each piece to even out thickness. Season both sides with Italian seasoning, garlic powder, salt, and pepper.COOK CHICKEN: In a large pot, heat 2 tbsp olive oil over medium-high heat. Cook the seasoned chicken for 3-4 minutes per side or until fully cooked. Transfer chicken to a plate, cover with foil, and let it rest for 5 minutes. Slice, dice, or shred the chicken.VEGGIES: In the same pot (don't wipe out!), add 1 tbsp oil and 1 tbsp butter. Add diced carrots, celery, and onion; sauté for 5-7 minutes. Add minced garlic, chicken bouillon powder, and diced potatoes; sauté for 1 minute.SIMMER: Pour in chicken broth and bring to a boil. Reduce heat, cover pot, and simmer for 10-15 minutes until potatoes are fork tender.CREAM BASE: In a separate medium-sized pot, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking continuously until smooth. Cook until the mixture thickens, then stir in heavy cream. Keep warm, whisking occasionally. FINISH SOUP: Pour the milk and cream mixture into the soup. Reduce heat to low. Gradually add grated cheese, a handful at a time, stirring in between additions until melted. Return cooked chicken to the pot. Add frozen peas (if using) and stir until warmed. Taste and adjust seasonings as needed.ENJOY: Enjoy the soup warm, garnished with freshly chopped parsley or thyme. Serve with a crusty loaf of bread if desired. Video Nutrition FactsServing: 1serving | Calories: 718kcal | Carbohydrates: 50g | Protein: 34g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 1211mg | Potassium: 1222mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1225IU | Vitamin C: 37mg | Calcium: 472mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
