Why You’ll Love Creamy Chicken Potato Soup Recipe
This Creamy Chicken Potato Soup combines simple, familiar ingredients to create a flavorful and comforting meal. Browning and gently cooking the chicken first helps keep it tender while also leaving flavorful bits in the pot that become part of the soup’s savory base.
Red potatoes make the soup especially hearty and hold their shape nicely as they simmer. Carrots, celery, onion, and garlic provide classic soup flavor, while basil and oregano add a subtle herbal note.
The addition of heavy cream at the end gives the broth a smooth, velvety finish without turning it into an overly thick soup. It is also easy to customize with different vegetables, herbs, or levels of creaminess.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 medium (about 1 pound) boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- Filtered water, as needed
- ½ large white or yellow onion, diced
- 3 large cloves garlic, minced or pressed
- 3 large carrots, peeled and sliced into ¼-inch pieces
- 3 celery ribs, sliced into ¼-inch pieces
- 8 cups chicken broth
- 6 medium (about 1½ to 2 pounds) red potatoes, scrubbed and cut into 2-inch pieces
- ¼ heaping teaspoon dried basil
- ¼ heaping teaspoon dried oregano
- ½ cup heavy cream
Directions
- Generously season both sides of the chicken breasts with salt and pepper. Starting the chicken first allows you to prepare the remaining ingredients while it cooks.
- Heat 1 tablespoon of olive oil in a large pot with a lid over medium-high heat. Once hot, add the chicken breasts and cook for 2 to 3 minutes, or until browned on the first side. Flip and brown the other side for another 2 to 3 minutes.
- Pour enough filtered water into the pot to come approximately halfway up the sides of the chicken. Bring the water to a simmer, cover, and reduce the heat to medium.
- Cook the chicken for 8 to 12 minutes, or until cooked through. The thickest part should reach 165°F on an instant-read thermometer. If you plan to shred the chicken, cooking it to around 170°F can make shredding easier. Check the pot occasionally and add additional water if necessary so it does not completely evaporate.
- While the chicken cooks, prepare the onion, garlic, carrots, celery, and potatoes.
- Transfer the cooked chicken and any liquid remaining in the pot to a clean plate or bowl and set aside.
- Return the pot to the stove. Add the remaining tablespoon of olive oil and heat over medium heat. Add the diced onion and garlic and cook for 3 to 5 minutes, stirring and scraping the bottom of the pot to loosen the flavorful browned bits. Cook until the edges of the onion begin to turn translucent.
- Add the sliced carrots and celery. Cook for about 5 minutes, stirring frequently.
- Pour in the chicken broth and stir well. Bring the mixture to a simmer and cook uncovered for 15 minutes.
- Add the potatoes, dried basil, and dried oregano. Return the soup to a simmer and cook for 20 to 25 minutes, or until the potatoes are easily pierced with a fork.
- While the potatoes cook, dice or shred the cooked chicken.
- Once the potatoes are tender, return the chicken and any accumulated juices to the pot. Pour in the heavy cream and stir until evenly combined. Season generously with salt and add black pepper to taste.
- Bring the soup back to a gentle simmer and cook for about 1 minute, just long enough to thoroughly reheat the chicken.
- Remove from the heat, taste and adjust the seasoning if necessary, then serve warm.
Servings and timing
This recipe makes approximately 6 servings.
Preparation and cooking together take about 1 hour and 15 minutes. The exact cooking time can vary slightly depending on the size and thickness of the chicken breasts and how large the potato pieces are cut.
For the best results, rely on the chicken’s internal temperature rather than cooking time alone. The chicken should reach at least 165°F in its thickest portion before being eaten.
Variations
For an even creamier soup, slightly increase the amount of heavy cream or mash a few pieces of cooked potato directly into the broth. The mashed potatoes naturally thicken the soup while maintaining its rustic texture.
You can substitute Yukon Gold potatoes for the red potatoes. They have a naturally buttery flavor and work particularly well in creamy soups. Russet potatoes can also be used, although they tend to break down more as they cook and will produce a thicker broth.
For additional vegetables, try adding peas, corn, spinach, green beans, or mushrooms. Quick-cooking vegetables should be added toward the end so they do not become overly soft.
You can also experiment with the herbs. Thyme, rosemary, parsley, or Italian seasoning all complement chicken and potatoes nicely. Fresh herbs can be sprinkled over individual bowls just before serving.
For a lighter version, substitute half-and-half for the heavy cream. The finished soup will be somewhat less rich but will retain its creamy character.
If you already have cooked chicken available, such as leftover roasted chicken, you can skip the initial chicken-cooking steps. Prepare the vegetables and broth first, then add the cooked chicken near the end along with the cream.
Storage/Reheating
Allow leftover Creamy Chicken Potato Soup to cool before transferring it to an airtight container. Refrigerate it promptly and keep it chilled until you are ready to reheat it.
For the best quality, enjoy refrigerated leftovers within 3 to 4 days. The potatoes will continue absorbing some of the broth during storage, so the soup may become thicker after sitting overnight.
Reheat individual portions in the microwave until thoroughly hot, stirring occasionally to distribute the heat evenly. For larger portions, place the soup in a saucepan and warm it over medium-low heat, stirring frequently.
Avoid rapidly boiling the soup while reheating because high heat can affect the texture of the cream. If the soup has thickened considerably in the refrigerator, stir in a small amount of chicken broth, water, milk, or cream until it reaches your preferred consistency.
Freezing creamy potato soup is possible, but the texture may change after thawing. Potatoes can become softer or grainier, and cream-based broth can sometimes separate. If you plan to prepare the soup specifically for freezing, consider freezing it before adding the heavy cream and stirring in fresh cream after thawing and reheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well in this soup and provide a slightly richer flavor. Adjust the cooking time as necessary and make sure the chicken reaches a safe internal temperature before adding it back to the soup.
Can I use leftover cooked chicken?
Yes. Leftover cooked chicken is an excellent shortcut. Skip the initial chicken-cooking steps and add approximately 2 to 3 cups of diced or shredded cooked chicken when the potatoes are tender. Allow it to heat through before serving.
What potatoes are best for creamy chicken potato soup?
Red potatoes are an excellent choice because they hold their shape well during simmering. Yukon Gold potatoes are another great option and provide a naturally buttery flavor. Russet potatoes will break down more easily and can make the soup thicker.
How can I make the soup thicker?
Mash several pieces of cooked potato against the side of the pot and stir them into the broth. You can repeat this until the soup reaches your preferred consistency. This method thickens the soup naturally without requiring flour or cornstarch.
Can I make this soup without heavy cream?
Yes. Half-and-half can be used for a lighter result. Whole milk can also work, although the broth will be noticeably thinner and less rich. If using milk, keep the heat gentle after adding it.
Why should I add the cream at the end?
Adding heavy cream toward the end preserves its smooth texture and reduces the amount of time the dairy is exposed to high heat. Once the cream has been incorporated, the soup only needs to simmer briefly before serving.
How do I know when the potatoes are done?
Insert a fork or the tip of a knife into one of the larger potato pieces. It should slide in easily without significant resistance. The potatoes should be tender while still holding their shape.
Can I make Creamy Chicken Potato Soup ahead of time?
Yes. This soup can be prepared ahead and refrigerated for later. The flavors often become even more developed after resting. Because the potatoes absorb liquid during storage, you may need to add a splash of broth or cream when reheating.
Can I freeze Creamy Chicken Potato Soup?
You can, although dairy and potatoes may undergo some texture changes after freezing and thawing. For better results, prepare the soup without the heavy cream, freeze it, and then add fresh cream while reheating after it has thawed.
What can I serve with Creamy Chicken Potato Soup?
This soup is hearty enough to serve on its own, but it also pairs well with crusty bread, dinner rolls, garlic bread, biscuits, or a simple green salad. Bread is especially useful for soaking up the creamy, savory broth.
Conclusion
Creamy Chicken Potato Soup turns simple chicken, potatoes, vegetables, herbs, and cream into a cozy one-pot meal that is both hearty and satisfying. Tender pieces of chicken and potato make each bowl substantial, while carrots, celery, onion, garlic, and herbs build layers of comforting flavor.
With about six servings and plenty of easy ways to customize the ingredients, this soup is a practical choice for family dinners, meal prep, or cold-weather cooking. Serve it steaming hot with your favorite bread or enjoy it by itself for a warm, filling homemade meal.
Creamy Chicken Potato Soup
A hearty, comforting chicken and potato soup loaded with tender vegetables and finished with rich heavy cream. Perfect for a cozy and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 medium (about 1 pound) boneless skinless chicken breasts
- Salt and pepper
- 2 tablespoons olive oil (divided)
- Filtered water
- ½ large white or yellow onion (diced)
- 3 large cloves garlic (minced or pressed with a garlic press)
- 3 large carrots (peeled and sliced ¼ inch)
- 3 celery ribs (sliced ¼ inch)
- 8 cups chicken broth
- 6 medium (about 1.5 to 2 pounds) red potatoes (scrubbed and cut into 2-inch pieces)
- ¼ heaping teaspoon dried basil
- ¼ heaping teaspoon dried oregano
- ½ cup heavy cream
Instructions
- Generously season both sides of the chicken breasts with salt and pepper.
- Heat 1 tablespoon olive oil in a large pot with a lid over medium-high heat. Add the chicken breasts and cook for 2 to 3 minutes per side, until browned.
- Add enough filtered water to come about halfway up the sides of the chicken. Bring to a simmer, cover, and reduce the heat to medium. Cook for 8 to 12 minutes, or until the chicken reaches an internal temperature of 165°F, or 170°F if shredding. Add more water if needed to prevent the pot from drying out.
- While the chicken cooks, prepare the remaining soup ingredients.
- Transfer the cooked chicken and any liquid remaining in the pot to a clean plate or bowl.
- Return the pot to the stove and add the remaining 1 tablespoon olive oil. Heat over medium heat, then add the onion and garlic. Cook for 3 to 5 minutes, stirring and scraping up any browned bits, until the onion begins to turn translucent.
- Add the carrots and celery and cook for 5 minutes, stirring often. Stir in the chicken broth, bring to a simmer, and cook uncovered for 15 minutes.
- Add the potatoes, basil, and oregano. Return the soup to a simmer and cook for 20 to 25 minutes, until the potatoes are fork-tender.
- Meanwhile, dice or shred the cooked chicken. Once the potatoes are tender, return the chicken and any accumulated juices to the pot. Stir in the heavy cream and season generously with salt and pepper to taste.
- Bring the soup back to a simmer and cook for 1 minute, or until the chicken is heated through.
- Serve hot and enjoy.
Notes
- Larger chicken breasts may require additional cooking time; always check the internal temperature before removing them from the heat.
- Do not allow all of the water to evaporate while cooking the chicken.
- For easy shredding, cook the chicken to an internal temperature of about 170°F.
- Store leftover soup in an airtight container in the refrigerator and reheat gently to prevent the cream from separating.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 1050 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 85 mg
