Creamy Chicken Potato Soup – Easy & Comforting

Discover our creamy chicken potato soup recipe that’s hearty, simple, and perfect for cozy meals. Try it today for a deliciously warm bowl.

Creamy Chicken Potato Soup

If you’re craving something rich and satisfying, our creamy chicken potato soup recipe is just what you need. This hearty blend of tender chicken, velvety potatoes, and a luscious creamy base comes together easily, making it perfect for chilly days or when you want comfort food fast. In under an hour, you’ll have a delicious soup ready to warm you up.

Why You’ll Love It

This soup is a crowd-pleaser with its creamy texture and wholesome ingredients. It’s simple to prepare with pantry staples and leftovers, yet feels indulgent thanks to the creamy broth. Plus, it’s adaptable to your dietary needs and tastes.

Ingredients

• 2 tablespoons olive oil (substitute with butter or avocado oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 large potatoes, peeled and cubed (Russet or Yukon Gold work best)
• 3 cups cooked chicken, shredded (rotisserie or poached chicken)
• 4 cups chicken broth (use low-sodium for better control over salt)
• 1 cup heavy cream (can substitute with half-and-half or coconut cream for dairy-free)
• Salt and pepper to taste
• 2 stalks celery, diced
• 1 carrot, diced
• Fresh parsley for garnish

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes.
2. Add diced celery and carrot to the pot and cook for another 5 minutes until softened.
3. Stir in cubed potatoes and pour in chicken broth. Bring mixture to a boil, then reduce heat and simmer for about 20 minutes, or until potatoes are tender.
4. Add shredded chicken and heavy cream, stirring well to combine. Heat gently until warmed through but avoid boiling to keep the cream smooth.
5. Season with salt and pepper to your taste. Garnish with fresh parsley before serving.

For more hearty soup ideas, check out our Easy Weeknight Dinners collection or visit Food Network for additional inspiration.

Expert Tips

Use starchy potatoes like Russets for that creamy body, and don’t overcook the soup after adding cream to prevent curdling. Leftover shredded chicken works wonderfully. For extra flavor, add herbs like thyme or rosemary.

Storage

Store soup in an airtight container in the refrigerator for up to 3 days. It also freezes well—freeze in portions, and thaw overnight before reheating gently on the stove or microwave.

Variations

• Vegan: Replace chicken with mushrooms or chickpeas, use vegetable broth, and swap cream for coconut milk or cashew cream.
• Gluten-Free: This recipe is naturally gluten-free as long as your broth contains no gluten additives.
• Dairy-Free: Use coconut cream or almond milk instead of heavy cream.
• Refined Sugar-Free: No added sugar needed; the natural sweetness from carrots and onions suffices.

FAQ

Can I make creamy chicken potato soup in a slow cooker?

Yes, sauté the aromatics, then add all ingredients to the slow cooker and cook on low for 6–7 hours. Add cream at the end to avoid curdling.

What potatoes are best for creamy chicken potato soup?

Russet or Yukon Gold potatoes are ideal because they break down slightly and add creaminess to the broth.

Can I use leftover chicken?

Absolutely! Leftover roasted or poached chicken works perfectly in this soup.

How do I thicken the soup more?

For thicker soup, mash some of the potatoes into the broth or add a slurry of flour and water before adding cream.

Can I freeze creamy chicken potato soup?

Yes, this soup freezes well. Store in airtight containers for up to 3 months and thaw before reheating.

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