This cozy chicken potato soup is packed with tender chicken, hearty potatoes, and yummy veggies. It’s like a warm hug in a bowl, perfect for chilly days!
I love how quick and easy this soup is to whip up! Just toss everything in, let it simmer, and enjoy. Honestly, it feels like magic—comfort food made easy! 🍲
Key Ingredients & Substitutions
Olive Oil or Butter: Both work well, but I lean towards olive oil for a lighter touch. If you want a richer taste, butter is great! You could also use coconut oil for a dairy-free option.
Onion: A medium onion is essential for flavor. Yellow onions are my go-to, but you can substitute with shallots or red onions if that’s what you have.
Carrots: Fresh carrots add sweetness and color. If you’re in a pinch, frozen carrots can work too! For sweetness without the crunch, try parsnips.
Potatoes: Yukon Gold or Russet are perfect. If looking for lower carbs, cauliflower can be an excellent substitute, just adjust your cooking time.
Chicken: I love using leftover rotisserie chicken for ease. If you’re vegetarian, consider replacing it with chickpeas or tofu for protein.
Heavy Cream or Milk: For creaminess, heavy cream is fabulous, but if you’re cutting calories, you can use half-and-half or even non-dairy milk like almond or oat milk.
How Do You Achieve the Best Flavor with Garlic and Onions?
Getting garlic and onions right brings depth to your soup. Start by cooking them slowly. Here’s how to do it smoothly:
- Use medium heat to avoid burning. If onions brown too quickly, lower the heat.
- Saute until onions are soft and translucent for about 4-5 minutes, then add garlic.
- Cook garlic for only a minute; it cooks faster, and burnt garlic can taste bitter.
This careful approach will ensure a flavor-rich base for your soup that enhances the entire dish!
How to Make Delicious Chicken Potato Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 stalks celery, chopped (optional)
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 2 cups cooked chicken breast, shredded or diced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper, to taste
- 1/2 cup heavy cream or milk (optional)
- Fresh parsley or chives for garnish
- Freshly ground black pepper for garnish
How Much Time Will You Need?
This comforting chicken potato soup takes about 10 minutes to prepare and about 30 minutes to cook, so you’re looking at around 40 minutes total. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Heat the Base:
In a large pot, heat up the olive oil or butter over medium heat. Add in the finely chopped onion and cook it until it becomes soft and translucent, which should take about 4-5 minutes. This is where your soup starts to build flavor!
2. Add Garlic and Veggies:
Next, stir in the minced garlic and let it cook for another minute until it smells delicious. Then, add the sliced carrots and optional diced celery. Cook these for about 3-4 minutes until they start to soften. You’ll notice a delightful aroma filling your kitchen!
3. Combine Potatoes and Broth:
Now, add the peeled and diced potatoes to the pot. Pour in the chicken broth and give everything a good stir. Season your soup with dried thyme, dried parsley, and a pinch of salt and black pepper. Bring the mixture to a boil.
4. Simmer Away:
Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for around 15-20 minutes, or until the potatoes are tender when pierced with a fork. This is when all the flavors meld together beautifully.
5. Mix in the Chicken:
After the potatoes are tender, stir in the shredded or diced cooked chicken. Allow it to warm through for about 5 minutes. If you’re adding cream or milk for that extra richness, stir it in here and heat gently without boiling.
6. Final Touches:
Give your soup a taste and adjust the seasoning with more salt and pepper if needed. It’s all about making it just right for you!
7. Serve it Up:
Ladle the soup into bowls and top with freshly chopped parsley or chives, along with a sprinkle of freshly ground black pepper. Serve hot and enjoy the comforting warmth of your chicken potato soup!
This delightful soup, with creamy broth and tender chunks of chicken and potatoes, will warm your heart and fill your tummy. Enjoy every spoonful!
Can I Use Frozen Chicken in This Soup?
Yes, you can use frozen chicken! Thaw it first in the fridge overnight or use the quick method—submerge it in cold water in a sealed bag. Once thawed, cook it separately or add it directly to the soup early on to ensure it cooks through.
Can I Make This Soup Vegetarian?
Absolutely! Substitute the chicken with chickpeas or tofu for protein, and use vegetable broth instead of chicken broth. You’ll still have a hearty and flavorful soup!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Prep This Soup Ahead of Time?
Yes, you can! Prepare the soup base (without adding the chicken and cream) ahead of time, then cool, cover, and refrigerate for up to 2 days. When ready to enjoy, reheat it on the stove, add the cooked chicken, and stir in cream just before serving.
