Description
A rich and comforting creamy chicken and potato soup made with tender chicken, hearty potatoes, and a velvety broth. Perfect for cozy weeknight dinners.
Ingredients
2 tbsp butter
1 small onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 tbsp all-purpose flour
4 cups chicken broth
2 cups diced potatoes (Yukon Gold or Russet)
1 lb chicken breasts or thighs, cooked and shredded
1 cup heavy cream
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste
Optional: corn, peas, bacon, cheese, parsley
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened.
- Stir in garlic and cook briefly. Sprinkle in flour and stir to coat vegetables.
- Gradually whisk in chicken broth. Add potatoes, thyme, and bay leaf. Simmer until potatoes are tender.
- Add shredded chicken and reduce heat. Stir in heavy cream and season to taste.
- Remove bay leaf, garnish with herbs, and serve warm.
Notes
For extra richness, add shredded cheddar cheese before serving.
Rotisserie chicken is a great shortcut.
Store leftovers up to 3 days and reheat gently with a splash of broth or milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1bowl
- Calories: 360
- Sugar: 5
- Sodium: 880
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 25
- Cholesterol: 90