Chicken Potato Soup
A cozy and hearty chicken potato soup that is simple to make, budget-friendly, and perfect for chilly days. This comforting recipe is packed with flavor and is easy to customize with your favorite vegetables.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken thighs or breasts Use leftover rotisserie chicken if available.
- 2 cups Yukon gold or russet potatoes, cubed Yukon golds hold their shape while russets become creamier.
- 1 medium onion, chopped Key for flavor.
- 3-4 cloves garlic, minced Add for flavor enhancement.
- 1 cup carrots, chopped Classic soup vegetable.
- 1 cup celery, chopped Adds sweetness and body.
- 4 cups low-sodium chicken broth Homemade if possible.
- 1 tsp dried thyme Enhances the potato flavor.
- 2 Tbsp butter or olive oil For sautéing the vegetables.
- to taste salt and black pepper Season in layers.
- ½ cup cream or half-and-half (optional) For a creamy finish.
- 2 Tbsp fresh parsley or chives, chopped For garnish.
- 1 Tbsp lemon juice (optional) Brightens the flavor.
Instructions
Preparation
- Chop the onion, carrots, and celery into small pieces and cube the potatoes.
- Pat the chicken dry and cut into bite-sized pieces.
Cooking
- Warm a large pot over medium heat and add butter or oil.
- Sauté the onion, carrots, and celery with a pinch of salt for about 5-6 minutes.
- Add the garlic for 30 seconds until fragrant.
- Add chicken, potatoes, thyme, bay leaf, and broth. Bring to a gentle boil, then lower to a simmer.
- Cook until chicken is cooked through and potatoes are tender, about 20-25 minutes.
- If chicken is in large pieces, remove, shred, and return to the pot.
- Season with salt and pepper. If desired, stir in cream or half-and-half and warm without boiling.
- Stir in chopped parsley and optional lemon juice before serving.
Notes
This soup can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months. Add additional vegetables as desired, such as peas or spinach.