Creamy Chicken Potato Soup
Dive into the comforting goodness of Creamy Chicken Potato Soup—an irresistible blend of hearty ingredients and soul-warming flavors. This velvety soup combines tender bites of chicken breast, fluffy potatoes, and a medley of aromatic vegetables like onion, celery, and carrots, all simmered to perfection in a rich chicken broth. A touch of heavy cream adds luxurious texture, while fresh thyme and minced garlic infuse the dish with depth and warmth. Thickened to just the right consistency with a simple flour mixture, this one-pot wonder is perfect for cozy family dinners or chilly nights. Garnished with fresh parsley for a pop of color and freshness, this creamy soup pairs beautifully with a slice of crusty bread or crackers. Ready in under an hour, it’s a simple, satisfying recipe that will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium, diced yellow onion
- 2 large, diced celery stalks
- 2 medium, peeled and diced carrots
- 3 minced garlic cloves
- 2 medium, diced into 1-inch cubes chicken breasts
- 6 cups chicken broth
- 4 medium, peeled and diced into 1/2-inch cubes potatoes
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 teaspoons, chopped fresh thyme
- 1.5 teaspoons (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons, chopped (for garnish) parsley
Instructions
Heat olive oil and butter in a large pot over medium heat.
Add the diced onion, celery, and carrots to the pot. Cook, stirring occasionally, for 5-7 minutes or until softened.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the diced chicken to the pot. Cook for 5-6 minutes until lightly browned on all sides but not fully cooked through.
Pour in the chicken broth and bring the mixture to a gentle boil.
Add the diced potatoes and fresh thyme to the pot, then reduce the heat to a simmer. Cover and let cook for 15-20 minutes, or until the potatoes are tender.
In a small bowl, whisk together the heavy cream and all-purpose flour until smooth.
Gradually stir the cream mixture into the soup, making sure to distribute it evenly. Simmer the soup for another 5-7 minutes to thicken.
Season with salt and black pepper to taste. Adjust seasonings as needed.
Remove from heat and garnish with chopped parsley.
Serve hot with your favorite crusty bread or crackers.
Nutrition Facts
Calories |
2921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 7908 mg | 344% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 32.4 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 566 mg | 44% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 7436 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
