Creamy Chicken Potato Soup – bites of juicy chicken tender potatoes and fresh vegetables in a thick and creamy broth. A hearty soup for cold nights in just 30 minutes!
Easy, 30 minute Creamy Chicken Potato Soup. The ultimate combination of chicken and tender potatoes in creamy broth with carrots, celery and onions finished with a dollop of sour cream, crispy bacon, cheddar cheese and green onions.
Homemade soup may be the best thing to hit your stomach on a chilly day all fall or winter long.
For me, winter months mean comfort food – stick to your ribs stuff that warms you from the inside out.
This easy chicken soup is ideal for a cold day and one the whole family will enjoy.
TIP: Remember this recipe if you have leftover holiday turkey using turkey stock in place of chicken stock and adding cooked turkey near the end.
WHAT’S IN CREAMY CHICKEN POTATO SOUP?
- skinless boneless chicken breasts
- olive oil
- butter
- salt and black pepper
- onion
- carrots
- celery
- dry thyme
- all purpose flour
- chicken stock
- milk (2% used)
- yukon potatoes
- sour cream (full fat used)
- shredded sharp cheddar cheese (freshly shredded recommended if time allows)
- fresh parsley
OPTIONAL TOPPINGS:
- crispy bacon crumbled
- shredded sharp cheddar cheese
- sliced green onions
- sour cream
HOW TO MAKE CREAMY CHICKEN POTATO SOUP:
Add butter and olive oil to a soup pot or large dutch oven.
Cut the chicken into small pieces (about 1″). Cube the potatoes (peel or leave the skin on – your choice).
Once the butter melts, add the chicken pieces, season with salt and pepper and cook over medium heat browning on both sides then remove from the pot (the chicken won’t be cooked through at this point) and set aside.
Add the diced onions, carrots and celery. Season the next layer of the soup with salt and pepper and cook 3-4 minutes, stirring occasionally. Blend in thyme and cook one more minute.
Sprinkle flour over the top of the vegetables, stir to combine and cook one minute.
Gradually add the chicken stock whisking until combined then stir in the milk, whisking continuously until the broth is smooth.
Add the potatoes and return the chicken pieces to the pot, giving it all a good stir.
Season with salt and pepper (about 1/2 teaspoon of salt, 1/4 teaspoon pepper – or to taste), then cover and bring to a boil over medium heat.
Reduce the heat and simmer 12-15 minutes until the potatoes and carrots are fork tender.
Before adding the sour cream, temper it by stirring 2 tablespoons of the soup broth into the sour cream to warm it then slowly add it to the broth (this will keep it from curdling).
Add the shredded cheese a little at a time stirring until it’s combined before adding more.
Stir in the parsley then taste the soup and adjust for salt and pepper.
A great way to serve this soup is with any (or all!) of these toppings: a dollop of sour cream, crumbled bacon, more shredded cheese and a few thinly sliced green onions.
VARIATIONS TO THIS RECIPE:
- Chicken broth can be used in place of stock – or your own homemade chicken stock.
- Next time try russest potatoes or red potatoes instead of yukon gold potatoes.
- Heavy cream can be used in place of sour cream.
- Substitute chicken thighs for chicken breasts.
- Fresh thyme or other fresh herbs such as rosemary or dill would be delicious (one, not all)
- Looking for a smoother consistency? Pulse with an immersion blender.
- Get this soup on the table even faster using pre cooked chicken breast, store-bought rotisserie chicken or even leftover turkey!
HOW TO STORE LEFTOVERS:
If you’re lucky enough to have leftovers, this soup makes a great lunch the next day. Store in an airtight container in the refrigerator up to 3 days.
BELOW ARE MORE POPULAR SOUP RECIPES:
Below you’ll find some of my favorite soups on the blog. They’re easy to make and family approved.
Broccoli Cheese Soup – creamy, loaded with tender fresh broccoli and cheddar cheese. Better than Panera Bread copycat in just 30 minutes!
Tomato Soup – using canned tomatoes, fresh herbs and cream – another 30 minute recipe. Simple, comforting and perfect for dunking!
Cream of Mushroom Soup – skip the canned stuff. Delicious, earthy rustic flavor and easy to make homemade.
One Pot Lasagna Soup – ground beef and lasagna noodles in a rich cheesy tomato broth. Top with ricotta – tastes like classic lasagna without all the work. 30 minute stovetop OR slow cooker options.
Enjoy!
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Creamy Chicken Potato Soup
Ingredients
- 1 pound boneless skinless chicken breasts cut in 1" pieces
- 2 tablespoons olive oil
- 3 tablespoons butter
- salt and pepper to taste
- 1 small onion diced
- 4 medium carrots peeled and sliced
- 2 stalks celery diced
- 1 teaspoon dry thyme
- 1/4 cup all purpose flour
- 3 cups chicken stock
- 2 cups milk 2% used
- 2 cups yukon potatoes cubed (can peel or leave it on)
- 1/3 cup sour cream
- 2 cups shredded sharp cheddar cheese freshly shredded recommended
- 2 tablespoons fresh parsley finely chopped
OPTIONAL GARNISHES
- cooked crumbled bacon
- sour cream
- shredded sharp cheddar cheese
- sliced green onions
Instructions
- Add butter and olive oil to a soup pot.
- Cut the chicken into small pieces (about 1″). Cube the potatoes (peel or leave the skin on – your choice).
- Once the butter melts, add the chicken pieces, season with salt and pepper and cook over medium heat browning on both sides then remove from the pot (the chicken won’t be cooked through at this point).
- Add the diced onions, carrots and celery. Season with salt and pepper and cook 3-4 minutes, stirring occasionally. Blend in thyme and cook one more minute.
- Sprinkle flour over the top of the vegetables, stir to combine and cook one minute.
- Gradually add the chicken stock whisking until combined then stir in the milk, whisking continuously until the broth is smooth.
- Add the potatoes and return the chicken pieces to the pot, giving it all a good stir. Season with salt and pepper (about 1/2 teaspoon of salt, 1/4 teaspoon pepper – or to taste), then cover and bring to a boil over medium heat.
- Reduce the heat and simmer 12-15 minutes until the potatoes and carrots are fork tender.
- Before adding the sour cream, temper it by stirring 2 tablespoons of the soup broth into the sour cream to warm it then slowly add it to the broth (this will prevent it from curdling).
- Add the shredded cheese a little at a time stirring until it’s combined before adding more. Stir in the parsley then taste the soup and adjust for salt and pepper.