chicken potato soup

Posted on November 21, 2025

Modified: November 20, 2025

By Sofia
A close-up shot of a creamy chicken potato soup garnished with fresh chives, crispy bacon bits, and black pepper in a white bowl.
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There’s a certain kind of magic in a bowl of soup that feels like a warm hug, and for me, this creamy chicken potato soup is the ultimate comfort food. I remember simmering it on the stove for the first time, the aroma of sautéed onions, garlic, and thyme filling my entire kitchen. It’s more than just a recipe; it’s a bowl of pure, heartwarming goodness that I find myself returning to again and again. For another one of my cozy favorites, you should check out my creamy chicken soup.

My Favorite Things About This chicken potato soup

What I absolutely adore about this chicken potato soup is how it delivers such rich, complex flavor with minimal effort. It’s my go-to recipe for busy weeknights because it comes together in just about 50 minutes, thanks to a quick 15-minute prep time and a 35-minute cook time. The combination of tender seared chicken, creamy Yukon Gold potatoes, and a savory, herb-infused broth creates a truly satisfying one-pot meal that my whole family loves. It feels like it simmered for hours!

The Key Ingredients You’ll Need

For this chicken potato soup, I insist on Yukon Gold potatoes; their buttery texture holds up beautifully. For the chicken, searing boneless, skinless breasts is key to keeping them juicy. If you enjoy bright, zesty flavors, my Lemon Rice Soup is another must-try.

chicken potato soup recipe
chicken potato soup 5
A close-up shot of a creamy chicken potato soup garnished with fresh chives, crispy bacon bits, and black pepper in a white bowl.
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Hearty Creamy Chicken Potato Soup

A rich and comforting one-pot meal, this creamy chicken potato soup is packed with tender chicken, soft potatoes, and savory vegetables. It's the perfect cozy dinner for any night of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp Olive oil
  • 1.5 lbs Boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 large Yellow onion diced
  • 2 medium Carrots peeled and sliced
  • 2 stalks Celery sliced
  • 3 cloves Garlic minced
For the Soup & Creamy Finish
  • 2 lbs Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 6 cups Low-sodium chicken broth
  • 1 tsp Dried thyme
  • 1 Bay leaf
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper freshly ground
  • 4 tbsp Unsalted butter
  • 1/4 cup All-purpose flour
  • 1 cup Whole milk room temperature
  • 1/4 cup Fresh parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting Board
  • Whisk

Method
 

Sear the Chicken
  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the cubed chicken with salt and pepper. Add the chicken to the pot in a single layer and cook for 2-3 minutes per side, until lightly browned. It does not need to be cooked through. Remove the chicken from the pot and set it aside on a plate.
Sauté Vegetables & Build Flavor
  • In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened. If the pot seems dry, you can add another splash of oil.
  • Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Simmer the Soup
  • Add the diced potatoes, chicken broth, dried thyme, and bay leaf to the pot. Season with 1 tsp of salt and 1/2 tsp of black pepper. Stir everything to combine, scraping up any browned bits from the bottom of the pot.
  • Bring the soup to a boil, then reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Make the Creamy Base & Finish
  • While the soup is simmering, melt the butter in a separate small saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, whisking constantly, to create a roux. This will cook out the raw flour taste.
  • Slowly pour in the milk while whisking continuously to prevent lumps. Continue to cook and whisk for 2-3 minutes until the mixture has thickened into a smooth, creamy sauce.
  • Once the potatoes are tender, remove the bay leaf from the soup. Pour the creamy milk mixture into the soup pot. Add the seared chicken (and any juices from the plate) back into the pot. Stir to combine.
  • Let the soup simmer gently for another 5 minutes to allow the flavors to meld and the soup to thicken. Taste and adjust seasoning with more salt and pepper if needed. Stir in most of the fresh parsley, reserving some for garnish. Serve hot.

Notes

For a shortcut, you can use 3 cups of pre-cooked rotisserie chicken, adding it in the last step. If you prefer a thicker soup, let it simmer uncovered for a few extra minutes at the end. For a thinner soup, add a splash more broth or milk. Store leftovers in an airtight container in the refrigerator for up to 4 days.

How I Make chicken potato soup

My method for making this chicken potato soup is all about building layers of flavor. I start by searing the chicken breasts until they’re golden, which creates a delicious fond in the pot. After setting the chicken aside, I sauté the onions, carrots, and celery until they soften. Then, I add the garlic and thyme before simmering everything with the potatoes and broth. The final, magical step is whisking in the creamy milk and flour base to create that velvety finish.

chicken potato soup pinterest figure>

My Tips for the Perfect Outcome

  • Cut your potatoes into uniform, bite-sized pieces for even cooking.
  • Don’t rush the searing step; that golden-brown crust on the chicken adds so much flavor.
  • Temper the milk by slowly whisking in a little hot broth before adding it to the pot.

How I Serve and Store This Dish

I love serving this chicken potato soup steaming hot, garnished with a generous sprinkle of fresh parsley and with a side of crusty bread for dipping. It’s a complete meal on its own. For leftovers, I let the soup cool completely before storing it in an airtight container in the refrigerator for up to three days. It reheats beautifully on the stovetop over low heat; just be sure not to bring it to a boil.

FAQs

Can I use a different type of potato?

Absolutely. While I prefer Yukon Golds for their creamy texture in this chicken potato soup, Russet potatoes work well too. They will break down a bit more, which can help thicken the soup naturally. Just be sure to peel them, as their skin is thicker than the delicate skin of Yukon Golds.

Is it possible to make this chicken potato soup dairy-free?

Yes, you can adapt this chicken potato soup to be dairy-free. I’d recommend swapping the whole milk for an unsweetened, full-fat canned coconut milk or a creamy oat milk. For the butter, you can use a high-quality vegan butter or simply substitute it with a bit more olive oil.

Can I use chicken thighs instead of breasts?

Of course! Boneless, skinless chicken thighs are a fantastic substitute and will add even more rich flavor to the soup. The cooking time will be roughly the same, but always ensure the chicken is cooked through to an internal temperature of 165°F (74°C) before shredding or dicing it.

My soup seems too thin. How can I thicken it?

If your soup isn’t as thick as you’d like, you can easily adjust it. My favorite way is to make a small slurry by whisking one tablespoon of cornstarch with two tablespoons of cold water. Slowly stir the slurry into the simmering soup and let it cook for another minute or two until it has thickened.

Conclusion

This recipe is a staple in my kitchen, and I hope it brings as much warmth and comfort to your table as it does to mine. I truly believe it’s one of the most satisfying soup recipes you can make. If you give this chicken potato soup a try, I would love to hear how it turned out in the comments below!

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