How to Make Creamy Chicken and Potato Soup in 20 Minutes

When winter’s chill sets in, nothing warms the soul quite like a bowl of CREAMY CHICKEN AND POTATO SOUP. This hearty dish combines tender chicken chunks with velvety potatoes in a rich, flavorful broth that epitomizes comfort in every spoonful. As one of the most beloved creamy comfort food soups, this recipe strikes the perfect balance between simplicity and indulgence. Whether you’re nursing a cold or simply craving something soothing, this soup delivers both nourishment and nostalgic satisfaction in one steaming bowl.

Ingredients & Kitchen Tools for CREAMY CHICKEN AND POTATO SOUP

For the Soup Base:
– 2 tablespoons olive oil or butter
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 pound boneless, skinless chicken breasts
– 1½ pounds Yukon Gold potatoes, cubed (about 4-5 medium potatoes)
– 6 cups chicken broth (low sodium preferred)
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
– 1 bay leaf
– ½ teaspoon dried rosemary

For the Creamy Element:
– 2 tablespoons butter
– 3 tablespoons all-purpose flour
– 1 cup whole milk
– ½ cup heavy cream
– Salt and freshly ground black pepper to taste
– 2 tablespoons fresh parsley, chopped (for garnish)

Kitchen Tools Required:
– Large Dutch oven or soup pot
– Sharp knife and cutting board
– Measuring cups and spoons
– Wooden spoon
– Whisk
– Ladle

Prep & Cooking Time for a Perfect CREAMY CHICKEN AND POTATO SOUP Dish

– Preparation Time: 15 minutes
– Cooking Time: 40 minutes
– Total Time: 55 minutes
– Servings: 6-8 portions

Step-by-Step Instructions to Make CREAMY CHICKEN AND POTATO SOUP Easily

1. Sauté the Aromatics: Heat olive oil in your Dutch oven over medium heat. Add onions, carrots, and celery, cooking until softened (about 5 minutes). Add garlic and cook for 30 seconds more until fragrant.

2. Add Base Ingredients: Place the whole chicken breasts into the pot. Add diced potatoes, chicken broth, thyme, bay leaf, and rosemary. Bring to a boil, then reduce to a simmer.

3. Cook Until Tender: Allow the CREAMY CHICKEN AND POTATO SOUP to simmer for about 20 minutes, or until chicken is fully cooked and potatoes are fork-tender.

4. Shred the Chicken: Remove chicken breasts and shred using two forks. Return shredded chicken to the pot.

5. Create the Roux: In a separate small saucepan, melt 2 tablespoons of butter. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually whisk in milk until smooth.

6. Add Creaminess: Pour the milk mixture into the soup pot, stirring continuously. Add heavy cream and simmer for 5 minutes until the soup thickens slightly.

7. Season and Finish: Remove bay leaf. Season with salt and pepper to taste. For those who appreciate creamy comfort food soups, this is the moment when everything comes together into velvety perfection.

Nutritional Benefits of This CREAMY CHICKEN AND POTATO SOUP Recipe

This nourishing soup provides a well-balanced combination of protein from the chicken, complex carbohydrates from potatoes, and essential vitamins and minerals from the vegetables. The broth offers hydration, while the moderate amount of dairy adds calcium and vitamin D. At approximately 320 calories per serving, this soup delivers sustenance without excessive calories, making it a nutritious option for a complete meal.

Variations, Substitutions & Cooking Tips for CREAMY CHICKEN AND POTATO SOUP Lovers

– Dairy-Free Option: Substitute coconut milk or cashew cream for the dairy components.
– Vegetable Additions: Enhance with corn, peas, or spinach added in the final 5 minutes of cooking.
– Herb Variations: Try fresh dill or tarragon for a different flavor profile.
– Time-Saving Tip: Use pre-cooked rotisserie chicken and store-bought broth to cut preparation time in half.
– Instant Pot Method: Reduce cooking time to 12 minutes under pressure with a 10-minute natural release.

Common Mistakes to Avoid When Preparing CREAMY CHICKEN AND POTATO SOUP

1. Overcooking Potatoes: Test frequently to prevent potatoes from becoming mushy.
2. Curdling the Cream: Always temper dairy by adding it at the end of cooking over lower heat.
3. Under-Seasoning: Taste and adjust seasonings before serving, as potatoes absorb salt.
4. Rushing the Base: Allow sufficient time for aromatics to soften and release their flavors.
5. Cutting Ingredients Unevenly: Maintain consistent sizes for even cooking times.

Storage & Reheating Tips to Keep Your CREAMY CHICKEN AND POTATO SOUP Fresh

Store cooled soup in airtight containers in the refrigerator for up to 4 days. For freezing, omit the cream and add it when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If soup thickens during storage, thin with additional broth or milk to desired consistency.

Conclusion: Final Thoughts on Making CREAMY CHICKEN AND POTATO SOUP at Home

Making CREAMY CHICKEN AND POTATO SOUP at home allows you to control ingredients while creating a deeply satisfying meal. The beauty of this recipe lies in its adaptability and timeless appeal. Few dishes provide the same level of comfort as homemade creamy comfort food soups, and this chicken and potato version stands as a testament to how simple ingredients can transform into something truly special with a little time and care.

FAQs About Cooking CREAMY CHICKEN AND POTATO SOUP

Can I make this soup ahead for a dinner party?
Yes! In fact, the flavors develop beautifully overnight. Make it a day ahead, refrigerate, and gently reheat before serving.

Is there a way to thicken the soup without using flour?
Absolutely. Puree a portion of the potatoes and broth, then return to the pot for natural thickening without adding flour.

Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and often provide more flavor, though they may require slightly longer cooking time.

Why did my cream soup separate when I reheated it?
Separation typically occurs when reheating too quickly or at too high a temperature. Reheat slowly over low heat, stirring frequently.

Can I make this in a slow cooker?
Yes, cook on low for 6-8 hours, adding the cream mixture during the final 30 minutes of cooking time.