Chicken Potato Soup Recipe

Introduction

Chicken Potato Soup is a comforting, hearty dish perfect for chilly days or whenever you need a warm, nourishing meal. This simple recipe combines tender chicken, creamy potatoes, and fresh vegetables for a delicious and satisfying bowl.

Ingredients

• 4 boneless, skinless chicken breasts (about 1 pound)
• 4 medium Yukon Gold potatoes, diced
• 2 medium carrots, chopped
• 2 stalks celery, diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: ½ cup heavy cream for added richness

Instructions

1. Step 1: Prepare the ingredients by chopping all vegetables into uniform pieces.
2. Step 2: In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent, about 3–5 minutes.
3. Step 3: Stir in garlic, carrots, and celery; cook for another minute until fragrant. Then add the diced potatoes.
4. Step 4: Pour in the chicken broth and add the chicken breasts. Bring to a boil, then reduce heat and simmer for about 30 minutes.
5. Step 5: Remove chicken from the pot, shred it using two forks, and return it to the soup.
6. Step 6: If desired, stir in heavy cream for a richer texture. Adjust seasoning with salt and pepper before serving.

Tips & Variations

• For extra flavor, add a bay leaf during simmering and remove before serving.
• Use Greek yogurt instead of heavy cream for a lighter, tangy twist.
• Add fresh herbs like thyme or parsley just before serving for a fresh aroma.
• Swap Yukon Gold potatoes with Russet or red potatoes depending on your texture preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much after refrigerating, add a splash of broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this soup?

Yes, you can use frozen chicken breasts, but increase the simmering time to ensure they are fully cooked through.

Is it possible to make this soup in a slow cooker?

Absolutely. Add all ingredients except the cream to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken before stirring in the cream and seasoning near the end.

Chicken Potato Soup Recipe

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★★★★★

4.7 from 83 reviews

This hearty Chicken Potato Soup combines tender chicken breasts with comforting Yukon Gold potatoes and fresh vegetables, all simmered in a flavorful chicken broth. Enhanced with garlic and optionally enriched with heavy cream, this soup is perfect for a cozy meal. It’s easy to prepare and serves six, making it ideal for family dinners or meal prepping.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Proteins

• 4 boneless, skinless chicken breasts (about 1 pound)

Vegetables

• 4 medium Yukon Gold potatoes, diced
• 2 medium carrots, chopped
• 2 stalks celery, diced
• 1 medium onion, chopped
• 4 cloves garlic, minced

Liquids & Fats

• 6 cups low-sodium chicken broth
• 1 tablespoon olive oil
• Optional: ½ cup heavy cream for added richness

Seasonings

• Salt and pepper to taste

Instructions

1. Prepare Ingredients: Chop all the vegetables into uniform pieces to ensure even cooking and better texture in the soup.
2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 3-5 minutes.
3. Add Vegetables: Stir in the minced garlic, chopped carrots, and diced celery. Cook for an additional minute until fragrant, then add the diced potatoes to the pot.
4. Simmer Soup: Pour in the low-sodium chicken broth and add the chicken breasts. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 30 minutes, allowing the chicken to cook through and the flavors to meld.
5. Shred Chicken: Remove the chicken breasts from the pot and shred them thoroughly using two forks. Return the shredded chicken to the soup.
6. Finish and Season: If desired, stir in the optional heavy cream to add richness to the soup. Adjust seasoning with salt and pepper to taste before serving.

Notes

• Use Yukon Gold potatoes for their creamy texture, which holds up well in soups.
• To make the soup dairy-free, omit the heavy cream or substitute with coconut milk.
• For a thicker soup, mash some of the potatoes against the side of the pot with a spoon.
• This soup freezes well; store in airtight containers for up to 3 months.
• Low-sodium chicken broth is recommended to control the saltiness.

Keywords: Chicken soup, Potato soup, Comfort food, Easy dinner, Healthy soup, Chicken broth soup