Easy Creamy Chicken and Potato Soup

There is nothing better than a warm, hearty soup on a chilly day or even in those moments when you need a little extra love and care. A steaming bowl of chicken and potato soup brings comfort and nourishes both the body and the soul.

There is something wholesome about eating a soup made with good chicken, creamy potatoes, and fresh veggies that instantly makes you feel reenergized. This easy homemade chicken and potato soup is the perfect one-pot meal for busy weeknights, cozy weekends, or whenever you crave something satisfying, healthy, and comforting.

Ingredients for a Creamy Chicken and Potato Soup

Chicken: For a leaner and lighter option, I usually make this soup with chicken breast because it cooks quickly and is easy to shred. My mom and grandma always swear by using chicken thighs. They brown the chicken in a pot first, then remove the bones.

To make a homemade broth, they simmer chicken bones with onions and carrots, which then becomes the base of the soup. Making broth from scratch naturally enhances the flavor and gives your chicken and potato soup that comforting homemade taste you just cannot get from store-bought stock. Of course, it is more time-consuming, and sometimes we do not have the time for that, so we use the store-bought version instead.

Onions, scallions, and carrots: These vegetables are the base that gives the soup its classic flavor. We use onion, shallots, carrots and garlic as our main veggies. Many people like adding celery as well, but in our home, we prefer to skip it since we are not big fans of its taste. Garlic is a must for us because we love the subtle kick it adds. If you want to boost your vegetable intake, you can also toss in cauliflower, spinach, or broccoli for extra nutrients.

Potatoes: Potatoes are what make this soup naturally creamy. We like using a mix of one cup of Yukon gold potatoes, which hold their shape, and one cup of Russet potatoes, which are starchier and break down slightly, adding thickness to the broth. Since we prefer not to use flour or artificial thickeners, this potato combination gives the soup a naturally rich texture while still feeling wholesome.

Seasonings and herbs: The seasonings are where you can really make this chicken and potato soup your own. There is no strict rule, just add what you love. My go-to blend includes thyme, rosemary, bay leaves, salt, and freshly ground black pepper. 

Chicken broth and milk: Homemade chicken broth and low fat milk are my go-to ingredients. You can use whole milk and store-bought broth as well. For a dairy-free alternative, try using coconut milk. We love the subtle sweetness and it pairs beautifully with the savory flavors.

Cheese: Freshly shredded white cheddar adds an extra layer of warmth and richness, making the soup even more satisfying. It also helps thicken the soup slightly while bringing all the wholesome flavors together.

How to Make Chicken and Potato Soup

Making this cozy chicken and potato soup is simple and only requires one pot. Here’s how to do it step by step for the best flavor and texture.

Sear the chicken: Heat 3 to 5 tablespoons of olive oil in a cast iron oven over medium heat. Add the chicken thighs or breasts and cook until they are lightly golden on the outside. Remove the chicken and set it aside.

Sauté the vegetables: In the same pot, add chopped carrots, onion, shallots, and any hearty vegetables you are using, such as celery or cauliflower. Cook for 4 to 7 minutes, stirring occasionally, until the onions become translucent.

Add your minced garlic and cook for 2 minutes or until it is slightly golden. Be careful not to burn the garlic, as it turns bitter.

Combine the chicken and veggies: Return the chicken to the pot and stir everything together for 2 to 3 minutes, allowing the flavors to meld.

Pour in the liquids: Add the chicken broth and milk of your choice. If you’re using homemade broth, it will give your chicken and potato soup an even richer flavor. However, a good quality store-bought broth also works.

Season the soup: Add your fresh or dried herbs and spices. We use fresh thyme, rosemary, bay leaves, salt, and black pepper. Taste and adjust seasoning as needed.

Add the potatoes: Stir in diced potatoes and bring your chicken and potatoes soup to a gentle simmer. Reduce the heat to low and let it cook for about 25 to 35 minutes, or until the chicken is cooked and the potatoes are tender.

Finish with cheese and fresh herbs: Once the soup is done, stir in shredded white cheddar to add creaminess and garnish with fresh parsley. Serve warm with country garlic bread or a simple salad on the side.

Tips for Making Easy Chicken and Potato Soup

Thicken the soup: If you prefer a thicker, creamier texture, create a roux by adding about ¼ cup of flour when sautéing your vegetables. This will give the broth extra body and richness.

Adjust the creaminess: For a creamier, heavier soup, replace milk with heavy cream or use a half-and-half mix of cream and milk. This makes the chicken and potato soup even more velvety and satisfying.

Reheating frozen soup: If you freeze the soup, reheat it gently over low heat. Be careful not to overheat/overcook the potatoes as they can become mushy when reheated too quickly.

Variations and Add-Ins

Smoky bacon chicken and potato soup:

For a smoky twist, cook diced bacon together with the chicken until golden and crispy. Stir the bacon back into the soup at the end, along with the cheese for an extra layer of flavor.

Wellness-focused soup:

Add broccoli florets and a few slices of fresh ginger to the vegetables for a nourishing and immune-boosting variation. Sauté them with the onions and carrots to build flavor from the start.

Spicy kick:

If you want a little heat in your soup, sprinkle in some chili flakes or add a pinch of cayenne pepper along with your seasonings. It gives the soup a subtle kick without overpowering the creamy base.

How to Store Chicken and Potato Soup

Store leftover chicken and potato soup in an airtight glass container and refrigerate it for up to 4 days. If you want to store the soup for longer, you can freeze it for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight and warm it slowly over low heat to maintain the best texture.

Recommended Tools for Making Chicken and Potato Soup

4.5-Quart Enameled Cast Iron Dutch Oven: This is the pot we used for this chicken and potato soup recipe. It is perfect for simmering soups and stews.

Heavy-Duty Casserole Dish: If you are looking for a more budget-friendly option, a good-quality casserole dish also works well for making hearty soups.

Measuring Spoons: Essential for getting accurate measurements for your seasonings and ingredients in any soup recipe.

Cheese Grater: We always prefer shredding cheese at home for this recipe. Freshly grated cheese melts better and has a richer flavor compared to pre-shredded varieties.

Airtight Storage Containers: Perfect for storing any leftover chicken and potato soup in the refrigerator or freezer to keep it fresh for longer.

Store-Bought Chicken Broth: When there is not enough time to make homemade broth, we recommend using a good quality store-bought chicken broth for convenience without sacrificing too much flavor.

Yield: 8

Author: Prancier

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Chicken and Potato Soup

This easy and creamy chicken and potato soup is made with tender chicken, hearty potatoes, wholesome vegetables and fresh herbs simmered in a homemade broth.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 1 pound boneless, skinless chicken breast or thighs
• 3 to 5 teaspoons olive oil
• 1 onion, chopped
• 3 medium carrots, diced
• 1 scallion, sliced
• 3 cloves garlic, minced
• 4 cups chicken broth (homemade or store-bought)
• 1 cup milk (whole, skim, or coconut milk)
• ½ pound Yukon gold potatoes, diced
• ½ pound russet potatoes, diced
• Shredded cheddar cheese, to taste
• Green onions and fresh parsley, for garnish
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat 3 to 5 teaspoons of olive oil in a large Dutch oven over medium heat. Add chicken breasts or thighs and cook until lightly golden on the outside. Remove and set aside.
2. In the same pot, add carrots, onion, scallion, and any extra hearty vegetables. Cook for 4 to 7 minutes, stirring occasionally, until the onions are translucent. Add minced garlic and cook for 2 minutes until fragrant.
3. Return the chicken to the pot and stir for 2 to 3 minutes to blend the flavors.
4. Pour in 4 cups of chicken broth and 1 cup of milk.
5. Add thyme, rosemary, bay leaves, salt, and pepper. Adjust seasoning to taste.
6. Stir in Yukon gold and russet potatoes. Bring to a gentle simmer, reduce heat to low, and cook for 25 to 35 minutes until the chicken is cooked through and the potatoes are tender.
7. Stir in shredded cheddar cheese for extra creaminess. Garnish with fresh parsley and green onions.
8. Serve the soup and enjoy warm with bread or a side salad.

Final Touches and Serving Tips

I always love adding a squeeze of fresh lemon juice to my soups just before serving. It brightens the flavors and gives this comforting chicken and potato soup a subtle hint of freshness. Try it and let me know what you think. It might become your new favorite finishing touch.

I hope you give this recipe a try and enjoy it as much as we do. It’s the perfect cozy soup to keep you warm during the colder months, and it makes for an easy, hearty dinner any day of the week.

Do not be afraid to experiment with different flavors and ingredients. This chicken and potato soup recipe is simple and easily customizable. Add extra vegetables, swap the herbs, or give it a spicy kick with chili flakes.

If you come up with a delicious twist, share it in the comments. I would love to hear your variations.

If you enjoyed this creamy chicken and potato soup, make sure to save or pin this recipe for later. You never know when you’ll be craving a warm, comforting bowl of chicken soup.

For more nourishing recipes and wellness tips, visit our Wellness section. We have a chicken and orzo soup recipe, a roasted butternut squash and cauliflower soup recipe and so much more. And if you want to be the first to know when new recipes are posted, subscribe to our email list and join our cozy little food-loving community.

Besitos from the kitchen,

Laura