Chicken Potato Soup

Introduction

Chicken Potato Soup is a creamy, hearty, and comforting dish that combines tender chunks of chicken, creamy potatoes, and flavorful broth in a rich, savory soup. It’s the perfect blend of classic ingredients, delivering a warm and filling meal that’s ideal for chilly evenings. The heartiness of the potatoes, combined with the mild flavors of chicken and the rich broth, creates a soup that feels indulgent without being overly heavy. Whether you’re preparing it for a family dinner, meal prepping for the week, or serving guests on a cold day, Chicken Potato Soup is sure to satisfy. It’s easy to make, and with simple ingredients, it’s perfect for anyone looking for a quick and filling meal. Plus, this soup can be made in a pot or slow cooker, giving you flexibility based on your time and preference. Get ready to enjoy a bowl of comfort with every spoonful!

Why You’ll Love This Recipe

1. Creamy and Hearty

The combination of tender potatoes and creamy broth makes this soup incredibly satisfying and rich. It’s the perfect comfort food that will fill you up without weighing you down.

2. Simple to Make

With only a few ingredients, this soup is easy to make, even on a busy night. You can make it in just under an hour, and it requires minimal preparation.

3. Full of Flavor

The natural sweetness of the potatoes and the savory flavor of the chicken come together beautifully, with the added seasonings enhancing the overall taste of the soup.

4. Perfect for Meal Prepping

This soup stores well in the fridge and tastes even better the next day as the flavors meld together. It also freezes well, making it great for meal prep or future use.

5. Customizable

Feel free to add extra vegetables, switch up the seasonings, or make it as creamy or chunky as you like. This soup can easily be adapted to suit your preferences or what you have on hand.

this RECIPE

Ingredients

• Boneless, skinless chicken breasts or thighs, diced
• Olive oil or butter
• Onion, diced
• Carrots, sliced
• Celery, diced
• Potatoes, peeled and cubed
• Garlic, minced
• Chicken broth or stock
• Heavy cream or half-and-half
• Salt and pepper
• Fresh thyme or dried thyme
• Bay leaf
• Fresh parsley for garnish (optional)

Variations

• Make it Spicy: Add red pepper flakes or a diced jalapeño to the soup for a little heat.
• Vegetarian Version: Replace the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth for a vegetarian alternative.
• Lighter Version: Use low-fat or skim milk instead of heavy cream, or substitute with a dairy-free option like almond milk for a lighter soup.
• Add Extra Veggies: Feel free to add other vegetables such as corn, peas, or spinach for added texture and nutrients.

How to Make the Recipe

Step 1: Cook the Chicken

In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the diced chicken and season with salt and pepper. Cook the chicken for 6-7 minutes until browned and cooked through. Remove the chicken from the pot and set aside.

Step 2: Sauté the Vegetables

In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Step 3: Add the Potatoes and Broth

Add the cubed potatoes to the pot along with the chicken broth. Stir to combine, and add thyme, bay leaf, salt, and pepper to taste. Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 15-20 minutes, or until the potatoes are tender.

Step 4: Add the Cream and Chicken

Once the potatoes are tender, stir in the heavy cream (or half-and-half). Add the cooked chicken back into the soup and stir to combine. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.

Step 5: Adjust Seasoning and Serve

Taste the soup and adjust the seasoning if necessary. Remove the bay leaf before serving. Garnish with fresh parsley and serve hot.

Tips for Making the Recipe

• Thicken the Soup: If you prefer a thicker soup, mash some of the potatoes directly in the pot using a potato masher. This will help thicken the broth and make it even creamier.
• Use Rotisserie Chicken: To save time, you can use pre-cooked rotisserie chicken. Simply shred it and add it to the soup after simmering the vegetables and potatoes.
• Add a Bit of Cheese: For extra richness, add shredded cheddar or Parmesan cheese to the soup. Stir it in just before serving to melt it into the soup.
• Avoid Overcooking the Potatoes: Keep an eye on the potatoes as they simmer to avoid overcooking them. You want them to be tender but still hold their shape.

How to Serve

Chicken Potato Soup is delicious on its own, but it’s even better with a side of crusty bread or a light salad. You can also serve it with a sprinkle of grated cheese or crumbled bacon for added flavor. It’s a complete meal in a bowl, but pairing it with a side makes it even more satisfying.

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature before storing it in an airtight container. It can be kept in the fridge for 3-4 days. Reheat gently on the stove, adding extra broth or cream if needed to reach your desired consistency.

Freezing

This soup freezes well for up to 3 months. Allow the soup to cool completely, then transfer it to a freezer-safe container. To reheat, thaw overnight in the fridge and warm it on the stove. Add extra broth or cream if needed to restore its creamy texture.

Reheating

When reheating, gently warm the soup over medium-low heat, stirring occasionally. If the soup has thickened too much, add more chicken broth or cream to bring it back to the desired consistency.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work great in this soup. They are a little juicier and will add extra flavor to the broth.

2. Can I make this soup without cream?

Yes, you can make this soup without cream. Use milk instead, or for a lighter version, you can skip the cream and add a bit of extra broth for a more brothy soup.

3. Can I use frozen potatoes for this soup?

Yes, you can use frozen potatoes, but they may break down more during cooking. If you’re using frozen potatoes, make sure to adjust the cooking time accordingly.

4. Can I make this soup in a slow cooker?

Yes! To make this in a slow cooker, add all of the ingredients (except for the cream and cooked chicken) to the slow cooker. Cook on low for 6-7 hours, or high for 3-4 hours, until the potatoes are tender. Stir in the cream and cooked chicken in the last 15 minutes of cooking.

5. How do I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.

6. Can I add other vegetables to the soup?

Absolutely! Feel free to add vegetables like corn, peas, or spinach for extra flavor and nutrients.

7. Is this soup gluten-free?

Yes, this soup can be gluten-free. Just be sure to use gluten-free broth and avoid any flour-based thickeners.

8. Can I add cheese to the soup?

Yes! Adding shredded cheddar cheese or Parmesan can make the soup even creamier and more flavorful.

9. Can I use milk instead of heavy cream?

Yes, milk can be used instead of heavy cream for a lighter version of the soup. You can also use half-and-half for a balance between cream and milk.

10. Can I make this soup dairy-free?

Yes, you can make it dairy-free by substituting the cream with coconut milk or a dairy-free cream alternative and using dairy-free broth.

Conclusion

Chicken Potato Soup is a perfect dish for anyone craving a warm, comforting meal that is both hearty and flavorful. With tender chicken, creamy potatoes, and a delicious broth, it’s a simple and satisfying soup that can easily be customized to fit your preferences. Whether you enjoy it as a weeknight dinner, a cozy weekend meal, or a make-ahead option for busy days, this soup is sure to become a family favorite. Enjoy every spoonful of this comforting, creamy delight!

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