Description
This Chicken Potato Soup is a creamy, comforting dish filled with tender chicken, hearty potatoes, and fresh vegetables. It’s the perfect one-pot meal for cozy nights, offering rich flavors and a satisfying texture. With a deliciously creamy base and a burst of flavor from seasonings, this soup will quickly become a family favorite!
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large potatoes, peeled and diced into 1-inch cubes
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
-
Cook the Chicken:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned on all sides and cooked through (about 7-8 minutes). Remove the chicken from the pot and set it aside. -
Sauté the Vegetables:
In the same pot, add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften. -
Make the Soup Base:
Add the diced potatoes to the pot and stir in the chicken broth. Bring the soup to a boil, then reduce the heat to a simmer. Add the thyme, rosemary, bay leaf, and season with additional salt and pepper. Let the soup simmer for 15-20 minutes, until the potatoes are tender. -
Add the Cream and Chicken:
Stir in the heavy cream and the cooked chicken. Simmer for an additional 5-7 minutes to allow the flavors to blend. Taste and adjust the seasoning, adding more salt and pepper as needed. -
Finish the Soup:
Add the frozen peas and butter to the soup. Stir to combine and let the soup cook for an additional 2-3 minutes, until the peas are heated through and the butter has melted.
-
Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or rolls for a complete meal.
Notes
- For a lighter version, you can substitute the heavy cream with half-and-half or milk.
- Feel free to use chicken thighs for more flavor, or keep it lean with chicken breasts.
- To make this soup gluten-free, ensure your chicken broth is certified gluten-free.
- You can add other vegetables like corn or green beans for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American