Chicken Potato Soup Recipe

As the days get cooler, there's nothing more satisfying than a warm, hearty soup to enjoy with family or friends. This Chicken Potato Soup recipe combines tender chunks of chicken, soft, buttery potatoes, and a rich, creamy broth. It's a comforting, wholesome meal that's perfect for lunch or dinner, or even as a cozy appetizer. Whether you're an experienced home cook or just starting in the kitchen, this recipe is simple to follow and guaranteed to warm your heart. Read on for a step-by-step guide on how to make this delicious dish!

---

What is Chicken Potato Soup?

Chicken Potato Soup is a creamy, savory, and hearty dish that brings together diced chicken, potatoes, vegetables, and aromatic herbs in a rich broth. The result is a satisfying, soul-warming soup that’s perfect for cold days or any time you’re craving comfort food. The beauty of this soup lies in its versatility, as it can easily be adjusted to suit different tastes and dietary needs.

Ingredients List for Chicken Potato Soup

Core Ingredients:

• 1 tablespoon olive oil: Used to sauté the vegetables and develop a base of rich flavors.
• 1 tablespoon (20 g) butter: Adds a creamy depth to the soup, enriching the flavor profile.
• 1 medium onion, diced: Onions offer sweetness and are a key base flavor in most soups.
• 2 medium carrots, diced: Carrots bring a natural sweetness and enhance the texture.
• 2-3 celery stalks, diced: Celery adds a crisp, refreshing taste that balances the richness.
• 2-3 garlic cloves, finely chopped: Garlic deepens the flavor with a savory and aromatic touch.
• ½ tablespoon fresh rosemary, chopped: Rosemary adds a fragrant, earthy tone to the soup.
• ½ tablespoon fresh thyme, chopped: Thyme introduces a gentle herbal note that pairs beautifully with chicken.
• 1 lb (450 g) chicken breast: Lean, tender chicken breast serves as the protein base of this soup.
• 2 tablespoons plain flour: Helps thicken the soup, giving it a creamy consistency.
• 2 cups (475 ml) milk: A rich liquid base that creates the smooth, creamy texture of the soup.
• 1 ½ lb (650 g) potatoes, peeled and cubed: Potatoes act as the hearty base and help to thicken the soup naturally.
• 4 cups (1 liter) chicken stock: Provides the foundational flavor of the soup, infusing it with savory depth.
• 1 cup (120 g) low-fat cheddar cheese: Adds a creamy, slightly tangy richness to the soup.
• A handful of fresh parsley, roughly chopped: Garnish for freshness and color.
• Salt and freshly ground black pepper to taste: Essential for balancing and enhancing all the flavors in the soup.

Substitutions and Variations

This Chicken Potato Soup recipe is quite versatile, and you can make several adjustments based on your dietary needs or preferences:

• Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken stock. You can add extra veggies like mushrooms, zucchini, or spinach to make up for the protein.
• Dairy-Free: Substitute the butter with extra olive oil, and use almond milk or coconut milk instead of regular milk. Opt for dairy-free cheddar cheese, or skip the cheese altogether.
• Gluten-Free: Use a gluten-free flour blend or cornstarch as a thickener in place of the regular flour.
• Extra Protein: If you'd like more protein, feel free to add more chicken or toss in cooked white beans for an extra boost of fiber and protein.
• Spicier Version: Add some crushed red pepper flakes, cayenne pepper, or even a diced jalapeño for a spicy kick.

Step-by-Step Cooking Instructions

To create the perfect Chicken Potato Soup, follow this step-by-step guide, and you’ll have a delicious pot of soup ready in no time.

1. Prepare the Ingredients:

Start by dicing the onion, carrots, celery, and garlic. Peel and cube the potatoes into bite-sized pieces, and chop the fresh rosemary and thyme. Set everything aside.

2. Cook the Chicken:

Heat the olive oil in a large pot over medium heat. Add the chicken breasts and season with salt and pepper. Cook for 5-7 minutes on each side until the chicken is browned and cooked through. Remove the chicken from the pot, allow it to cool slightly, and then shred or dice it into bite-sized pieces. Set it aside.

3. Sauté the Vegetables:

In the same pot, add the butter and let it melt. Add the diced onions, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables soften and become fragrant.

4. Add the Flour and Herbs:

Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1-2 minutes to eliminate the raw flour taste. Add the chopped rosemary and thyme, mixing them into the flour-coated vegetables for a burst of aromatic flavor.

5. Pour in the Liquid:

Slowly pour in the chicken stock and milk, whisking as you go to prevent any lumps from forming. Bring the mixture to a gentle simmer.

6. Add the Potatoes:

Add the cubed potatoes to the pot and season with salt and pepper. Cover the pot and simmer the soup for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.

7. Incorporate the Chicken:

Once the potatoes are tender, add the cooked chicken back into the soup. Stir everything together and let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld.

8. Stir in the Cheese and Parsley:

Turn off the heat and stir in the low-fat cheddar cheese. The cheese will melt into the soup, making it extra creamy. Garnish with chopped parsley for a fresh finish.

Common Mistakes to Avoid

• Overcooking the Chicken: Make sure not to overcook the chicken initially. Browning it for about 5-7 minutes on each side should be enough. Overcooked chicken can become dry and chewy.
• Undercooking the Potatoes: It’s important to cook the potatoes until they’re soft but not mushy. Pierce them with a fork to check their doneness.
• Lumpy Soup: Always whisk the flour thoroughly with the vegetables before adding the liquid to avoid clumps. Stirring constantly while adding the broth and milk also helps achieve a smooth texture.
• Not Seasoning Properly: Taste as you go. Potatoes tend to absorb salt, so you may need to add more salt toward the end of cooking.

Serving and Presentation Tips

Presentation matters, even with a rustic soup like this one. Here are some tips to elevate the visual appeal and serving experience of your Chicken Potato Soup:

How to Serve Chicken Potato Soup

• Bread Bowl: Serve the soup in a hollowed-out sourdough bread bowl for a restaurant-worthy presentation. The crusty bread absorbs the soup's flavors, making each bite extra delicious.
• Individual Ramekins: For a more formal setting, serve the soup in small, oven-safe ramekins with a sprinkle of cheese on top. You can even broil them for a few minutes to get a golden, bubbly cheese crust.
• Family-Style: If you’re serving a larger group, simply ladle the soup into a big serving bowl and let everyone help themselves. Serve with crusty bread, garlic butter, or crackers on the side.

Presentation Ideas for Chicken Potato Soup

• Garnish: Sprinkle some freshly chopped parsley or chives over the top for a burst of color and freshness.
• Cheese Grate: Grate some extra cheddar cheese and sprinkle it on top before serving for an added cheesy touch.
• Croutons: Add some homemade croutons for crunch and texture. A small drizzle of olive oil or a dash of paprika can also enhance the appearance.

Chicken Potato Soup Recipe Tips

• Make Ahead: This soup stores well, so feel free to make it a day in advance. The flavors deepen overnight, making the soup even more delicious the next day.
• Freezing: Chicken Potato Soup freezes well. Portion it into freezer-safe containers and store for up to 3 months. When reheating, add a splash of milk to revive its creamy texture.
• Blending: If you prefer a smoother soup, use an immersion blender to partially blend the soup, leaving some chunks of potato and chicken for texture.

---

Frequently Asked Questions (FAQs)

1. Can I use leftover chicken?
Absolutely! Leftover roasted or grilled chicken works well in this recipe. Just add it toward the end when you incorporate the chicken, as it’s already cooked.

2. Can I make this soup in a slow cooker?
Yes, you can. Sauté the vegetables first, then add all ingredients (except the cheese and parsley) to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add cheese and parsley just before serving.

3. Can I add other vegetables?
Definitely! You can add peas, corn, spinach, or kale for extra nutrition and color.

---

Conclusion

This Chicken Potato Soup recipe is the ultimate comfort food – creamy, hearty, and filled with delicious, wholesome ingredients. Whether you’re serving it on a chilly night or preparing it in advance for a family gathering, it’s a recipe that’s sure to impress. Experiment with the variations, and don’t be afraid to make it your own. Happy cooking!

Print