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Creamy Chicken Potato Soup - The Ultimate Comfort Food

This hearty, family-friendly recipe combines tender chicken, creamy potatoes, and wholesome vegetables in one comforting pot. Perfect for busy weeknights or cozy weekend meals, this soup is not only delicious but also incredibly easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 4 medium potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Stir in diced carrots and celery, cooking for 2-3 minutes. Place the whole chicken pieces into the pot and pour in the chicken broth. Add dried thyme and bay leaf.
  3. Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and potatoes are tender when pierced with a fork.
  4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. Stir in the heavy cream or half-and-half and heat through without boiling.
  5. Season with salt and black pepper to taste. Remove the bay leaf. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.

Notes

For extra creaminess, blend about one cup of the soup (without chicken) and stir it back into the pot. This soup stores beautifully in the refrigerator for up to 4 days and freezes well for up to 3 months.