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Chicken Potato Soup

Chicken potato soup made with simmered chicken, tender russet potato cubes, and a creamy golden broth thickened with butter and flour. Shredded chicken is returned to the pot for a hearty, comforting bowl with fresh parsley on top.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts or thighs
  • 1.5 lb chicken breasts or thighs Cut into bite-size pieces before simmering (or leave whole, then shred after cooking).
  • 5 cups chicken broth Reserve after simmering the chicken to use as the soup base.
Vegetables and aromatics
  • 2 lb russet potatoes Peel and cube for even simmering.
  • 3 carrots Dice small for a faster tender bite.
  • 3 celery Dice small for a faster tender bite.
  • 1 onion Dice for even sautéing.
  • 4 cloves garlic Minced.
Seasonings and thickener
  • 3 tbsp butter Used to sauté and thicken.
  • 3 tbsp all-purpose flour Cook briefly after whisking to remove raw flour taste.
  • 1 tsp dried thyme Adds an earthy, savory note.
  • 1 tsp garlic powder Boosts aroma alongside fresh garlic.
  • 1 cup heavy cream Stir in at the end for a creamy finish.
  • 1 salt and pepper to taste Season at the end to adjust to your preference.
  • 1 fresh parsley for garnish Chop and sprinkle just before serving.

Equipment

  • 1 Dutch oven

Method
 

Simmer chicken and reserve broth
  1. Simmer the chicken in the chicken broth for 15-20 minutes until cooked through. You should see the chicken turn opaque throughout; then remove and shred, and reserve the broth for later.
Build the soup base
  1. Melt the butter in the same pot over medium heat. When it foams and melts smoothly, proceed to the vegetables.
  2. Sauté the onion, carrots, and celery for 5 minutes. Stir until the onion softens and the vegetables start to look glossy and fragrant.
  3. Add the garlic and cook for 1 minute. Stir constantly so it smells fragrant but does not brown.
  4. Whisk in the flour and cook for 1-2 minutes. The mixture should look slightly thickened with a gentle, cooked aroma.
Simmer until potatoes are tender
  1. Pour in the reserved broth and add the potatoes, thyme, and garlic powder. Stir well so the potatoes are coated and no dry bits remain.
  2. Simmer for 15-18 minutes until the potatoes are tender. The cubes should pierce easily with a fork.
Finish and serve
  1. Stir in the heavy cream and the shredded chicken, then simmer for 5 minutes. The soup should turn creamy and heat through without boiling hard.
  2. Season with salt and pepper to taste, then garnish with fresh parsley. Taste and adjust before serving for the best balance.

Notes

For a thicker, spoon-coating soup, let it simmer uncovered for the final 2-3 minutes after adding the cream. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove (avoid a rolling boil). Freezing is not recommended due to the cream, but you can make it without the cream and add cream after reheating. Dairy-light option: replace heavy cream with evaporated milk for a similar creamy texture.