This post may contain affiliate links. Please read our disclosure policy.
This creamy Chicken Potato Soup recipe is warm, filling, and quick enough for a weeknight meal. Made with tender chunks of chicken, potato and vegetables simmered in a creamy, herb-infused broth.
Made from simple ingredients like chicken, potatoes, and a medley of vegetables, Chicken Potato Soup is perfect for days when you need a little extra warmth and nourishment.Pin this recipe for later!
Table of Contents
About This Recipe
Soup season may vary depending on where you live, but no matter when it is, this Chicken Potato Soup will certainly be a must-make for your dinner rotation. And if you have leftovers (doubtful) it’s very freezer friendly.
The broth is rich and creamy and the soup is hearty and satisfying, filled with tender chunks of chicken, red potatoes and a mirepoix blend of carrots, onions, and celery.
The potatoes are simmered in the broth, helping to thicken it, and a roux of butter and flour thickens it even more. The whole process takes about 30 minutes from start to finish!
Be sure to read my pro tips for everything you need to know about making this deliciously creamy soup recipe!
How To Make Chicken Potato Soup
See recipe card below for ingredient quantities and full instructions.
- Melt butter in a large soup pot over medium heat and cook the chicken, then transfer to a plate.
- Saute carrots, celery, and onion, then add garlic and flour and cook for a couple more minutes.
- Add broth, potatoes, and fresh herbs and simmer until potatoes are tender.
- Stir in heavy cream, and add the chicken, and bring back to a simmer for a short time and then serve with a fresh parsley garnish and some nice, crusty bread on the side.
Yes, chicken thighs are great for soup and can often add a little more depth of flavor. They do take a little longer to cook though, so you will need to alter the time.
Yes, you can freeze this soup, but be careful not to overcook the potatoes. Defrost slowly in the refrigerator overnight, then reheat carefully so the potatoes don’t fall apart and become mushy.
I like red potatoes or white potatoes for soup because they hold their shape really well and you can cook with the skins on. If all you have are russets, they will work as long as you peel them first and don’t overcook them – they are prone to falling apart the fastest.
This is a great recipe for the slow cooker! Place chicken, vegetables, and broth in the slow cooker and cover. Cook on high for 3 hours or on low for 5-6 hours. Omit the flour and add a cornstarch slurry instead. Whisk 2 tablespoons of cornstarch with the heavy cream and add that and the fresh herbs to the soup. Cover and cook for an additional 30 minutes.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat gently in a saucepan over medium-low heat.
- You can use half-and-half or whole milk instead of heavy cream to make it a little lighter.
- For an even creamier soup, add a few ounces of softened cream cheese.
- Want to add more veggies? Spinach or kale are great options.
- Don’t have fresh herbs? Replace the rosemary and thyme with ½ teaspoon of each. I do recommend using fresh parsley, though, but a teaspoon of dried can do in a pinch.
- You can use shredded rotisserie chicken in place of the chicken breast. Just skip the first step and add it in at the end with the cream.
Soup Recipes to Try Next
- Beer Cheese Soup
- Chicken Tortilla Soup
- Creamy Chicken Tortellini Soup
- Chicken Poblano Soup
- Homemade Chicken and Dumpling Soup
Creamy Chicken and Potato Soup
- 1 pound chicken breast trimmed and diced
- 1 ½ teaspoon salt divided
- 1 ½ teaspoon pepper divided
- 4 tablespoons butter divided
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 1 medium onion peeled and diced
- 1 ½ cup red potatoes ½ inch cubes
- 3 garlic cloves minced
- ¼ cup flour
- 4 cups low sodium chicken broth
- 3 fresh thyme sprigs leaves removed
- 1 sprig rosemary chopped fine
- 1 tablespoon fresh chopped parsley
- 1 cup heavy cream
- In a heavy pot or dutch oven, melt 2 tablespoons of the butter over medium heat.
- Add the chicken. Season with ½ teaspoon salt and ½ teaspoon of pepper and cook until just cooked through, about 5-6 minutes. Trasfer chicken to a plate and set aside.
- Add the remaining 2 tablespoons of butter, carrots, celery and onion and cook for 3-4 minutes until the veggies become tender.
- Add the garlic and flour and cook, stirring occasionally for 2 minutes.
- Slowly whisk in the broth and add in the potatoes, fresh herbs, and the remaining salt and pepper. Simmer for 15-20 minutes until the potatoes are tender when poked with a fork.
- Stir in the cream and reserved chicken and bring back to a simmer for a couple of minutes. Turn off the heat.
- Ladle into bowls and garnish with fresh minced parsley.