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Chicken Potato Soup

Chicken Potato Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb Yukon Gold potatoes, diced into ½-inch cubes
  • 2 medium carrots, sliced into thin rounds
  • 2 celery stalks, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for serving

Method
 

  1. Heat olive oil and butter in a large pot over medium-high heat. Add onion, carrots, and celery; cook 5 minutes until softened. Push vegetables aside, sear chicken for 2 minutes undisturbed, then stir and cook 3-4 minutes more. Add garlic, thyme, salt, and pepper; cook 30 seconds.
  2. Pour in chicken broth and add bay leaf. Scrape up browned bits. Add potatoes, bring to a boil, then reduce to a gentle simmer. Cover partially and cook 15-18 minutes until potatoes are fork-tender.
  3. Shred chicken with two forks if desired, or leave in chunks. Adjust consistency with extra broth if needed.
  4. Remove from heat, discard bay leaf. Stir in heavy cream gently. Ladle into bowls and top with parsley and black pepper.

Notes

For a thicker, more rustic soup, use a fork to mash a few potato pieces against the side of the pot before adding the cream. If you’re making this ahead, store the soup without the cream and stir it in when reheating for the best texture.