Creamy Chicken Potato Soup
Creamy chicken potato soup is an easy comfort food recipe that is perfect for chilly weather. It has a simple base of carrots, celery, and onions, with tender chicken and potatoes all in a rich creamy broth. This is a quick soup recipe that comes in handy on busy nights!
This creamy chicken potato soup recipe is great when you're short on time but want something warm and comforting on a cool fall or winter day.
It’s ready in under an hour from start to finish and makes delicious leftovers. Just like our loaded potato soup and roasted butternut squash soup, it tastes even better the next day!
Ingredients & Substitutions
- chicken: Use chicken breasts, tenders, or chicken thighs. If using thighs, be sure to trim any excess fat.
- potatoes: Yukon gold potatoes are best for potato soup if you want the chunks to hold their shape. Russet potatoes are too starchy and tend to fall apart, so you don't get a firm bite.
- carrots, celery, and onions: These aromatic vegetables are the foundation of many soups, providing a flavorful base to build on. You can add chopped garlic cloves if you prefer fresh garlic over garlic powder.
- chicken broth and whole milk: Chicken broth adds more chicken flavor, while milk gives the soup creaminess. Plant-based milk can be used for a dairy-free chicken potato soup. Swap out one cup of milk for heavy cream if you like an ultra-creamy soup. Opt for low-sodium chicken broth if you'd like more control of the saltiness of the soup.
- flour OR sourdough starter: A roux is usually made with flour and fat like butter or oil. You can use flour, or if you're a sourdough baker, use your sourdough starter discard to avoid wasting it.
- seasonings: We used salt, black pepper, garlic powder, and dried thyme but feel free to use other herbs such as sage or rosemary. Fresh herbs can be used as well. Top the finished soup with chives, green onions, or parsley.
Tip for sourdough bakers
Did you know you can make your very own condensed soups from scratch with your sourdough discard? Next time you need to make a casserole that calls for canned soup, try these recipes that uses sourdough starter instead!
How to make the best creamy chicken potato soup
Step 1
Chop the onions, celery, and carrots into small pieces. Cut the chicken and potatoes into bite-sized pieces.
Heat the olive oil in a dutch oven or a large pot over medium heat. Add diced carrots, celery, and onions, cooking until the onions and celery soften. Stir often to keep them from sticking.
Step 2
Add salt, black pepper, garlic powder, dried thyme, and flour (or sourdough starter) to the pot, stirring until the vegetables are coated.
Pour in one cup of chicken broth and stir to dissolve any clumps. Then add the rest of the chicken broth and milk, stirring to combine.
Step 3
Add the potatoes and chicken to the pot and stir well. Increase the heat to medium-high and bring the soup to a simmer.
Simmer the soup for 20 minutes, stirring occasionally, until the potatoes are fork-tender.
Step 4
Ladle the soup into bowls, top with chives or fresh parsley, and serve with a side of sourdough bread. We like to sprinkle the top of our soup with cheddar cheese too!
How to Store
If you have leftovers, store them in an airtight container for up to 5 days in the fridge or the freezer for up to 3 months.
Reheat the soup on the stovetop or in the microwave.
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Creamy Chicken Potato Soup
INGREDIENTS
- 2 tablespoons olive oil
- 1 lb. chicken
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 medium onion
- 2 large carrots
- 3 stalks celery
- 1 ½ lbs. Yukon gold potatoes
- ¼ cup all-purpose flour (or ½ cup sourdough discard)
- 4 cups chicken broth
- 2 cups milk
INSTRUCTIONS
- Chop 1 medium onion, 2 large carrots, and 3 stalks celery into small pieces. Cut 1 lb. chicken into bite-sized pieces. Peel and cut the 1 ½ lbs. Yukon gold potatoes into bite-sized pieces.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced carrots, celery, and onions, cooking until the onions and celery soften. Stir often to keep them from sticking.
- Add 2 teaspoons garlic powder, 1 ½ teaspoons salt, ¼ teaspoon black pepper, 1 teaspoon dried thyme, and ¼ cup all-purpose flour (OR ½ cup sourdough starter) to the pan and stir continuously until the vegetables are fully coated. Pour 1 cup of chicken broth into the pan and stir to break up any clumps of flour. Add the remaining 3 cups chicken broth and 2 cups milk and stir to combine.
- Add the potatoes and chicken to the pot and give it a good stir. Turn the burner up to medium-high and bring the soup to a boil. Simmer for 20 minutes, stirring occasionally, or until the potatoes are fork-tender. Taste and adjust the seasonings. Serve and enjoy!
super tasty and easy i cooked the chicken prior and caramelized the onions and added some old bay to it for some kick