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!
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!
Video
Nutrition
Serving: 1bowlCalories: 441kcalCarbohydrates: 51gProtein: 35gFat: 11g