Creamy Chicken and Potato Soup

There’s something truly heartwarming about tucking into a bowl of Creamy Chicken and Potato Soup on a chilly afternoon or when you simply need a little culinary hug. This luscious soup brings together tender bites of chicken, velvety heavy cream, and hearty potatoes, all swimming in a rich, comforting broth. Every spoonful is like a cozy blanket for your taste buds, with just the right harmony between creamy richness and savory depth. And don’t even get me started on those pops of sweet corn and the aromatic whispers of thyme and parsley—they elevate this humble soup into something truly special.

Whether you’re a beginner in the kitchen or a seasoned home cook looking for an easy yet satisfying meal, this recipe has you covered. It’s perfect for when you want a quick weeknight dinner that feels like a homemade masterpiece, or when you’re craving soothing comfort food that warms you from the inside out. Plus, with flexible options like adding white wine for a deeper flavor or swapping in cornstarch for a gluten-free version, you can easily adapt this soup to suit your pantry and dietary needs. So grab your ladle, summon your favorite pot, and let’s dive into the delicious world of Creamy Chicken and Potato Soup together!

KEY INGREDIENTS IN CREAMY CHICKEN AND POTATO SOUP

To make this bowl of goodness, you’ll need a handful of simple yet flavorful ingredients that come together in perfect harmony. Each one plays a crucial role in building the texture, aroma, and taste that make this soup so irresistible.

• Olive oil

Acts as the flavorful cooking fat that gently browns the chicken and softens the aromatics, giving the soup a rich foundation.

• Boneless, skinless chicken breasts

Provide tender, protein-packed bites throughout the soup. Dicing them ensures they cook quickly and evenly.

• Salt and freshly ground black pepper

Essential for enhancing every flavor in the soup. Adjusting these to taste brings out the best in all the other ingredients.

• Onion

Brings a sweet, savory backbone when chopped and sautéed, creating depth in every spoonful.

• Garlic

Adds a fragrant, pungent kick that infuses the broth with subtle complexity.

• Chicken broth

Forms the flavorful liquid base. Using good-quality broth or homemade stock delivers an extra layer of richness.

• Heavy cream

Gives the soup its signature creamy texture and lush mouthfeel, transforming it into a velvety delight.

• Potatoes

Offer hearty substance and natural starches that help thicken the broth while adding a comforting, earthy flavor.

• Carrots

Lend a hint of natural sweetness and vibrant color, balancing the creaminess with fresh veggie notes.

• Celery

Provides a mild, aromatic crunch that complements the softer textures of the potatoes and carrots.

• Dried thyme

Infuses subtle herbal undertones that pair beautifully with chicken and cream.

• Dried parsley

Adds a gentle, grassy flavor and a touch of color throughout the soup.

• Frozen corn kernels

Pop with sweet juiciness, adding bright bursts of flavor and texture.

• All-purpose flour

Mixed into a slurry, it helps thicken the broth to just the right consistency.

• Chopped fresh parsley (optional)

Sprinkled on top as a garnish for a pop of color and fresh herbal brightness.

HOW TO MAKE CREAMY CHICKEN AND POTATO SOUP

Let’s walk through the step-by-step magic that turns these everyday ingredients into a silky, flavor-packed soup. Follow along and you’ll have a pot of comfort food that’s sure to impress.

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and season generously with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5–7 minutes. Use a slotted spoon to remove the chicken and set it aside so you can prevent overcooking.

2. In the same pot, add the chopped onion and minced garlic. Sauté for about 2–3 minutes, stirring occasionally, until the onion becomes translucent and the garlic releases its fragrant aroma.

3. Stir in the chicken broth, heavy cream, diced potatoes, carrots, and celery. Increase the heat to bring the mixture to a gentle boil, then reduce to low. Let it simmer for 15–20 minutes, or until the potatoes and carrots are tender when pierced with a fork.

4. In a small bowl, whisk the flour with a bit of the hot soup broth to create a smooth slurry. Slowly stir this mixture back into the soup, whisking gently to avoid lumps, until the soup begins to thicken to a creamy consistency.

5. Return the diced chicken to the pot along with the frozen corn kernels, dried thyme, and dried parsley. Let everything simmer together for another 5 minutes, ensuring the chicken is warmed through and the flavors meld.

6. Taste and adjust the seasoning with extra salt and pepper if needed. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley, serving hot for a cozy, comforting meal.

SERVING SUGGESTIONS FOR CREAMY CHICKEN AND POTATO SOUP

Once your soup is ready, the fun part is pairing and presenting it in ways that elevate every bite. Whether you’re hosting a casual family dinner or simply treating yourself, these serving ideas will help you create a complete and memorable meal experience.

• Crusty bread on the side

Offer warm slices of a crunchy baguette or artisan loaf. The crispy exterior and tender crumb are perfect for dipping into the creamy broth.

• Fresh garden salad

Balance the richness with a light mixed greens salad tossed in a simple vinaigrette. The bright acidity cuts through the creaminess and refreshes the palate.

• Cheesy garlic toasts

Spread butter and minced garlic on small bread rounds, top with shredded cheese, and broil until bubbly. These garlic toasts add a savory crunch that pairs beautifully with the smooth soup.

• Chopped herb garnish

Sprinkle extra fresh parsley, chives, or even dill directly on top. The vibrant green contrast not only looks stunning but adds a burst of fresh flavor.

HOW TO STORE CREAMY CHICKEN AND POTATO SOUP

Storing your leftover soup correctly ensures you can enjoy that homemade goodness days or even months later without sacrificing taste or texture. Here are some tried-and-true methods to keep your soup fresh and flavorful.

• Refrigeration in airtight containers

Allow the soup to cool slightly, then transfer it into sealed glass or BPA-free plastic containers. Store in the fridge for up to 3 days, reheating gently over low heat to maintain creaminess.

• Freezing for long-term storage

Portion the cooled soup into zip-top freezer bags, removing as much air as possible before sealing. Lay the bags flat in the freezer so they freeze faster and stack neatly. Use within 3 months.

• Thawing and reheating

Move frozen soup to the fridge the night before you plan to enjoy it. Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. If needed, add a splash of broth or cream to restore the original texture.

• Avoiding freezer burn

Double-wrap containers or bags in plastic wrap or aluminum foil to prevent air exposure. Label with the date and use quality bags or containers designed for freezing to keep flavors intact.

CONCLUSION

This Creamy Chicken and Potato Soup is the ultimate in cozy, satisfying comfort food, with every spoonful offering a delightful blend of tender chicken, hearty potatoes, and vibrant veggies immersed in a velvety, herb-infused broth. From the first sauté of onions and garlic to the final swirl of heavy cream, each step is designed to layer in flavor and create a bowl that feels like a warm embrace. Whether you’re cooking for busy weeknights, hosting friends, or simply craving a little culinary TLC, this beginner-friendly recipe will quickly become a go-to in your kitchen repertoire. Don’t forget to experiment with the notes in the recipe—swapping in white wine for extra depth, trying different veggies, or making it gluten-free with cornstarch—to make this dish uniquely your own. And if you ever need a reminder of how to whip up this comforting classic, feel free to print and save this article for easy reference.

Below, you’ll find a handy FAQ section to address any questions you might have, from ingredient swaps to reheating tips. We hope this article inspires you to dive into the world of creamy soups and share your results with family and friends. If you give this recipe a try or have any comments, questions, or feedback, please let us know! Your cooking adventures and tips make this community richer and more delicious. Happy cooking, and may your kitchen always be filled with warmth and wonderful aromas!

Print Recipe

Creamy Chicken and Potato Soup

Author: Emily Roberts Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr

Calories: 450

Description

This creamy chicken and potato soup combines tender chicken, hearty potatoes, and vibrant veggies in a rich, velvety broth. Perfect for cozy dinners!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 pound boneless, skinless chicken breasts, diced

• Salt and freshly ground black pepper, to taste

• 1 onion, chopped

• 2 cloves garlic, minced

• 4 cups chicken broth

• 1 cup heavy cream

• 2 large potatoes, peeled and diced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• 1 1/2 cups frozen corn kernels

• 2 tablespoons all-purpose flour

• Chopped fresh parsley for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
3. Stir in the chicken broth, heavy cream, diced potatoes, carrots, and celery. Bring to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender.
4. In a small bowl, mix the flour with a bit of the soup broth to form a smooth slurry. Stir this slurry into the soup to help thicken it.
5. Add the diced chicken back into the pot along with the frozen corn, thyme, and parsley. Simmer for another 5 minutes, ensuring everything is heated through.
6. Adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.

Note

• For a richer flavor, you can substitute half of the chicken broth with white wine.
• Feel free to add other vegetables such as peas or spinach for more color and nutrients.
• This soup pairs wonderfully with crusty bread or a side salad.
• To make it gluten-free, substitute the flour with cornstarch as a thickener.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: chicken soup, creamy soup, potato soup, comfort food, easy recipes, healthy meals