Wrap yourself up in warmth and comfort with this chicken potato soup recipe that comes together in less than an hour. Steaming hot off the stove and filled with hearty flavors, it’s a much-needed hug for your taste buds on those cold winter days.
Is Chicken Potato Soup Healthy?
Yes, our chicken potato soup recipe is healthy. Here are two main reasons why:
- Nutrients
Chicken is an amazing source of high-quality protein while also being quite low-fat—especially if you stick to lean cuts. Moreover, it also offers other nutrients such as vitamin B12, choline, zinc, and heme iron.
The other main ingredient—potato is also quite nutrient-dense and rich in vitamins, minerals, and antioxidants. Studies have linked the consumption of potatoes with some impressive health benefits, including improved heart health as well as boosting the immune and digestive systems.
Plus, dietary fiber in potatoes is considered a helpful factor in weight control. They are filling yet low in calories and can also reduce appetite. This means you will feel full longer and be less likely to eat more.
- Calories
Each serving of this soup yields around 484 calories and 10.7 g of saturated fat, which are well below the recommended intakes from our healthy eating guidelines. We made sure to carefully calculate the amounts of dairy and butter to ensure they were within appropriate limits while still creating a flavorful, delicious dish.
Ingredients You Will Need
For our chicken potato soup recipe, you will need the following ingredients:
- Chicken: We highly recommend boneless skinless chicken breasts for this recipe but you can also use boneless skinless chicken thighs.
- Vegetables: Besides potatoes, we use the “holy trinity” — onions, celery, and carrots to make the soup more flavorful and add more nutrients.
- Broth: Our top pick is unsalted chicken broth. Alternatively, vegetable broth or water are also great choices. We wouldn't recommend beef broth as it would be too rich for the overall flavor profile.
- Dairy products: As mentioned, we add whole milk and heavy cream to enrich the soup’s soft, light taste as well as slightly thicken the texture.
- Herbs: We prefer to use thyme and parsley in our chicken soup recipes but feel free to replace them with your herb of choice.
- Seasonings: Our recipe only calls for basic seasonings like salt and ground black pepper. If you want to add a touch of heat, sweet paprika would be perfect.
Do You Cook Potatoes Before Putting Them in Soup?
No, you don’t need to pre-cook the potatoes in this recipe.
As long as you cut the potatoes into relatively small and even pieces, you can put them in the soup and cook them along with all the other ingredients.
For more easy, cozy, and wholesome soups, check out our Potato Kale Soup Recipe, Lentil Soup with Spinach and Sausage Recipe, and Chickpea Soup Recipe.
How to Thicken Chicken Potato Soup
This chicken potato soup recipe already contains all-purpose flour as the main thickening agent.
Once you’re done cooking, if you want to further thicken the consistency of the soup, we recommend using a potato masher to break the potatoes into small pieces. Simmer for another 5 minutes to thicken the soup a bit more.
You can also use an immersion blender and blend ¼ or ⅓ of the soup to thicken it without having to cook it any longer.
Storing and Reheating the Leftovers
We recommend transferring the soup to airtight containers and leaving them to cool for about an hour over the counter, uncovered. Once cooled, tightly close the lid and put them in the fridge. The soup should last for about 5 days to a week.
You can heat up the soup in the microwave for 2 minutes. Make sure that you transfer it to a microwave-safe container.
To reheat a big batch of soup, put everything into a pot and put it on the stovetop. It should take about 5 minutes to warm up over medium heat.
How to Serve
Since this chicken potato soup recipe is already packed with protein and carbs, you only need a light side to accompany it. This soup is quite soft and creamy, so we serve it with our air fryer onion rings for a fun, contrasting crispy bite.
After that, we like to cleanse your palate with a glass of orange pineapple juice. It’s the perfect way to end a meal.
How to make Chicken Potato Soup
Our simple chicken potato soup recipe requires mostly pantry staples and a few simple cooking steps. Keep it in your back pocket for those cold winter nights to give your taste buds some soul-soothing comfort.
- by Luna Regina, 2024-03-10
- cook TIME 35 mins
- prep TIME 10 mins
- total TIME 45 mins
- COURSE Main dish
- CUISINE American
- SERVINGS servings
- CALORIES 484 kcal
INGREDIENTS
- 16 oz skinless boneless chicken breast (sliced into large chunks)
- 18 oz potatoes (peeled and cut into large chunks)
- 4 oz celery (coarsely diced)
- 10 oz carrots (peeled and cut into)
- 2 oz onion (diced)
- 2 oz bacon (cut into small pieces)
- 1 tbsp garlic (finely minced)
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 4 tbsp heavy cream
- 1 cup whole milk
- 1 1/2 cup unsalted chicken broth
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp thyme
- 2 tbsp parsley (finely chopped)
INSTRUCTIONS
Cook the bacon: In a large pot, add 2 oz bacon and stir rapidly for 1 minute over medium heat.
Sweat the aromatics: In the same pot, add diced 2 oz onion, 1 tbsp garlic, and 2 tbsp unsalted butter. Stir for another 2 minutes.
Sauté the vegetables: Add 18 oz potatoes, 4 oz celery, and 10 oz carrots to the pot. Cook and stir for another 3 minutes.
Cook the chicken: Add 16 oz skinless boneless chicken breast, 1/2 tsp ground black pepper, 1/2 tsp salt, and 1 tsp thyme. Cook for 4 minutes, stir occasionally.
Add thickening agent: Add 2 tbsp all-purpose flour to the pot. Mix for 1 minute to distribute the flour evenly among the ingredients.
Add liquid ingredients and cook the soup: Add 1 cup whole milk and 1 1/2 cup unsalted chicken broth. Bring the pot to a boil over high heat. Once bubbling, reduce the heat to low and let it simmer for 20 minutes.
Add heavy cream: After 20 minutes, add 4 tbsp heavy cream and give everything one last stir.
Turn off the heat and sprinkle 2 tbsp parsley over the soup.
Serve: Transfer the soup to a deep dish or serving bowl. Serve immediately as this chicken potato soup is best when it’s still warm.
NUTRITION
Luna Regina
Writer, Author