Chicken Potato Soup

Chicken potato soup with a creamy golden broth made by simmering potatoes until tender and thickening with a butter-and-flour roux. Shredded chicken is simmered back in for a hearty, spoonable texture with a fresh parsley finish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken breasts or thighs

1.5 lb chicken breasts or thighs Use boneless, skinless for quickest simmering.

Russet potatoes

2 lb russet potatoes, peeled and cubed Cube to about 1/2-inch for even tenderness.

Carrots

3 carrots, diced Dice small so they soften in the same time as potatoes.

Celery

3 celery, diced Keep pieces similar size to the carrot dice.

Onion

1 onion, diced Yellow or white onion works well.

Garlic

4 garlic cloves, minced Minced for quick flavor during the roux stage.

Chicken broth

5 cup chicken broth Use low-sodium if you want more control over seasoning.

Heavy cream

1 cup heavy cream Add at the end to keep the soup creamy.

Butter

3 tbsp butter Forms the base of the roux to thicken the soup.

All-purpose flour

3 tbsp all-purpose flour Cook with the roux for 1-2 minutes to remove raw flour taste.

Dried thyme

1 tsp dried thyme Adds warm, savory herb notes.

Garlic powder

1 tsp garlic powder Boosts garlic flavor without extra chopping.

Salt and pepper

1 salt and pepper to taste Season gradually, especially after cream is added.

Fresh parsley

1 fresh parsley for garnish Chop and add on top just before serving.

Equipment

1 Dutch oven

Method

Cook and shred the chicken

Bring the chicken broth to a simmer and simmer the chicken for 15-20 minutes over gentle heat until cooked through. Remove the chicken, shred it, and set aside while you reserve the broth.

Build the soup base

In the same pot, melt the butter over medium heat. Sauté the onion, carrots, and celery for 5 minutes until softened.
Add the garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for 1-2 minutes, stirring constantly.

Simmer until potatoes are tender

Pour in the reserved broth and add the potatoes, thyme, and garlic powder. Simmer for 15-18 minutes until the potatoes are tender.

Finish and season

Stir in the heavy cream and the shredded chicken. Simmer for 5 minutes to warm everything through.
Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Notes

Pro tip: cube potatoes evenly (about 1/2-inch) so they finish tender in the same window. Store in the fridge up to 4 days; reheat gently on the stovetop (don’t boil hard after cream). Freezing: yes, but expect slight texture change after thawing—reheat slowly and stir well. For a lighter option, swap heavy cream for half-and-half and consider adding 1-2 extra tablespoons of flour slurry only if you want it thicker.