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Creamy Chicken Potato Soup
why make this recipe
Chicken Potato Soup is a comforting dish that warms your soul and fills your belly. It combines tender chicken and hearty potatoes with fresh vegetables in a rich, creamy broth. This recipe is simple and quick to make, making it a great choice for busy weeknights or a lazy weekend. Plus, it’s a fantastic way to use up leftover chicken!
how to make Chicken Potato Soup
Ingredients :
- 2 cups cooked chicken, shredded
- 4 medium potatoes, diced
- 1 onion, chopped
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 cups chicken broth
- 1 cup milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Directions :
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened.
- Stir in garlic powder, salt, and pepper, cooking for another minute.
- Add the diced potatoes and chicken broth to the pot, bringing to a boil.
- Reduce heat and let simmer for about 15-20 minutes, or until the potatoes are tender.
- Stir in the shredded chicken, milk, and thyme. Simmer for another 5 minutes.
- Adjust seasoning if necessary and serve hot.
how to serve Chicken Potato Soup
Serve Chicken Potato Soup warm in bowls. It pairs beautifully with crusty bread or a simple salad. Don’t forget to sprinkle some fresh herbs or a pinch of black pepper on top for extra flavor!
how to store Chicken Potato Soup
To store Chicken Potato Soup, let it cool completely first. Then, transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just be sure to leave some space in the container, as the soup will expand as it freezes.
tips to make Chicken Potato Soup
- Use leftover rotisserie chicken to save time.
- For a creamier soup, blend a small portion of the soup and then stir it back in.
- You can add other vegetables like corn or green beans for extra nutrition.
- Adjust the thickness by adding more milk or broth.
variation
For a twist on this classic, you can add cheese to the soup before serving. Sharp cheddar or Parmesan works great for extra flavor. You can also turn it into a spicy version by adding a pinch of cayenne pepper or diced jalapeños.
FAQs
Can I make Chicken Potato Soup ahead of time?
Yes, this soup tastes even better the next day as the flavors meld together. Just make sure to store it properly.
Can I use other types of potatoes?
Absolutely! You can use any kind of potatoes, such as Yukon gold or red potatoes. They will all work well in this soup.
Is it possible to make this soup vegetarian?
Yes, you can substitute chicken with beans or lentils and use vegetable broth instead of chicken broth for a delicious vegetarian version.
Chicken Potato Soup
A comforting dish that warms your soul with tender chicken, hearty potatoes, and fresh vegetables in a rich, creamy broth, perfect for busy weeknights or lazy weekends.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken to save time.
- 4 medium potatoes, diced You can use any kind of potatoes, such as Yukon gold or red potatoes.
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 3 stalks celery, chopped
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1 cup milk Add more for a creamier texture.
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened.
- Stir in garlic powder, salt, and pepper, cooking for another minute.
Cooking
- Add the diced potatoes and chicken broth to the pot, bringing to a boil.
- Reduce heat and let simmer for about 15-20 minutes, or until the potatoes are tender.
- Stir in the shredded chicken, milk, and thyme. Simmer for another 5 minutes.
- Adjust seasoning if necessary and serve hot.
Notes
Serve warm in bowls, pairing beautifully with crusty bread or a simple salad. For extra flavor, sprinkle fresh herbs or a pinch of black pepper on top. To store, let cool completely before transferring to an airtight container. It will stay fresh in the refrigerator for up to 3 days and can be frozen for up to 2 months. Leave space in the container, as the soup will expand when frozen.
