This Creamy Chicken Soup with Potatoes is the kind of dish that feels like a big, warm hug on a chilly day. It’s packed with tender chicken pieces, soft chunks of potatoes, and a rich, creamy broth that brings everything together in a comforting way. The smooth texture and gentle flavors make it both simple and satisfying.
I love making this soup when I want something that’s easy to prepare but still feels special. The potatoes soak up the creamy broth perfectly, and the chicken adds just the right amount of heartiness. I usually toss in a little fresh thyme or parsley to brighten it up, which I think makes a nice difference without any extra fuss.
One of my favorite things to do is serve this soup with a slice of crusty bread or a warm biscuit on the side. It’s great for sharing with family or friends, and leftovers reheat beautifully if you have any. This soup always brings a bit of cozy comfort to the table, no matter the season.
Key Ingredients & Substitutions
Chicken: I find rotisserie chicken super handy here—it’s already cooked and flavorful. If you want to keep it lighter, use skinless chicken breast or thighs and cook them fresh. Leftover or canned chicken works in a pinch too.
Potatoes: Yukon Gold potatoes are a great choice because they hold their shape well. You can swap in Russet potatoes for a fluffier texture, but they might break down more and slightly thicken the soup.
Cream: Heavy cream gives the soup its silky richness. If you want to cut calories, half-and-half or whole milk can work, but don’t boil afterward or it may curdle. Coconut milk is a good dairy-free option with a mild flavor.
Thyme and Herbs: Dried thyme is easy and classic, but fresh thyme or parsley at the end brighten the flavor and add a fresh touch. Feel free to add other herbs like rosemary or basil if you want a twist.
How Do You Get a Creamy Soup Without Lumps?
Making a smooth, creamy soup involves creating a roux and adding liquids properly. Here’s my approach:
- Start by cooking butter and veggies until soft to build flavor.
- Add flour and stir constantly for 1-2 minutes—this cooks out the raw flour taste.
- Slowly whisk in the broth to blend the roux and liquid smoothly, breaking up any lumps.
- Simmer the soup to let it thicken before adding cream gently—heat the soup slowly and avoid boiling once cream is added to prevent curdling.
Patience is key. Stirring well and adding liquids gradually keeps the texture just right.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it’s big enough for all the ingredients and easy to stir.
- Wooden spoon or ladle – makes stirring the veggies and soup smooth and simple.
- Measuring cups and spoons – helps you add the right amount of broth, cream, and spices.
- Knife and cutting board – for chopping potatoes, carrots, and herbs.
- Whisk – useful for smoothly mixing the flour and broth without lumps.
Flavor Variations & Add-Ins
- Add sautéed mushrooms or leeks for extra earthiness and flavor.
- Swap chicken for cooked turkey or cooked ham for a different twist.
- Mix in frozen peas or spinach near the end for a pop of color and freshness.
- Use different herbs like rosemary or fresh thyme to change the taste profile.
Creamy Chicken Soup with Potatoes
Ingredients You’ll Need:
For the Soup:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 4 medium potatoes, peeled and cut into chunks
- 2 large carrots, sliced
- 2 celery stalks, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (preferably low sodium)
- 1 ½ cups heavy cream or half-and-half
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme for garnish
- Optional: pinch of crushed red pepper flakes or herbs de Provence for extra flavor
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 30 minutes to cook, making a total of about 40 minutes from start to finish. It’s a simple recipe that doesn’t require long cooking or complicated steps!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions, diced celery, and sliced carrots. Cook them, stirring occasionally, until they soften—about 5 to 7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
2. Make the Roux:
Stir in the flour with the sautéed vegetables, mixing constantly for 1 to 2 minutes. This forms a roux, which will help thicken the soup and give it a creamy texture.
3. Add Broth and Potatoes:
Gradually whisk in the chicken broth, making sure to break up any lumps from the flour. Add the peeled and chunked potatoes, then bring the mixture to a boil.
4. Simmer Until Potatoes Are Tender:
Once boiling, reduce the heat to low and let the soup simmer gently for about 15 to 20 minutes, or until the potatoes are tender when poked with a fork.
5. Add Chicken and Seasonings:
Stir in the shredded chicken, dried thyme, and season with salt and freshly ground black pepper to taste. Mix everything well and heat through.
6. Stir in the Cream:
Slowly add the heavy cream or half-and-half, stirring gently. Warm the soup without letting it boil to prevent the cream from curdling. Adjust seasoning if needed.
7. Garnish and Serve:
Ladle the soup into bowls and garnish with fresh parsley or thyme. If you like a little extra flavor, sprinkle some crushed red pepper flakes or herbs de Provence on top.
8. Enjoy!
This creamy chicken soup with potatoes is perfect served with crusty bread or warm biscuits for a cozy, delicious meal.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to thaw it completely in the fridge overnight before adding it to the soup. This helps it heat evenly and prevents extra water from diluting the broth.
Can I Substitute Potatoes With Another Vegetable?
Absolutely! Sweet potatoes or parsnips work well for a slightly different flavor and texture. Just keep in mind that cooking time may vary depending on the vegetable’s firmness.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.
Can I Make This Soup Dairy-Free?
Yes! Use coconut milk or an unsweetened plant-based cream alternative instead of heavy cream. Add it towards the end and warm gently to maintain creaminess.