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Chicken Potato Soup

Chicken potato soup with creamy golden broth, tender potato cubes, and shredded chicken simmered until perfectly soft. Made with a quick butter-and-flour roux for a silky texture and finished with heavy cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 1.5 lb chicken breasts or thighs Use boneless for quicker cooking.
  • 5 cup chicken broth Reserve after simmering chicken.
Soup vegetables and aromatics
  • 2 lb russet potatoes Peel and cube for even tenderness.
  • 3 carrots Dice small for consistent bite.
  • 3 celery Dice small for consistent bite.
  • 1 onion Dice evenly.
  • 4 garlic Minced.
Creamy thickening and seasoning
  • 3 tbsp butter For sautéing and roux.
  • 3 tbsp all-purpose flour Thickens the broth.
  • 1 cup heavy cream Add at the end to keep it silky.
  • 1 tsp dried thyme Adds warm, savory flavor.
  • 1 tsp garlic powder Boosts flavor depth.
  • Salt and pepper to taste Season to your preference.
  • 1 Fresh parsley Chopped or whole for garnish.

Equipment

  • 1 Dutch oven

Method
 

Cook and shred the chicken
  1. Simmer the chicken in the chicken broth for 15-20 minutes until cooked through. When done, remove the chicken, shred it, and set aside, then reserve the broth.
Build the flavor base
  1. In the same Dutch oven, melt the butter over medium heat. Sauté the onion, carrots, and celery for 5 minutes, stirring until softened.
  2. Add the minced garlic and cook for 1 minute. Whisk in the all-purpose flour and cook for 1-2 minutes until smooth and lightly thickened.
Simmer the soup
  1. Pour in the reserved chicken broth. Add the cubed potatoes, dried thyme, and garlic powder, then bring to a gentle simmer.
  2. Simmer for 15-18 minutes until the potatoes are tender. Stir occasionally so the potatoes don’t stick.
Finish and serve
  1. Stir in the heavy cream and the shredded chicken. Simmer for 5 minutes to heat through and thicken slightly.
  2. Season with salt and pepper to taste, then garnish with fresh parsley. Serve hot with a creamy swirl on top.

Notes

Pro tip: cube the russet potatoes evenly so they finish tender at the same time. Store covered in the refrigerator up to 4 days; reheat gently to avoid breaking the cream. Freezing is not recommended because the texture of cream can change. For a dairy-light swap, use half-and-half instead of heavy cream and add it off the heat for a slightly thinner but still creamy result.