This chicken potato soup is simply heartwarming and ridiculously easy to make. Loaded with nutritious veggies, tender potatoes and juicy chicken bits, this soup is full of flavor and just comfort food at its best.
Whenever I whip up a batch of this potato soup, I feel like I’m wrapping myself in a warm blanket, particularly on a nippy day.
Tender pieces of chicken paired with soft potatoes, all nestled in a savory broth—it’s true comfort in a bowl, and it’s absolutely flavor-packed.
I like to make this soup with lean chicken breast, but it also works great with boneless chicken things or turkey.
You don’t need to boil the potatoes separately before adding them to the soup — everything is done in one pot, so cleanup is a breeze.
Why you’ll love this chicken potato soup
- Simple and satisfying — This soup combines the heartiness of potatoes with the savory goodness of chicken, all in a deliciously creamy broth.
- Perfect comfort food — Chicken and potato soup is warming and cozy, just perfect for chilly days.
- Nutrient-rich goodness — With wholesome ingredients like chicken, potatoes, and veggies, this soup is not just tasty but also packed with essential nutrients.
What goes into this potato chicken soup recipe
Olive oil + butter — I like to use a mix of both to get the health benefits of olive oil and the rich, creamy flavor of butter. This blend also prevents the butter from burning easily.
Onion, carrot and celery — The backbone of any good soup, this trio is responsible for building the flavor base.
Garlic — Freshly minced garlic is best here so you can get little bursts of flavor in every spoonful.
Fresh herbs — Fresh herbs such as rosemary, thyme, and parsley add a lovely aromatic depth to the soup.
Chicken breast — While chicken breast is lean and cooks quickly, you can also use thighs for a juicier texture. You can also use leftover cooked chicken or rotisserie chicken —simply add it at the end and simmer until heated through.
Milk — A dash of milk makes all the difference without tipping the scale to “too rich.”
Potatoes — Russet potatoes or Yukon gold potatoes are ideal for this soup as they break down nicely and add to the creamy texture. Sweet potato is another good idea for a different flavor.
Cheddar cheese — Cheese adds a creamy, rich flavor and lovely thickness to the soup. I used low-fat cheddar here but feel free to use your favorite.
How to make chicken potato soup
In a large pot, melt the butter with the olive oil over medium heat. Add the diced onions, carrots and celery, and sauté for 7-8 minutes.
Stir in the garlic, rosemary, and thyme, and cook for another 1-2 minutes,
Add the chicken breast pieces to the pot and cook until the chicken is browned on all sides.
Sprinkle the plain flour over the chicken and vegetables, stirring well to coat.
Slowly pour in the milk, a little at a time, stirring constantly to ensure a smooth mixture and prevent lumps.
Add the diced potatoes, then pour in the chicken broth, stirring to lift any bits stuck to the bottom of the pot.
Bring the mixture to a boil, then reduce the heat to low. Allow the soup to simmer for about 20-25 minutes or until the potatoes are tender.
Add the low-fat cheddar cheese to the pot, stirring until it's fully melted into the soup.
Stir in the fresh parsley, then season with salt and freshly ground black pepper to taste and serve hot.
Leftovers and storage
- Allow the soup to cool completely, then transfer into an airtight container and store it in the refrigerator. It should keep well for up to 3-4 days. Remember to avoid letting the soup sit out for more than 2 hours.
- Warm the soup on the stovetop over medium heat, stirring occasionally until it’s heated through. If using a microwave, transfer the soup to a microwave-safe bowl and heat in 30-second intervals, stirring in between until warm.
- The soup can last in the freezer for 2-3 months. To reheat, thaw in the refrigerator overnight and then warm on the stovetop or microwave.
Recipe notes and tips
- Add some crispy bacon bits at the end for extra flavor.
- This soup pairs beautifully with crusty bread. For a bit of extra crunch, top it with homemade croutons.
- If you prefer a thicker soup, mash a portion of the potatoes directly in the pot once they're cooked.
- Feel free to toss in additional veggies like corn, peas, or even spinach for added nutrition and color.
If you liked this creamy chicken potato soup recipe, you might also like some of my other easy chicken soup recipes:
- Chicken Enchilada Soup
- Lemon Chicken Orzo Soup
- Lemon Artichoke Chicken Soup
- Instant Pot Chicken and Rice Soup
- Green Chili Chicken Soup
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2-3 celery stalks, diced
- 2-3 garlic cloves, finely chopped
- ½ tablespoon fresh rosemary, chopped
- ½ tablespoon fresh thyme, chopped
- 1 lb (450 g) chicken breast
- 2 tablespoons plain flour
- 2 cups (475 ml) milk
- 1 ½ lb (650 g) potatoes, peeled and cubed
- 4 cups (1 liter) chicken stock
- 1 cup (120 g) low-fat cheddar cheese
- A handful of fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
- In a large pot, melt the butter with the olive oil over medium heat. Add the diced onions, carrots and celery, and sauté for 7-8 minutes.
- Stir in the garlic, rosemary, and thyme, and cook for another 1-2 minutes,
- Add the chicken breast pieces to the pot and cook until the chicken is browned on all sides.
- Sprinkle the plain flour over the chicken and vegetables, stirring well to coat.
- Slowly pour in the milk, a little at a time, stirring constantly to ensure a smooth mixture and prevent lumps.
- Add the diced potatoes, then pour in the chicken stock, stirring to lift any bits stuck to the bottom of the pot.
- Bring the mixture to a boil, then reduce the heat to low. Allow the soup to simmer for about 20-25 minutes or until the potatoes are tender.
- Add the low-fat cheddar cheese to the pot, stirring until it's fully melted into the soup.
- Stir in the fresh parsley, then season with salt and freshly ground black pepper to taste.
Amount Per Serving: Calories: 432Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 85mgSodium: 608mgCarbohydrates: 41gFiber: 4gSugar: 10gProtein: 39g
Nutritional information is an estimate provided by an online nutrition calculator.