Absolutely! Chicken potato soup is comforting, hearty, and easy to make. Here’s a simple recipe that gives creamy, flavorful results without being heavy.
Chicken Potato Soup
Ingredients (serves 4–6):
- 1 lb (450 g) boneless chicken breasts or thighs
- 3–4 medium potatoes, peeled and diced
- 1 onion, diced
- 2–3 carrots, sliced
- 2–3 celery stalks, sliced
- 3–4 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried parsley (or fresh)
- Salt & pepper, to taste
- 1/2 cup cream or milk (optional, for creamier soup)
- 2 tbsp butter or olive oil
Instructions:
- Cook the chicken:
- In a large pot, melt butter or heat oil over medium heat.
- Add chicken and cook until lightly browned on both sides. Remove and set aside.
- Sauté the vegetables:
- In the same pot, add onions, carrots, and celery. Cook 3–4 minutes until softened.
- Add garlic and cook 30 seconds more until fragrant.
- Simmer the soup:
- Add potatoes, chicken broth, thyme, parsley, salt, and pepper.
- Bring to a boil, then reduce heat to simmer for 15–20 minutes until potatoes are tender.
- Shred the chicken:
- While soup is simmering, shred the cooked chicken into bite-sized pieces.
- Add chicken back into the pot.
- Optional creaminess:
- Stir in cream or milk and heat gently. Do not boil after adding cream to prevent curdling.
- Serve:
- Taste and adjust seasoning.
- Serve hot with crusty bread or crackers.
💡 Tips:
- For more flavor, sauté the vegetables in a bit of bacon fat or add a smoked paprika pinch.
- You can add frozen peas or corn near the end of cooking for extra veggies.
- Leftovers taste even better the next day as the flavors meld.
If you want, I can also give you a slow cooker version that practically cooks itself all day—perfect for a hands-off meal.
Do you want the slow cooker version?
