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Chicken Potato Soup

Chicken potato soup with tender potato cubes and shredded chicken in a creamy golden broth. Simmer the vegetables, thicken with a butter-and-flour roux, then finish with heavy cream for a smooth texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breasts or thighs
Potatoes and aromatics
  • 2 lb russet potatoes peeled and cubed
  • 3 carrots diced
  • 3 celery diced
  • 1 onion diced
  • 4 garlic cloves, minced
Broth and seasoning
  • 5 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 0.1 salt and pepper to taste
Creamy roux
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 cup heavy cream
Garnish
  • 0.5 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken and reserve broth
  1. Simmer the chicken in the chicken broth for 15-20 minutes, until cooked through and opaque throughout. When finished, remove the chicken, shred it, and set it aside while you reserve the broth.
Sauté vegetables and thicken
  1. Melt the butter over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened and fragrant. Stir frequently so the vegetables cook evenly.
  2. Add the garlic and cook for 1 minute, until fragrant and lightly warmed through. Keep it moving so it doesn’t brown.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes, until the mixture looks smooth and slightly golden. This removes the raw flour taste.
Simmer soup and finish creamy
  1. Pour in the reserved chicken broth, then add the potatoes, dried thyme, and garlic powder. Bring the pot to a gentle simmer.
  2. Simmer for 15-18 minutes until the potatoes are tender when pierced with a fork. The broth should look slightly thickened from the roux.
  3. Stir in the heavy cream and the shredded chicken, then simmer for 5 minutes. Look for a creamy golden broth with chicken heated through.
  4. Season with salt and pepper to taste, then garnish with fresh parsley. Serve while hot with visible potato cubes and shredded chicken in the bowl.

Notes

Pro tip: whisk the flour into the butter until smooth before adding broth, so you get a silky texture instead of lumps. Store in an airtight container in the refrigerator for up to 3-4 days; reheat gently over low heat. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream, and simmer 5 minutes only to avoid curdling.