Creamy Chicken Potato Soup
A comforting and creamy chicken potato soup with tender chicken, buttery potatoes, and fresh vegetables in a rich, velvety broth. Perfect for any season and customizable to your taste.
Ingredients
- 2 cups russet potatoes diced
- 2 boneless skinless chicken breasts, shredded
- 1 yellow onion diced
- 2 celery stalks diced
- 2 carrots peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot. Cook diced onion and garlic until translucent.
- Add cubed chicken breasts and cook until lightly browned.
- Stir in potatoes, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Add heavy cream and simmer for another 5-10 minutes, stirring occasionally.
- Season with salt, pepper, and optional spices like paprika to taste.
- For a thicker soup, mash some of the potatoes or make a roux to incorporate.
Notes
- For a dairy-free version, substitute heavy cream with almond or oat milk.
- To thicken, use a roux or cornstarch slurry if needed.
- Add vegetables like zucchini, corn, or peas for extra flavor and nutrition.