Creamy Chicken Soup with Potatoes is the kind of comforting bowl that feels like a warm hug on a chilly day. It’s packed with tender chicken pieces, soft chunks of potatoes, and a smooth, creamy broth that’s gentle yet full of flavor. The potatoes add a bit of heartiness, making it a satisfying meal that’s easy to cozy up with.
I love making this soup when I want something simple but truly soothing. It’s one of those recipes where you can toss in whatever you have on hand—maybe some herbs, a touch of garlic, or a sprinkle of cheese on top to make it extra special. I always end up making a bigger batch because it tastes even better the next day.
My favorite way to enjoy this creamy chicken soup is with a slice of crusty bread on the side, perfect for dunking into all that creamy goodness. It’s a go-to meal for lazy weekends or when I need a little comfort food that doesn’t take forever to make. Every spoonful feels like a little moment of calm, and I find myself coming back to this soup again and again.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work well. Thighs stay juicier and add richness, but breasts are leaner. If you want, use leftover cooked chicken to save time.
Potatoes: Yukon Gold or Russet potatoes give good texture. Yukon Gold hold their shape better, while Russets make the soup a bit creamier. Sweet potatoes are a tasty alternative too.
Heavy Cream: This adds smoothness and richness. Half-and-half or whole milk can work for a lighter version, just expect a thinner soup. Coconut milk is a good dairy-free choice but changes flavor.
Herbs: Thyme and parsley add earthy freshness. Fresh herbs brighten the soup, but dried ones are fine too. Feel free to add rosemary or dill for a different twist.
How Do You Make Creamy Soup Without It Becoming Too Thick or Lumpy?
Making a creamy soup means gently thickening it while keeping it smooth. Here’s how I do it:
- Create a roux by cooking butter and flour together for 1-2 minutes to avoid a raw flour taste.
- Slowly whisk in the cream off the heat to prevent lumps and help it thicken evenly.
- Add the cream mixture gradually to the soup, stirring constantly for a smooth blend.
- Simmer the soup at low heat after adding the cream, which helps it thicken without curdling.
Patience is key here—low and slow cooking keeps your soup silky every time.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer it because it handles everything from sautéing to simmering in one pan.
- Sharp knife and chopping board – makes chopping veggies quick and safe.
- Whisk – helps you smoothly mix the cream and flour for a lump-free sauce.
- Measuring cups and spoons – ensures your ingredients are just right.
- Spoons or ladle – for serving and stirring the soup.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or shredded rotisserie chicken for a different taste.
- Add sautéed mushrooms or spinach to boost flavor and veggies.
- Use different herbs like rosemary or dill to change the aroma.
- Stir in a splash of hot sauce or a sprinkle of shredded cheese for extra zest.
Creamy Chicken Soup with Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into chunks
- 4 medium potatoes, peeled and chopped into bite-sized chunks
- 2 medium carrots, sliced
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried parsley (or 1 tbsp fresh parsley, chopped), plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Optional: fresh dill for garnish
Time Needed:
This soup takes about 10 minutes for prep, 35 minutes to cook and simmer, and an extra 5–10 minutes to thicken and blend the flavors. In total, plan for around 50-55 minutes from start to finish — perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. Add minced garlic and cook for another minute until it smells wonderful.
2. Cook the Chicken:
Add chicken chunks to the pot and cook until they turn lightly golden on all sides but are not completely cooked through, about 5 minutes.
3. Add Potatoes and Seasonings:
Mix in the potatoes, thyme, parsley, salt, and pepper. Stir well to combine all the flavors.
4. Simmer the Soup:
Pour in the chicken broth, making sure everything is covered. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 20 minutes until potatoes are tender and chicken is fully cooked.
5. Make the Creamy Roux:
While the soup simmers, melt butter in a small saucepan over medium heat. Stir in flour and cook for 1-2 minutes, whisking constantly to avoid lumps.
6. Add the Cream:
Slowly whisk the heavy cream into the roux. Keep stirring until the mixture thickens slightly, which usually takes 3-5 minutes.
7. Combine and Finish Cooking:
Gradually add the creamy mixture to the soup, stirring well. Let it simmer, uncovered, for another 5-10 minutes. This helps the soup thicken and lets all the flavors come together beautifully.
8. Taste and Serve:
Give the soup a final taste, adjusting salt and pepper if needed. Serve hot, garnished with freshly chopped parsley and optional dill for a fresh touch.
Enjoy your creamy chicken soup with crusty bread or a fresh side salad for a truly comforting meal!
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps ensure even cooking and prevents excess water from diluting the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually improve after sitting for a few hours or overnight in the fridge. Store the soup in an airtight container and reheat gently on the stove over low heat, stirring occasionally.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months—just thaw it overnight in the fridge before reheating.
Can I Substitute the Heavy Cream?
Yes! For a lighter option, use half-and-half or whole milk, but the soup may be less thick and creamy. Coconut milk works as a dairy-free alternative but will add a slight coconut flavor.