Chicken Potato Soup Recipe
Chicken Potato Soup Recipe
Table of Contents
Chicken Potato Soup Recipe
This Chicken Potato Soup Recipe is the ultimate comfort food, perfect for warming you up on a chilly day. Loaded with tender chicken, creamy potatoes, and a medley of flavorful ingredients, this hearty soup is as nourishing as it is delicious. Simple to make and packed with nutrients, it’s a family favorite for good reason.
Description
Chicken Potato Soup Recipe is a timeless classic that combines the best of hearty and wholesome ingredients. This recipe is perfect for busy weeknights or lazy weekends when you crave something warm, satisfying, and easy to prepare. Bursting with flavors from perfectly cooked chicken, tender potatoes, fresh vegetables, and fragrant herbs, it strikes the perfect balance between indulgence and health.
This Chicken Potato Soup Recipe not only satisfies your hunger but also provides a nutritional boost. Packed with protein, fiber, vitamins, and minerals, it’s a well rounded meal in a bowl. Plus, it’s easily customizable. Add your favorite herbs or switch up the veggies to suit your taste. The creamy texture, achieved without heavy cream, makes it a guilt free indulgence.
Whether you’re cooking for your family or hosting a cozy dinner with friends, this Chicken Potato Soup Recipe will have everyone coming back for seconds. Let’s dive into this delightful recipe that’s sure to become a staple in your kitchen.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups (1 liter) chicken broth
- 1 cup (240 ml) whole milk or heavy cream
- 2 tbsp olive oil or unsalted butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Dice the chicken into bite sized pieces, peel and chop the potatoes, and prepare the vegetables as described in the ingredient list.
- Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add the Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Cook the Chicken: Add the diced chicken to the pot. Season with salt, pepper, thyme, parsley, and smoked paprika. Cook for 5-6 minutes until the chicken is lightly browned.
- Simmer the Soup: Pour in the chicken broth and bring the mixture to a boil. Add the diced potatoes, reduce the heat to low, and cover the pot. Let the soup simmer for 20-25 minutes, or until the potatoes are tender.
- Blend for Creaminess (Optional): For a creamier texture, remove about 2 cups of the soup and blend it using an immersion blender or countertop blender. Return the blended portion to the pot and stir.
- Add Milk/Cream: Stir in the milk or cream and let the soup simmer for an additional 5 minutes. Adjust the seasoning with more salt and pepper, if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.
Notes
- Potato Variety: Russet potatoes are ideal for this recipe because they break down and thicken the soup, but Yukon Gold potatoes can be used for a slightly firmer texture.
- Make It Dairy Free: Substitute the milk or cream with coconut milk or almond milk for a dairy free version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezing: This soup freezes well, but avoid adding the milk/cream before freezing. Add it when reheating for the best texture.
- Optional Add Ins: Add corn, peas, or spinach for extra flavor and nutrition.
Chicken Potato Soup Recipe
Ingredients
- 1 lb 450g boneless, skinless chicken breasts or thighs, diced
- 4 medium russet potatoes peeled and diced
- 1 medium onion finely chopped
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 garlic cloves minced
- 4 cups 1 liter chicken broth
- 1 cup 240 ml whole milk or heavy cream
- 2 tbsp olive oil or unsalted butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp smoked paprika optional
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Prepare the Ingredients: Dice the chicken into bite sized pieces, peel and chop the potatoes, and prepare the vegetables as described in the ingredient list.
- Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add the Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Cook the Chicken: Add the diced chicken to the pot. Season with salt, pepper, thyme, parsley, and smoked paprika. Cook for 5-6 minutes until the chicken is lightly browned.
- Simmer the Soup: Pour in the chicken broth and bring the mixture to a boil. Add the diced potatoes, reduce the heat to low, and cover the pot. Let the soup simmer for 20-25 minutes, or until the potatoes are tender.
- Blend for Creaminess (Optional): For a creamier texture, remove about 2 cups of the soup and blend it using an immersion blender or countertop blender. Return the blended portion to the pot and stir.
- Add Milk/Cream: Stir in the milk or cream and let the soup simmer for an additional 5 minutes. Adjust the seasoning with more salt and pepper, if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.
Notes
- Potato Variety: Russet potatoes are ideal for this recipe because they break down and thicken the soup, but Yukon Gold potatoes can be used for a slightly firmer texture.
- Make It Dairy Free: Substitute the milk or cream with coconut milk or almond milk for a dairy free version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezing: This soup freezes well, but avoid adding the milk/cream before freezing. Add it when reheating for the best texture.
- Optional Add Ins: Add corn, peas, or spinach for extra flavor and nutrition.
