This Chicken Potato Soup is warm, creamy, and packed with tender chunks of chicken and hearty potatoes. It’s like a cozy hug in a bowl!
Perfect for chilly nights, it’s easy to whip up! I love that I can enjoy a big bowl while wearing my favorite fuzzy socks. What’s not to love? 😄
Key Ingredients & Substitutions
Olive Oil or Butter: Both work great for sautéing. I prefer using butter for added flavor, but olive oil is a healthier option. You can even use coconut oil for a slight sweetness.
Onion: A medium yellow onion gives a nice base flavor. If you’re allergic, try using shallots or leeks. Green onions are a milder alternative too!
Chicken: I love using leftover rotisserie chicken for convenience. If you’re going plant-based, chickpeas or tofu can be a good swap for protein.
Potatoes: Russets are great for a creamy soup, but you can also use Yukon Gold or red potatoes. If you want fewer carbs, try cauliflower or sweet potatoes.
Milk or Cream: Whole milk is perfect, but for a lighter option, use almond milk or coconut milk. For a richer taste, half-and-half works wonders!
What’s the Best Way to Make Sure My Soup Doesn’t Boil Over?
Keeping your chicken potato soup at the right temperature can be tricky. Here’s how to avoid any overflow:
- Start by cooking on medium heat. It helps to control the temperature without rushing.
- Once you add the broth, monitor it closely as it starts to boil. Reduce the heat when you see bubbles forming.
- Use a larger pot to give your soup plenty of space. Giving it room helps prevent boiling over.
With these simple tips, you’ll have a comforting soup without any mess!
Chicken Potato Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced into chunks
- 1 cup frozen peas
- 2 cups cooked chicken, shredded or chopped
- 4 cups chicken broth
- 1 cup milk or cream (for a creamy texture)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Red pepper flakes (optional, for a bit of heat)
- Fresh dill or parsley, chopped for garnish
Estimated Time to Make:
This Chicken Potato Soup takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll spend about 40 minutes from start to finish. Perfect for a quick and heartwarming meal!
Step-by-Step Instructions:
1. Sauté the Basics:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion and sauté for 4-5 minutes until it turns translucent. This step builds a wonderful base flavor for your soup!
2. Add Garlic:
Next, stir in the minced garlic and let it cook for another minute, until it’s nice and fragrant.
3. Mix in Vegetables:
Add the sliced carrots and diced potatoes to the pot. Give everything a good stir to ensure the veggies are well combined with the onion and garlic.
4. Pour in Broth:
Now, pour in the chicken broth and crank up the heat to bring it to a boil. Once bubbling, reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes and carrots are tender. Keep an eye on it to make sure it doesn’t boil too hard!
5. Combine Chicken and Peas:
Stir in the cooked chicken, frozen peas, dried thyme, dried parsley, salt, and pepper. Let everything simmer again for another 5 minutes, warming through all those delicious flavors.
6. Cream it Up:
Reduce the heat to low and stir in the milk or cream. This will give your soup that creamy texture—just make sure not to let it boil again!
7. Adjust Flavor:
Give your soup a taste and adjust the seasoning as needed. If you like a little kick, sprinkle in some red pepper flakes!
8. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh dill or parsley. It’s perfect served warm alongside some crusty bread or crackers.
Enjoy your cozy, creamy Chicken Potato Soup—perfect for sharing with family or enjoying all by yourself!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to cook it thoroughly before shredding or chopping. A quick method is to boil the frozen chicken in water for about 15-20 minutes, then shred it to add to the soup.
What Can I Substitute for Milk or Cream?
If you’re looking for a lighter option, almond milk or oat milk work well. For added richness, you can use half-and-half or even cream cheese for creaminess without the direct cream taste.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring frequently, or microwave it in short intervals until heated through.
Can I Make This Soup Vegetarian?
Absolutely! Swap the chicken for chickpeas or tofu, use vegetable broth instead of chicken broth, and add more veggies like corn or green beans for added texture and flavor!
