Ingredients
Equipment
Method
Cook the chicken and reserve the broth
- Simmer the chicken in the chicken broth for 15-20 minutes until cooked through, keeping the liquid at a gentle simmer. When the chicken is opaque in the center, remove it and shred, then reserve the broth for later.
Sauté the vegetables
- Melt the butter over medium heat in the same pot and sauté the onion, carrots, and celery for 5 minutes. Stir until the vegetables soften and the mixture smells fragrant.
Build the roux and thicken
- Add the garlic and cook for 1 minute, then whisk in the all-purpose flour and cook for 1-2 minutes. The roux should look slightly golden and smell nutty.
Simmer the potatoes
- Pour in the reserved chicken broth and add the russet potatoes, dried thyme, and garlic powder. Bring it back to a simmer and cook for 15-18 minutes until the potatoes are tender, stirring occasionally so nothing sticks.
Finish with cream and chicken
- Stir in the heavy cream and shredded chicken, then simmer for 5 minutes. The soup should turn creamy and become fully heated through.
Season and garnish
- Season with salt and pepper to taste, then garnish with fresh parsley. Let it stand 2 minutes so the texture settles, then serve hot with a visible swirl of cream.
Notes
Pro tip: shred the chicken while it’s warm so it breaks into tender strands that blend into the soup. Store in an airtight container in the fridge up to 3-4 days; reheat gently on the stove, adding a splash of broth or water if it thickens. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream for a less rich broth while keeping the same method.