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Chicken Potato Soup

Chicken Potato Soup

Chicken Potato Soup is a comforting and hearty dish perfect for a weeknight meal or a cozy weekend lunch, offering a delicious and satisfying way to utilize leftover chicken and pantry staples. This recipe is incredibly useful for busy home cooks seeking a nutritious and budget-friendly option that’s both simple to prepare and deeply flavorful. Ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded rotisserie chicken works wonderfully
  • 6 cups chicken broth
  • 1.5 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • salt and freshly ground black pepper to taste
  • ½ cup milk or heavy cream optional, for creaminess
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil, 1 large yellow onion, chopped, 2 carrots, peeled and chopped, 2 stalks celery, chopped, 2 cloves garlic, minced
  2. Stir in the shredded cooked chicken, chicken broth, diced potatoes, dried thyme, and dried rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
    1 pound boneless, skinless chicken breasts or thighs, cooked and shredded, 6 cups chicken broth, 1.5 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes, ½ teaspoon dried thyme, ¼ teaspoon dried rosemary
  3. Season the soup generously with salt and freshly ground black pepper to your liking. If you prefer a creamier soup, stir in the milk or heavy cream and heat gently for a few minutes, but do not boil.
    salt and freshly ground black pepper, ½ cup milk or heavy cream
  4. Ladle the hot Chicken Potato Soup into bowls. Garnish with fresh chopped parsley before serving.
    2 tablespoons chopped fresh parsley

Notes

Refrigerated soup stays fresh for up to 3-4 days. Frozen soup can be kept for up to 2-3 months. Reheat gently on the stovetop or in the microwave. Do not boil if cream has been added.