Creamy Chicken Soup with Potatoes is the kind of dish that feels like a big warm hug in a bowl. It’s got tender chunks of chicken, soft potatoes that soak up all the flavor, and a rich, smooth broth that’s just the right amount of creamy. Every spoonful is both filling and comforting, perfect for chilly days or anytime you want something cozy.
I love making this soup when I need something easy to prepare but still satisfying. The potatoes add a nice heartiness that makes it feel like a full meal, and the creamy broth brings everything together beautifully without being too heavy. I usually cook it low and slow so all the flavors blend perfectly, and it’s always a hit with my family and friends.
My favorite way to serve this soup is with some crusty bread on the side—it’s perfect for dipping and soaking up every bit of goodness. This soup also reminds me of simple home-cooked meals I enjoyed growing up, where comfort and warmth were the main ingredients. It’s a reliable recipe that’s easy to love and easy to make again and again.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast keeps the soup light yet protein-rich. Rotisserie chicken works great if you want to save time, or use leftover chicken for easy prep.
Potatoes: Yukon Gold potatoes are ideal for this soup because they hold their shape but still become tender. If unavailable, russet or red potatoes also work well.
Heavy Cream: This adds creaminess and richness. For a lighter option, use half-and-half or coconut milk for a dairy-free version.
Herbs: Thyme, parsley, and rosemary bring nice warmth and depth. Fresh herbs can be swapped for dried; just use about one-third the amount.
Flour (optional): Used to thicken the soup gently. You can skip it or use cornstarch or arrowroot diluted in cold water instead for a gluten-free alternative.
How Do You Get a Creamy Soup Without It Splitting?
Adding cream to hot soup can sometimes cause curdling. To avoid this, use these simple steps:
- Lower the heat before adding cream so the soup isn’t boiling.
- Add a small amount of soup to the cream first to warm it up, then stir the warmed cream back in.
- Stir gently and avoid boiling after adding cream.
These tips help keep your soup smooth, rich, and inviting every time.
Equipment You’ll Need
- Large pot – I like this because it fits all the ingredients and makes stirring easy.
- Wooden spoon or spatula – perfect for scrapping the bottom and stirring without scratching.
- Measuring cups and spoons – for precise ingredient amounts.
- Knife and cutting board – handy for chopping vegetables and chicken.
- Soup ladle – helps serve the soup comfortably.
Flavor Variations & Add-Ins
- Switch chicken for cooked turkey or ham for a different flavor twist.
- Stir in chopped spinach or kale near the end for extra greens.
- Add a pinch of smoked paprika or cayenne pepper for a little heat.
- Mix in cooked corn or peas for a touch of sweetness and color.
Creamy Chicken Soup with Potatoes
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 medium potatoes, peeled and cut into chunks
- 2 cups cooked chicken breast, shredded or chopped
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh dill or parsley, chopped (for garnish)
- 2 tablespoons all-purpose flour (optional for thickening)
- ¼ cup cold water (optional, if using flour)
How Much Time Will You Need?
This creamy chicken soup takes about 10 minutes to prep and around 25-30 minutes to cook. You’ll spend the time sautéing, simmering, and gently stirring in the cream. It’s a quick and hearty meal you can enjoy any day of the week.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Warm your large pot over medium heat and melt the butter. Add the diced onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until you can smell its lovely aroma.
2. Add Vegetables and Broth:
Stir in the sliced carrots and potato chunks. Cook them with the onions and garlic for 2 to 3 minutes. Then pour in the chicken broth and raise the heat to bring the soup to a boil. Once boiling, turn the heat down to low, cover the pot, and let it simmer for 15 to 20 minutes, until the potatoes and carrots are tender.
3. Incorporate Chicken and Herbs:
Add in the cooked chicken pieces along with the dried thyme, parsley, rosemary, salt, and black pepper. Stir everything well so the flavors blend together nicely.
4. Finish with Cream and Thicken:
Lower the heat to gentle, then slowly stir in the heavy cream or half-and-half. If you like your soup thicker, mix the flour with cold water to create a smooth slurry and whisk it into the soup gradually. Let it cook for another 5 minutes, stirring frequently, so the soup thickens just a bit and heats through evenly.
5. Serve and Garnish:
Taste the soup and add more salt and pepper if needed. Ladle the soup into bowls and sprinkle with fresh dill or parsley for a bright, fresh touch. Serve hot and enjoy!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to thaw it completely before adding it to the soup. The best way is to thaw overnight in the fridge or use the defrost setting on your microwave.
How Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy and smooth.
Can I Make This Soup Dairy-Free?
Absolutely! Replace the heavy cream with a dairy-free alternative like coconut milk or almond milk. Just add it toward the end to maintain the creamy texture.
What Can I Substitute for Potatoes?
If you want to skip potatoes, try diced sweet potatoes, turnips, or even cauliflower florets. They’ll add different flavors and textures while keeping the soup hearty.