Description
This warming chicken potato soup is a comforting and hearty recipe perfect for chilly days. It features tender shredded chicken, creamy potatoes, and a blend of aromatic herbs simmered in a rich broth, finished with a touch of cream for smoothness. Easy to prepare and packed with flavor, this soup serves as a satisfying meal for the whole family.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 large carrots, sliced
- 4 cups diced Yukon Gold or red potatoes
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh chopped parsley (optional for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter over medium heat. Add diced onions and sliced carrots. Sauté for 5–6 minutes until onions are translucent and vegetables are softened.
- Add Garlic: Stir in minced garlic and cook for another 1–2 minutes until fragrant, taking care not to burn the garlic.
- Cook Potatoes: Add the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes until potatoes are fork-tender and cooked through.
- Incorporate Chicken: Add the cooked shredded chicken to the pot. If desired, you can also add optional ingredients like corn or celery at this stage. Simmer for an additional 5 minutes to heat through and meld flavors.
- Add Cream: Stir in the heavy cream or half-and-half, and continue to simmer for another 5 minutes, allowing the flavors to blend and the soup to thicken slightly.
- Season Soup: Season the soup with dried thyme, salt, and ground black pepper. Taste and adjust seasoning as needed to suit your preference.
- Serve: Turn off the heat and let the soup sit for a few minutes before serving. Garnish with fresh chopped parsley if using for a bright, fresh note.
Notes
- Use Yukon Gold potatoes for a creamy texture that holds its shape well when cooked.
- Shredded rotisserie chicken works great for convenience and flavor.
- Heavy cream can be substituted with half-and-half or a dairy-free creamer for a lighter or vegan alternative.
- Adjust salt and pepper according to taste, especially if your chicken broth is salty.
- Optional additions such as corn, celery, or thyme sprigs can enhance the flavor and texture variety.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 1 month.
