Are you looking for a comforting and hearty soup that warms the soul? This chicken potato soup recipe is just what you need! Packed with tender chicken, creamy potatoes, and a medley of herbs and spices, it’s the perfect dish for chilly evenings. Whether you’re cooking for your family or entertaining guests, this delightful soup will not only satisfy the stomach but also bring warmth to your heart. Let’s dive into this easy recipe that’s sure to become a staple in your kitchen.
Ingredients
– 2 cups chicken breast, diced
– 3 large potatoes, cubed
– 1 onion, chopped
– 2 carrots, sliced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) provides approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 3g fiber. This nutritional breakdown is designed for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for an additional minute.
4. Add diced chicken breast and cook until browned.
5. Mix in sliced carrots and cubed potatoes.
6. Pour in the chicken broth and bring to a boil.
7. Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
8. Stir in heavy cream and season with salt and pepper.
9. Simmer for another 5 minutes to heat through.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute chicken breast with rotisserie chicken for a quicker option. Additionally, use vegetable broth instead of chicken broth for a vegetarian version. For a lower-calorie option, replace heavy cream with milk or a plant-based cream.
Serving and Pairings
This soup pairs wonderfully with crusty bread or a fresh garden salad. You can also serve it with a sprinkle of grated cheese on top for added richness.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth if it thickens. This soup can also be frozen for up to 3 months; just thaw and reheat before serving.
Cooking Mistakes
– Avoid overcooking the chicken to prevent it from becoming tough.
– Don’t skip the garlic; it adds depth to the flavor.
– Ensure your potatoes are cut evenly for consistent cooking.
– Taste and adjust seasoning as you cook.
– Use fresh ingredients for the best flavor.
Helpful Tips
– For extra flavor, add herbs like thyme or rosemary.
– You can use frozen vegetables to save time.
– Adjust the thickness by altering the amount of broth.
– Blend a portion of the soup for a creamier texture.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken; just ensure it is fully cooked before serving. Adjust cooking time accordingly.
How can I make this soup spicier?
Add crushed red pepper flakes or diced jalapeños to the soup while cooking for an extra kick.
Can I make this soup in a slow cooker?
Absolutely, combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is this soup gluten-free?
Yes, as long as your chicken broth is gluten-free, this soup is safe for those with gluten sensitivities.
What can I do with leftover soup?
Leftover soup can be frozen, or repurposed into a casserole by adding pasta or rice.
Conclusion
This chicken potato soup recipe is not just a meal; it’s a warm embrace in a bowl. Easy to prepare and packed with flavors, it’s perfect for any occasion. Enjoy the comforting taste and make it a family favorite!

Chicken Potato Soup
Ingredients
- 2 cups chicken breast diced
- 3 large potatoes cubed
- 1 onion chopped
- 2 carrots sliced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add diced chicken breast and cook until browned.
- Mix in sliced carrots and cubed potatoes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
- Stir in heavy cream and season with salt and pepper.
- Simmer for another 5 minutes to heat through.
- Serve hot, garnished with fresh parsley.