This post may contain affiliate links. Please see disclosure form more information.
This creamy chicken potato soup recipe is made with rotisserie chicken and other simple ingredients for a quick and comforting meal. Perfect for a chilly day!
Creamy Chicken Soup with Potatoes
If you’re looking for something different from your usual chicken soup recipe, you are going to love this creamy chicken potato soup. It’s thick, rich and the best thing to eat on cold nights when you’re craving comfort food! My whole family loves this easy soup, even my picky eaters who aren’t huge fans of chicken noodle soup!
What makes this hearty one pot dinner so easy is you start out with rotisserie chicken or leftover chicken. It’s just a matter of chopping up veggies and putting it all together. Serve with with hot rolls, garlic bread or crusty bread, and enjoy a complete meal!
By they way, if you love soup season, check out my ham and potato soup or ground beef vegetable soup and even more delicious soup recipes.
Table of Contents
Ingredient Notes
Here’s a quick overview of what you need to make this potato soup with chicken. Full amounts are listed in the printable recipe card at the bottom of the post.
- Rotisserie chicken — you’ll need about 3 cups
- Potatoes — Yukon gold potatoes hold up very well in soup, and you don’t have to peel them! Baby potatoes also work. You can sub russet potatoes, but they don’t hold up as well.
- Carrots — add color and flavor
- Onion and garlic — Use a yellow onion or white onion
- Celery — adds flavor
- Butter — I love using butter in cream soups, but you can use olive oil
- Heavy cream — to make this soup creamy and rich
- Flour — to thicken the soup
- Chicken broth — you can use chicken stock if you have it or even vegetable broth.
- Seasoning — sea salt, black pepper, thyme, parsley
How to Make Chicken and Potato Soup
First, sauté the onions, celery and carrots in a large Dutch oven or soup pot in butter over medium heat. I usually add a pinch of salt to help the veggies sweat.
Next, add the chopped garlic and the seasonings, and cook for about a minute or until fragrant. Sprinkle the flour evenly over the veggies, stir, and cook for a minute, stirring frequently. This will help get rid of the flour taste.
Add the potatoes. Then, stir in the broth, and turn heat up to medium. Cover, and let the soup come to a boil, then remove the lid, and turn it down to a simmer. Then, stir in the heavy cream and cooked chicken.
Let the soup simmer for about 20 to 25 minutes or until the potatoes and carrots are fork tender. Be sure to stir every so often. The broth will thicken as the soup cooks. If you find that it’s too thick, you can add a little more broth.
I like to chop up some fresh herbs like fresh parsley and fresh thyme to add to the soup before serving. It’s optional, but it adds a pop of color and freshness! I also love to top this creamy homemade soup with shredded cheese. Mild cheddar is my favorite personal preference, but just about any cheese will pair well with this soup.
How to Store Leftovers
Place leftover soup in an airtight container and store in your refrigerator for up to 4 days. You can freeze chicken potato soup in a freezer safe container or freezer bag for up to 3 months. Some say creamy soups don’t freeze and reheat well, but we think the soup is fine. I do recommend letting the frozen soup thaw in the refrigerator before reheating.
Recipe Tips
If you don’t have rotisserie chicken or leftover chicken, you can cook 2 or 3 chicken breasts or chicken thighs right in the pot along with the broth. Remove the chicken when it reaches 165 degrees, cut it up, and return it to the pot once you add the cream.
You can sub whole milk or 2 percent milk for the heavy cream in this creamy chicken potato soup recipe. The soup may be a little thinner. You can also use half and half.
Sub Italian seasoning or herbs de Provence instead of thyme and parsley. You can also add a bay leaf. Make it cheesy chicken soup by adding a cup of shredded cheddar cheese right before serving. Or, let people add their own.
This creamy potato soup comes together quickly, so I recommend having all of your ingredients ready and prepped. Once the ingredients are chopped, you can start cooking.
Instant Pot Directions
Make as you would on the stove top, but pressure cook for 4 minutes. Then, add the cream and chicken after pressure cooking, and use the sauté function for a minute or 2 to thicken the soup. You can also add everything to a slow cooker to keep warm.
More Easy Soups with Chicken
Try my leftover chicken noodle soup or rotisserie chicken soup for a more traditional chicken noodle soup recipe. You may also enjoy crock pot chicken tortellini soup.
Creamy Chicken Potato Soup
Equipment
Ingredients
- 2 tbs butter
- 1 small yellow onion diced
- 2 ribs celery chopped
- 2 medium carrots peeled and chopped
- 2 cloves garlic minced
- 1 tsp sea salt
- 2 tbs all purpose flour
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp ground black pepper
- 1 pound Yukon Gold potatoes 3 medium, cubed – about 1 inch pieces
- 32 oz low sodium chicken broth
- 1 cup heavy cream
- 3 cups cooked chicken
Instructions
- In a large Dutch oven or large pot, cook onion, celery and carrots in melted butter over medium heat until onions are slightly soft. Add a pinch of salt to help sweat the veggies, if desired
- Add the minced garlic, sea salt, thyme, parsley and pepper, and cook for about a minute or until fragrant.
- Sprinkle flour over veggies, and stir to coat. Keep stirring and cook for 1 minute
- Add the potatoes and chicken broth, and stir everything together. Cover, and bring to a boil over medium-high heat
- Remove lid, reduce heat to low, stir in heavy cream and cooked chicken, and allow to simmer for 20-25 minutes, stirring occasionally, or until potatoes and carrots are fork tender
- Garnish with fresh parsley and thyme if desired
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For more easy comfort food recipes, please follow me on social media and subscribe to my weekly newsletter!
I made this last night it’s so delicious. I never know what to do with leftover rotisserie chicken before this recipe. Thank you so much for sharing this simple but tasty recipe.
I made this soup last night and it was sooo good! We got a blizzard of over a foot of snow ❄️ and I wanted a really good soup 🍲 for dinner to warm the bones. I had leftover rotisserie chicken, did a search and found this recipe. So glad I picked this one!! Husband loved it too! I was going to make cornbread but didn’t happen, so we just had crackers. This is a keeper!! I’ll be making it again for sure!
this was great! good and hearty for a cold night! Everyone loved it! A new family favorite!
Looks great. Can’t wait to try. Do you thinkbit will work in slow cooker?
FyI, I am one of those “jump to recipe” kind of people and don’t watch videos or read the body of page. In your recipe steps you don’t say when to add potatoes. I had to go back to find the step in the body of page. Just thought you might want to know. 🙂
Love you recipes!
Thanks for the sweet compliment and for catching that! I haven’t tried it, but I would think this would work in the slow cooker.
Looking for a hearty soup for these cold nights! This was easy and great flavor!
This soup is very tasty! Definitely making this again!
So glad you liked it! Thank you for the wonderful review!