Chicken Potato Soup is an easy chicken soup recipe with tender potatoes, carrots and rotisserie chicken in a delicious creamy broth. One of our favorite soups for a cold night or chilly day!
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 soup!
What makes this soup recipe so easy is you start out with rotisserie chicken. It's just a matter of chopping up veggies and putting it all together.
Serve this delicious chicken and potato soup with hot rolls, garlic bread or crusty bread, and enjoy a complete meal! By they way, if you love soup season, check out my ground beef vegetable soup and even more soup recipes in the archives.
You only need simple ingredients for this simple soup recipe. You can find everything you need in your grocery store.
- Rotisserie chicken -- you'll need about 3 cups of cooked chicken
- Potatoes -- Yukon gold potatoes hold up very well in soup, and you don't have to peel them!
- 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 -- all purpose flour to thicken the soup
- Chicken broth -- you can use chicken stock if you have it
- Seasoning -- sea salt, black pepper, thyme, parsley
This soup comes together quickly, so I recommend having all of your ingredients ready and prepped. Once the ingredients are chopped, you can start cooking.
How to Make Chicken 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 chicken broth, and turn heat up to medium-heat. Cover, and let the soup come to a boil.
As soon as the soup reaches a boil, 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 plain chicken 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 my homemade chicken and potato 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
Place leftover chicken and potato 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.
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.
Use your favorite type of potato instead of Yukon gold potatoes. Russet potatoes, red potatoes or even baby potatoes will work just as well.
If you don't have chicken broth, use vegetable broth.
Instant Pot -- 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.
Chicken Potato Soup Recipe
- 2 tbs butter
- 1 small yellow onion diced
- 2 ribs celery chopped
- 2 medium carrots peeled and chopped
- 2 cloves garlic minced
- 1 teaspoon sea salt
- 2 tbs all purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon 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
- 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 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
Nutrition information is estimated. Please do your own calculation to fit special diets.
I hope you enjoy this homemade soup as much as we do. It's a great comforting soup that will definitely warm you up on any cold day!
If you do make this simple chicken soup recipe, please leave a comment and star rating below!
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