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Creamy Chicken Potato Soup

A close-up of a white bowl filled with creamy chicken potato soup, featuring shredded chicken, chunks of potato, and sliced carrots, garnished with fresh parsley.
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A comforting and easy stovetop soup with tender chicken and hearty potatoes, perfect for a weeknight meal or make-ahead lunches.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (about 1 medium)
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups cubed peeled potatoes (about 1 pound)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded cooked chicken (rotisserie chicken works well)
  • 1 cup milk
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Pour in chicken broth. Add potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until potatoes are tender.
  3. Stir in shredded chicken and milk. Cook for 5 minutes more, stirring occasionally, until heated through. Do not boil.
  4. Ladle soup into bowls. Garnish with fresh parsley.

Notes

  • For a thicker soup, you can mash some of the potatoes against the side of the pot before adding the chicken and milk.
  • This soup freezes well. Let it cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • This recipe is a great option for meal planning, providing a delicious and convenient meal throughout the week.

Nutrition

Find it online: https://cutcooktaste.com/chicken-potato-soup/