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Overhead view of creamy chicken potato soup with visible chunks of chicken, potatoes, and carrots. Glossy, golden broth with fresh herbs on top, served with crusty bread on a white counter.

Creamy Chicken Potato Soup

4 from 1 vote
Creamy, comforting chicken potato soup made with simple ingredients. Perfect for sick days, cold weather, or cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 1–1.5 lb Bone-in chicken thighs or breasts Skin removed can sub rotisserie chicken
  • 4 Yukon Gold potatoes Peeled and diced
  • 2 Carrots Sliced
  • 2 Celery stalks Chopped
  • 1 Yellow onion Diced
  • 3 cloves Garlic Minced
  • 6 cups Chicken broth Low sodium preferred
  • 2 Bay leaves
  • 1 teaspoon Fresh thyme Or ½ teaspoon dried thyme
  • 1 tablespoon Fresh parsley Chopped plus more for garnish
  • 1 tablespoon Lemon juice Freshly squeezed
  • 1 piece Parmesan rind Optional but highly recommended
  • Salt & pepper To taste
  • Pinch Red pepper flakes Optional for heat
  • ½ cup Milk or cream Optional for richness

Equipment

  • Dutch oven or large soup pot For building and simmering the soup
  • Cutting board For prepping vegetables and chicken
  • Sharp knife For chopping ingredients
  • Wooden spoon For stirring
  • Ladle For serving
  • Optional Immersion blender For partially blending if desired

Method
 

  1. Sauté onions, carrots, and celery
  2. Add garlic and seasonings
  3. Add chicken, potatoes, broth, and bay leaves
  4. Cook until chicken is tender
  5. Remove chicken, shred, return to pot
  6. Simmer until potatoes are tender
  7. Stir in milk/cream and lemon juice
  8. Taste, garnish, and serve

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.