Creamy Chicken Potato Soup
Creamy, comforting chicken potato soup made with simple ingredients. Perfect for sick days, cold weather, or cozy weeknight dinners.
Print Pin Servings: 6
Calories: 315kcal
Cost: 12$
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)
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
Instructions
- Sauté onions, carrots, and celery
- Add garlic and seasonings
- Add chicken, potatoes, broth, and bay leaves
- Cook until chicken is tender
- Remove chicken, shred, return to pot
- Simmer until potatoes are tender
- Stir in milk/cream and lemon juice
- Taste, garnish, and serve
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 1bowl | Calories: 315kcal (16%) | Carbohydrates: 28g (9%) | Protein: 22g (44%) | Fat: 13g (20%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 65mg (22%) | Sodium: 730mg (32%) | Potassium: 870mg (25%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 5200IU (104%) | Vitamin C: 16mg (19%) | Calcium: 90mg (9%) | Iron: 2.1mg (12%)