Creamy Chicken Potato Soup (Easy Recipe)

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!

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.

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.

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5 from 13 votes

Creamy Chicken Potato Soup

By: Dee

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!

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Equipment

• 1 dutch oven

Ingredients  

1x2x3x

• ▢ 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

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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

Sub chicken breasts or thighs for cooked chicken, and cook along with chicken broth. Remove once fully cooked to 165 degrees, cut up, and return to pot with the heavy cream.

Can use whole milk, 2 percent milk or half in half in place of cream, but soup will be thinner. You can use garlic powder and onion in place of fresh.

Nutrition

Calories: 295kcal, Carbohydrates: 16g, Protein: 18g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 81mg, Sodium: 411mg, Potassium: 560mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3102IU, Vitamin C: 13mg, Calcium: 50mg, Iron: 2mg

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

Additional Info

Course: Soup

Cuisine: American

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