Creamy Chicken Potato Soup

chicken potato soup with carrots and herbs in a Dutch oven

5 from 13 votes

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 Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: American

Servings:

Author: Dee

Cost: $10

Equipment

1 dutch oven

Ingredients

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

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

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