This chicken and potato soup is a one-pot meal that delivers on comfort. It features tender pieces of chicken and soft potatoes in a creamy, cheesy broth with classic vegetables like carrots, celery, and onion.
It’s a straightforward recipe that comes together in about 45 minutes, making it a great choice for a weeknight dinner or a warm lunch. The result is a hearty soup that feels both wholesome and satisfying.
Why is Chicken and Potato Soup a Must-Try?
Sautéing the vegetables first develops a deep, savory flavor base for the entire soup.
Browning the chicken before simmering adds a richer taste compared to just boiling it in the broth.
Using flour to make a quick roux is the key to thickening the broth into a creamy, smooth soup without any clumps.
Chicken and Potato Soup Ingredients
• Chicken: Boneless, skinless chicken thighs can be used instead of breasts for more flavor and moisture. Cut them into similar bite-sized pieces.
• Potatoes: Yukon Gold potatoes hold their shape well, while Russet potatoes will break down more, making the soup naturally thicker.
• Cheese: Sharp or medium cheddar provides a nice flavor. Other melting cheeses like Monterey Jack or Colby would also work well.
• Milk: Whole milk creates the richest texture. For a lighter soup, you can substitute with 2% milk.
Exact quantities are in the recipe card below.
How to Make Chicken and Potato Soup
Step 1: Build the Flavor Base
Start by heating olive oil in a large pot and sautéing the onion, carrots, and celery until they are soft and aromatic. This step creates a flavorful foundation. Add the garlic and cook for just another minute to release its fragrance.
Step 2: Cook Chicken and Thicken
Add the cubed chicken to the pot and cook until it’s lightly browned. Sprinkle flour over the contents and stir for a minute. This quick roux will thicken the soup later.
Step 3: Simmer the Soup
Slowly pour in the chicken broth and milk, stirring as you go to create a smooth liquid base. Add the potatoes, then bring the soup to a simmer. Cover and cook until the potatoes are tender and the chicken is cooked through.
Step 4: Finish with Cheese
Once the soup is cooked, remove it from the heat and stir in the shredded cheddar cheese until it melts. Season to your liking with salt and pepper, then garnish with fresh parsley just before serving.
Expert Tips for Chicken and Potato Soup
Food Safety: Ensure chicken is fully cooked. The safe internal temperature for poultry is 165°F (74°C).
For the smoothest soup, shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make the soup grainy.
To adjust the soup’s consistency, you can simmer it uncovered for a few extra minutes to thicken it, or stir in a splash of milk or broth to thin it out.
What to Serve with Chicken and Potato Soup?
This soup is a complete meal on its own, but it’s also nice served with crusty bread for dipping or a simple side salad.
How to Store and Freeze Chicken and Potato Soup
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the potatoes can become grainy and the dairy may separate upon reheating. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to thin if needed.
Chicken and Potato Soup Recipe FAQs
Can I make this soup gluten-free?
Yes. To make it gluten-free, omit the all-purpose flour. At the end of cooking, create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir the slurry into the simmering soup and cook for a few minutes until it thickens.
Can I add other vegetables?
Certainly. Frozen peas or corn can be added during the last 5 minutes of simmering. You could also add chopped mushrooms along with the onions and carrots at the beginning.
My soup seems too thick. How can I fix it?
The soup will naturally thicken as it cools. To thin it out, simply stir in a splash of chicken broth or milk over low heat until it reaches your desired consistency.
Chicken and Potato Soup
Ingredients
- 1 tbsp olive oil 15 ml
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 celery ribs chopped
- 2 cloves garlic minced
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch cubes, 450 g
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1/4 cup all-purpose flour 30 g
- 4 cups chicken broth 960 ml
- 1 cup whole milk 240 ml
- 1.5 lbs Yukon Gold or Russet potatoes peeled and cut into 1/2-inch cubes, 680 g
- 1 cup shredded sharp cheddar cheese 113 g
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the cubed chicken to the pot. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides.
- Sprinkle the flour over the chicken and vegetables. Stir constantly for 1 minute to cook the flour taste out.
- Slowly pour in the chicken broth and milk while stirring to prevent lumps from forming. Scrape any browned bits from the bottom of the pot.
- Add the potatoes and bring the soup to a gentle simmer. Reduce the heat to low, cover, and let it cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Confirm the chicken is cooked through by checking that its internal temperature reaches 165°F (74°C) on a meat thermometer.
- Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it has completely melted and the soup is smooth.
- Taste the soup and add more salt and pepper if needed. Serve warm, garnished with fresh parsley.
Notes
