Creamy Chicken and Potato Soup
A cozy bowl of creamy soup packed with tender chicken and soft potatoes that warms you right up.
recipesbynani.comThere is nothing quite like a big bowl of creamy chicken and potato soup on a chilly day. It is the kind of meal that feels like a hug in a bowl, and my family always asks for seconds whenever I make it.
I love how simple the ingredients are. My best tip is to use Yukon Gold potatoes because they hold their shape well while still getting nice and tender, which gives the soup the perfect texture.
🧺 Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 4 cups potatoes, peeled and cubed
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
👩🍳Instructions
- 1
Melt the butter in a large pot over medium heat.
- 2
Add the onion and celery. Cook them until they are soft and translucent, which should take about five minutes.
- 3
Stir in the garlic and cook for another minute until it smells wonderful.
- 4
Pour in the chicken broth and add the cubed potatoes and dried thyme.
- 5
Bring the mixture to a boil, then turn the heat down low and let it simmer for about 15 minutes or until the potatoes are fork tender.
- 6
Stir in the cooked shredded chicken and the heavy cream.
- 7
Let the soup heat through for a few minutes, but do not let it come to a boil again.
- 8
Season with salt and pepper to your liking and serve hot with a sprinkle of fresh parsley on top.
💡 Tips
This soup keeps well in the fridge for up to three days in an airtight container. If you want to serve it with something extra, a warm crusty piece of bread is perfect for soaking up the creamy broth.
Made this recipe? Let us know how it went.
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