Dinner

Creamy Chicken and Potato Soup Recipe

ByMaya bella October 20, 2025October 20, 2025

Introduction

This creamy chicken and potato soup is a comforting and hearty meal perfect for any day of the week. Packed with tender chicken, soft potatoes, and rich flavors, it warms you from the inside out.

A white round plate with a thick, creamy chowder layered with chunks of potatoes and mixed vegetables like carrots, topped with bright orange shredded cheddar cheese and crispy reddish-brown bacon bits, scattered green onion slices, and fresh green parsley. A spoon with a black handle is partially dipped into the chowder on the right side of the plate. Surrounding the plate are pieces of crusty light brown bread and small wooden bowls with extra shredded cheese and bacon bits, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
3 cups cooked chicken, shredded
4 medium potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream
Salt and pepper, to taste
1 teaspoon dried thyme
2 tablespoons fresh parsley, chopped (optional)

Instructions

Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
Step 2: Add the diced potatoes, shredded chicken, chicken broth, and dried thyme to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
Step 3: Using a potato masher or immersion blender, partially mash the potatoes in the soup to create a creamy texture while leaving some chunks for body.
Step 4: Stir in the heavy cream and season with salt and pepper to taste. Heat through without boiling for 5 more minutes.
Step 5: Remove from heat and garnish with fresh parsley if desired. Serve hot and enjoy your comforting bowl of creamy chicken and potato soup.

Tips & Variations

For extra flavor, sauté diced celery and carrots with the onions at the beginning.
Use leftover rotisserie chicken for convenience and added taste.
Substitute heavy cream with half-and-half for a lighter option.
Add a sprinkle of shredded cheddar cheese on top before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A wide white bowl with a beige rim holds a creamy, chunky soup filled with soft white potatoes and small bits of orange carrots, all covered in a thick, light beige broth. The soup is topped with scattered bright yellow shredded cheese, crispy reddish-brown bacon pieces, and finely chopped green onions for color contrast. Around the bowl on a white marbled textured surface are slices of crusty white bread on a wooden board, a small wooden bowl filled with crispy bacon pieces, a white plate with more shredded yellow cheese and bread, and two golden spoons with black handles resting nearby. The scene is bright and inviting, showing layers of soft textures and rich colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

Yes, you can use cooked frozen chicken. Just make sure it is fully thawed before adding it to the soup to ensure even heating and proper texture.

Is it possible to make this soup dairy-free?

Absolutely. Replace the butter with olive oil and use coconut milk or another dairy-free cream alternative instead of heavy cream for a dairy-free version.