Classic Chicken Potato Soup

Why Make This Recipe

Classic Chicken Potato Soup is a warm and hearty dish, perfect for chilly days. The combination of tender chicken, nutritious vegetables, and creamy broth makes it a comforting meal for families and friends alike. It’s simple to prepare and is sure to please even the pickiest of eaters. Plus, this soup is versatile; you can customize it by adding your favorite vegetables or seasonings.

How to Make Classic Chicken Potato Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 potatoes, diced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 cup milk or cream (optional)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft.
2. Add the carrots and celery, and cook for another 5 minutes.
3. Stir in the potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
5. Add the shredded chicken and cook for another 5 minutes.
6. If desired, stir in milk or cream before serving.
7. Serve hot and enjoy!

How to Serve Classic Chicken Potato Soup

Serve the soup hot in bowls, and you can add some freshly chopped herbs like parsley for extra flavor. Pair it with crusty bread or a simple salad to make a complete meal. The soup can also be topped with a sprinkle of cheese or some croutons for added texture.

How to Store Classic Chicken Potato Soup

To store the soup, allow it to cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for about 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just be sure to leave some space in the container as the soup will expand when frozen.

Tips to Make Classic Chicken Potato Soup

• For a richer flavor, consider using homemade chicken broth.
• If you have leftover roasted chicken, it works great in this soup.
• To thicken the soup, you can mash some of the potatoes while cooking or add a cornstarch slurry.
• Experiment with different herbs and spices to find your favorite combination.

Variation

You can easily add other vegetables like green beans, corn, or peas for extra nutrition. For those who want a spicier kick, adding a pinch of red pepper flakes can enhance the flavor.

FAQs

Can I use raw chicken instead of cooked chicken?

Yes, you can use raw chicken. Just add it to the pot with the broth and cook until fully done before shredding it to add to the soup.

Is it necessary to add milk or cream?

Adding milk or cream is optional. It makes the soup creamier, but you can omit it if you prefer a lighter soup.

Can I make this soup in a slow cooker?

Absolutely! Simply add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Just remember to add the milk or cream shortly before serving.

Classic Chicken Potato Soup

A warm and hearty dish perfect for chilly days, this Classic Chicken Potato Soup combines tender chicken, nutritious vegetables, and creamy broth for a comforting meal that's sure to please everyone.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, chopped
• 3 stalks celery, chopped
• 4 medium potatoes, diced
• 4 cups chicken broth Use homemade for richer flavor.
• 2 cups cooked chicken, shredded Leftover roasted chicken works great.
• 1 teaspoon thyme
• to taste Salt and pepper
• 1 cup milk or cream (optional) Makes the soup creamier.

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft.
2. Add the carrots and celery, and cook for another 5 minutes.
3. Stir in the potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
5. Add the shredded chicken and cook for another 5 minutes.
6. If desired, stir in milk or cream before serving.

Notes

Serve hot, garnished with freshly chopped herbs like parsley. Pair with crusty bread or a simple salad to make a complete meal. The soup can be topped with cheese or croutons for added texture. To store, let it cool before transferring to an airtight container; it will keep in the refrigerator for 3-4 days or can be frozen for up to 3 months.