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Chicken Potato Soup

Chicken potato soup with a creamy, golden broth made by simmering potatoes until tender and thickening with a butter-and-flour roux. Shredded chicken is simmered back in for a hearty, spoonable texture with bright parsley garnish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breasts or thighs Cut into chunks so they cook evenly when simmered.
  • 2 lb russet potatoes Peel and cube for consistent doneness.
  • 3 carrots Dice small for even tenderness.
  • 3 celery Dice small for even tenderness.
  • 1 onion Dice for the sauté base.
  • 4 cloves garlic Minced.
  • 5 cup chicken broth Use reserved broth from the initial chicken simmer.
  • 1 cup heavy cream Stir in at the end to keep it creamy.
  • 3 tbsp butter For sautéing and roux.
  • 3 tbsp all-purpose flour To thicken the soup.
  • 1 tsp dried thyme Adds warm herb flavor during the potato simmer.
  • 1 tsp garlic powder Boosts savory flavor.
  • 0.25 Salt and pepper to taste Season to taste at the end.
  • 1 Fresh parsley for garnish Chop and use to finish.

Equipment

  • 1 Dutch oven

Method
 

Simmer chicken and set aside
  1. Bring the chicken and chicken broth to a simmer and cook for 15-20 minutes, until the chicken is cooked through. Remove the chicken, shred it, and set aside, reserving the broth.
Sauté vegetables and build roux
  1. Melt the butter in the same pot over medium heat. Sauté the onion, carrots, and celery for 5 minutes, until softened and fragrant with visible moisture in the pan.
  2. Add the garlic and cook for 1 minute, keeping it from browning. Whisk in the flour and cook for 1-2 minutes until the mixture looks slightly thicker and no raw flour smell remains.
Simmer potatoes and season
  1. Pour in the reserved broth and add the potatoes, thyme, and garlic powder. Simmer for 15-18 minutes, until the potatoes are tender and easily pierced with a fork.
  2. Stir in the heavy cream and shredded chicken, then simmer for 5 minutes so everything is heated through. The broth should look creamy and cohesive.
  3. Season with salt and pepper to taste, then garnish with fresh parsley before serving. Look for a final adjustment to flavor and a bright green parsley finish.

Notes

For best thickness, whisk the flour into the butter and cook 1-2 minutes before adding broth so the roux eliminates raw flour flavor. Refrigerate leftovers in a sealed container up to 3 days; freeze up to 2 months, though cream may slightly change texture when reheated. For a lighter option, replace heavy cream with half-and-half, adding it at the same step for a slightly thinner but still creamy soup.