On a chilly evening, nothing beats the comfort of a warm bowl of chicken potato soup. This recipe is your ticket to a deliciously satisfying meal that’s both easy to make and packed with flavor.
Why This Recipe Works
- Flavorful Base: Starting with a sauté of onions and garlic builds a deep flavor foundation that permeates every spoonful.
- Perfect Texture: The combination of tender chicken and soft potatoes creates a satisfying bite that’s neither too mushy nor too firm.
- Versatile: Easily adaptable with whatever veggies or spices you have on hand, making it a great clean-out-the-fridge meal.
- Comforting: The creamy broth and hearty ingredients make this soup the ultimate comfort food for any season.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 medium potatoes, peeled and diced
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes. This step is crucial for building the soup’s flavor base, so don’t rush it. Tip: Stir occasionally to prevent the garlic from burning.
Step 2: Add the Veggies and Chicken
Throw in the carrots and celery, cooking for another 5 minutes until they start to soften. Then, add the chicken pieces, stirring to combine. Cook until the chicken is no longer pink on the outside, about 5 minutes. The chicken will finish cooking in the broth, so it’s okay if it’s not fully done at this stage.
Step 3: Incorporate Potatoes and Broth
Add the diced potatoes to the pot, followed by the chicken broth, salt, pepper, and thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20 minutes, or until the potatoes are tender. Tip: Check the potatoes with a fork to ensure they’re perfectly cooked.
Step 4: Finish with Cream and Herbs
Once the potatoes are tender, stir in the heavy cream and chopped parsley. Let the soup heat through for another 5 minutes. Adjust the seasoning with more salt and pepper if needed. The cream adds a luxurious richness to the soup, making it even more comforting.
Step 5: Serve and Enjoy
Ladle the soup into bowls and serve hot. For an extra touch of flavor, garnish with additional parsley or a sprinkle of grated Parmesan cheese. This soup pairs wonderfully with crusty bread or a simple green salad.
Tips and Tricks
For those looking to elevate their chicken potato soup, consider these advanced tips. First, for a thicker soup, mash some of the potatoes directly in the pot before adding the cream. This will naturally thicken the broth without the need for flour or cornstarch. Second, if you’re short on time, use rotisserie chicken instead of raw chicken breasts. Just add the shredded chicken towards the end of cooking to warm through. Lastly, for a smokier flavor, try adding a pinch of smoked paprika or a few strips of cooked, crumbled bacon as a garnish.
Recipe Variations
- Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth. Add more veggies like zucchini or mushrooms for heartiness.
- Spicy Kick: Add a diced jalapeño or a teaspoon of red pepper flakes when sautéing the onions for a bit of heat.
- Creamier Soup: Blend half of the soup before adding the cream for an ultra-smooth texture.
- Herb-Infused: Experiment with different herbs like rosemary or sage for a unique flavor profile.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the onions, garlic, and veggies as directed, then transfer everything to a slow cooker along with the chicken, potatoes, and broth. Cook on low for 6-8 hours or high for 3-4 hours. Add the cream and parsley during the last 30 minutes of cooking.
How can I store leftovers?
Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra broth or cream if the soup has thickened too much.
Can I freeze this soup?
Yes, but it’s best to freeze the soup before adding the cream. Thaw in the refrigerator overnight, then reheat on the stove and stir in the cream just before serving.
Summary
This chicken potato soup is a comforting, flavorful dish that’s perfect for any occasion. With its creamy broth, tender chicken, and soft potatoes, it’s sure to become a family favorite. Plus, it’s versatile enough to adapt to your tastes or what you have on hand.
