Description
This comforting Chicken Potato Soup features tender shredded chicken, hearty potatoes, and a medley of vegetables in a creamy broth. Perfect for cozy meals, this easy-to-make soup combines wholesome ingredients and simple techniques to create a satisfying dish that’s rich in flavor and texture.
Ingredients
Scale
Soup Base
- 2 tbsp Butter
- 1 chopped Onion
- 2 chopped Carrots
- 2 stalks chopped Celery
- 2 cloves minced Garlic
Main Ingredients
- 3 medium diced Potatoes
- 4 cups Chicken broth
- 2 cups cooked shredded Chicken
Creamy Elements
- 2 tbsp All-purpose flour
- 1 cup Milk or Heavy cream
Seasoning and Optional Garnish
- Salt and pepper to taste
- Optional: chopped Parsley
Instructions
- Cook the vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Cook for 4 to 5 minutes until the vegetables soften and become fragrant.
- Add potatoes and broth: Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Make it creamy: Sprinkle the all-purpose flour evenly into the soup while stirring continuously to avoid lumps. Slowly pour in the milk or heavy cream, stirring well to combine and allow the soup to thicken slightly.
- Add chicken: Incorporate the shredded cooked chicken into the soup and simmer the mixture for an additional 5 minutes to heat through and blend flavors.
- Season and serve: Taste the soup and season with salt and pepper as desired. Garnish with chopped parsley if using, then ladle into bowls and serve warm.
Notes
- Using rotisserie or pre-cooked chicken speeds up preparation.
- For a cheesy variation, add shredded cheddar cheese on top.
- Enhance flavor and texture by adding crispy bacon bits.
- Sprinkle green onions before serving for freshness.
- Can substitute heavy cream with milk for a lighter soup.
