Description
A cozy, hearty soup filled with tender chicken, buttery potatoes, and sweet carrots in a creamy broth. Perfect for chilly evenings or when you need a comfort meal that’s quick to prepare and full of flavor.
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, diced
3 garlic cloves, minced
3 large carrots, sliced
4 cups diced Yukon Gold or red potatoes
4 cups chicken broth
2 cups cooked shredded chicken
1 cup heavy cream or half-and-half
1 teaspoon dried thyme
1 teaspoon salt (adjust to taste)
1/2 teaspoon ground black pepper
1 tablespoon fresh chopped parsley (optional for garnish)
Instructions
1. In a large pot, heat olive oil and butter over medium heat. Add diced onions and sliced carrots. Sauté for 5–6 minutes until onions are translucent.
2. Stir in minced garlic and cook for another 1–2 minutes until fragrant.
3. Add diced potatoes and pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes until the potatoes are fork-tender.
4. Add shredded cooked chicken. If using optional add-ins like corn or celery, stir them in now. Simmer for 5 more minutes.
5. Stir in heavy cream (or half-and-half) and simmer for another 5 minutes to blend flavors.
6. Season with thyme, salt, and pepper. Taste and adjust seasoning as needed.
7. Turn off heat and let the soup sit a few minutes before serving. Garnish with chopped parsley if desired.
Notes
For a thicker soup, mash a few potatoes in the pot after simmering.
Rotisserie chicken adds extra flavor and is a great shortcut.
You can swap heavy cream with full-fat coconut milk for a dairy-free option.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: chicken potato soup, creamy chicken soup, winter comfort food