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Chicken potato soup recipe simmering in a pot with potatoes and shredded chicken

Chicken Potato Soup Recipe

A creamy one-pot chicken potato soup with tender potato chunks, shredded chicken and a rich savory broth. Ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter or olive oil
  • 1 medium onion diced
  • 2 celery stalks sliced
  • 2 carrots peeled and diced
  • 3 garlic cloves minced
  • 1.5 lbs Yukon Gold potatoes about 4 medium, peeled and cut into 3/4-inch cubes
  • 4 cups chicken broth low sodium
  • 1 cup milk
  • 2 cups cooked shredded chicken
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Toppings: shredded cheddar, chopped green onions, crispy bacon bits

Equipment

  • 1 Large pot or Dutch oven
  • 1 potato masher or immersion blender
  • 1 wooden spoon
  • 1 ladle
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots with a pinch of salt, and cook for 6 to 7 minutes until softened.
  2. Stir in the garlic, thyme, and bay leaf, and cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the potato cubes. Bring to a gentle boil, then simmer for 15 to 18 minutes until the potatoes are fork-tender.
  4. Mash some of the potatoes right in the pot with a potato masher, leaving plenty of chunks for texture.
  5. Stir in the milk and the shredded chicken, and simmer gently for 5 minutes. Do not let it boil hard.
  6. Remove the bay leaf. Taste and season with salt and pepper, then serve hot with your favorite toppings.

Notes

Yukon Gold hold shape best; Russets make it thicker.
Store toppings separately for meal prep.
Freezes 3 months; reheat gently with a splash of milk.