This hearty chicken and potato soup is loaded with carrots, onion, and celery bathing in a thick and creamy broth. When you are craving a warm and comforting soup to soothe your soul on a chilly day, this is it! Soup season is upon us, embrace it!
What chicken is best to use
I love serving this hearty soup for a family dinner because it works equally as well with fresh chicken, or using up leftover chicken in the refrigerator. Other than leftover chicken, the easiest option would be grabbing a rotisserie chicken from the grocery store.
However, if using fresh chicken, any cut will work, but I like dark meat best for soup, such as chicken thighs. Dark meat doesn't dry out as easily as white meat, like chicken breasts, and typically has more flavor. However, this recipe is flexible and will work well with whatever chicken is easiest for you to get your hands on.
Ingredients and Substitutions
- Chicken - You can use raw chicken pieces, leftover chicken, or a rotisserie chicken.
- Potatoes - I recommend using Russet potatoes for the best texture. Waxy potatoes, like red potatoes or Yukon gold potatoes, won't work as well.
- Onion - A sweet onion or yellow onion is preferred.
- All-purpose flour
- Sour cream
- Chicken stock - Chicken broth can be substituted. If you are salt sensitive, I recommend using low sodium chicken broth or stock. You can always add more salt as desired.
- Fresh thyme - Rosemary or sage can also be used with or instead.
- Bay leaf
How to make it
Prepare this creamy chicken potato soup recipe by prepping all of the ingredients in advance, this will make cooking the soup easier. This whole soup can be made in your favorite soup pot, or large Dutch oven.
Set the pot on the stovetop over medium heat and melt two tablespoons of butter in the pot, then add carrots, onions, and celery. Cook until they are becoming tender, then add the garlic and cook for an additional two minutes.
Reduce the heat to medium-low and melt the remaining butter in the pot then stir in the flour. The flour should soak up all of the butter, but you can add a little more butter to the flour mixture if needed. Cook for a minute then stir in the sour cream. Once the sour cream is incorporated with the flour add the chicken stock, milk, potatoes, chicken, thyme sprigs, bay leaf, and black pepper. Bring to a simmer and cook until potatoes are tender.
Once the potatoes are cooked through (and the chicken meat is also cooked and shredded, if using raw chicken) you have a choice. You can mash the potatoes to create a thick and creamy soup. Or you can leave the potatoes in chunks if you prefer as well.
Finally, taste for salt, and adjust as needed. Then serve topped with fresh chives.
Helpful tip: For the creamiest soup, blend the potatoes with an immersion blender prior to adding chicken (or remove the chicken with a slotted spoon).
Expert Tips and Tricks
- This is a great recipe to make in advance because the soup's flavor will continue to improve the next day, as the flavors meld together.
- You can customize this great soup further by adding different vegetables or swapping out the herbs.
- Store leftovers in an airtight container in the fridge. The leftovers can be reheated in the microwave or on the stovetop.
What to serve with this soup
- Homemade bread or fresh dinner rolls
- Tequilaberry Salad
- Toppings: Crumbled bacon, shredded Cheddar cheese, goat cheese, or green onions.
More Soup Recipes
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Chicken and Potato Soup
- 3 cups shredded chicken
- 4 cups peeled and chopped Russet potatoes
- 1 medium onion diced
- 2 carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- ¼ cup butter divided
- ¼ cup all-purpose flour divided
- ¼ cup sour cream
- 6 cups chicken stock
- 3 cups milk
- 1 sprig fresh thyme
- 1 bay leaf
- ½ tsp freshly ground black pepper
- Salt to taste
- Chives for topping
- In a large pot or Dutch oven set over medium heat add two tablespoons of butter along with diced onion, carrots, and celery. Saute until tender. Add garlic and saute for an additional 2 minutes.
- Reduce heat to medium-low and add remaining two tablespoons of butter along with the flour. Cook for about a minute, while stirring to cook out the raw flour taste. Then stir in sour cream.
- Add chicken stock, milk, thyme, bay leaf, black pepper, chicken and potatoes. Bring the soup to a simmer and cook until the chicken is cooked through and potatoes are tender. Approximately 15 minutes.
- Use a potato masher to mash the potatoes for a creamy consistency. However, they can be left in chunks as well if you prefer.
- Taste for salt, and adjust as needed, then serve topped with fresh chives.