Chicken and Potato Soup

Print Recipe

5 from 3 votes

This hearty chicken and potato soup is loaded with carrots, onion, and celery bathing in a thick and creamy broth.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Servings:

Calories: 366kcal

Author: Fox Valley Foodie

Ingredients

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 teaspoon freshly ground black pepper
Salt to taste
Chives for topping

Instructions

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.

Notes

You can use unshredded raw chicken. Just add the meat to the soup with the potatoes and shred it after it has been cooked through. Otherwise, you can cube the chicken rather than shredding it.

Nutrition