Chicken and Potato Soup

There’s something incredibly comforting about a bowl of Chicken and Potato Soup. I remember coming home on cold winter evenings, the chill seeping into my bones, and the aroma of this warming soup wafting through the house. It’s a dish that wraps you in a cozy embrace, where every spoonful whispers of love and care. Whenever I make Chicken and Potato Soup, I’m transported back to my childhood, where my mom would brew this hearty soup to nourish us through the cold months. The combination of tender chicken, creamy potatoes, and a savory broth brings a sense of nostalgia, making it a staple in our home. This soup is not just a meal; it’s a memory, a hug in a bowl that reminds me of family gatherings and comforting moments.

What You Need for Chicken and Potato Soup

The ingredients for Chicken and Potato Soup come together beautifully to create a comforting and satisfying dish. Here, we have the key players: juicy chicken, creamy potatoes, and aromatic vegetables. Each ingredient contributes to the depth of flavor and heartiness that makes this soup a family favorite.

• 2 medium chicken breasts: The backbone of this soup, providing protein and a rich flavor.
• 1 teaspoon Italian seasoning: Adds a warm, herby note that complements the other ingredients perfectly.
• 1 teaspoon garlic powder: Enhances the umami flavor and gives the soup that comforting taste.
• 3/4 teaspoon salt: Essential for drawing out the flavors in all your ingredients.
• 3/4 teaspoon pepper: Adds a subtle heat and balances the richness of the soup.
• 3 tablespoons olive oil: Used for sautéing and adds a lovely depth of flavor.
• 5 tablespoons unsalted butter: Creates a rich, creamy base for the soup.
• 3 cups mirepoix: A flavorful mixture of carrots, celery, and onions that serves as the aromatic foundation.
• 1 tablespoon minced garlic: Fresh garlic elevates the flavor profile and aroma.
• 1 teaspoon chicken bouillon powder: Intensifies the chicken flavor in the broth.
• 4 cups diced baby gold potatoes: Adds heartiness and creaminess to the soup.
• 3 cups chicken broth: Provides the liquid base for the soup, enhancing the overall taste.
• 1/3 cup flour: Used to thicken the soup and give it a creamy texture.
• 3 cups whole milk: Adds richness and creaminess to the soup.
• 1/2 cup heavy cream: Makes the soup decadently rich and smooth.
• 2 cups freshly shredded sharp Cheddar cheese: Melts beautifully into the soup, adding a cheesy flavor that’s irresistible.
• 1 cup frozen peas (optional): A pop of color and sweetness, if you choose to add them.
• Fresh parsley or thyme (optional): For garnish, it adds freshness and color.
• Hearty buttered bread (for serving): A must-have for dipping and enjoying every last drop!

Directions for Chicken and Potato Soup

Making Chicken and Potato Soup is a delightful experience that fills your kitchen with warmth and aroma. Follow these simple steps to create a comforting bowl of goodness.

1. Start by cutting the chicken breasts in half widthwise to create 4 thinner pieces. This helps them cook evenly and quickly. Use a meat mallet to pound them to an even thickness for the best results. Then, generously season both sides with Italian seasoning, garlic powder, salt, and pepper. This seasoning will infuse the chicken with delicious flavors as it cooks.
2. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned chicken pieces. Cook until the internal temperature reaches 160°F and the juices run clear, approximately 3 to 4 minutes. Transfer the cooked chicken to a plate, cover it with foil, and let it rest for 5 minutes. After resting, slice, dice, or shred the chicken into bite-sized pieces to add back to the soup later.
3. Without cleaning the pot, add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Heat over medium heat, then add the mirepoix. Sauté the mixture for 5 to 7 minutes until the vegetables become soft and fragrant, stirring occasionally. This step builds the aromatic base for your soup.
4. Add the minced garlic, chicken bouillon powder, and the diced potatoes to the pot, sautéing for an additional minute. This will mix the flavors and coat the potatoes in the aromatic oils.
5. Next, pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 to 15 minutes until the potatoes are fork-tender. This step allows all the flavors to meld together.
6. While the soup is simmering, prepare the creamy base in a separate medium pot. Melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute. This roux will help thicken your soup.
7. Gradually add the whole milk to the roux while whisking continuously until smooth. Cook the mixture until it thickens slightly. Then, stir in the heavy cream and keep warm, whisking occasionally to prevent burning.
8. Pour the creamy mixture into the soup pot and stir gently to combine. Reduce the heat to low. Gradually add the shredded Cheddar cheese, a handful at a time, stirring between additions until melted and creamy. This turns your soup into a luscious, cheesy delight.
9. Return the cooked chicken to the pot, and if desired, add the optional frozen peas. Stir until warmed through. Taste the soup and adjust seasonings as needed, adding more salt or pepper to preference.
10. Serve the Chicken and Potato Soup warm, garnished with freshly chopped parsley or thyme if you like. This soup is perfect for pairing with hearty buttered bread for dipping, making it a comforting meal you’ll want to savor!

Make It Your Own

One of the best things about Chicken and Potato Soup is how adaptable it is. You can personalize it in many ways!

• Storage: Allow the soup to cool to room temperature, then store it in airtight containers in the fridge for 3 to 5 days.
• Freezing: For longer storage, freeze in freezer-safe containers for 2 to 3 months. To reheat, thaw in the fridge, then warm on the stove over low heat, stirring often. Add a splash of chicken broth to thin the soup if needed.
• Variations: Experiment with different cheeses like mozzarella or pepper jack for a unique twist.
• Spicy Option: Add a pinch of red pepper flakes to give your soup a kick.
• Herb Infusion: Fresh herbs like basil or dill can be added for a fresh, aromatic touch.
• Alternative Proteins: Try substituting chicken with shredded rotisserie chicken for a quicker version.

Accompaniments for Chicken and Potato Soup

When it comes to serving Chicken and Potato Soup, there are plenty of delightful options to enhance the experience.

• Hearty Bread: Serve with slices of crusty, buttered bread to soak up the rich broth. A rustic sourdough or a warm baguette works wonders.
• Salad Pairing: A fresh garden salad with a tangy vinaigrette complements the soup nicely, providing a crisp contrast to the creaminess.
• Comforting Occasion: This soup is perfect for family dinners, especially during chilly winter nights or festive gatherings.
• Lunch Delight: Enjoy it as a filling lunch option alongside a sandwich or wrap.
• Special Occasions: Make it part of your festive table during holidays or cozy gatherings with friends.
• Seasonal Sides: Pair with seasonal roasted vegetables or a warm grain salad for a complete meal.

FAQ

Conclusion

In conclusion, Chicken and Potato Soup is a heartwarming dish that embodies comfort and nostalgia. It’s the perfect recipe to bring family and friends together, offering a delicious way to enjoy a cozy meal. I encourage you to try it out; it’s a delightful experience you won’t want to miss. Make this soup tonight, and let it warm your heart and home.

Chicken and Potato Soup

The ultimate comfort food, Chicken and Potato Soup is creamy, savory, and satisfying. This easy weeknight dinner is packed with tender chicken, hearty potatoes, and rich flavors that will warm your soul. Make it tonight and enjoy the cozy embrace of this delightful dish!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Soups

Cuisine: American

Calories: 590

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium chicken breasts
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3 tablespoon olive oil divided
• 5 tablespoon unsalted butter divided
• 3 cups mirepoix or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion
• 1 tablespoon minced garlic
• 1 teaspoon chicken bouillon powder
• 4 cups diced baby gold potatoes unpeeled
• 3 cups chicken broth
• 1/3 cup flour
• 3 cups whole milk
• 1/2 cup heavy cream
• 2 cups freshly shredded sharp Cheddar cheese
• 1 cup frozen peas optional
• Fresh parsley or thyme optional
• Hearty buttered bread for serving

Equipment

• Large Pot
• medium pot

Method

 

1. Cut chicken breasts in half widthwise to create 4 thinner pieces. Pound each piece to even out thickness. Season both sides with Italian seasoning, garlic powder, salt, and pepper.
2. In a large pot, heat 2 tablespoons olive oil over medium-high heat. Cook chicken until it’s 160°F all the way through and the juices run clear, about 3 to 4 minutes. Transfer chicken to a plate, cover with foil, and let it rest for 5 minutes. Slice, dice, or shred the chicken.
3. Without wiping it out, add 1 tablespoon oil and 1 tablespoon butter to the same pot you cooked the chicken in. Add mirepoix; sauté for 5 to 7 minutes. Add minced garlic, chicken bouillon powder, and diced potatoes; sauté for 1 minute.
4. Pour in chicken broth and bring to a boil. Reduce heat, cover pot, and simmer for 10 to 15 minutes until potatoes are fork tender.
5. In a separate medium pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking continuously until smooth. Cook until the mixture thickens, then stir in heavy cream. Keep warm, whisking occasionally.
6. Pour the milk and cream mixture into the soup. Reduce heat to low. Gradually add shredded cheese, a handful at a time, stirring between additions until melted. Return cooked chicken to the pot. If desired, add frozen peas and stir until warmed. Taste and adjust seasonings as needed.
7. Enjoy the soup warm, garnished with freshly chopped parsley or thyme. Serve with hearty buttered bread if desired.

Notes

• Storage: Allow the soup to cool to room temperature, then store it in airtight containers in the fridge for 3 to 5 days.
• Freezing: For longer storage, freeze in freezer-safe containers for 2 to 3 months. To reheat, thaw in the fridge, then warm on the stove over low heat, stirring often. Add a splash of chicken broth to thin the soup if needed.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.