Comforting Chicken Soup with Potatoes

Chicken soup recipes are a staple in every cozy kitchen, but this creamy chicken soup with potatoes takes comfort food to a whole new level. With tender chunks of chicken, buttery Yukon gold potatoes, and a rich, cheesy broth, this soup delivers warmth in every spoonful. Whether you’re feeling under the weather or just craving a hearty, satisfying dinner, this one-pot wonder will quickly become your go-to. Made with pantry staples and ready in under an hour, it’s both nourishing and simple to prepare. Best of all, it’s a family favorite you’ll look forward to making again and again.

Why You’ll Love This Recipe

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Ingredients

Here’s everything you’ll need to make this rich and comforting chicken soup:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and diced
• 2–3 celery stalks, diced
• 3 garlic cloves, minced
• ½ tablespoon fresh rosemary, chopped (or ½ tsp dried)
• ½ tablespoon fresh thyme, chopped (or ½ tsp dried)
• 1 pound boneless, skinless chicken breast
• 2 tablespoons all-purpose flour
• 2 cups milk (whole, 2%, or plant-based)
• 1½ pounds Yukon Gold potatoes, peeled and cubed
• 4 cups chicken broth (low-sodium preferred)
• 1 cup shredded cheddar cheese (low-fat or regular)
• Fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper, to taste

Optional for Serving:

• Crusty bread or biscuits
• Extra cheddar for topping
• A light side salad

Instructions

Follow these simple steps to make your creamy chicken soup with potatoes:

1. Sauté the Vegetables

• Heat olive oil and butter in a large soup pot over medium heat.
• Add chopped onion, carrots, and celery.
• Cook for 7–8 minutes, stirring occasionally, until softened and fragrant.

2. Add Garlic, Herbs & Chicken

• Stir in minced garlic, rosemary, and thyme.
• Cook for 1 minute until aromatic.
• Add the chicken breasts (whole or diced) and sear until lightly browned on all sides.

3. Thicken the Base

• Sprinkle flour over the chicken and vegetables, stirring well to coat.
• Slowly pour in the milk, whisking continuously to avoid lumps.
• Simmer for 3–5 minutes to let the base thicken slightly.

4. Add Potatoes and Broth

• Add cubed potatoes and chicken broth.
• Bring to a gentle boil, then reduce heat to low.
• Cover and simmer for 20–25 minutes, until potatoes are tender and chicken is fully cooked.

5. Shred Chicken and Melt Cheese

• Remove the chicken, shred it with two forks, then return it to the pot.
• Stir in the cheddar cheese and chopped parsley.
• Season with salt and black pepper to taste.
• Stir until cheese is melted and the soup is creamy.

6. Serve

• Ladle soup into bowls, garnish with extra parsley if desired.
• Serve hot with bread or your favorite side.

Recipe Details & Nutrition

📋 Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4–6 generous bowls
• Difficulty Level: Easy to Medium
• Estimated Cost: Low to Moderate

🥣 Estimated Nutrition Facts (per serving, assuming 6 servings)

• Calories: 270–300
• Protein: 15–18 g
• Fat: 14–16 g
• Carbohydrates: 20–25 g
• Fiber: 2–3 g
• Sugar: 5–6 g
• Sodium: 500–600 mg (varies with broth and cheese choice)

Note: These are estimates and will vary based on specific ingredients used.

Tips & Variations

✅ Tips for Best Results

• Even Potato Cubes: Cut your potatoes into uniform 1-inch cubes so they cook evenly and hold their shape.
• Don’t Rush the Sauté: Let the onions, carrots, and celery cook slowly to build a rich, flavorful base.
• Cheese Goes Last: Always stir in cheese at the end with the heat off to avoid curdling or grainy texture.
• Shred, Don’t Dice: Shredded chicken blends better into the soup and keeps it tender.
• Taste As You Go: Adjust seasoning after adding broth and again after cheese melts.

🔄 Easy Variations

• Use Chicken Thighs: Want deeper flavor? Boneless thighs work great and stay juicier.
• Add Greens: Stir in spinach or kale at the end for added nutrition.
• Make It Dairy-Free: Use plant-based milk and cheese—or skip cheese entirely for a lighter broth.
• Try Sweet Potatoes: For a sweeter twist, swap Yukon golds for diced sweet potatoes.
• Spice It Up: Add a pinch of cayenne or red pepper flakes if you like heat.

Creamy Chicken Soup with Potatoes

A cozy, creamy twist on classic chicken soup recipes, this version uses Yukon potatoes, cheddar cheese, and simple herbs for a filling, flavorful meal in under an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

• – 1 tablespoon olive oil
• – 1 tablespoon butter
• – 1 medium onion finely chopped
• – 2 medium carrots diced
• – 2–3 celery stalks diced
• – 3 garlic cloves minced
• – ½ tablespoon fresh rosemary or ½ tsp dried
• – ½ tablespoon fresh thyme or ½ tsp dried
• – 1 pound chicken breast
• – 2 tablespoons all-purpose flour
• – 2 cups milk whole, 2%, or unsweetened plant-based
• – 1½ pounds Yukon Gold potatoes peeled and cubed
• – 4 cups chicken broth
• – 1 cup shredded cheddar cheese
• – Fresh parsley chopped
• – Salt and pepper to taste

Equipment

• – Large soup pot
• Wooden spoon or spatula
• Measuring cups & spoons
• – Knife & cutting board

Method

 

1. **Sauté the Vegetables:**
2. Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 7–8 minutes until soft.
3. **Add Garlic, Herbs & Chicken:**
4. Stir in garlic, rosemary, and thyme. Add chicken breast and sear until lightly browned.
5. **Thicken the Base:**
6. Sprinkle flour over the mixture, stir to coat. Slowly add milk, whisking constantly to avoid lumps.
7. **Add Potatoes and Broth:**
8. Stir in cubed potatoes and chicken broth. Bring to a boil, reduce heat, and simmer 20–25 minutes until potatoes are tender.
9. **Finish:**
10. Remove chicken, shred, then return to pot. Stir in cheese and parsley. Season with salt and pepper. Serve hot.

Notes

– Use chicken thighs instead of breasts for more flavor.
– Substitute sweet potatoes for a different twist.
– Always add cheese off heat for a smooth texture.

Frequently Asked Questions (FAQs)

Can I use pre-cooked or rotisserie chicken?

Yes! Just skip the browning step and stir in the shredded cooked chicken when the potatoes are nearly done. Let it heat through for 5–10 minutes.

What’s the best type of potato for this soup?

Yukon Gold is ideal—they’re buttery and hold their shape well. Red potatoes also work great. If using russet potatoes, be careful not to overcook as they break down more easily.

Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.

How can I make this gluten-free?

Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).

Why is my soup grainy?

It’s likely the cheese was added while the soup was too hot. Make sure the pot is off the heat when you stir in cheese to get a smooth, creamy texture.

Conclusion

There’s something timeless about a steaming bowl of homemade chicken soup—and this version with tender potatoes, rich broth, and melty cheese hits every comforting note. Whether you’re cooking for your family or just need a warm, nourishing meal to end the day, this recipe is a reliable go-to. Easy to customize and perfect for meal prep, it’s one of those chicken soup recipes you’ll come back to again and again.

Pair it with a crisp green salad, warm bread, or even a grilled cheese for a complete meal that satisfies every time.