There’s something undeniably comforting about a bowl of Creamy Chicken and Potato Soup, where tender chunks of chicken and velvety potatoes swim in a rich, savory broth. This hearty dish, ready in just 55 minutes, is a perfect blend of creamy textures and robust flavors, with hints of garlic, herbs, and a touch of warmth from the spices. It’s the kind of meal that wraps you in coziness, bite after bite.
Packed with 33g of protein and a satisfying mix of carbs and healthy fats, this soup is as nourishing as it is delicious. The creamy base, studded with soft potatoes and juicy chicken, delivers a comforting richness that’s balanced by subtle sweetness and a hint of earthiness. Whether it’s a chilly evening or a busy weeknight, this soup is your ticket to a soul-warming, flavor-packed meal.
Ingredients for Creamy Chicken and Potato Soup
- Chicken:
- ▢ 1½ pounds boneless, skinless chicken breasts (or substitute with 3 cups shredded rotisserie chicken)
- ▢ ½ Tablespoon olive oil
- ▢ 1½ teaspoons salt
- ▢ ¾ teaspoon ground black pepper
- Soup:
- ▢ 8 strips of bacon, sliced
- ▢ 1 Tablespoon butter
- ▢ 1 medium onion, chopped
- ▢ 5 carrots, sliced
- ▢ 5 celery sticks, sliced
- ▢ 2 garlic cloves, minced
- ▢ 1 teaspoon salt
- ▢ ½ teaspoon pepper
- ▢ 2 Tablespoons flour
- ▢ 10 cups chicken broth
- ▢ ½ pound yellow or gold potatoes, diced
- ▢ ¾ cup half and half cream (or substitute with whole milk for a lighter option)
- ▢ 1 cup shredded cheddar cheese
- ▢ 1 Tablespoon Worcestershire sauce
- ▢ 3 cups shredded chicken (from roasted or rotisserie chicken)
Step-by-Step Instructions
- Prepare the Chicken:
- Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Rub the chicken breasts with olive oil and season with 1½ teaspoons salt and ¾ teaspoon pepper.
- Arrange the chicken on the prepared baking sheet and roast for about 25 minutes or until the internal temperature reaches 165°F.
- Remove the chicken from the oven and let it rest for a few minutes before shredding with two forks. Set aside.
- Cook the Bacon:
- In a large soup pot, cook the sliced bacon over medium heat until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the drippings in the pot.
- Sauté the Vegetables:
- Add 1 Tablespoon butter to the pot and let it melt. Stir in the chopped onion, sliced carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add the minced garlic and sauté until aromatic, about 1 minute.
- Thicken the Soup:
- Stir in 2 Tablespoons flour and cook for 2 minutes, stirring constantly to prevent lumps.
- Gradually add the 10 cups chicken broth, stirring continuously to incorporate the flour. Bring the soup to a boil, then reduce the heat to low.
- Add Potatoes and Simmer:
- Stir in the diced potatoes and simmer for 20 minutes or until the potatoes are tender.
- Finish the Soup:
- Stir in the ¾ cup half and half, 1 cup shredded cheddar cheese, and 1 Tablespoon Worcestershire sauce. Let the cheese melt and blend into the soup.
- Return the cooked bacon to the pot and add the 3 cups shredded chicken. Simmer for another 5 minutes.
- Season and Serve:
- Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy!
Time-Saving Tips for Busy Cooks
If you’re short on time, skip roasting the chicken and use 3 cups of shredded rotisserie chicken instead. You can also prep your veggies ahead of time—chop the onions, carrots, and celery the night before and store them in an airtight container in the fridge. For even faster cooking, dice the potatoes into smaller pieces to reduce simmering time.
Storage and Reheating Made Easy
This soup stores beautifully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or water to loosen it up.
Recipe Variations to Mix It Up
Feel free to customize this soup to suit your taste! Swap the cheddar for pepper jack cheese for a spicy kick, or add a handful of fresh spinach or kale for extra greens. If you’re avoiding dairy, use coconut milk instead of half and half. For a smoky twist, try adding a teaspoon of smoked paprika to the soup base.
Perfect Pairings: Serving Suggestions
This creamy soup pairs wonderfully with a crusty baguette or warm dinner rolls for dipping. For a lighter option, serve it alongside a crisp green salad with a tangy vinaigrette. If you’re feeling fancy, top each bowl with a sprinkle of fresh parsley or chives for a pop of color and flavor.
Creamy Chicken and Potato Soup
Ingredients
Chicken – *Roast your own or use 3 cups of Shredded Rotisserie Chicken
- 1½ pounds boneless, skinless chicken breasts
- ½ Tablespoon olive oil
- 1½ teaspoons salt
- ¾ teaspoon ground black pepper
Soup
- 8 strips bacon, sliced
- 1 Tablespoon butter
- 1 medium onion, chopped
- 5 carrots, sliced
- 5 celery sticks, sliced
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons flour
- 10 cups chicken broth
- ½ pound yellow or gold potatoes, diced
- ¾ cup half and half cream
- 1 cup shredded cheddar cheese
- 1 Tablespoon Worcester sauce
- 3 cups shredded chicken
Instructions
- Chicken – *Roast your own or use 3 cups of Shredded Rotisserie Chicken
- Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Rub the chicken with olive oil and season with salt and pepper.
- Arrange the chicken on the prepared baking sheet and roast for about 25 minutes or until the internal temperature reaches 165°F. Remove the chicken from the oven and let it rest for a few minutes before shredding.
- Use a couple of forks to shred the chicken breasts.
- Soup
- In a large soup pot, cook the sliced bacon over medium heat until it becomes crispy, stirring intermittently. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel. Leave the drippings in the pot.
- Add the butter to the pot and let it melt. Add the chopped onion, sliced carrots, and celery and sauté until they start to soften. Stir in the garlic and sauté until aromatic.
- Stir in the flour and cook for 2 minutes, stirring intermittently.
- Gradually add the chicken stock to the pot, stirring continuously as you go. This will help ensure that the flour doesn’t form lumps in the broth. Bring the soup to a boil, reduce the heat to low.
- Add the potatoes to the soup and simmer for 20 minutes or until the potatoes are fully cooked.
- Stir in the half and half, shredded cheddar, and Worcestershire sauce. Allow the cheese to melt and blend into the soup.
- Return the bacon to the pot and stir in the shredded chicken. Let the soup simmer for another 5 minutes or so.
- Taste the soup and adjust the seasoning with salt and pepper if needed.