This creamy Chicken Potato Soup is the ultimate cozy comfort food—perfect for chilly nights or anytime you’re craving a hearty, wholesome meal. Packed with tender chicken and potato, buttery veggies, and a rich, flavorful broth, it brings all the warmth of a classic pot pie without the crust. A one-pot wonder that’s easy to make and even better the next day! Whether you’re looking for a new weeknight favorite or a soul-soothing lunch, this chicken potato soup recipe is sure to become a staple in your kitchen.
Why You’ll Love This Chicken Potato Soup
- One pot = easy cleanup
- Creamy, comforting, and wholesome
- Packed with protein and vegetables
- A delicious alternative to chicken pot pie
- Customizable for gluten-free or low-dairy diets
This soup takes all the best flavors of a classic chicken pot pie and transforms them into a silky, soul-soothing bowl of soup—no oven or pie crust needed.
Ingredients for Chicken Potato Soup
Here’s everything you’ll need to make this creamy Chicken Potato Soup at home:
- Aromatics – Chopped onion, carrots, celery, and garlic are sautéed in butter to build a rich flavor base.
- Mushrooms – Sautéed until golden for an earthy boost.
- All-purpose flour – Helps thicken the soup into a creamy consistency.
- Chicken broth – Homemade is great, but quality store-bought works too.
- Yukon Gold potatoes – Creamy and tender, these potatoes hold their shape beautifully.
- Cooked chicken – Rotisserie, leftover roasted chicken, or even shredded chicken breast or thighs work well.
- Frozen peas and corn – Add color, sweetness, and texture. You can also use canned corn if needed.
- Heavy cream – Adds richness. You can substitute with half-and-half for a lighter option.
- Fresh parsley – For brightness and garnish.
How to Cook Chicken for Soup
If you don’t have leftover chicken, no worries! Here are a few easy methods to prep the chicken for this recipe:
- Rotisserie Chicken – A great time-saver for weeknight dinners.
- Oven-Roasted Chicken – Perfect for juicy, seasoned meat.
- Instant Pot Chicken – Fast and hands-off.
How to Make Chicken Potato Soup
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Sauté the aromatics: In a large soup pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrots. Cook for about 5 minutes, until softened.
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Add mushrooms and garlic: Cook for another 5 minutes until mushrooms are golden and garlic is fragrant.
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Thicken the base: Stir in flour and cook for 1 minute, stirring constantly to avoid lumps.
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Add potatoes and broth: Slowly pour in chicken broth, stirring to combine. Add diced potatoes. Season with salt and pepper and simmer for 15–20 minutes, or until potatoes are fork-tender.
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Finish the soup: Stir in cooked chicken, peas, corn, cream, and parsley. Let simmer for another 5 minutes to meld flavors and warm everything through.
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Taste and adjust seasoning: Add more salt and pepper if needed.
Pro Tips for the Best Chicken Potato Soup
- Don’t skip the sauté – Letting the aromatics cook down adds a ton of flavor.
- Use Yukon Gold or red potatoes – They’re creamy and hold their shape well in soups.
- Make it gluten-free – Replace flour with a cornstarch slurry (see tips below).
- Add cheese – Stir in shredded cheddar or Parmesan for a cheesy variation.
Serving Suggestions For Chicken Potato Soup
While Chicken Potato Soup is hearty enough to stand on its own, you can serve it with:
- Buttery biscuits
- Crusty artisan bread
- Dinner rolls
- Garlic toast
It also pairs beautifully with a fresh green salad for a well-rounded meal.
Make Ahead and Storage
- To store: Keep leftovers in an airtight container in the fridge for 3–4 days.
- To reheat: Warm over medium-low heat on the stove or microwave until hot. Add a splash of broth or cream to restore creaminess.
- To prep ahead: Dice and store your veggies the day before for faster cooking.
Frequently Asked Questions
Can I use turkey instead of chicken?
Yes! Leftover Thanksgiving turkey is a perfect swap for chicken in this recipe.
How can I make this soup gluten-free?
Skip the flour and use a cornstarch slurry instead. Mix 2 tablespoons of cornstarch with ½ cup cold water, then stir it into the soup during the final 5 minutes of simmering.
Can I freeze Chicken Potato Soup?
Cream-based soups don’t freeze well, as they can separate when thawed. It’s best enjoyed fresh or stored in the refrigerator for up to 4 days.
More Soups Recipes You’ll Love
If you love hearty, comforting soups recipes like this one, be sure to check out these favorites:
Conclusion
This Chicken Potato Soup is the kind of meal you’ll want to make again and again. It’s cozy, creamy, and satisfying—with all the familiar comfort of a pot pie, minus the crust. Perfect for chilly days or whenever you need a bowl of feel-good food.
Chicken Potato Soup
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion 1 cup chopped
- 2 medium carrots thinly sliced into rings
- 2 celery sticks finely chopped
- 8 oz white or brown mushrooms sliced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes peeled and sliced into 1/4” thick pieces.
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley finely chopped, plus more for garnish
Instructions
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden.
- Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
- Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Notes
- Don’t skip the sauté – Letting the aromatics cook down adds a ton of flavor.
- Use Yukon Gold or red potatoes – They’re creamy and hold their shape well in soups.
- Make it gluten-free – Replace flour with a cornstarch slurry (see tips below).
- Add cheese – Stir in shredded cheddar or Parmesan for a cheesy variation.
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