Chicken Potato Soup
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.
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.