Chicken and Potato Soup

There’s something incredibly comforting about a warm bowl of Chicken and Potato Soup. It’s the kind of dish that wraps you up in a cozy hug on a chilly day, blending tender chicken, hearty potatoes, and a creamy broth that satisfies every craving. This soup is not only rich in flavor but also straightforward to prepare, making it a perfect weeknight dinner or a weekend treat. Whether you’re looking to impress guests or just need a nourishing meal to soothe your soul, this recipe hits every mark with ease.

Why It Works Every Time

The magic behind this Chicken and Potato Soup lies in the balance of textures and layers of flavor. The tender, seasoned chicken breasts provide a lean protein base, while the baby gold potatoes add a rustic, creamy bite without mashing entirely. The aromatic mirepoix—carrots, celery, and onions—creates a savory foundation, enhanced by garlic and chicken bouillon for depth. A combination of whole milk and heavy cream makes the broth luxuriously smooth, while sharp Cheddar cheese introduces a subtle tang and richness. Finishing touches like frozen peas add a pop of color and sweetness, and fresh herbs elevate the soup’s fragrance. The result? A harmonious bowl that feels indulgent yet wholesome every time you make it.

The Ingredient Lineup

• 2 medium chicken breasts: Skinless, boneless, seasoned with Italian seasoning, garlic powder, salt, and pepper for a flavorful protein base.
• 1 teaspoon Italian seasoning: A blend of dried herbs that infuses the chicken with classic Mediterranean flavors.
• 1 teaspoon garlic powder: Adds a subtle, savory aroma to the chicken and broth.
• ¾ teaspoon salt & ¾ teaspoon pepper: Essential for seasoning both the chicken and the soup perfectly.
• 3 tablespoons olive oil (divided): Used for searing the chicken and sautéing vegetables, bringing richness without heaviness.
• 5 tablespoons unsalted butter (divided): Adds a velvety finish when cooking the mirepoix and thickening the soup.
• 3 cups mirepoix: A mix of 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion, creating a fragrant base.
• 1 tablespoon minced garlic: Fresh garlic to deepen flavor complexity.
• 1 teaspoon chicken bouillon powder: Enhances the broth with concentrated chicken flavor.
• 4 cups diced baby gold potatoes (unpeeled): Provide texture and heartiness; leaving the skins on adds rustic charm and nutrients.
• 3 cups chicken broth: The liquid body of the soup—rich and savory.
• ⅓ cup flour: Helps create a luscious, thickened broth without heaviness.
• 3 cups whole milk: Adds creaminess and balances the thickness.
• ½ cup heavy cream: For a silky, indulgent finish.
• 2 cups freshly shredded sharp Cheddar cheese: Melts into the soup for a bright, tangy, cheesy note.
• 1 cup frozen peas (optional): Adds sweetness and vibrant green color.
• Fresh parsley or thyme (optional): For garnish and fresh herbal aroma.
• Hearty buttered bread: Perfect for dipping and completing the meal.

Toolbox for This Recipe

• Large heavy-bottomed pot or Dutch oven: Ideal for sautéing, simmering, and thickening your soup evenly.
• Sharp chef’s knife: Essential for dicing vegetables and chicken with precision.
• Cutting board: Keep your workspace tidy and safe while prepping.
• Wooden spoon or silicone spatula: Great for stirring without scratching your cookware.
• Measuring cups and spoons: For accuracy in seasoning and liquid ratios.
• Cheese grater: Freshly shred the Cheddar for best melting results.
• Ladle: To serve your soup neatly and generously.

Chicken and Potato Soup Made Stepwise

Step 1: Season and Sear the Chicken

Pat your chicken breasts dry. In a small bowl, mix the Italian seasoning, garlic powder, salt, and pepper. Rub this seasoning evenly over both sides of the chicken breasts. Heat 2 tablespoons of olive oil in your pot over medium-high heat. Once hot, sear the chicken breasts for about 4-5 minutes per side until golden brown and cooked through. Remove from the pot and set aside to rest.

Step 2: Sauté the Mirepoix and Garlic

Lower the heat to medium and add 3 tablespoons of butter along with 1 tablespoon olive oil to the same pot. Toss in the diced onions, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 7-8 minutes. Stir in the minced garlic and cook for an additional minute.

Step 3: Build the Broth and Add Potatoes

Sprinkle the flour over the softened vegetables and stir constantly for 2 minutes to cook off the raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps form. Add the chicken bouillon powder and diced baby gold potatoes. Bring the mixture to a gentle boil, then reduce heat to simmer.

Step 4: Combine Chicken and Simmer

Dice the rested chicken breasts into bite-sized pieces and add them back into the pot. Pour in the whole milk and stir to combine. Let the soup simmer gently for 15-20 minutes until the potatoes are fork-tender and the soup begins to thicken.

Step 5: Finish with Cream and Cheese

Stir in the heavy cream and shredded sharp Cheddar cheese until melted and fully incorporated. If using, fold in the frozen peas and cook for another 3-4 minutes until heated through. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Garnish and Serve

Ladle the soup into bowls and garnish with freshly chopped parsley or thyme, if desired. Serve alongside hearty buttered bread for a complete, comforting meal.

Budget & Availability Swaps

• Chicken breasts: Use boneless, skinless chicken thighs for a juicier, often less expensive alternative.
• Baby gold potatoes: Russet or red potatoes work just as well; peel if preferred.
• Whole milk and heavy cream: Substitute with evaporated milk or full-fat coconut milk for a dairy-free twist.
• Sharp Cheddar cheese: Try mozzarella or a mild white cheese if you prefer a subtler flavor.
• Mirepoix: Frozen mixed vegetables can be used in a pinch to save time and money.
• Chicken bouillon powder: Use vegetable bouillon or homemade broth cubes to suit your pantry.

If You’re Curious

• Can I make this soup vegetarian? Yes! Substitute the chicken breasts with hearty mushrooms or tofu, and use vegetable broth instead of chicken broth.
• Why leave potato skins on? The skins add fiber and nutrients, plus a rustic texture that enhances the soup’s heartiness.
• Can I use pre-shredded cheese? Freshly shredded cheese melts better and prevents clumping, but pre-shredded works in a pinch.
• How do I prevent the soup from curdling? Slowly temper the milk and cream by stirring them in gradually over low heat, and avoid boiling after dairy is added.

Make-Ahead & Storage

This Chicken and Potato Soup is perfect for meal prep and leftovers. Store cooled soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the soup thickens too much overnight, stir in a splash of chicken broth or milk to loosen it back up. For longer storage, freeze the soup (without the cheese) in freezer-safe containers for up to 3 months; add cheese when reheating for best texture and flavor.

Ask the Chef

Can I use frozen chicken breasts instead of fresh?

Absolutely! Just be sure to thaw them completely before cooking to ensure even cooking and to avoid excess liquid in your soup.

What if I don’t have chicken bouillon powder?

You can skip it or substitute with a teaspoon of soy sauce or miso paste for umami depth. Homemade broth or bouillon cubes dissolved in broth also work well.

Can I make this soup in a slow cooker?

Yes! Sear the chicken and sauté the vegetables first, then combine everything in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, adding dairy and cheese near the end.

How can I make the soup thicker or thinner?

For a thicker soup, add a bit more flour or reduce the amount of broth. For a thinner consistency, simply add extra broth or milk to your desired texture.

Reader Favorites

• Classic Chicken Noodle Soup – A timeless comfort food favorite.
• Slow Cooker Chicken Tortilla Soup – Packed with spices and fresh toppings for a fiesta in a bowl.
• One-Pot Vegan Chili – Robust and hearty, perfect for meatless nights.
• Instant Pot Chicken Risotto – Creamy, comforting, and ready quickly.

Bring It Home

Nothing beats the soothing simplicity of a well-made Chicken and Potato Soup. The melding of tender chicken, hearty potatoes, and a creamy, cheesy broth creates a bowl full of comfort and nourishment. It’s a versatile recipe that welcomes your favorite tweaks and substitutions, making it a staple you’ll return to again and again. Pair it with a slice of buttered bread, and you have a meal that feels like a warm embrace after a long day. So grab your pot, gather your ingredients, and let this delicious soup bring a little extra warmth to your table tonight.

From the first savory spoonful to the last, this soup promises satisfaction and smiles all around. Happy cooking!

Share on Pinterest