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Chicken Potato Soup

Chicken potato soup with tender russet cubes and a creamy golden broth made by simmering chicken, building a quick roux, and finishing with heavy cream. Shredded chicken and vegetables simmer until soft, then get gently warmed for a silky texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken base
  • 1.5 lb chicken breasts or thighs
  • 5 cup chicken broth
  • 3 carrots
  • 3 celery
  • 1 onion
  • 4 clove garlic
Soup body
  • 2 lb russet potatoes peeled and cubed
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
Finish
  • 1 cup heavy cream
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken and reserve broth
  1. Add chicken and chicken broth to a Dutch oven and simmer over medium heat for 15-20 minutes until the chicken is cooked through. Remove the chicken, shred it, and set aside, then reserve the broth.
Build the vegetable base
  1. In the same pot, melt butter over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened.
  2. Add garlic and cook for 1 minute, stirring so it doesn’t brown. Whisk in all-purpose flour and cook for 1-2 minutes to form a roux.
Simmer potatoes and season
  1. Pour in the reserved broth, then add russet potatoes, dried thyme, and garlic powder. Simmer for 15-18 minutes, stirring occasionally, until the potatoes are tender.
Finish and serve
  1. Stir in heavy cream and shredded chicken, then simmer for 5 minutes to warm through. Keep the heat at a gentle simmer so the cream stays smooth.
  2. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Notes

For the smoothest texture, whisk flour into the melted butter right after cooking the aromatics, then cook 1-2 minutes before adding broth so it doesn’t taste raw. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove. Freezing is not recommended because heavy cream can separate when thawed and reheated. For a lighter option, replace heavy cream with half-and-half and simmer a minute less to reduce separation.