You are about to discover the joy of a soul-warming classic that feels like a big, cozy hug in a bowl: the Creamy Chicken and Potato Soup Recipe. This dish perfectly balances tender chicken, hearty potatoes, and luscious cream, bringing together flavors that comfort and satisfy with every spoonful. It’s a perfect meal for chilly evenings or anytime you crave a bowl of something nourishing and delicious, making it a staple you’ll reach for again and again.

Creamy Chicken and Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is the first step to making this Creamy Chicken and Potato Soup Recipe shine. Each simple component plays a crucial role, whether it’s the richness of the cream, the earthy potatoes, or the fresh herbs that bring everything together in a fragrant harmony.

Boneless, skinless chicken breasts or thighs (1 ½ pounds): Opt for thighs if you want extra juiciness and flavor that stays tender during cooking.
Olive oil (2 tablespoons): This adds a subtle fruity richness while helping to brown the chicken beautifully.
Large onion, diced (1): Provides a sweet and savory base that boosts the soup’s depth.
Garlic cloves, minced (3): Garlic adds aromatic warmth that elevates the entire dish.
Large potatoes, peeled and diced into 1-inch cubes (3): Choose starchy potatoes for creaminess that naturally thickens the soup.
Carrots, diced (2): Their natural sweetness complements the savory broth perfectly.
Celery stalks, diced (2): Adds subtle crunch and an aromatic freshness.
Chicken broth (6 cups): The heart of your soup’s flavor—use a good-quality broth or homemade if you can.
Heavy cream (1 cup): This is key for achieving that silky, indulgent texture.
Dried thyme (2 teaspoons): Offers soft, herbal notes that marry well with chicken.
Dried rosemary (1 teaspoon): Adds an earthy pine-like flavor, giving the soup complexity.
Salt (1 teaspoon or to taste): Essential for balancing all the flavors.
Freshly ground black pepper (½ teaspoon): Gives just the right bit of gentle heat.
Bay leaf (1): Infuses the broth with subtle depth during simmering.
Frozen peas (1 cup): These sweet bursts of green bring color and freshness to the creamy mix.
Butter (2 tablespoons): Finishing the soup with butter adds a luscious sheen and softness.
Fresh parsley for garnish: A final pop of bright, herbal freshness completes the dish beautifully.

How to Make Creamy Chicken and Potato Soup Recipe

Step 1: Cook the Chicken

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Toss in the cubed chicken pieces, seasoning them generously with salt and black pepper. Cook for about 7 to 8 minutes, turning so all sides brown nicely and the chicken is cooked through. This step locks in flavor and ensures the chicken is juicy and tender. Once ready, remove the chicken and set it aside while you prepare the veggies.

Step 2: Sauté the Vegetables

In the same pot, no need to add extra oil, add your diced onion, minced garlic, chopped carrots, and celery. Cook them together for 5 to 7 minutes or until the onions turn translucent and the veggies begin to soften. This builds the aromatic base that is absolutely essential for the soup’s signature savory depth and naturally sweet undertones.

Step 3: Make the Soup Base

Add the diced potatoes right into the pot, then pour in the chicken broth, giving everything a gentle stir. Bring the soup to a rolling boil, then lower the heat so it gently simmers. Now, add the dried thyme, rosemary, bay leaf, and season with more salt and pepper. Simmer the soup for about 15 to 20 minutes, letting the potatoes soften until they’re perfectly tender but still hold their shape.

Step 4: Add the Cream and Chicken

Slowly stir in the heavy cream, folding in richness and creating that silky texture that makes this recipe so unforgettable. Then add your cooked chicken back into the pot. Let everything simmer together for another 5 to 7 minutes, giving time for the flavors to mingle and for the soup to thicken just right. Taste and tweak the seasoning here—add more salt or pepper if your palate desires.

Step 5: Finish the Soup

For an elegant touch of color and a burst of sweetness, add frozen peas and dollops of butter. Stir gently so everything comes together and the peas warm through without losing their vibrant green. The butter melts in to enrich the soup’s texture and make each bite a little more indulgent.

Step 6: Serve

Ladle this cozy, creamy soup into your favorite bowls and sprinkle generously with freshly chopped parsley. It’s perfect paired with crusty bread or buttery rolls that soak up every last drop. This is where the Creamy Chicken and Potato Soup Recipe truly shines, ready to be savored.

How to Serve Creamy Chicken and Potato Soup Recipe

Garnishes

Fresh parsley is a classic for a reason, adding a burst of color and a mild peppery note. For a little extra flair, you might sprinkle some grated sharp cheddar or a spoonful of sour cream right on top, elevating each mouthful into something luxurious and personalized.

Side Dishes

This soup pairs wonderfully with simple sides like warm crusty bread, soft dinner rolls, or garlic breadsticks. A crisp green salad or roasted vegetables can also work beautifully to balance out the creaminess and make your meal feel complete and thoughtfully curated.

Creative Ways to Present

Serve the soup in rustic bread bowls for an eye-catching presentation that doubles as extra bread to enjoy. Or, for a festive touch, top with a handful of crispy bacon or toasted pumpkin seeds to add texture and savory crunch that surprise and delight.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, let the leftovers cool completely before transferring them to an airtight container. Stored in the refrigerator, this delicious Creamy Chicken and Potato Soup Recipe will stay fresh for up to 3 days, making it a convenient option for busy weeknights.

Freezing

If you want to save some for later, this soup freezes well. Use a freezer-safe container or heavy-duty zip-top bags, leaving some room at the top for expansion. Frozen soup can last up to 3 months and thaw thoroughly in the fridge before reheating to preserve its creamy texture.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking or curdling of the cream. Adding a splash of broth or cream while reheating can revive the soup’s luscious consistency, tasting just as fresh as when you first made it.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually a great choice because they tend to stay juicier and more flavorful during cooking, which complements this creamy soup beautifully.

Is it necessary to peel the potatoes?

Peeling the potatoes helps achieve a smoother texture and prevents any toughness since the skin can sometimes remain chewy. However, you can leave the skin on if you prefer a rustic touch and added nutrients.

Can I make this soup dairy-free?

Yes, simply substitute the heavy cream with coconut cream or a cashew-based cream alternative. Keep in mind it will slightly alter the flavor but still keep that creamy texture you love.

What can I use instead of frozen peas?

If peas aren’t your favorite, you can swap them for fresh green beans, corn, or even chopped spinach added near the end of cooking for a similar pop of color and nutrition.

How thick should the soup be?

This Creamy Chicken and Potato Soup Recipe is meant to have a gentle, velvety thickness—not too thin or too heavy. The potatoes and cream naturally thicken it while keeping it easy to sip and enjoy.

Final Thoughts

If you’re searching for a dish that feels like home on a chilly night or a trusted favorite to share with those you love, give this Creamy Chicken and Potato Soup Recipe a try. It’s simple to make, packed with wholesome ingredients, and utterly comforting. Once you taste it, you’ll understand why it’s a recipe worth keeping in your kitchen repertoire!