Description

This hearty Chicken Potato Soup combines tender chunks of chicken with comforting potatoes and fresh vegetables in a creamy, flavorful broth. Perfect for a cozy meal, this soup is seasoned with thyme, rosemary, and a hint of garlic, making it a delicious and satisfying option for family dinners or lunch gatherings.

Ingredients

Chicken and Soup Base

1 ½ pounds boneless, skinless chicken breasts or thighs, cubed
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 large potatoes, peeled and diced into 1-inch cubes
2 carrots, diced
2 celery stalks, diced
6 cups chicken broth
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper
1 bay leaf

Finishing Ingredients

1 cup heavy cream
1 cup frozen peas
2 tablespoons butter
Fresh parsley for garnish

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Instructions

Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until browned and fully cooked, about 7-8 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables: In the same pot, add diced onion, minced garlic, carrots, and celery. Cook for 5-7 minutes until softened and aromatic.
Make the Soup Base: Add diced potatoes and chicken broth to the pot. Bring to a boil, then lower heat to simmer. Stir in thyme, rosemary, bay leaf, and additional salt and pepper. Let simmer for 15-20 minutes until potatoes are tender.
Add the Cream and Chicken: Stir in the heavy cream and cooked chicken. Simmer for 5-7 more minutes to meld flavors. Adjust seasoning if needed.
Finish the Soup: Add frozen peas and butter, stirring until peas are heated and butter melted, about 2-3 minutes.
Serve: Ladle soup into bowls, garnish with fresh parsley, and serve with crusty bread or rolls for a complete meal.

Notes

For a lighter version, substitute heavy cream with half-and-half or milk.
Chicken thighs can be used for a juicier texture and richer flavor.
Feel free to add other vegetables like corn or green beans to diversify the soup.
Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
Remove the bay leaf before serving to avoid an overpowering flavor.