This Creamy Chicken Potato Soup Recipe is comforting, hearty, and delicious. It’s a great dinner for busy families! Only 10-15 minutes of prep and 30 minutes to cook!
Get ready for comfort food in a bowl that’s about to become one of your favorite soups! This is a thick creamy soup that’s more like a stew than a soup. It’s a Chicken Potato Soup Recipe with carrots, celery, and onions. Tender chicken is shredded for texture. Tender potatoes add the heartiness and bulk up this recipe without having to add in pasta or roux.
Oregano is the herby note that brings it all together. The thickener is a cornstarch slurry, so you get the decadent creamy texture without the heavy cream or complicated roux. The best thing about this simple recipe is that you can make ahead, enjoy it the next day or all week!
Do you meal plan your dinners? It makes weeknights so much easier! Check out my Meal Planning Theme Night Recipes and then add this one to your Throwback Thursdays meal planning calendar!
Want more tips for making busy family dinners easier? Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!
Why You Will Love this Soup!
This homemade soup recipe is easy, healthy, and delicious! Ever since receiving my Certification in Nutrition and Healthy Living, I have looked to strengthen the nutrition in my meals. This soup is a great example. It includes lean, healthy chicken breast. Potatoes bulk up this hearty soup. There are no processed carbohydrates in the form of pasta.
Finally, it’s loaded with veggies! You and the whole family will love this soup!
Simple Ingredients and Substitutes
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Chicken Ingredients
- Olive Oil – The oil is for sheet pan to prevent the chicken from sticking. – You can substitute with any neutral oil, such as vegetable oil, avocado oil, or even coconut oil.
- Chicken Breasts, boneless skinless – I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners. You could also use boneless skinless chicken thighs or chicken tenders.
- Salt and Black Pepper – This is all you need to season the chicken! However, you could also add garlic powder.
Soup Ingredients
- Olive Oil – The olive oil is for sauteing the veggies. You can use the same oil you used for the chicken.
- Carrots, diced – You can use whole carrots with the skin on or peeled. I peeled for this recipe. You can substitute with diced baby carrots or parsnips. You can also use frozen diced carrots, but then I would wait to add them until right before you add liquids.
- Onion, diced – I used yellow onion, but you can use white onion, red onion, shallots, or even scallions. If you don’t have fresh onion, you can also use a tablespoon of onion flakes or onion powder.
- Celery, diced – I like to use the stalk and the leaves. You can leave the celery out if you desire. You can also substitute with green pepper.
- Fresh Garlic cloves, minced – Fresh is best in this simple recipe, but you can buy the pre-minced garlic sold in a small jar or use dried garlic flakes or garlic powder.
- Yukon Gold Potatoes – I used Yukon gold, but you can use red potatoes or russet potatoes as well. If you use russet, make sure to peel the tough skins and then immediately put them into cold water as they start to oxidize and will turn brown otherwise.
- Chicken broth or chicken stock – You can also use, vegetable broth or stock. If you don’t have broth or stock in liquid form, you can also use water mixed with a chicken bouillon cube or chicken base.
- Bay Leaf – I used dry, but you can also use fresh. If you don’t have a bay leaf, you can just leave it out.
- Dried Oregano – Oregano is such a perfect herb to bring this soup to life. You can substitute dried Italian seasoning or dried marjoram or even dried rosemary or thyme.
- Cornstarch – Cornstarch is mixed with cold water to create a cornstarch slurry. This is the thickener for this soup. You don’t have to thicken the soup if you don’t have cornstarch. You can leave it as a thin broth.
- Milk – I used 1%, but you can use skim milk or whole milk or even heavy cream. The milk is combined with the cornstarch to make the slurry thickener.
Recipe Equipment Needed
Nothing special is needed for this easy chicken potato soup recipe. I made this soup on the stove in a large dutch oven. You could use any large pot.
You could also make it in a slow cooker (see instructions below).
Mincing garlic is made super easy with a Garlic Press.
Time Saving Prep-Ahead Steps for this Soup
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Roast Chicken. Preheat oven to 400 F degrees. On an oiled sheet pan, season the raw Chicken with 1 teaspoon salt and 1 teaspoon ground black pepper. Roast in the oven for 20 minutes. Remove the chicken from the oven and let cool enough to handle. Once cool, you can shred it.
While the chicken is cooking, peel and dice the carrots. Dice the celery. Dice the onions. Mince the garlic. Peel and dice the potatoes into ½ inch cubes and place into a bowl of cold water until ready to cook.
Cook your Chicken Potato Soup Recipe
Preheat a dutch oven or soup pot, add 2 teaspoons olive oil, diced carrots, diced celery, garlic, diced onions, and garlic.
Stir to coat with oil and cook for 3 minutes until the veggies glisten.
Drain the potatoes and then add them to the pot, along with the chicken broth and the bay leaf.
Bring to a boil (about 5 minutes), then cover and simmer on the lowest heat setting for 10-15 minutes, until the potatoes are fork tender.
To a small mixing bowl or measuring cup, add the milk and cornstarch. Whisk together until dissolved, then slowly whisk into the soup.
Alternative thickening method: Take an immersion blender and try to blend some of the potatoes. This is a great way to thicken the soup with the starch right there already! Make sure to do this before you add in the chicken.
Add the shredded cooked chicken to the soup. Turn the heat back up to medium-high and bring back to a soft boil, stirring as the soup thickens, then cook for another 5 minutes.
ENJOY! 😍 Carrie
Cook in a Slow Cooker
If you want to make this Chicken Potato soup recipe in a slow cooker, simply add everything to the insert pot, including the raw chicken. DO NOT add the milk and cornstarch just yet.
Then set to any of the settings that work with your schedule – High 6 hours or Low 8-10 hours. When there is 1 hour left in the cooking, remove the chicken and shred it. Then mix the cornstarch and milk. Add the chicken back to the slow cooker and mix in the slurry. Cover and let the final hour of cooking finish.
Recipe FAQS
If you want to bulk this soup up even more, you can add a short-cut pasta. Macaroni pasta, Ditalini pasta, Orzo pasta are great options. You can also use egg noodles. For any of these options, I like to cook them separately to al dente and then add them to the soup for the final 5 minutes of cooking. Last, but not least, you can cook white rice or brown rice and add it to this soup.
This Chicken Potato Recipe is gluten free. Always check food ingredient labels to ensure that they are gluten free.
There are some delicious toppings that you can add to this soup! Shredded cheddar cheese, crispy bacon, scallions (green onions) or chives, and sour cream will all give you that loaded baked potato vibe. You can also add a drizzle of Sriracha or other hot sauce.
Once cooked, this soup can be stored in a sealed, airtight container in the fridge for up to 5 days. You can reheat it on the stove in a pot on medium heat. Or reheat it in the microwave in a microwave safe container.
This Soup Recipe can be made entirely ahead, portioned out as desired, and then frozen. I like to freeze this soup in freezer bags laying flat in a sheet pan. Once frozen, I can stack the bags like books for easy access in the freezer. You can also use an airtight freezer safe container. This soup will last for up to 6 months in the freezer.
To reheat the soup, you can thaw it in the fridge overnight and then heat it on medium heat in a pot on the stove. You can also reheat it from the frozen state. Note, if the soup seems too thin after reheated, simply mix in another slurry of 1 tablespoon cornstarch with ¼ cup milk. Then bring to a simmer stirring as it thickens.
Want more Comforting Soup recipes for cold nights? Check out all of the easy and delicious Soups!
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Creamy Chicken Potato Soup
Ingredients
Chicken
- 2 teaspoons Olive Oil (for sheet pan)
- 1 pound Chicken Breasts
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Soup
- 2 teaspoons Olive Oil
- 1 cup Carrots Diced
- ½ cup celery diced
- 1 medium Onion
- 1 pound Yukon potatoes (about 3 medium potatoes)
- 1 clove garlic minced
- 5 cups Chicken broth or chicken stock
- 1 Bay Leaf
- ½ teaspoon Dried Oregano
- 3 Tablespoons Cornstarch
- ½ cup Milk I used 1%, but you can use skim or whole milk or even heavy cream
- 1 teaspoon Salt, to taste
- 1 teaspoon Ground black pepper, to taste
Instructions
Prep Ahead Steps
- Roast Chicken. Preheat oven to 400 F degrees. On an oiled sheet pan, season the raw Chicken with 1 teaspoon salt and 1 teaspoon ground black pepper. Roast in the oven for 20 minutes. Remove the chicken from the oven and let cool enough to handle.2 teaspoons Olive Oil (for sheet pan), 1 pound Chicken Breasts, 1 teaspoon Salt, 1 teaspoon Black Pepper
- While the chicken is cooking, peel and dice the carrots. Dice the celery. Dice the onions. Mince the garlic. Peel and dice the potatoes into ½ inch cubes and place into a bowl of cold water until ready to cook.1 cup Carrots, ½ cup celery, 1 medium Onion, 1 clove garlic
- When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks.
Cook the Soup
- Preheat a dutch oven or soup pot, add 2 teaspoons olive oil, diced carrots, diced celery, garlic, diced onions, and garlic. Stir to coat with oil and cook for 3 minutes until the veggies glisten.2 teaspoons Olive Oil, 1 cup Carrots, ½ cup celery, 1 medium Onion, 1 clove garlic
- Drain the potatoes and then add them to the pot, along with the chicken broth, oregano, salt, and pepper, and the bay leaf. Bring to a boil (about 5 minutes), then cover and simmer on the lowest heat setting for 10-15 minutes, until the potatoes are fork tender.1 pound Yukon potatoes (about 3 medium potatoes), 5 cups Chicken broth or chicken stock, 1 Bay Leaf, ½ teaspoon Dried Oregano, 1 teaspoon Salt, to taste, 1 teaspoon Ground black pepper, to taste
- To a small mixing bowl or measuring cup, add the milk and cornstarch. Whisk together until dissolved, then slowly whisk into the soup. Add the shredded chicken to the soup. Turn the heat back up to medium-high and bring back to a soft boil, stirring as the soup thickens, then cook for another 5 minutes.3 Tablespoons Cornstarch, ½ cup Milk, 1 pound Chicken Breasts
Notes
- This Chicken Potato Soup can be stored in the refrigerator for up to 5 days in airtight containers in the fridge.
- You can freeze this soup for up to 4 months in airtight containers or freezer bags.
- If you want to add herbs to this soup, oregano, thyme, or sage would be great additions.
Anna Marie Potje says
I added some lemon thyme. Really good soup.