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Hand holding spoon of Creamy Chicken Potato Soup Recipe with carrots and celery over a bowl filled with the soup on counter with towel. It's comforting, hearty, and delicious.  It's a great dinner for busy families!

Creamy Chicken Potato Soup

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! Hearty chicken, tender potatoes, healthy carrots, celery, and onions all come together in a thick and creamy soup!

Course Main Course, Soup
Cuisine American, Italian
Keyword chicken, chicken soup, potato recipe, soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
Author Carrie Tyler

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

  1. 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. 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.

  3. When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks.

Cook the Soup

  1. 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. 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.

  3. 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.

Recipe Notes

  1. This Chicken Potato Soup can be stored in the refrigerator for up to 5 days in airtight containers in the fridge.
  2. You can freeze this soup for up to 4 months in airtight containers or freezer bags.
  3. If you want to add herbs to this soup, oregano, thyme, or sage would be great additions.