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Chicken Potato Soup

Chicken potato soup simmers chicken thighs and Yukon Gold potatoes in a creamy, thyme-scented broth. Tender vegetables and shredded chicken make each bowl hearty, while fresh parsley adds a bright finish.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs diced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1.5 lb Yukon Gold potatoes scrubbed and cut into 3/4-inch cubes
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 lb boneless, skinless chicken thighs
  • 1 cup heavy cream
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven or soup pot over medium heat.
  2. Add the onion, carrots, celery, salt, and pepper; cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle in the flour and cook, stirring, for 1 minute.
  5. Gradually whisk in the broth until smooth.
  6. Add the potatoes, thyme, bay leaf, and chicken.
  7. Bring to a gentle boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
  8. Partially cover and cook for 18-25 minutes, until the potatoes are fork-tender and the chicken reaches 165°F in the thickest part.
  9. Transfer the chicken to a cutting board, discard the bay leaf, and shred the chicken with two forks.
  10. Stir the shredded chicken, heavy cream, and parsley into the soup.
  11. Simmer gently for 2-3 minutes, without boiling.

Notes

For the best texture, avoid boiling after adding the cream. Refrigerate leftovers for 3-4 days; freezing is not recommended because the potatoes and cream may change texture. For a dairy-free variation, replace the butter with olive oil and the heavy cream with unsweetened full-fat coconut milk.