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Chicken potato soup

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
45MIN
Ingredients

Boneless skinless chicken breasts: 24 oz

Chicken broth : 64 oz

Leeks : 3, halved and sliced into rounds

Carrots : 3, sliced

Celery sticks: 3, sliced

Yukon gold potatoes : 24 oz, diced

Thyme leaves: 2 tsp

Half & half: 4 oz

Salt: to taste

Black pepper: to taste

Fresh parsley: for garnish

Creamy chicken potato soup is one of the most inviting and comforting bowls of food to make in the winter. Find our tastiest chicken potato soup recipe below

How to make chicken and potato soup
01.

Place the chicken breasts in a Dutch oven, and add the chicken broth to fully submerge the chicken. If you need to add a little water to make sure the breasts are covered, you can add as needed. 

02.

Bring to a boil over a high heat. Reduce the heat to low and leave to simmer for around 15 minutes, then transfer the chicken to a plate. Shred into pieces using 2 forks. 

03.

Add the sliced leeks, carrots, celery, diced potatoes, and thyme leaves to the broth and bring to the boil again. Then reduce the heat and leave to simmer for roughly 10 minutes, until the vegetables are tender. 

04.

Add the cooked chicken back to the Dutch oven and remove from the heat before adding the half-and-half. Season with salt and black pepper to taste, and garnish with fresh parsley for serving. 

Tips & tricks

For the tastiest chicken soup with potatoes and carrots there are a few simple steps you can follow. Firstly, take care not to overcook the chicken during the initial poaching process. You don’t want to end up with overcooked chicken that detracts from the delicious flavors of the soup. It’s also best to slice the vegetables to roughly comparable thicknesses and shapes so that they cook fairly evenly. We’ve shared a basic approach to poaching the chicken in this recipe above, but you could skip the step of poaching and add rotisserie chicken to the soup if you want to take a shortcut. And to add even more flavor to your soup, it’s possible to marinate the chicken first, you’ll just need to factor in a bit more time to the recipe if you want to build this step in. 

Chicken breasts work well in soup recipes as they offer a mild taste and easily absorb the flavor of the broth, but you could also use boneless chicken thighs in this recipe if you prefer the texture and taste of this cut. You can find out all you need to know about different cuts of chicken in our article outlining the various options. We’ve featured Yukon gold potatoes in the recipe above as they provide an inviting creamy flavor whilst holding their shape, but red potatoes can also be used in this recipe. 

Broth forms the basis of many different types of soup, and if you find you have any leftover broth in your kitchen after making this dish, then there are plenty more delicious soup recipes to be discovered using this flavorful ingredient. 

How to serve it

As with any great soup, it should be served warm and fresh from the stove. We’ve suggested a garnish of fresh parsley above, but you could also use other herbs like fresh chives, to garnish your soup. We think this soup is at its best when ladled into warm bowls and served alongside fresh, warm, crusty bread straight from the oven. 

Storage

You can store this soup in an airtight container in the fridge for up to three days. It can be easily reheated on the stove, just make sure to take it low and slow and check the chicken is fully warmed through before serving again. 

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