Creamy Chicken Potato Soup
A comforting and hearty soup made with chicken, potatoes, and vegetables in a creamy broth.
Ingredients
Vegetables and Chicken
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 3 cloves garlic
- 1 ½ pounds boneless, skinless chicken breasts or thighs 3 medium or 2 large breasts, or 5 to 6 thighs
Seasonings and Liquids
- 2 teaspoons kosher salt divided, plus more as needed
- ¼ teaspoon freshly ground black pepper plus more as needed
- 2 tablespoons olive oil
- ¾ teaspoon dried thyme
- 1 bay leaf
- 1 ½ pounds Yukon Gold potatoes 3 medium or 6 small
- ⅓ cup all-purpose flour
- 1 32-ounce box low-sodium chicken broth about 4 cups
- 2 cups whole or 2% milk
Instructions
- Chop the onion, carrots, celery, and garlic.
- Cut the chicken into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Add chicken, salt, pepper, thyme, and bay leaf. Cook until chicken is no longer pink, about 5 minutes.
- Add potatoes, flour, chicken broth, and milk. Stir well.
- Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Season with additional salt and pepper if needed. Remove bay leaf before serving.
Notes
For a thicker soup, mash some of the potatoes before serving. For a lighter version, use low-fat milk.