Chicken Potato Soup has chicken, tender potatoes, carrots, celery, and onions with a creamy broth. Sometimes you need a hearty soup for those cold nights. This chicken soup is stick to your ribs comfort food!

Creamy Chicken Potato Soup

CREAMY CHICKEN POTATO SOUP RECIPE

I honestly didn’t even want to think about food this last weekend with Thanksgiving leftovers still in the fridge. But with a new week all those feelings are gone and I’m hungry!

This is a great way to use up turkey or rotisserie chicken.  You can use chicken breasts or chicken thighs.

We are having an unusual cold front in Florida and although I could eat homemade soup in 100 degree weather, this feels more appropriate.

Some might want to call this creamy soup a chowder because it has potatoes in it. I’ve learned that people are really particular about what they call “chowder” so I steered clear and called it potato soup. I’m non-confrontational.

The best soup has all the elements of comfort food.

Creamy Chicken Potato Soup

As with any good soup, it starts out with the trinity of onion, celery, and carrots. The base of these flavors together can lead to only good things.

You only need one potato for this soup but it goes a long way.

WHAT KIND OF POTATO SHOULD I USE?

I prefer to use Russet potatoes or Yukon Gold potatoes because they give you a creamy texture. You could use even red potatoes if you wanted in this potato soup.

DO I HAVE TO ADD PARSLEY?

If you have kids, you know they probably freak out at the sign of anything green in their soup. You don’t have to add parsley but I feel like it brightens the dish up.  Any fresh herbs would be great like thyme sprigs or a bay leaf.

Creamy Chicken Potato Soup

MY FAVORITE SOUPS:

Creamy Chicken Potato Soup

Chicken Potato Soup

4.62 from 47 votes
This easy Chicken Potato Soup is  is a stick to your ribs comforting meal for a cold day.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons butter
  • 1/2 cup diced white onion
  • 1/2 cup sliced celery
  • 3/4 cup sliced carrots
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth or chicken stock
  • 1 1/2 cups milk
  • 1 medium potato (Russet or Yukon), peeled and cubed into 1/2 inch pieces, (about 2 cups)
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups shredded chicken, rotisserie works well here
  • (optional) 1 tablespoon minced flat leaf parsley

Instructions
 

  • In a large Dutch oven or pot, melt the butter and saute the onion, celery, and carrots over medium heat until soft.
  • Sprinkle the flour over the vegetables and stir until coated. 
  • Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender. 
  • Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency. 
  • Stir in the chicken and fresh parsley. Add salt and pepper to taste. Serve. Store leftovers in an airtight container in the fridge.
Cuisine: American
Course: Main Course
Author: Christy Denney

Creamy Chicken Potato Soup