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Creamy Chicken Potato Soup - Easy One Pot Comfort Food Recipe

This comforting creamy chicken potato soup combines tender chicken, soft potatoes, and wholesome vegetables in one pot for the ultimate family-friendly meal. Perfect for busy weeknights or cozy evenings, it features a rich flavor and creamy texture from mashed potatoes rather than heavy cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless, skinless chicken breasts or thighs
  • 4 medium russet potatoes, peeled and diced
  • 1 large onion, chopped
  • 3 carrots, sliced
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup whole milk or half-and-half
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
  2. Add the chicken breasts to the pot along with the diced potatoes. Pour in the chicken broth, add the thyme and bay leaf, then season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through and potatoes are tender.
  3. Remove the chicken from the pot and set aside to cool slightly. Remove about 1 cup of potatoes and mash them with a fork, then return to the pot to naturally thicken the soup. In a small bowl, whisk the flour with ¼ cup of the soup broth until smooth, then stir back into the pot.
  4. Shred the cooked chicken using two forks and return it to the pot. Stir in the milk or half-and-half and heat through without boiling. Taste and adjust seasoning as needed. Remove the bay leaf before serving.

Notes

Use russet potatoes for best creamy texture. For extra creaminess, blend half the soup with immersion blender before adding shredded chicken. Freezes well for up to 3 months (freeze before adding dairy).