Chicken and Potato Soup: How to Make It Extra Creamy
Wondering what to cook tonight? Chicken and Potato Soup is a quick, filling meal with pantry staples. Try this easy recipe now.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 celery stalks chopped
- 2 large carrots sliced
- 1½ pounds boneless chicken thighs or chicken breast
- 4 medium Yukon Gold potatoes peeled and cubed
- 6 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon parsley
- ½ teaspoon smoked paprika
- 1 cup heavy cream or whole milk
- 1 cup shredded cheddar cheese optional
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
Step 1: Sauté the Base
- Heat the oil or butter in a saucepan. Add onion, carrots, and celery. Let them soften until they smell sweet and warm.
Step 2: Add Garlic and Spices
- Stir in the garlic just for 30 seconds, Sprinkle thyme and drop in the bay leaf.
Step 3: Build the Body
- Add the chicken and pour in the broth. Bring it to a gentle boil.
Step 4: Add the Potatoes
- Once boiling, add your diced potatoes. Let them soften and release starch.
Step 5: Shred and Return
- If you are using whole chicken pieces, remove them after cooking, cut them up, and return the meat to the pot.
Step 6: Taste and Finish
- Season with salt, pepper, and a squeeze of lemon. Taste again.
Notes
Nutritional Information
- Calories: ~320
- Protein: 25g
- Carbs: 35g
- Fat: 9g
- Fiber: 4g
- Sodium: varies depending on broth
- Vitamins: Rich in vitamin A, potassium, and B vitamins