Creamy Chicken Potato Soup
This Creamy Chicken Potato Soup is quick, hearty, and incredibly easy. It’s the perfect chicken soup for busy weeknights.
Servings 6 servings
Calories 530kcal
Equipment
- Large pot with a lid
Ingredients
- 2 medium (about 1 pound) boneless skinless chicken breasts *
- Salt and pepper
- 2 tablespoons olive oil divided
- Filtered water
- ½ large white or yellow onion diced
- 3 large cloves garlic minced or pressed with a garlic press
- 3 large carrots peeled and sliced ¼ inch
- 3 celery ribs sliced ¼ inch
- 8 cups chicken broth
- 6 medium (about 1.5 to 2 pounds) red potatoes scrubbed and cut into 2-inch pieces
- ¼ heaping teaspoon dried basil
- ¼ heaping teaspoon dried oregano
- ½ cup heavy cream *
Instructions
- To optimize cooking time, before prepping the rest of your ingredients, start cooking your chicken, and then you can finish your prep while the chicken cooks. Generously salt and pepper both sides of the chicken breasts.
- In a large pot with a lid, heat one tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the pot and cook for 2 to 3 minutes, until browned. Flip the chicken and repeat. Once both sides are browned, add filtered water to the pot until it comes about halfway up the sides of the chicken pieces (it doesn’t need to be exact). Bring the water to a simmer, cover the pot and turn the heat down to medium.
- Cook for 8 to 12 minutes, until the chicken is cooked through and an instant-read thermometer inserted into the center of the meat reads 165°F (170°F if you’re going to shred the chicken). Check occasionally and add more water if the majority has evaporated. (Do not allow all the water to evaporate!) Larger chicken breasts will take longer to cook, so be sure to check for doneness before removing from heat.
- While your chicken cooks, prep the rest of your ingredients for the soup.
- Transfer the chicken and any liquid left in the pot to a clean plate or bowl.
- Return the pot to the stove and add the remaining 1 tablespoon of olive oil. Heat over medium heat and add the onions and minced garlic. Cook for 3 to 5 minutes, until the edges of the onions begin to turn translucent, stirring well to remove any cooked-on bits of chicken from the bottom of the pot.
- Add carrots and celery and cook for 5 minutes, stirring often. Stir in the broth, bring everything to a simmer and cook uncovered for 15 minutes.
- Add the potatoes, basil, and oregano, bring soup back to a simmer and continue to cook for 20-25 minutes, until the potatoes are fork-tender.
- While your soup cooks, dice or shred the chicken. Once the potatoes are tender, add chicken and any of their juices back to the pot along with the heavy cream. Salt generously and pepper to taste.
- Bring to a simmer and cook for 1 minute, until chicken is reheated.
- Serve and enjoy!
Notes
Approximate nutritional information is for 6 servings.
*For a creamier soup, you can add additional heavy cream until the soup reaches your desired level of creaminess. Half and half can be used instead for a lighter soup.
Nutrition
Calories: 530kcal