This Chicken Potato Soup is warm, hearty, and perfect for cozy days! With tender chicken pieces, creamy potatoes, and hearty veggies, it’s a bowl of comfort.
You know, when the weather gets chilly, I cannot resist this tasty soup. It’s easy to make, and I love how it warms me right up. Plus, it makes great leftovers! 🍲
Key Ingredients & Substitutions
Butter: I like to use unsalted butter for a controlled flavor. You can swap it with olive oil if you want a healthier option or prefer dairy-free.
Onion: A sweet yellow onion gives the soup a lovely base flavor. If you’re out, try shallots or a white onion for a slightly sharper taste.
Chicken: I love using rotisserie chicken for its flavor and convenience. If you don’t have that, leftover chicken or poaching fresh chicken will work great.
Potatoes: I prefer russet potatoes for their creaminess. However, Yukon Golds are another excellent choice. If you’re looking for low-carb, cauliflower can be a smart substitute.
Dill: Fresh dill makes a big difference in flavor. If you can’t find it, parsley or thyme can work, but adjust the amount for a different taste.
How Do I Thicken the Soup Without Lumps?
Getting a creamy, lump-free soup is all about technique. When you add flour to the vegetables, it’s essential to stir constantly to avoid any lumps. Here’s a simple way to do it:
- After sautéing the veggies, sprinkle the flour evenly over them. Stir and cook for 2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth while whisking to combine. This helps break up any clumps as it thickens.
- Be sure to keep stirring until the mixture is smooth before adding potatoes. You’ll have a velvety soup!
How to Make Chicken Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 4 cups cooked chicken breast, diced or shredded
- 4 medium potatoes, peeled and diced into cubes
- 4 cups chicken broth
- 1 cup whole milk or half-and-half
- 1/4 cup all-purpose flour
- 1 teaspoon dried dill (or 2 tablespoons fresh dill)
- Salt and black pepper to taste
- Fresh dill for garnish
Soup Components:
Seasoning:
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll be enjoying this warm, comforting Chicken Potato Soup in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the chopped onions, celery, and carrots. Sauté these veggies for about 5-7 minutes until they start to soften and the onion turns translucent.
2. Add the Garlic:
Stir in the minced garlic and cook for 1 minute until it becomes fragrant – this is where all the delicious flavors begin!
3. Incorporate the Flour:
Sprinkle the flour evenly over the softened veggies and stir well to combine. Cook this mixture for 2 minutes, stirring continuously so you don’t get any lumps.
4. Add the Broth:
Gradually pour in the chicken broth while stirring to mix. This will help thicken the soup base. Keep stirring until it’s smooth and well combined.
5. Cook the Potatoes:
Add the diced potatoes into the pot. Bring the soup to a boil, then lower the heat, cover, and let it simmer for about 15 minutes. You want the potatoes to be nice and tender.
6. Combine the Chicken and Dill:
Stir in the cooked chicken pieces and dried dill. Pour in the milk or half-and-half and continue cooking on low heat for another 5 minutes. Just be mindful not to let it boil!
7. Season and Garnish:
Season your soup with salt and pepper to taste. Then, ladle it into bowls and garnish each serving with fresh dill for a lovely touch.
8. Serve and Enjoy!
This creamy, comforting Chicken Potato Soup is best served warm. Enjoy it as a delightful meal that warms your heart and soul!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken, make sure to thaw it first. You can either leave it in the fridge overnight or quickly thaw it in a sealed plastic bag submerged in cold water. Cook it until fully done before shredding or dicing it for the soup.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, vegetable broth or even water with a couple of bouillon cubes can work as a substitute. Just keep in mind that it will slightly change the flavor profile of your soup.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove over low heat or in the microwave. If the soup thickens too much after storing, add a splash of milk or broth to reach your desired consistency.
Can I Make This Soup Ahead of Time?
Yes, you can make it ahead! Cook the soup as directed, then let it cool before storing it in the fridge. Reheat when you’re ready to serve. Just note that it may thicken as it sits, so you might want to add a little chicken broth or milk when reheating.
