Creamy Chicken Potato Soup
This rich, velvety creamy chicken potato soup comes together in 45 minutes thanks to a quick roux and a few gentle mashes. Tender chicken and soft Yukon Gold potatoes make it the cozy weeknight dinner your family will ask for by name.
Equipment
- 5-to-6-quart Dutch oven or heavy soup pot
- Wooden spoon
- Potato masher or large fork
- Ladle
- Measuring Cups and Spoons
Ingredients
Base
- 2 tablespoons butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
For the Roux and Simmer
- 0.25 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- 0.5 teaspoon black pepper
To Finish
- 0.5 cup whole milk (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Season the chicken pieces with a pinch of salt and pepper. Melt the butter in a 5-to-6-quart Dutch oven over medium-high heat.
- Sear the chicken in a single layer for 4-5 minutes per side until golden brown. Remove with a slotted spoon and set aside.
- Keep the pot on medium heat. Add the onion, carrots, and celery and cook for 5-6 minutes until the onions are translucent and the carrots start to soften.
- Stir in the garlic and dried thyme and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to make a roux.
- Slowly pour in the chicken broth while stirring to avoid clumps. Scrape the bottom of the pot to lift up the browned bits and bring to a gentle boil.
- Add the diced potatoes and return the chicken to the pot. Reduce to a low simmer, cover, and cook for 15-18 minutes until the potatoes are easily pierced with a fork.
- Use a potato masher to gently press the soup 4-5 times to break up some of the potatoes and make the broth creamy.
- Stir in the milk, if using. Taste and add more salt and pepper as needed. Ladle into bowls, top with parsley, and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it sits; add a splash of broth or milk when reheating. Freeze in portions for up to 3 months. For dairy-free, use olive oil instead of butter and skip the milk. You can also swap in shredded rotisserie chicken during the last 5 minutes of simmering.