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Creamy Chicken Potato Soup - Easy One Pot Comfort Food Recipe

This hearty and comforting creamy chicken potato soup combines tender chicken, creamy potatoes, and wholesome vegetables in one delicious pot. Perfect for busy weeknights or meal prep, this versatile recipe comes together quickly and satisfies the whole family with its rich, velvety texture.
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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
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 medium potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup heavy cream or half-and-half
  • 1/4 cup all-purpose flour
  • Fresh parsley for garnish

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
  2. In the same pot, add onion, garlic, carrots, and celery. Sauté until vegetables begin to soften, about 5 minutes.
  3. Add potatoes, chicken broth, thyme, parsley, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  4. Return the cooked chicken to the pot. In a small bowl, whisk flour with 1/2 cup of the hot broth until smooth, then stir back into the soup to thicken.
  5. Stir in heavy cream and heat through without boiling. Taste and adjust seasoning as needed.
  6. Serve hot, garnished with fresh parsley. This soup pairs wonderfully with crusty bread or a simple side salad.

Notes

For creamiest texture, use Yukon Gold or russet potatoes. Freezes well for up to 3 months. For lighter version, substitute heavy cream with evaporated milk or Greek yogurt. Can be made in slow cooker by browning chicken first, then cooking on low 6-8 hours.