Creamy Chicken Soup with Potatoes – Cozy, Hearty Comfort in a Bowl

Few dishes feel as comforting and nourishing as a warm bowl of soup, and Creamy Chicken Soup with Potatoes is the kind of recipe that instantly brings a sense of calm and coziness to the table. Rich without being heavy, hearty yet gentle, this soup is a timeless classic that works just as well for a quiet weeknight dinner as it does for feeding a hungry family on a chilly evening.

What makes this soup so special is its simplicity. Tender chicken, soft potatoes, and a creamy, savory broth come together in a way that feels familiar and deeply satisfying. The potatoes naturally thicken the soup as they cook, creating a luxurious texture without needing excessive cream. Each spoonful delivers warmth, comfort, and just the right balance of richness and freshness.

This is the kind of soup that fills your kitchen with comforting aromas as it simmers—onion, garlic, herbs, and chicken slowly blending into something greater than the sum of its parts. It’s the soup you crave when the weather turns cold, when you’re feeling under the weather, or when you simply want something soothing and homemade.

Creamy chicken soup with potatoes is also wonderfully flexible. You can keep it classic and simple, or customize it with herbs, vegetables, or spices to suit your taste. Serve it with crusty bread, biscuits, or crackers, and you have a complete, satisfying meal that never goes out of style

.

---

Ingredients:

• Boneless skinless chicken breasts or thighs
• Potatoes, peeled and diced
• Olive oil or butter
• Yellow onion, diced
• Carrots, sliced
• Celery, sliced
• Garlic cloves, minced
• Chicken broth
• Heavy cream
• Salt
• Black pepper
• Dried thyme or Italian seasoning
• Fresh parsley for garnish

---

Instructions:

1. Heat olive oil or butter in a large pot over medium heat.
2. Add the diced onion, carrots, and celery, and cook until softened, about 5–7 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the chicken breasts or thighs and season with salt, pepper, and thyme.
5. Pour in the chicken broth and bring to a gentle boil.
6. Add the diced potatoes, reduce heat, and simmer for 15–20 minutes until the potatoes are tender and the chicken is cooked through.
7. Remove the chicken from the pot, shred or dice it, and return it to the soup.
8. Stir in the heavy cream and simmer gently for another 5 minutes.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh parsley and cracked black pepper.

---

Tips & Tricks

• Use Yukon Gold potatoes for the creamiest texture.
• For thicker soup, lightly mash some of the potatoes in the pot.
• Add cream at the end to prevent curdling.

Variations

• Add corn or peas for extra texture.
• Stir in spinach or kale for a boost of greens.
• Make it dairy-free using coconut milk or cashew cream.

Serving Suggestions

• Serve with crusty bread, rolls, or biscuits.
• Pair with a simple green salad.
• Perfect for cozy dinners, lunches, or meal prep.

Storage Information

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop.
• Freeze for up to 2 months; thaw overnight before reheating.

FAQ

• Can I use leftover chicken? Yes, add it during the final simmer.
• Is this soup very thick? It’s creamy but adjustable with extra broth.
• Can I make it ahead? Yes, flavors deepen over time.

History / Fun Facts
Chicken soup has long been cherished as a comfort food across cultures. Adding potatoes and cream creates a heartier variation that reflects farmhouse-style cooking, where simple ingredients were transformed into filling, nourishing meals.