My chicken potato soup recipe has been the most-requested dish in my house every single fall and winter for the past five years. It started when my youngest came home from school on a rainy Thursday afternoon, soaked through his jacket, and all he wanted was something hot and filling.

I had bone-in chicken thighs, a bag of Yukon Gold potatoes, and some wilting celery that needed to be used up fast. An hour later, we had a thick, creamy, deeply savory soup that my entire family still talks about to this day.

What makes this version stand out is the combination of a quick stovetop sauté and a proper simmer that lets the chicken cook right in the broth. You get all that incredible flavor without spending all afternoon in the kitchen.

This is the kind of soup that warms you from the inside out, stretches beautifully as leftovers, and is forgiving enough that even a nervous beginner can pull it off on a weeknight.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	6 servings
Difficulty Level	Easy

If you love hearty chicken soups, you might also enjoy browsing my best chicken soup recipes for even more cozy ideas.

Table of Contents

Why You’ll Love This Chicken Potato Soup Recipe

This soup comes together on a single pot, which means minimal cleanup on a busy weeknight. That alone is enough reason to add it to your regular rotation.

The Yukon Gold potatoes break down slightly as they cook, naturally thickening the broth without any roux or cornstarch. It gives the soup a rich, velvety texture that feels indulgent but is actually quite simple.

Chicken thighs stay incredibly juicy through the cooking process, far more so than chicken breasts. You get tender shreds of chicken in every single bite.

The flavor base of onion, celery, carrots, and garlic is classic and comforting. It tastes like something that simmered all day, even though it’s done in under an hour.

This recipe is endlessly customizable. You can add cream for a richer version, keep it dairy-free, or throw in extra vegetables based on whatever is in your fridge.

One-pot convenience: Everything cooks in a single Dutch oven or large stockpot, saving you time on dishes.
Budget-friendly ingredients: Chicken thighs and potatoes are among the most affordable proteins and vegetables at any grocery store.
Meal-prep friendly: This soup actually tastes better the next day as the flavors continue to develop overnight in the fridge.
Crowd-pleaser: Kids and adults alike love the mild, savory, creamy flavor profile, making it perfect for family dinners.
Freezer-friendly: If you leave out the cream (or use a dairy-free substitute), this soup freezes beautifully for up to three months.
Easily doubled: The recipe scales up without any fuss, making it ideal for feeding a larger group or for stocking your freezer.

Another favorite for a cozy evening: Creamy Chicken Soup

Ingredients

I always reach for Yukon Gold potatoes in this recipe because they have a naturally buttery flavor and hold their shape just enough while still releasing starch into the broth. Bone-in chicken thighs are my top choice for depth of flavor, but I’ll share how to swap them for boneless below.

1.5 lbs (680g) bone-in, skin-on chicken thighs (about 3-4 thighs) — the bones and skin add incredible richness to the broth
1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 1-inch cubes — roughly 4 medium potatoes
1 medium yellow onion, diced (about 1 cup / 150g)
3 stalks celery, sliced (about ¾ cup / 85g)
2 large carrots, peeled and sliced into rounds (about 1 cup / 130g)
4 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour — this creates a light roux to thicken the soup
4 cups (950ml) chicken broth (low-sodium preferred so you can control the saltiness)
1 cup (240ml) whole milk
½ cup (120ml) heavy cream — optional but highly recommended for extra richness
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon smoked paprika
Salt and black pepper, to taste
2 tablespoons olive oil — for searing the chicken
Fresh parsley or chives, for garnish

For even more potato soup inspiration, check out my best potato recipes roundup.

Kitchen Equipment Needed

You don’t need any fancy gadgets to make this soup. A good heavy-bottomed pot is really all that stands between you and an incredible bowl of chicken potato soup.

Dutch oven or large stockpot (at least 6-quart / 5.7L capacity) — essential for searing the chicken and building the soup in one vessel
Sharp chef’s knife — for cutting the potatoes, carrots, celery, and onion cleanly and quickly
Cutting board — a large one gives you plenty of room to prep all your vegetables
Wooden spoon or silicone spatula — for stirring and scraping up those flavorful browned bits from the bottom of the pot
Ladle — for serving the soup without making a mess
Tongs — for turning the chicken thighs while searing and for removing them from the pot
Measuring cups and measuring spoons — for accuracy with the flour, broth, and cream
Two forks — for shredding the cooked chicken once it’s removed from the pot
Vegetable peeler — for peeling the carrots and potatoes quickly
Soup bowls — wide, deep bowls are ideal for serving this hearty soup

Read Also: Potato Soup Recipe

Recommended Products for This Recipe

After years of making this soup, I’ve found a few products that genuinely make the process easier and the results better. These are the ones I actually use in my own kitchen.

1. Enameled Cast Iron Dutch Oven

A heavy-duty enameled cast iron Dutch oven distributes heat so evenly that your chicken gets a beautiful golden sear and nothing scorches on the bottom. The tight-fitting lid traps all that steam and flavor during the simmer phase, which makes a noticeable difference in depth of flavor. It’s the kind of pot that will last you decades with basic care.

Get it on Amazon

2. Low-Sodium Organic Chicken Broth

The broth is the backbone of this soup, and using a high-quality low-sodium version gives you complete control over the final salt level. Organic options tend to have a cleaner, more natural chicken flavor that really shines in a simple soup like this. I go through a lot of it in the fall and winter, so I usually buy it by the case.

Get it on Amazon

3. Immersion Blender

If you like your soup on the thicker, creamier side, an immersion blender lets you partially blend a portion of the soup right in the pot without any mess or extra dishes. It’s one of the most versatile tools in my kitchen and gets used year-round for soups, sauces, and smoothies. A few seconds of blending transforms the texture completely.

Get it on Amazon

4. Instant-Read Meat Thermometer

An instant-read meat thermometer takes the guesswork out of knowing when your chicken is safely cooked through to 165°F (74°C). It’s a small investment that pays off every single time you cook chicken. I use mine constantly for everything from soups to roasts.

Get it on Amazon

You might also enjoy: Instant Pot Potato Soup

Step-by-Step Instructions: How to Make Chicken Potato Soup

Step 1: Season and Sear the Chicken

Pat your chicken thighs completely dry with paper towels. This is a step many people skip, but surface moisture is the enemy of a good sear. Dry chicken = golden chicken.
Season both sides generously with salt, black pepper, and the smoked paprika. Don’t be shy here — this seasoning builds the foundation of flavor for the entire soup.
Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat until the oil shimmers and a small drop of water flicked in sizzles immediately.
Place the chicken thighs skin-side down in the hot oil. Do not move them for 4 to 5 minutes. Let the skin render and develop a deep golden-brown crust. You should hear a steady, aggressive sizzle.
Flip the thighs and sear the other side for 3 to 4 minutes. The chicken does not need to be cooked through at this stage — you’re building flavor, not finishing the cook.
Remove the chicken thighs from the pot and set them aside on a plate. Leave all the rendered fat and browned bits in the pot. That fond on the bottom is pure flavor.

Step 2: Build the Flavor Base

Reduce the heat to medium. Add the 3 tablespoons of unsalted butter directly into the pot with the remaining chicken fat and oil.
Once the butter is melted and foamy, add the diced onion and sliced celery. Stir to coat everything in the fat.
Cook the onion and celery, stirring occasionally, for 4 to 5 minutes until the onion turns translucent and softens. You’ll notice it picking up a light golden color around the edges — that’s good.
Add the sliced carrots and stir everything together. Cook for another 2 minutes so the carrots begin to soften slightly.
Add the minced garlic, dried thyme, and dried parsley. Stir constantly for 1 full minute until the garlic becomes fragrant. Watch it closely — garlic burns quickly and bitter garlic will ruin the soup.

Step 3: Make the Light Roux

Sprinkle the 3 tablespoons of all-purpose flour evenly over the vegetables in the pot.
Stir continuously for 1 to 2 minutes, coating all the vegetables in the flour. This short cook time removes the raw flour taste and creates a base that will thicken your soup beautifully as it simmers.
The mixture will look paste-like and slightly dry. That’s completely normal. Keep stirring so nothing sticks to the bottom and burns.

Step 4: Add the Liquids and Potatoes

Slowly pour in the 4 cups of chicken broth, about 1 cup at a time, stirring constantly after each addition. This gradual addition prevents lumps from forming in the roux.
Use your wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. These deeply caramelized bits dissolve into the broth and add incredible depth of flavor. Do not skip this step.
Pour in the 1 cup of whole milk and stir to combine. The broth will become a light, milky liquid at this stage.
Add the cubed Yukon Gold potatoes and stir them into the soup. Make sure they are as evenly distributed as possible so they cook at the same rate.

Step 5: Return the Chicken and Simmer

Nestle the seared chicken thighs back into the pot, submerging them as much as possible into the broth and vegetables.
Increase the heat to bring the soup to a gentle boil, then immediately reduce it to a low simmer. You should see small bubbles breaking the surface gently — not a rolling boil.
Place the lid on the pot slightly ajar to allow some steam to escape. This concentrates the flavor slightly while still building enough heat to cook everything through.
Simmer for 25 to 30 minutes, or until the potatoes are completely fork-tender when pierced with the tip of a knife, and the chicken registers 165°F (74°C) on an instant-read thermometer.

Step 6: Shred the Chicken and Finish the Soup

Using tongs, carefully lift the chicken thighs out of the hot soup and place them on a cutting board. Let them rest for 3 to 4 minutes so they’re cool enough to handle safely.
Remove and discard the skin and bones. Using two forks, shred the chicken meat into bite-sized pieces. The meat should fall apart very easily at this point.
Stir the heavy cream into the soup if using. This adds a lovely richness and rounds out the flavor. Taste the broth and adjust seasoning with additional salt and pepper as needed.
Return the shredded chicken to the pot and stir to distribute it evenly throughout the soup.
Let the soup simmer for another 3 to 5 minutes uncovered to allow everything to meld together and the cream to heat through fully.
Ladle into deep bowls, garnish with freshly chopped parsley or chives, and serve immediately while piping hot.

For a similar comforting chicken dish, I love this Chicken Stew Recipe on cold evenings when I want something with even more body.

Tips for The Best Chicken Potato Soup

After making this soup more times than I can count, these are the tips that have made the biggest difference between a good bowl and a truly great one.

Use bone-in chicken thighs: The bones release collagen as they cook, giving the broth a silkier, more full-bodied texture that boneless chicken simply cannot replicate. If you only have boneless thighs, they work, but add a bay leaf to compensate.
Don’t rush the sear: Resist the urge to move the chicken while it’s searing. That crust needs time to form and release naturally from the pot. If it’s sticking, it’s not ready yet.
Cut the potatoes evenly: Aim for 1-inch cubes that are as uniform as possible. Uneven cuts lead to some pieces becoming mushy while others are still firm.
Choose Yukon Gold over Russet: Russet potatoes break down too aggressively and can turn the soup gluey. Yukon Golds strike the perfect balance between thickening the broth and holding their shape.
Warm your dairy: If you add cold milk or cream directly from the fridge to hot soup, there’s a risk it could curdle. Let the dairy sit at room temperature for 10 minutes before adding, or warm it briefly in the microwave.
Taste and season at the end: The broth reduces and concentrates during simmering. Always do a final seasoning check right before serving, not just at the start of cooking.
Don’t skip the fond: Those browned bits on the bottom of the pot after searing are packed with flavor. Deglazing with the broth and scraping them up is one of the most impactful things you can do for the final taste.
For extra thickness, mash a few potatoes: Once the soup is done, use the back of a spoon or a potato masher to gently mash some of the cooked potato chunks directly in the pot. This naturally thickens the soup without any extra flour or cream.
Let it rest before serving: If you have time, turn off the heat and let the soup rest covered for 10 minutes before ladling. The flavors continue to meld and the temperature evens out beautifully.

Read Also: Loaded Baked Potato Soup Recipe

What to Serve with Chicken Potato Soup

This soup is hearty enough to be a complete meal on its own, but a few well-chosen sides can turn it into something really special for a dinner party or a cozy Sunday night at home.

Homemade Biscuits: Flaky, buttery biscuits are the ultimate dunking vessel for this creamy soup. Make a double batch because they disappear fast.
Cornbread: A slightly sweet, golden square of cornbread alongside this savory soup is one of my favorite simple comfort food pairings.
Broccoli Salad: A crisp, tangy broccoli salad provides a refreshing contrast to the warm, creamy soup and adds some crunch to the meal.
Dinner Rolls: Soft, pillowy dinner rolls are perfect for mopping up every last drop of broth from the bottom of the bowl.
A simple green salad: A light salad with a vinaigrette dressing cuts through the richness of the soup and adds some welcome freshness to the plate.
Shredded cheddar and bacon bits: Set up a small topping bar and let everyone customize their bowl. Sharp cheddar, crispy bacon, sour cream, and sliced green onions take this soup to another level.
Coleslaw: A creamy coleslaw brings cool, tangy contrast that works surprisingly well alongside the warm, savory soup.

Variations of Chicken Potato Soup

Once you’ve made the base recipe a few times, it’s fun to experiment with different flavor profiles and ingredients. Here are some of my favorite ways to change things up.

Slow Cooker Chicken Potato Soup: Sear the chicken as directed, then transfer everything to a slow cooker with the broth and potatoes. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Shred the chicken, stir in the cream, and cook on HIGH for another 20 minutes before serving. Check out my Slow Cooker Potato Soup Recipe for guidance on adapting the technique.
Broccoli Cheddar Chicken Potato Soup: Add 2 cups of small broccoli florets during the last 10 minutes of simmering and stir in 1 cup of shredded sharp cheddar cheese just before serving. The result is something close to a Broccoli Cheese Potato Soup with the added heartiness of chicken.
Spicy Chipotle Chicken Potato Soup: Add 1 to 2 tablespoons of chipotle peppers in adobo sauce (finely chopped) along with the garlic. This gives the soup a smoky, complex heat that is absolutely incredible.
Ham and Chicken Potato Soup: Dice up 1 cup of leftover ham and add it along with the shredded chicken. The salty, smoky ham pairs beautifully with the creamy potato base. My Ham and Potato Soup Recipe has more inspiration for this combo.
Dairy-Free Version: Substitute the butter with olive oil, the whole milk with full-fat coconut milk, and omit the heavy cream or use a cashew cream instead. The coconut milk adds a subtle sweetness that works really well with the thyme and paprika.
Rotisserie Chicken Shortcut: Skip the searing step entirely and use 3 cups of shredded rotisserie chicken added in Step 6. Use store-bought chicken broth for the base. This cuts the total time to about 30 minutes.
Leek and Chicken Potato Soup: Replace the yellow onion with 2 large leeks (white and light green parts only, cleaned well and sliced). Leeks have a milder, slightly sweet onion flavor that makes the soup taste more refined and restaurant-worthy. My Potato Leek Soup Recipe is a great reference for this variation.

Read Also: Crack Chicken Soup Recipe

Storage and Reheating

This soup stores incredibly well and I’d argue it genuinely tastes even better after a night in the fridge, once the flavors have had time to deepen and come together.

Refrigerator storage: Allow the soup to cool completely at room temperature for no longer than 2 hours, then transfer it to airtight containers and refrigerate. It will keep in the fridge for up to 4 days.
Freezer storage: For best results, freeze the soup without the cream or milk. Let it cool completely, then portion into freezer-safe containers or zip-top freezer bags (lay flat for efficient storage). Freeze for up to 3 months. Add the dairy after thawing and reheating.
Thawing frozen soup: Transfer the frozen soup from the freezer to the refrigerator the night before you plan to serve it. This slow thaw produces the best texture and prevents the potatoes from becoming waterlogged.
Reheating on the stovetop (recommended): Pour the desired amount into a saucepan over medium-low heat. Stir occasionally and heat for 8 to 10 minutes until warmed through. If the soup has thickened significantly in the fridge, add a splash of chicken broth or milk to loosen it to your preferred consistency.
Reheating in the microwave: Transfer a serving to a microwave-safe bowl, cover loosely with a microwave-safe plate or lid, and heat on medium power (50-60%) in 90-second intervals, stirring in between, until hot throughout. High power can cause the dairy to separate.
Texture note after freezing: Potatoes can become slightly grainy after freezing and thawing, which is a natural reaction. Stirring vigorously during reheating and adding a small splash of cream helps restore the texture significantly.

For more make-ahead ideas, check out my Easy Chicken Noodle Soup Recipe, which also stores and reheats beautifully.

Nutritional Facts

The following nutritional information is estimated per serving, based on 6 servings with heavy cream included.

Nutrient	Amount Per Serving
Calories	~420 kcal
Total Fat	22g
Saturated Fat	9g
Cholesterol	110mg
Sodium	620mg
Total Carbohydrates	28g
Dietary Fiber	3g
Sugars	5g
Protein	28g
Vitamin A	60% DV
Vitamin C	25% DV
Calcium	12% DV
Iron	10% DV

Nutritional values are estimates and will vary based on specific ingredients used, portion sizes, and whether cream is included.

Another cozy, nourishing option: Lemon Chicken Soup Recipe

Health Benefits of Key Ingredients

Beyond being delicious, this soup packs a genuinely solid nutritional punch thanks to a lineup of wholesome, whole-food ingredients that each bring something meaningful to the table.

Chicken thighs: A rich source of complete protein, providing all essential amino acids needed for muscle repair and immune function. They also contain zinc, selenium, and B vitamins like niacin and B6, which support energy metabolism.
Yukon Gold potatoes: Often underrated nutritionally, potatoes are an excellent source of potassium (more per serving than a banana), vitamin C, and resistant starch, which feeds beneficial gut bacteria and supports digestive health.
Carrots: Packed with beta-carotene, the precursor to vitamin A, which is essential for healthy vision, immune function, and skin health. One serving of this soup provides a significant portion of your daily vitamin A needs.
Celery: Low in calories but rich in antioxidants and anti-inflammatory compounds. Celery also contributes vitamin K, which plays a role in blood clotting and bone health.
Garlic: One of the most well-studied natural foods for immune support. Garlic contains allicin, a sulfur compound with antimicrobial and antioxidant properties that may help reduce inflammation in the body.
Onion: A great source of quercetin, a flavonoid with anti-inflammatory and antioxidant effects. Onions also contain prebiotic fibers that feed beneficial gut microbiome bacteria.
Thyme: More than just a flavoring herb, thyme contains compounds like thymol and carvacrol that have been studied for their antimicrobial and antifungal properties. A small amount in each bowl adds genuine benefit.
Bone-in cooking method: Cooking with bone-in chicken naturally releases collagen into the broth. This hydrolyzed collagen may support joint health, skin elasticity, and gut lining integrity.

For another nutrient-dense bowl, try my Kale and Sweet Potato Soup Recipe which is another personal favorite.

FAQs About Chicken Potato Soup

1. Can I use chicken breasts instead of chicken thighs?

Yes, you can use boneless, skinless chicken breasts, but the end result will be slightly less rich and the chicken texture will be firmer. Chicken breasts are also more prone to drying out during the simmer phase if you go too long.

If using chicken breasts, reduce the simmering time to 20 to 22 minutes and check for doneness at 165°F (74°C) with a thermometer. Pull them out as soon as they’re cooked through.

2. How do I make this soup thicker?

The easiest method is to remove about 1 to 1.5 cups of the cooked potatoes and some broth, blend them together using an immersion blender or regular blender, and stir the mixture back into the pot. This creates a creamy, thick base without any additional flour or cream.

Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup. Give it 3 to 5 minutes to activate and thicken the broth.

3. Can I make this soup in an Instant Pot?

Absolutely. Use the Sauté function to sear the chicken and build the flavor base exactly as described in the stovetop recipe. Then add all remaining ingredients, seal the lid, and cook on High Pressure for 12 minutes followed by a quick pressure release.

Shred the chicken, stir in the cream, and use the Sauté function for a few minutes to bring it back to serving temperature. The soup turns out wonderfully using this method.

4. Can I add other vegetables to this soup?

Absolutely, and I encourage it. Great additions include corn kernels (fresh or frozen), peas added in the last 5 minutes, chopped green beans, diced zucchini, or baby spinach stirred in right at the end. I’ve also added diced butternut squash in the fall and it’s absolutely wonderful.

Just be mindful of adding very starchy vegetables like parsnips or sweet potatoes in addition to the regular potatoes, as the soup can become overly thick and sweet.

5. Why did my soup turn out gluey or gummy?

The most common cause is using Russet potatoes instead of Yukon Gold. Russets release significantly more starch when cooked, which can make the soup take on a thick, gummy consistency that doesn’t improve with stirring.

Stirring the soup too vigorously or too frequently during simmering can also break the potato pieces down and cause the starches to release excessively. Use a gentle hand when stirring once the potatoes are in the pot.

Read Also: Chicken Gnocchi Soup Recipe

Final Thoughts

This chicken potato soup recipe is one of those dishes that becomes a permanent part of your cooking life once you make it.

It’s simple enough for a Tuesday night but special enough to serve to company on a cold weekend afternoon.

I hope it becomes a favorite in your home the way it has in mine.

Give it a try this week and let me know how it turns out in the comments below. I’d love to hear what variations you came up with, what you served it with, or which tips made the biggest difference for you!

Recommended: