Chicken Potato Soup
This chicken potato soup is a rich, creamy, one-pot comfort meal made with golden-seared chicken thighs, buttery Yukon Gold potatoes, and a savory herb-laced broth that tastes like it simmered all day. A light roux thickens the base just enough to give it that velvety, satisfying texture, while carrots, celery, onion, and garlic build a classic flavor foundation that the whole family will love. Ready in under an hour and even better the next day, this is the kind of recipe that earns a permanent spot in your weekly rotation.
Equipment
- Dutch oven or large stockpot - At least 6-quart (5.7L) capacity
- Sharp chef's knife - For dicing vegetables and cubing potatoes
- Cutting board - Large size recommended for prep
- Wooden spoon or silicone spatula - For stirring and deglazing the pot
- Ladle - For serving
- Tongs - For turning and removing chicken thighs
- Measuring cups and measuring spoons
- Two forks - For shredding the cooked chicken
- Vegetable peeler - For peeling carrots and potatoes
- Instant-read meat thermometer - To verify chicken reaches 165°F (74°C)
- Immersion blender - (optional) For partially blending the soup to a thicker consistency
Ingredients
- 1.5 lbs bone-in skin-on chicken thighs - 680g, about 3-4 thighs
- 1.5 lbs Yukon Gold potatoes - 680g, peeled and cut into 1-inch cubes, roughly 4 medium potatoes
- 1 medium yellow onion - about 1 cup or 150g, diced
- 3 stalks celery - about 3/4 cup or 85g, sliced
- 2 large carrots - about 1 cup or 130g, peeled and sliced into rounds
- 4 cloves garlic - minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour - creates a light roux to thicken the soup
- 4 cups chicken broth - 950ml, low-sodium preferred
- 1 cup whole milk - 240ml
- 1/2 cup heavy cream - 120ml, optional but recommended for richness
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- salt and black pepper - to taste
- 2 tablespoons olive oil - for searing the chicken
For Garnish
- fresh parsley or chives - chopped, for serving
Instructions
- Pat chicken thighs completely dry with paper towels, then season both sides generously with salt, black pepper, and smoked paprika. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat, then sear the chicken skin-side down for 4-5 minutes until deeply golden, flip, and sear the other side for 3-4 minutes before transferring to a plate.
- Reduce heat to medium, add butter to the pot, and sauté the diced onion and sliced celery for 4-5 minutes until softened and translucent. Add the sliced carrots and cook for 2 more minutes, then stir in the minced garlic, dried thyme, and dried parsley for 1 full minute until fragrant.
- Sprinkle the flour evenly over the vegetables and stir continuously for 1-2 minutes, coating all the vegetables until the mixture looks paste-like and no raw flour remains. This step removes the raw flour taste and creates the base that will thicken the soup.
- Slowly pour in the chicken broth one cup at a time, stirring constantly, then scrape up all the browned bits from the bottom of the pot. Stir in the whole milk and add the cubed Yukon Gold potatoes, distributing them evenly.
- Nestle the seared chicken thighs back into the pot and bring to a gentle boil, then immediately reduce to a low simmer with the lid slightly ajar. Simmer for 25-30 minutes until the potatoes are fork-tender and the chicken registers 165°F (74°C).
- Remove the chicken thighs, discard the skin and bones, and shred the meat using two forks, then return the shredded chicken to the pot. Stir in the heavy cream if using, adjust seasoning with salt and pepper, and simmer uncovered for 3-5 more minutes before ladling into bowls and garnishing with fresh parsley or chives.
Notes
- Use bone-in chicken thighs for the richest broth — the bones release collagen that adds a silky, full-bodied texture you can't get from boneless cuts.
- Don't rush the sear: leave the chicken undisturbed until it releases naturally from the pot, about 4-5 minutes. Moving it too early prevents a proper golden crust from forming.
- Always use Yukon Gold potatoes rather than Russets. Russets release too much starch and can make the soup gluey and thick in an unpleasant way.
- Let your milk or cream come to room temperature for 10 minutes before adding to the hot soup to prevent curdling.
- For a thicker soup, remove 1-1.5 cups of cooked potatoes with some broth, blend until smooth, and stir the mixture back in.
- Shortcut option: Use 3 cups of shredded rotisserie chicken added at the end and skip the searing step entirely — total time drops to about 30 minutes.
- To freeze, omit the cream and dairy before storing. The soup keeps in the freezer for up to 3 months. Add cream after thawing and reheating.
- Refrigerate leftovers in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of broth to loosen the consistency.
- For extra flavor, add a Parmesan rind to the broth during simmering and remove it before serving — it adds a deep, savory umami note.
- Great add-ins during the last 10 minutes of cooking include frozen corn, peas, chopped green beans, or baby spinach stirred in just before serving.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 28gProtein: 28gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 620mgPotassium: 780mgFiber: 3gSugar: 5gVitamin A: 60IUVitamin C: 25mgCalcium: 12mgIron: 10mg
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