Name: Creamy Comfort Chicken Soup with Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces; 3 tablespoons butter or olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 3 medium carrots, sliced; 3 celery stalks, sliced; 3 medium potatoes, peeled and cubed; 6 cups chicken broth; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 bay leaf; 1/2 teaspoon paprika (optional); 1 cup milk or cream (optional for richness); Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

A warm bowl of Creamy Comfort Chicken Soup with Potatoes is everything I need when the weather turns cold or when I just want something cozy and satisfying. With tender chicken, hearty potatoes, and classic vegetables simmered in a fragrant herb broth, this dish brings comfort with every spoonful. Whether I enjoy it with crusty bread or on its own, this one-pot meal is nourishing, simple, and incredibly flavorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite‑size pieces

3 tablespoons butter or olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

3 celery stalks, sliced

3 medium potatoes, peeled and cubed

6 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 bay leaf

1/2 teaspoon paprika (optional)

1 cup milk or cream (optional for richness)

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Directions

In a large pot, I heat the butter or olive oil over medium heat until shimmering.

I add the diced onion and sauté for 3–4 minutes until it’s softened and translucent.

Then I stir in the minced garlic and let it cook for another 30 seconds until fragrant.

I add the sliced carrots and celery and stir to combine with the aromatics, cooking them for about 4–5 minutes.

Next, I add the cubed potatoes and chicken pieces, then pour in the chicken broth.

I sprinkle in the dried thyme, parsley, bay leaf, and optional paprika, seasoning everything lightly with salt and pepper.

I bring the soup to a boil, then reduce the heat and let it simmer for 20–25 minutes, until the potatoes are tender and the chicken is cooked through.

For a creamier soup, I stir in the milk or cream during the last 5 minutes of cooking, making sure not to let it boil.

I remove the bay leaf, taste, and adjust the seasoning as needed.

Finally, I ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 6

Calories: ~280 kcal per serving

Variations

I sometimes swap the chicken for leftover turkey, especially after the holidays.

For an even creamier texture, I blend a cup of the soup (without chicken) and stir it back in.

When I want to make it dairy-free, I skip the cream and use more broth or add a splash of coconut milk.

A squeeze of lemon right before serving gives it a bright, fresh flavor.

For a thicker, stew-like consistency, I mash some of the potatoes right in the pot.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm the soup over medium heat on the stovetop or microwave it in 1-minute intervals, stirring in between. If the soup has thickened, I add a bit of broth or water to loosen it. This soup also freezes well — I let it cool completely, then freeze it in individual portions for up to 3 months. I thaw it overnight in the fridge and reheat it as needed.

FAQs

How can I make this soup gluten-free?

This soup is naturally gluten-free as long as the chicken broth I use is certified gluten-free. I always check the label to be sure.

Can I make this in a slow cooker?

Yes, I add all the ingredients (except milk/cream and parsley) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. I stir in the cream at the end and garnish before serving.

What can I use instead of potatoes?

If I’m out of potatoes or want a low-carb version, I use cauliflower florets or diced turnips. They hold up well in the broth.

Is it okay to use pre-cooked chicken?

Definitely. When I use rotisserie or leftover cooked chicken, I add it during the last 10 minutes of cooking so it heats through without drying out.

How do I thicken the soup without cream?

To thicken the soup naturally, I mash a few potatoes against the side of the pot or blend a small portion and stir it back in. It adds body without any dairy.

Conclusion

Creamy Comfort Chicken Soup with Potatoes is the kind of recipe I lean on when I want something nourishing, simple, and soul-warming. With wholesome ingredients and minimal prep, it’s perfect for weeknights, family dinners, or those times when I just need a bowl of comfort. I always find myself going back for seconds — and I’m sure I will, too.

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