There are days when only a warm, comforting bowl of soup will do. This hearty potato soup with chicken hits that spot perfectly—rich, creamy, and loaded with tender chunks of potato and juicy chicken. It’s easy enough for a weeknight but special enough to share on a chilly weekend.

The flavors are familiar and soothing, and the texture is just right: silky broth with plenty of bite. Best of all, it’s flexible, budget-friendly, and uses simple pantry staples you likely already have.

What Makes This Special

This soup brings together everyday ingredients and turns them into something that tastes slow-cooked and full of care. The chicken adds protein and depth, while the potatoes break down slightly to thicken the broth naturally.

A touch of cream makes it feel luxurious without being heavy. You don’t need fancy techniques or unusual spices—just good basics done well. It also reheats beautifully, making it a smart choice for meal prep or leftovers.

Cooking process potato soup with chicken

Shopping List

Chicken: 1 to 1.5 pounds boneless, skinless chicken thighs or breasts
Potatoes: 2 pounds Yukon Gold or russet potatoes, peeled and diced
Onion: 1 medium yellow onion, diced
Celery: 2 ribs, diced
Carrots: 2 medium, diced
Garlic: 3 to 4 cloves, minced
Butter or olive oil: 2 to 3 tablespoons
Flour: 2 tablespoons (for a light roux)
Chicken broth: 6 cups, low-sodium
Heavy cream or half-and-half: 1 cup
Bay leaf: 1
Fresh or dried thyme: 1 teaspoon dried or 1 tablespoon fresh
Smoked paprika: 1/2 teaspoon (optional, for warmth)
Salt and black pepper: To taste
Fresh parsley or chives: For garnish
Bacon (optional): 3 strips, cooked and crumbled, for topping
Cheddar cheese (optional): For serving

How to Make My Potato Soup With Chicken

Prep the ingredients. Peel and dice the potatoes into 1/2-inch cubes.
Dice the onion, celery, and carrots. Mince the garlic. Pat the chicken dry and season lightly with salt and pepper.
Sear the chicken. In a large pot or Dutch oven, heat 1 tablespoon of oil or butter over medium-high.
Add the chicken and sear 3–4 minutes per side until lightly browned. It doesn’t need to be cooked through. Remove to a plate and set aside.
Sweat the aromatics. Lower the heat to medium.
Add remaining butter or oil, then the onion, celery, and carrots. Cook 5–6 minutes until softened, stirring occasionally. Add the garlic and cook 30 seconds until fragrant.
Build a light roux. Sprinkle in the flour and stir to coat the veggies.
Cook 1–2 minutes to remove the raw flour taste. This step helps the soup thicken slightly without becoming heavy.
Add broth and seasonings. Gradually whisk in the chicken broth to avoid lumps. Add the bay leaf, thyme, smoked paprika (if using), and a pinch of salt and pepper.
Add potatoes and chicken. Stir in the diced potatoes.
Return the seared chicken (and any juices) to the pot. Bring to a gentle simmer.
Simmer until tender. Cook uncovered for 18–25 minutes, stirring now and then, until the potatoes are tender and the chicken is cooked through.
Shred the chicken. Remove the chicken to a cutting board. Shred or chop into bite-sized pieces, then return it to the pot.
Adjust the texture. For extra creaminess, use a potato masher to lightly mash a portion of the potatoes right in the pot, or blend 1–2 cups of soup and stir it back in.
Keep plenty of chunks for a hearty feel.
Finish with cream. Stir in the heavy cream or half-and-half. Simmer 2–3 minutes more. Taste and adjust salt and pepper.
Remove the bay leaf.
Serve and garnish. Ladle into bowls and top with chopped parsley or chives. Add crumbled bacon and a sprinkle of cheddar if you like a loaded-soup vibe.

Final plated bowl potato soup with chicken

Keeping It Fresh

Let the soup cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days.

It thickens as it sits; add a splash of broth or water when reheating to loosen it up.

For freezing, skip the cream when you first make it. Freeze up to 3 months. Thaw overnight in the fridge, reheat gently, then stir in the cream right before serving for the best texture.

Health Benefits

Balanced comfort: You get protein from the chicken, fiber and potassium from the potatoes, and nutrients from carrots and celery.
Controlled sodium: Using low-sodium broth keeps salt in check.
You can season to taste instead of relying on a salty base.
Satisfying without excess: The natural starch in potatoes creates creaminess, so you only need a modest amount of cream for richness.
Customizable for diets: It’s easy to make gluten-free, dairy-free, or lighter with a few simple swaps.

Pitfalls to Watch Out For

Overcooking potatoes: If they simmer too hard or too long, they can fall apart completely. Keep the simmer gentle.
Curdled dairy: Adding cream when the soup is boiling can cause separation. Lower the heat and add it at the end.
Bland seasoning: Potatoes soak up flavor.
Taste at the end and season with salt and pepper until it sings.
Gummy texture: Excessive blending can make potatoes gluey. Mash lightly or blend a small portion instead of the whole pot.

Tasty top-down overhead shot of potato soup with chicken

Variations You Can Try

Lighter version: Use half-and-half or evaporated milk instead of heavy cream. Skip the roux and rely on partial mashing for thickness.
Gluten-free: Omit the flour.
Mash some potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) at the end.
Dairy-free: Use olive oil instead of butter and finish with unsweetened cashew cream or coconut milk for body.
Herby twist: Swap thyme for rosemary and add a squeeze of lemon at the end for brightness.
Smoky bacon base: Cook chopped bacon first, remove it, and use the fat to sauté the veggies. Stir the bacon back in before serving.
Rotisserie shortcut: Shred store-bought rotisserie chicken and add it in the last 5 minutes of simmering.
Veggie boost: Stir in a handful of frozen peas or corn in the final minutes, or add chopped kale during the last 10 minutes.
Cheddar-style: Stir in 1 cup of shredded sharp cheddar off the heat for a thicker, richer finish.

FAQ’s For Potato Soup With Chicken

Can I make this in a slow cooker?

Yes. Add everything except the flour and cream to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours, until the potatoes are tender and chicken shreds easily.

Stir in cream at the end. If you want it thicker, mash some potatoes or add a cornstarch slurry.

What potatoes work best?

Yukon Gold potatoes hold their shape and create a naturally creamy texture. Russets break down more and thicken the broth faster.

Both work; choose based on whether you prefer chunkier or creamier.

How do I keep the soup from becoming too thick?

Go easy on mashing and add more broth if needed. When reheating, stir in a splash of water or broth to loosen it up and warm gently over medium heat.

Can I use leftover cooked chicken?

Absolutely. Add shredded cooked chicken during the last 5–10 minutes of simmering to warm through.

This is a great way to use up leftovers without overcooking them.

How can I add more flavor without extra salt?

Use thyme, bay leaf, and a pinch of smoked paprika. Finish with fresh herbs, black pepper, and a squeeze of lemon. A Parmesan rind simmered with the soup (remove before serving) adds savory depth, too.

Is there a way to make it spicier?

Yes.

Add a pinch of red pepper flakes with the garlic, or stir in a spoonful of hot sauce at the end. Smoked paprika also adds warmth without full-on heat.

Can I make it ahead?

Yes. The flavors meld nicely overnight.

Store in airtight containers for up to 4 days. Reheat gently and add a bit of broth or water to get the texture right again.

Wrapping Up

This hearty potato soup with chicken is the kind of meal that feels like a hug in a bowl—simple, cozy, and deeply satisfying. With basic ingredients and straightforward steps, it’s perfect for busy nights and relaxed weekends alike.

Make it your own with add-ins, keep a batch in the fridge for quick lunches, and enjoy how effortlessly it brings comfort to the table.