When the weather cools or your schedule heats up, nothing hits the spot quite like a bowl of Quick & Easy Chicken Potato Soup. This creamy, hearty soup is a go-to weeknight savior that delivers big on flavor and comfort with minimal effort. In just 4 simple steps and 35 minutes, you’ll have a soul-warming pot of goodness that tastes like it simmered for hours. It’s family-approved, freezer-friendly, and makes a perfect lunch or dinner idea when you want something cozy fast.
Ingredients
- 1 lb cooked chicken breast, shredded or chopped
- 3 medium potatoes, peeled & diced
- 2 carrots, peeled & chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 4 cups chicken broth
- 1 cup milk or cream (for creaminess)
- ½ tsp dried thyme
- Salt & cracked black pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Sauté for Quick Flavor Boost
- Heat olive oil or butter in a large pot over medium heat.
- Add the onions, garlic, and chopped carrots. Sauté for 3–4 minutes until fragrant and slightly softened.
Step 2: Add Potatoes and Broth
- Stir in diced potatoes, cooked chicken, and chicken broth.
- Add dried thyme, salt, and a few cracks of black pepper.
- Bring to a gentle boil, then reduce to a simmer for 15 minutes until potatoes are fork-tender.
Step 3: Make It Creamy & Dreamy
- Lower the heat and pour in the milk or cream. Stir until smooth.
- Let it simmer (but don’t boil) for 5 more minutes to thicken and develop flavor.
Step 4: Finish with Herbs and Serve Hot
- Stir in fresh chopped parsley, adjust seasoning if needed.
- Serve hot with extra pepper or crusty bread on the side for the full cozy effect.
Variations
- Add corn, peas, or celery for extra vegetables and texture.
- Use rotisserie chicken for even quicker prep.
- Make it dairy-free by using coconut milk or oat milk instead of cream.
- Swap thyme with Italian seasoning or rosemary for a different flavor profile.
Cooking Note
- Cut all vegetables roughly the same size to ensure even cooking.
- Don’t let the milk or cream boil—it can separate. Simmer gently instead.
- Taste and season after adding cream, as salt levels can shift with broth concentration.
Serving Suggestions
Pair your soup with a thick slice of crusty sourdough or garlic toast. It’s also delicious with a green salad on the side or served in a bread bowl for extra indulgence. Top with extra herbs, shredded cheese, or croutons for a little crunch and flair.
Storing Tips for the Recipe
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave in short bursts. If freezing, skip the cream until reheating. Add it fresh to avoid separation and maintain creaminess.
Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: ~390
Protein: ~32g
Sodium: ~600mg
Healthier Alternatives for the Recipe
Reduce cream and use skim milk or plant-based options like almond milk. Load up on extra vegetables or swap half the potatoes for cauliflower to lower the carb count. Use low-sodium chicken broth to keep sodium in check without sacrificing flavor.
Common Mistakes to Avoid
- Using raw chicken without adjusting cooking time—make sure it’s pre-cooked or simmer long enough.
- Boiling after adding cream—this can curdle the soup.
- Overcrowding the pot—leave room for ingredients to cook evenly and soup to simmer properly.
- Skipping salt—potatoes absorb salt, so taste and season generously at the end.
Conclusion
This Quick & Easy Chicken Potato Soup is a no-fuss, big-comfort recipe that deserves a regular spot in your cozy meal rotation. With simple ingredients, creamy texture, and satisfying chunks of chicken and potato, it’s an instant classic. Whether you’re prepping ahead, feeding the family, or warming up on a chilly night, this soup brings the comfort fast. Bookmark it now—you’ll crave it again soon!
Frequently Asked Questions (FAQs)
Q1: Can I use uncooked chicken?
A: Yes, just dice it small and simmer longer (about 20 minutes) until fully cooked.
Q2: Can I use leftover mashed potatoes?
A: Stir them in during the last 5 minutes for added creaminess—it’ll thicken the soup slightly too.
Q3: Can this be made in a slow cooker?
A: Yes! Sauté aromatics first, then add everything except milk to slow cooker. Cook on low for 6 hours, stir in milk at the end.
Q4: Can I freeze the soup?
A: Yes—just add cream after reheating to prevent curdling.
Quick & Easy Chicken Potato Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Quick & Easy Chicken Potato Soup – a creamy, cozy one-pot wonder with tender chicken, hearty potatoes, and comforting flavors in just 35 minutes.
Ingredients
1 lb cooked chicken breast, shredded or chopped
3 medium potatoes, peeled & diced
2 carrots, peeled & chopped
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp olive oil or butter
4 cups chicken broth
1 cup milk or cream (for creaminess)
½ tsp dried thyme
Salt & cracked black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Heat oil in a large pot and sauté onions, carrots, and garlic for 3–4 minutes.
2. Add potatoes, chicken, broth, thyme, salt, and pepper. Simmer 15 minutes.
3. Pour in milk or cream and simmer 5 more minutes, stirring gently.
4. Add parsley, adjust seasoning, and serve hot with extra pepper or bread.
Notes
Use rotisserie chicken to save time.
Add corn, peas, or celery to boost veggies.
Substitute milk with coconut or almond milk for dairy-free version.
Do not boil after adding milk to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg