Creamy Chicken Potato Soup
15 min
Prep Time
25–38 min
Cook Time
~45 min
Total Time
6–8
Servings
Ingredients
- 1 medium yellow onion
- 2 medium carrots
- 2 medium stalks celery
- 3 cloves garlic
- 1½ pounds boneless, skinless chicken breasts or thighs
- 2 teaspoons kosher salt, divided, plus more as needed
- ¼ teaspoon freshly ground black pepper, plus more as needed
- 2 tablespoons olive oil
- ¾ teaspoon dried thyme
- 1 bay leaf
- 1½ pounds Yukon Gold potatoes (3 medium or 6 small)
- ⅓ cup all-purpose flour
- 1 (32-ounce) box low-sodium chicken broth (about 4 cups)
- 2 cups whole or 2% milk
Instructions
- Dice the onion, peel and cut the carrots into ½-inch pieces, cut the celery into ¼-inch pieces, and finely chop the garlic. Add them all to the same bowl.
- Season the chicken all over with 1 teaspoon of the kosher salt and ¼ teaspoon black pepper.
- Heat the olive oil in a Dutch oven over medium heat until shimmering. Add the onion mixture, dried thyme, bay leaf, and remaining 1 teaspoon salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Meanwhile, cut the potatoes into 1-inch cubes (no need to peel).
- Add the potatoes and stir. Sprinkle with the flour and cook, stirring constantly, for 1 minute. While stirring, pour in the chicken broth and milk. Add the chicken in a single layer. Increase heat to medium-high and bring to a lively simmer.
- Reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the potatoes are tender and the chicken is cooked through (165°F), about 10 minutes for thighs or 12–18 minutes for breasts.
- Remove the pot from heat. Transfer the chicken to a cutting board and shred into bite-size pieces. Discard the bay leaf. Return the chicken to the soup. Taste and season with more salt and pepper as needed.
Notes
Yukon Golds keep their shape; no need to peel. Chicken cooks in the pot — thighs about 10 minutes, breasts 12–18 minutes, to 165°F. Rotisserie chicken works if you add it at the end. Makes about 2 1/2 quarts.