Creamy Chicken Potato Soup
Creamy Chicken Potato Soup is the ultimate comfort food, blending the hearty goodness of tender potatoes, shredded chicken, and a rich, flavorful broth. Perfect for chilly evenings or whenever you’re craving something cozy, this one-pot soup is satisfying, easy to make, and family-friendly.
Why You’ll Love This Recipe
This soup is more than just a bowl of warmth. It’s a full meal in itself, combining protein, veggies, and creamy broth in one pot. Here’s why you’ll love it:
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One-pot convenience – everything, including raw chicken and potatoes, cooks together.
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Rich and hearty – thickened with flour and enriched with milk for a creamy texture.
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Flavor-packed – onions, garlic, thyme, and bay leaf add depth and aroma.
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No heavy cream – get the creamy consistency without the extra richness.
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Perfect for meal prep – reheats well and stores beautifully.
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Kid-friendly and versatile – mild yet flavorful for all palates.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter
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Yellow onion
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Garlic cloves
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All-purpose flour
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Whole milk
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Low-sodium chicken broth
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Yukon Gold potatoes
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Boneless, skinless chicken breasts or thighs
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Kosher salt
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Freshly ground black pepper
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Bay leaf
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Fresh thyme sprigs
Directions
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Melt butter in a large Dutch oven over medium heat. Add chopped onion and cook until softened.
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Stir in minced garlic and cook briefly. Sprinkle flour over and stir for a minute to cook off raw taste.
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Slowly whisk in milk and broth until smooth.
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Add diced potatoes, whole chicken pieces, thyme, and bay leaf. Season with salt and pepper.
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Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes until the chicken is cooked through and potatoes are tender.
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Remove chicken, shred it with forks, then return to the pot.
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Simmer a few more minutes, taste and adjust seasoning. Serve hot.
Servings and timing
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Servings: 6 to 8
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Prep time: 10 minutes
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Cook time: 30 to 40 minutes
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Total time: 40 to 50 minutes
Variations
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Use rotisserie chicken for quicker prep.
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Add vegetables like carrots, celery, or corn for extra nutrition.
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Swap the milk with half-and-half for a richer taste or a non-dairy option like almond or oat milk.
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Add a smoky twist smoked paprika.
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Make it gluten-free by using a gluten-free flour blend or cornstarch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk to loosen if needed. This soup can also be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
How do I thicken this soup more?
Use more flour or let it simmer longer uncovered to reduce the liquid.
Can I use cooked chicken?
Yes, add shredded cooked chicken during the last 5–10 minutes of cooking.
What are the best potatoes to use?
Yukon Golds are ideal because they’re creamy and hold their shape well.
Can I make this soup dairy-free?
Yes, use plant-based milk and oil instead of butter.
How can I add more flavor?
Try adding extra herbs, or a parmesan rind while simmering.
Can I use chicken thighs instead of breasts?
Absolutely—thighs add extra flavor and tenderness.
How do I freeze this soup?
Cool completely, transfer to freezer-safe containers, and freeze for up to 2 months.
Can I use an Instant Pot or slow cooker?
Yes, both work well. Adjust the cook time accordingly.
What can I serve with chicken potato soup?
Serve with crusty bread, a green salad, or grilled cheese sandwiches.
Why is my soup too thin?
It may need to simmer longer, or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water).
Conclusion
Creamy Chicken Potato Soup is your go-to cozy meal for any night of the week. With simple ingredients and hearty flavors, it’s a dish you’ll come back to again and again. Whether you’re feeding a family or meal prepping for the week, this comforting bowl of soup delivers on both taste and ease.
Print
CROCKPOT CREAMY CHICKEN AND POTATO SOUP
- Total Time: 40–50 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Creamy Chicken Potato Soup is a hearty and comforting one-pot meal made with tender chicken, Yukon Gold potatoes, and a flavorful creamy broth. It’s the perfect cozy dinner for cold nights, packed with protein, veggies, and rich flavor — all without using heavy cream. Easy to make, freezer-friendly, and loved by the whole family!
Ingredients
2 tbsp unsalted butter
1 medium yellow onion, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
3 cups whole milk (or plant-based milk)
4 cups low-sodium chicken broth
1.5 lbs Yukon Gold potatoes, peeled and diced
1 lb boneless, skinless chicken breasts or thighs
1 1/2 tsp kosher salt (adjust to taste)
1/2 tsp freshly ground black pepper
1 bay leaf
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
Instructions
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Sauté Aromatics: In a large Dutch oven, melt the butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another 30 seconds.
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Thicken the Base: Sprinkle flour over the onion and garlic. Stir constantly for 1 minute to cook off the raw flour taste.
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Add Liquids: Slowly whisk in the milk and chicken broth until smooth and no lumps remain.
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Add Main Ingredients: Stir in diced potatoes, chicken breasts or thighs, salt, pepper, bay leaf, and thyme. Bring to a gentle boil.
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Simmer: Reduce heat to low, cover, and simmer for 20–25 minutes, or until potatoes are tender and chicken is cooked through.
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Shred Chicken: Remove chicken from the pot, shred using two forks, and return it to the soup.
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Final Simmer & Serve: Simmer the soup uncovered for 5–10 more minutes to thicken. Adjust salt and pepper to taste. Remove thyme sprigs and bay leaf. Serve hot with crusty bread or a green salad.
Notes
Faster Option: Use rotisserie chicken and add it during the last 5–10 minutes.
Add Veggies: Stir in carrots, celery, corn, or spinach for extra nutrition.
Dairy-Free: Use almond milk or oat milk and olive oil instead of butter.
Gluten-Free: Substitute flour with a gluten-free flour blend or cornstarch slurry.
Richer Flavor: Add a splash of half-and-half or a parmesan rind while simmering.
Smoky Twist: Stir in 1/2 tsp smoked paprika for depth.
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
