Go Back
–+ servings
Bowl full of chicken potato soup ready to serve.
Print Recipe
5 from 1 vote

Easy Chicken Potato Soup

Easy Chicken Potato Soup is packed with potatoes, heavy cream and cheddar cheese for a warm and cozy bowl of deliciousness! Ready in 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soups
Cuisine: American
Servings: 6
Calories: 549kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

  • 2 tablespoons avocado oil (or olive oil)
  • 2 tablespoons unsalted butter
  • 2 carrots, diced (1 cup)
  • 2 celery stalks, diced (1 cup)
  • ½ cup yellow onion (chopped)
  • 3 cloves garlic (minced)
  • ¼ cup all-purpose flour
  • 4 cups chicken broth (low sodium)
  • 1 pound russet potatoes, diced (2 cups)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 pound rotisserie chicken (shredded)
  • 1 cup shredded cheddar cheese
  • 1 cup heavy cream
  • fresh parsley (optional garnish)

Instructions

  • Chop vegetables into bite size pieces.
  • In a dutch oven, stock pot or a large skillet, add the oil, butter, carrots, celery, onion, and garlic. Cook for 3 minutes over medium heat. Add the flour. Stir and cook for 2 minutes.
  • Stir in the chicken broth. Mix until combined. 
  • Mix in the potatoes and seasonings. Turn the burner to high heat and bring to a boil. Turn heat down to medium, cover the pot and simmer soup for 15 minutes, or until the potatoes are fork-tender. 
  • Take soup off of heat. Add the shredded chicken, cheddar cheese, and heavy cream. Stir well.
  • Sprinkle soup with chopped fresh parsley, or serve without garnish.

Notes

  • Make ahead up to 2 days in advance and store in the refrigerator until ready to serve. 
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave-safe bowl.
  • Use a freezer-safe container to store leftover soup in the freezer for up to 3 months. Keep in mind that the cream may change its consistency once frozen. 
  • Stir soup frequently to prevent potatoes from sticking to the bottom of the pot.
  • Taste before adding more salt to the recipe. 
  • Smaller bites of vegetables will cook faster. You may have to adjust the cooking time if veggies are larger. Using pre-cooked chicken also shortens prep and cooking time. 

Nutrition

Calories: 549kcal | Carbohydrates: 26g | Protein: 32g | Fat: 37g | Saturated Fat: 18g | Sodium: 669mg | Potassium: 645mg | Fiber: 2g | Sugar: 4g | Vitamin C: 8mg | Calcium: 203mg | Iron: 2mg