Chicken Potato Soup
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Chicken Potato Soup
Description
This Chicken Potato Soup starts by softening onions, celery, and carrots in butter to build a flavorful base. Flour is added to coat the vegetables, acting as a thickening agent when chicken broth and milk are introduced. Cubed potatoes simmer until tender, providing body to the soup. Cream cheese is stirred in to melt smoothly, enhancing creaminess and richness.
Shredded cooked chicken is folded into the soup to add protein and flavor depth, and fresh parsley can be added for a mild herbal note. The final seasoning of salt and pepper adjusts the balance, making the soup hearty yet mild.
This soup works well as a filling lunch or light dinner. It can be stored in the refrigerator in a sealed container and reheated gently to preserve its creamy texture.
Ingredients
- 2 tablespoons butter
- 1/2 /2 cup onion white, diced
- 1/2 /2 cup celery sliced
- 3/4 /4 cup carrot sliced
- 2 tablespoons all-purpose flour
- 3 cups chicken broth or chicken stock
- 1 1/2 /2 cups milk
- 1 medium potato about 2 cups, Russet or Yukon, peeled and cubed into 1/2 inch pieces
- 1 (8 ounce) package cream cheese softened
- 2 cups chicken rotisserie works well here, shredded
- (optional) (optional) 1 tablespoon flat leaf parsley minced
Instructions
- In a large Dutch oven or pot, melt the butter and saute the onion, celery, and carrots over medium heat until soft.
- Sprinkle the flour over the vegetables and stir until coated.
- Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender.
- Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency.
- Stir in the chicken and fresh parsley. Add salt and pepper to taste. Serve. Store leftovers in an airtight container in the fridge.
User Reviews
Overall Rating
4.6
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