Chicken Potato Soup

Name: Chicken Potato Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; 1/2 /2 cup diced white onion; 1/2 /2 cup sliced celery; 3/4 /4 cup sliced carrots; 2 tablespoons all-purpose flour; 3 cups chicken broth or chicken stock; 1 1/2 /2 cups milk; 1 medium potato (Russet or Yukon), peeled and cubed into 1/2 inch pieces; 1 (8 ounce) package cream cheese; 2 cups shredded chicken; (optional) (optional) 1 tablespoon minced flat leaf parsley

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4.6

141 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Chicken Potato Soup

Farrah Morgan

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This easy Chicken Potato Soup is is a stick to your ribs comforting meal for a cold day.

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Ingredients

Servings

2 tablespoons butter
1/2 /2 cup diced white onion
1/2 /2 cup sliced celery
3/4 /4 cup sliced carrots
2 tablespoons all-purpose flour
3 cups chicken broth or chicken stock
1 1/2 /2 cups milk
1 medium potato (Russet or Yukon), peeled and cubed into 1/2 inch pieces (about 2 cups)
1 (8 ounce) package cream cheese softened
2 cups shredded chicken rotisserie works well here
(optional) (optional) 1 tablespoon minced flat leaf parsley

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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.