There are some meals that just feel like home.
A big pot of Homestyle Chicken Potato Soup is one of them.
It’s warm, hearty, creamy without being overly heavy, and packed with tender chicken, soft potatoes, carrots, celery, and plenty of savory flavor.
Discover more
Poultry
soups
Fruits & Vegetables
And I have to tell you—the smell when this soup is simmering is incredible!!
It’s the kind of dinner that makes everyone wander into the kitchen asking, “Is it ready yet?”
This recipe is simple enough for a weeknight but comforting enough for a chilly Sunday afternoon. Serve it with warm bread or buttery crackers, and you’ve got one of those meals that makes you want to curl up at the table and stay there.
If you love cozy homemade soups, subscribe by email so you don’t miss the next comforting recipe!
What Is Homestyle Chicken Potato Soup?
This is an old-fashioned-style chicken soup made with tender chicken, potatoes, carrots, celery, onion, garlic, broth, and simple seasonings.
The potatoes give the soup plenty of substance, while a little milk and cream make the broth wonderfully smooth and comforting.
It’s not complicated.
No fancy ingredients.
No unusual cooking techniques.
Just good, familiar food simmered together until everything is tender and flavorful.
Why You’ll Love This Chicken Potato Soup
Discover more
Crops & Seed
Dairy & Eggs
soup
There are so many reasons to keep this recipe in your regular dinner rotation.
It’s made with simple ingredients.
It’s hearty enough to serve as a complete meal.
The chicken adds plenty of satisfying protein.
Potatoes make the soup filling and comforting.
It’s wonderfully creamy without needing a complicated sauce.
It’s easy to customize with vegetables and herbs.
Leftovers are delicious the next day.
It’s perfect for cold weather, sick days, or whenever you need a cozy bowl of comfort.
And honestly?
Anything but boring!!
The combination of tender potatoes, savory chicken, creamy broth, and aromatic vegetables is exactly what homemade soup should taste like.
What Does Chicken Potato Soup Taste Like?
The flavor is mild, savory, creamy, and comforting.
The onion, celery, and garlic create a flavorful base, while the carrots add a subtle sweetness.
Discover more
chicken
garlic
Chicken
The potatoes become tender as they simmer in the broth, and some of their starch naturally helps give the soup a little body.
The chicken adds richness and makes the soup feel like a complete meal rather than just a starter.
A little thyme, parsley, black pepper, and garlic bring everything together without overpowering the classic flavor.
Ingredients You’ll Need
For the Soup
1½ pounds boneless, skinless chicken breasts or thighs
2 tablespoons butter
1 medium yellow onion, diced
2 celery stalks, diced
3 medium carrots, peeled and sliced
3 cloves garlic, minced
2 pounds Yukon Gold or Russet potatoes, peeled and cut into bite-sized chunks
6 cups chicken broth
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon salt, plus more to taste
½ teaspoon black pepper
1 cup whole milk
½ cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley, optional
Kitchen Tools You’ll Need:
Kitchen Tools You’ll Need
Keep it simple!
You’ll need:
Large Dutch oven or soup pot
Sharp knife
Cutting board
Wooden spoon
Measuring cups and spoons
Ladle
Small bowl for the flour mixture
An instant-read thermometer is also useful for checking the chicken.
How to Make Homestyle Chicken Potato Soup
Step 1: Cook the Chicken
Place the chicken breasts or thighs in a large pot and add enough chicken broth to cover them.
Bring to a gentle simmer and cook until the chicken reaches 165°F (74°C) in the thickest part.
Remove the chicken from the pot and let it cool slightly.
Once cool enough to handle, shred or chop the chicken into bite-sized pieces.
Set it aside.
You can also use leftover cooked chicken or rotisserie chicken to make this recipe even easier.
Step 2: Sauté the Vegetables
Melt the butter in a large Dutch oven or soup pot over medium heat.
Add the diced onion, celery, and carrots.
Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds.
And this is when the kitchen starts smelling really good.
Step 3: Add the Potatoes
Add the chopped potatoes to the pot.
Sprinkle in the thyme, parsley, garlic powder, salt, and black pepper.
Stir everything together so the vegetables and potatoes are coated with those savory seasonings.
Step 4: Add the Chicken Broth
Pour in the chicken broth.
Bring the soup to a gentle boil, then reduce the heat to medium-low.
Cover partially and simmer for about 15–20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
Don’t let the soup boil aggressively.
A gentle simmer gives you much better control over the texture.
Step 5: Make the Creamy Base
In a small bowl, whisk together the flour and milk until smooth.
Slowly pour the mixture into the simmering soup while stirring.
Continue cooking for about 3–5 minutes, stirring occasionally, until the broth begins to thicken slightly.
Step 6: Add the Chicken and Cream
Return the shredded chicken to the pot.
Pour in the heavy cream and stir gently.
Let the soup simmer for another 3–5 minutes.
Don’t boil it aggressively after adding the dairy.
A gentle simmer helps keep the soup smooth and creamy.
Step 7: Taste and Adjust
Give the soup a taste.
This is your chance to adjust everything.
Add more salt if needed.
Want more black pepper?
Go for it!
A little extra thyme or fresh parsley can also brighten the finished soup.
Remove the pot from the heat and let the soup sit for a few minutes before serving.
Tips for the Best Chicken Potato Soup
Cut the Potatoes Evenly
Try to cut the potatoes into pieces that are roughly the same size.
That way, they finish cooking at approximately the same time.
Don’t Overcook the Potatoes
You want tender potatoes—not mashed potatoes floating throughout the soup.
Start checking them after about 15 minutes of simmering.
Use Chicken Thighs for Extra Flavor
Chicken breasts work beautifully, but boneless, skinless chicken thighs tend to stay especially juicy and add a little extra richness.
Add the Cream Near the End
Adding dairy toward the end helps keep the soup creamy and reduces the chance of the milk or cream separating.
Don’t Rush the Vegetable Base
Those few minutes of sautéing the onion, celery, carrots, and garlic are worth it.
They create the flavor foundation for the entire soup.
Easy Ingredient Substitutions
Can I Use Rotisserie Chicken?
Absolutely!
This is one of my favorite shortcuts.
Use about 3 cups of shredded cooked rotisserie chicken and add it toward the end of cooking.
Since the chicken is already cooked, you only need to warm it through.
Can I Use Evaporated Milk?
Yes.
Evaporated milk can provide a creamy texture without being quite as rich as heavy cream.
Can I Use Half-and-Half?
Definitely.
Replace the heavy cream with half-and-half for a slightly lighter soup.
Can I Use Frozen Vegetables?
You can.
Frozen peas, corn, or mixed vegetables are especially easy additions.
Add them toward the end so they don’t become mushy.
Can I Use Russet Potatoes?
Yes.
Russet potatoes work well and can make the broth slightly thicker because they release more starch.
Yukon Gold potatoes are another excellent choice and tend to hold their shape nicely.
Delicious Add-Ins and Variations
This soup is wonderfully flexible.
Add Corn
A cup of corn gives the soup little bursts of sweetness.
Add Peas
Frozen peas can be stirred in during the last few minutes of cooking.
Add Bacon
Cook a few slices of bacon until crisp, crumble them, and sprinkle them over each bowl.
The smoky flavor is fantastic with creamy chicken and potatoes.
Add Cheese
For an extra indulgent version, stir in a little shredded sharp cheddar at the end.
Keep the heat low and stir until melted.
Add Mushrooms
Sauté sliced mushrooms with the onions and celery for an earthy twist.
Add More Herbs
Fresh thyme, rosemary, chives, or parsley can all work beautifully.
What to Serve With Chicken Potato Soup
A warm bowl of soup is practically begging for something to dip into it!
Crusty Bread
A loaf of crusty French bread is perfect for soaking up that creamy broth.
Buttery Biscuits
Soft homemade biscuits turn this soup into an especially cozy dinner.
Garlic Bread
Crispy edges, buttery garlic, and creamy soup?
Yes, please!
Simple Green Salad
A crisp salad with a light vinaigrette adds freshness and balances the richness of the soup.
Crackers
Sometimes the simplest option is the best.
A handful of buttery crackers crumbled over the top adds a little crunch.
Can You Make This Soup Ahead of Time?
Yes!
In fact, this soup can be even more flavorful after the ingredients have had time to mingle.
Prepare the soup according to the recipe, cool it appropriately, and refrigerate it.
When reheating, warm it gently over medium-low heat.
If it becomes thicker in the refrigerator, add a splash of chicken broth or milk to loosen it.
How to Store Chicken Potato Soup
Allow leftovers to cool appropriately before transferring them to airtight containers.
Refrigerate within a reasonable amount of time and enjoy within about 3–4 days.
When reheating, heat the soup until it is thoroughly hot.
If the soup has thickened, add a little broth or milk.
Can You Freeze Chicken Potato Soup?
You can, but there is one important consideration.
Cream-based soups can sometimes change texture after freezing and thawing. The potatoes can also become softer.
For the best texture, you can make the soup without the cream, freeze it, and add the milk and cream after thawing and reheating.
If freezing the completed soup, use freezer-safe containers and leave a little room for expansion.
For best quality, use within about 2–3 months.
How to Make Chicken Potato Soup Thicker
If you prefer a thicker, chowder-like consistency, there are several easy options.
Mash Some of the Potatoes
Remove a few cooked potato pieces and mash them with a fork.
Return them to the soup and stir.
This naturally thickens the broth.
Add More Flour
You can make a small slurry with flour and cold milk, then stir it into the simmering soup.
Don’t add dry flour directly to the hot soup or it may clump.
Add a Little Cheese
Sharp cheddar can add both flavor and body.
Just keep the heat low while melting it into the soup.
Frequently Asked Questions
Can I use cooked chicken instead of raw chicken?
Yes. Cooked chicken is an excellent shortcut. Add shredded or chopped chicken near the end and simmer just long enough to heat it through.
What potatoes are best for chicken potato soup?
Yukon Gold potatoes are a great all-purpose choice because they hold their shape while becoming tender. Russets also work and can create a slightly thicker soup.
Why did my creamy soup separate?
High heat can cause dairy to separate or become grainy. Keep the soup at a gentle simmer after adding milk or cream rather than allowing it to boil vigorously.
Can I make chicken potato soup without cream?
Absolutely. You can use whole milk, evaporated milk, or additional broth for a lighter version.
Can I make this soup gluten-free?
Yes. Replace the all-purpose flour with a gluten-free thickener such as cornstarch. Mix the cornstarch with cold liquid before adding it to the hot soup.
Can I add cheese?
Definitely! Sharp cheddar, Monterey Jack, or Parmesan can all work. Add cheese near the end and stir over low heat until melted.
How do I prevent the potatoes from getting mushy?
Cut them into fairly large, even pieces and avoid cooking the soup longer than necessary once they’re tender.
Can I use leftover turkey?
Absolutely.
This recipe is also a wonderful way to use leftover cooked turkey after a holiday meal.
Recipe at a Glance
Prep time: 20 minutes
Cook time: 35–45 minutes
Total time: About 1 hour
Servings: 6–8
Course: Soup
Cuisine: American
Method: Stovetop
Approximate Nutrition
Nutrition will vary depending on the chicken cut, dairy products, potato size, and serving size.
A typical serving may contain approximately:
Calories: 350–450
Protein: 25–35g
Carbohydrates: 30–40g
Fat: 15–22g
Fiber: 4–5g
For more precise nutrition information, calculate the recipe using the exact ingredients and serving size you use.
The Bottom Line
This Homestyle Chicken Potato Soup is the kind of recipe I never get tired of making.
It’s simple, hearty, creamy, and packed with the flavors we all seem to crave when the weather turns chilly.
Tender chicken.
Soft potatoes.
Sweet carrots.
Savory celery and onion.
A creamy, flavorful broth.
Put it all together and you’ve got a bowl of pure comfort.
And the best part is how easy it is to make your own.
Add bacon.
Toss in some corn.
Use leftover chicken.
Stir in cheese.
Serve it with biscuits.
There really isn’t much you can do wrong here.
So grab a big pot, get those vegetables sautéing, and let the cozy smell fill your kitchen.
One warm bowl, and suddenly everything feels a little better.
If you make this soup, leave a review and share a photo on Pinterest. I always love seeing your version of these cozy recipes!
And if you’re looking for more comforting dinners, keep a batch of homemade biscuits or crusty bread nearby. Trust me—you’ll want something to dunk into that creamy broth!