One Pot Creamy Chicken Potato Soup
Cozy up with this creamy one-pot chicken potato soup! Loaded with tender chicken, hearty potatoes, and a rich, savory broth, it’s the perfect comfort food for chilly days. Simple, satisfying, and irresistibly delicious!
MORENO
Easy Chicken Potato Soup Recipe
- This is an easy one-pot meal your whole family will love! Everything cooks together in one pot which means minimal dishes for you and maximum flavor for your tastebuds!
- The ingredient list is short and sweet! But it’s still big on flavor! Don’t let the simple ingredients fool you – they pack a punch when they’re all cooked together.
Ingredients for Chicken Potato Soup
- butter
- mirepoix (onion, carrot, celery)
- garlic
- Italian seasoning & ground sage
- flour
- chicken stock
- Yukon gold potatoes
- rotisserie chicken
- heavy cream
- balsamic vinegar
How to Make Creamy Chicken Potato Soup
Saute onion, carrot, and celery in butter. Add garlic, Italian seasoning, sage, salt, and pepper, and cook for a minute. Add flour and cook for another minute.
Add a couple splashes of chicken stock to the pot until it cleans the bottom of the pan.
Add the remaining chicken stock, diced potatoes, shredded rotisserie chicken, and a couple pinches of salt and pepper.
Simmer for 10-15 minutes or until the potatoes are fork-tender, stirring occasionally. Add heavy cream and balsamic vinegar. Season to taste with salt and pepper.
Garnish with sliced chives, serve with saltines, and enjoy!
Tips for Making Chicken Potato Soup
- Don’t overcook the potatoes. Be sure to carefully check the potatoes during the cooking process and pull the soup off the heat once they are fork-tender.
- Don’t skip the vinegar! Balsamic vinegar might seem like a strange ingredient in this chicken potato soup, but it’s the perfect way to cut the richness of the cream and make all the other ingredients shine!
Make-Ahead Instructions
- This chicken potato soup is one of my favorite make-ahead weeknight meals!
- It will stay fresh in the fridge for days and reheat beautifully.
- I like to make a pot over the weekend and reheat it throughout the week for quick lunches or dinners.
Storing Leftover Chicken Soup
Store leftover chicken potato soup in an airtight container in the fridge for up to 4 days.
Freezing Chicken Potato Soup
- Freeze chicken potato soup in an airtight container for up to 3 months.
- Thaw overnight in the fridge before reheating.
Reheating Chicken and Potato Soup
- Reheat soup in a saucepan over medium heat until warmed through.
- Season to taste with salt and pepper before serving.
Try these easy soup recipes next!
Did you love this recipe?
Please leave a 5-star rating and review below!
Creamy Chicken Potato Soup
Cozy up with this creamy one-pot chicken potato soup! Loaded with tender chicken, hearty potatoes, and a rich, savory broth, it’s the perfect comfort food for chilly days. Simple, satisfying, and irresistibly delicious!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 2 tablespoons butter
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon ground sage
- 1/4 cup all-purpose flour
- 6 cups chicken stock (or chicken broth)
- 1.5 pounds Yukon gold potatoes, diced into 3/4″-1″ pieces
- 2 cups shredded rotisserie chicken
- 1.5 cups heavy cream
- 1 teaspoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
- sliced chives for garnish
- saltine crackers for garnish
Instructions
- Heat 2 tablespoons butter over medium heat in a large pot. Add 1 cup diced onion, 1 cup sliced carrot, 1 cup sliced celery, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 6 minutes.
- Add 6 cloves minced garlic, 1 tablespoon Italian seasoning, 1/2 teaspoon ground sage, and a couple pinches of salt and pepper. Cook for 1 minute, stirring frequently.
- Add 1/4 cup flour and cook for 1 minute, stirring frequently. Add a couple splashes of chicken stock to the pot until it cleans the bottom of the pan.
- Add the remaining chicken stock, 1.5 pounds diced potatoes, 2 cups shredded rotisserie chicken, and a couple pinches of salt and pepper.
- Turn heat to medium-high, cover the pot, and bring to a simmer. Reduce heat and simmer, covered, over low heat for about 10-15 minutes or until the potatoes are fork tender, stirring occasionally.
- Stir in 1.5 cups heavy cream and 1 teaspoon balsamic vinegar. Season to taste with salt and pepper.
- Garnish with sliced chives, serve with saltines, and enjoy!
- If you loved this recipe, leave a 5-star review and rating!
Notes
-
- Don’t overcook the potatoes. Be sure to carefully check the potatoes during the cooking process and pull the soup off the heat once they are fork-tender.
-
- Don’t skip the vinegar! Balsamic vinegar might seem like a strange ingredient in this chicken potato soup, but it’s the perfect way to cut the richness of the cream and make all the other ingredients shine!
Nutrition
- Serving Size: 1/8 of the soup
- Calories: 327
- Sugar: 6.1 g
- Sodium: 318.1 mg
- Fat: 15.8 g
- Carbohydrates: 29.9 g
- Fiber: 3.2 g
- Protein: 16.8 g
- Cholesterol: 64.7 mg
