Ingredients
Units
Scale
- 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
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- 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.
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- 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!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
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
