Ingredients (~6 servings)
- 2 Tbsp olive oil
- 1 1/2 lbs chicken breast or thighs, cut into bite-sized pieces
- 1 Tbsp garlic powder
- 2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp dried thyme
- 1 large onion, diced
- 3 large carrots, diced
- 4 stalks celery, diced
- 2 lbs Yukon gold potatoes, peeled and cubed
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 3 cups whole milk
Prep Your Vegetables and Chicken
Cut everything into bite-sized pieces – about 1/2 inch cubes work well for even cooking.
The potatoes should be roughly the same size as your chicken pieces so they finish at the same time.
Keep the diced onion, carrots, and celery together since they all go in at once.
Cook the Aromatics Until Softened
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced carrots, celery, and onions; cook for ~6-8 minutes, stirring often to keep them from sticking.
You want the onions translucent and the celery softened – the carrots will still have a bit of bite to them.
Add Seasonings and Create the Roux
Add the garlic powder, salt, black pepper, thyme, and flour to the vegetables.
Stir continuously for ~1-2 minutes until everything is well coated – the flour will clump at first but keep stirring.
Pour in 1 cup of the chicken broth and stir vigorously to break up any flour clumps; this prevents lumpy soup later.
Add the remaining 5 cups of broth and the milk, stirring to combine.
Add Chicken and Potatoes, Then Simmer
Add the cubed potatoes and chicken pieces to the pot and stir well.
Turn the heat to medium-high and bring to a boil, then reduce to a steady simmer.
Cook for ~20-25 minutes, stirring occasionally, until the potatoes are fork-tender and the chicken is cooked through to ~165F internal.
The soup will thicken as it simmers from the flour and the starch released by the potatoes.
Taste and adjust salt and pepper before serving – you’ll likely need a bit more salt.
Creamy Chicken Potato Soup
Ingredients
Ingredients (~6 servings)
- 2 Tbsp olive oil
- 1 1/2 lbs chicken breast or thighs cut into bite-sized pieces
- 1 Tbsp garlic powder
- 2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp dried thyme
- 1 large onion diced
- 3 large carrots diced
- 4 stalks celery diced
- 2 lbs Yukon gold potatoes peeled and cubed
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 3 cups whole milk
Instructions
- Heat olive oil in large pot over medium heat.
- Add carrots, celery, and onions; cook 6-8 minutes until softened.
- Stir in garlic powder, salt, pepper, thyme, and flour; cook 1-2 minutes.
- Add chicken broth and milk, stirring to combine.
- Add potatoes and chicken pieces.
- Bring to boil, then reduce to simmer.
- Cook 20-25 minutes until potatoes are tender and chicken reaches 165F.
- Season to taste with salt and pepper.
