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
Vegetables and Chicken Preparation
For even cooking, cut your vegetables into 1/2 inch cube sized pieces and include chicken pieces with the same size.
Ensure that your potato cubes are the same size as the chicken pieces so they will finish cooking at the same time.
Group together the diced onions, carrots, and celery since they are added at once into the soup.
Cooking Aromatic Ingredients Until Soft
In a large pot or Dutch oven on medium heat, heat olive oil to cook the vegetables.
Once heated, add the diced onions, carrots, and celery and sauté for approximately 6-8 minutes, stirring frequently to prevent sticking.
You want your onions to be translucent, celery to be soft but not mushy, and carrots should still have some bite left.
Seasoning the Soup and Creating Roux
Once the vegetables are cooked, add the garlic powder, salt, black pepper, thyme, and flour to pot.
Stir all the ingredients together for approximately 1–2 minutes until well-coated — the flour will clump together initially, but continue to stir.
Once well coated, pour in 1 cup of broth and stir vigorously to break down any lumps of flour to prevent lumps developing into your finished soup.
Pour in the remaining 5 cups of broth, add the milk, and stir all ingredients together to blend.
Adding Chicken and Potato to Soup, Then Simmering
Once you have finished blending the broth and milk into the vegetable mixture, add in the diced potatoes and chicken pieces and stir well.
Once everything is stirred well, turn up heat on stove to medium-high and bring to a boil; once it’s boiling, lower heat to a steady simmer.
Allow soup to continue cooking for approximately 20–25 minutes, stirring occasionally until potatoes are tender enough to be pierced with a fork and chicken reaches an internal temperature of approximately 165F.
As the soup simmers, the roux thickens the base of soup from the starches released from potatoes.
Before serving, taste the soup and adjust salt and pepper seasoning levels if necessary; you’ll most likely need to use more salt than originally thought.
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.
