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Creamy Chicken Potato Soup Recipe - Hearty One Pot Comfort Food

This creamy chicken potato soup is the ultimate comfort food that brings warmth and satisfaction to any meal, combining tender chicken, creamy potatoes, and garden vegetables in a rich, velvety broth. The one-pot preparation makes cleanup effortless while delivering restaurant-quality flavor perfect for chilly evenings and busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and cubed
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 6 cups chicken broth
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon thyme
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup chopped parsley for garnish

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until golden brown, about 5-7 minutes. Remove chicken and set aside.
  2. In the same pot, add onion, garlic, carrots, and celery. Sauté until vegetables are softened, about 5 minutes.
  3. Sprinkle flour over the vegetables and stir constantly for 1 minute to create a roux.
  4. Gradually whisk in chicken broth until smooth. Add potatoes, thyme, paprika, salt, and pepper.
  5. Bring to a simmer, then reduce heat and cook for 20 minutes until potatoes are tender.
  6. Return cooked chicken to the pot. Stir in milk and heat through without boiling.
  7. Taste and adjust seasoning. Garnish with fresh parsley before serving.

Notes

This soup freezes beautifully - make a double batch for easy weeknight meals. The flour and potato starch create natural creaminess without heavy cream. For extra richness, substitute half the milk with evaporated milk. Soup keeps for 3-4 days refrigerated and flavors improve overnight.