Creamy Chicken and Potato Soup

For the best soup recipe, get everything you need to make this Creamy Chicken and Potato Soup Recipe, the best comforting soup recipe for any night of the week. 

Fall and Soup Season are right around the corner. You can never go wrong with a hearty soup recipe like this creamy chicken potato soup recipe with a delicious creamy broth.

This homemade soup is made with everything like heavy cream, flour, cheddar cheese, and butter, you will have a wonderfully creamy potato soup the entire family will love. 

Ingredient Notes

For the chicken:

• Boneless, skinless chicken breast (chicken thighs can work as well)
• Olive oil
• Salt 
• Ground black pepper

NOTE: For the chicken roast your own using the ingredients above or use 3 cups of shredded leftover rotisserie chicken from the grocery store.

For the soup

• Bacon, sliced
• Butter 
• Onion, chopped 
• Carrots, sliced 
• Celery, sliced
• Garlic, minced
• Salt 
• Pepper 
• All-purpose flour
• Chicken broth
• Yellow or Yukon gold potatoes, diced (russet potatoes can work in a pinch)
• Half and half  
• Shredded cheddar cheese
• Worcestershire 
• Shredded chicken 

How to make Creamy Chicken and Potato Soup:

For the chicken 

1. Prep. Preheat the oven to 425°F and line a baking sheet with aluminum foil. 
2. Season the chicken. Rub the chicken with olive oil and season with salt and pepper.
3. Roast. Arrange the chicken on the prepared baking sheet and roast for about 25 minutes or until the internal temperature reaches 165°F. 
4. Rest. Remove the chicken from the oven and let it rest for a few minutes before shredding.
5. Shred. Use a couple of forks to shred the chicken breasts. 

For the soup

1. Cook the bacon. In a large soup pot, cook the sliced bacon over medium heat until it becomes crispy, stirring intermittently. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel. Leave the drippings in the pot.
2. Sauté the veggies. Add the butter to the pot and let it melt. Add the chopped onion, sliced carrots, and celery and sauté until they start to soften. Stir in the garlic and sauté until aromatic. 
3. Add the flour. Stir in the flour and cook for 2 minutes, stirring intermittently. 
4. Add the broth. Gradually add the chicken stock to the large dutch oven, stirring continuously as you go. This will help ensure that the flour doesn’t form lumps in the broth. Bring the soup to a boil, reduce the heat to low. 
5. Add the potatoes. Add the potatoes to the soup and simmer for 20 minutes or until the potatoes are fully cooked. 
6. Make it creamy. Stir in the half and half, shredded cheddar, and Worcestershire sauce. Allow the cheese to melt and blend into the soup for a nice creamy texture.
7. Finish it off. Return the bacon to the pot and stir in the shredded chicken. Let the soup simmer for another 5 minutes.
8. Season. Taste the soup and adjust the seasoning with salt and pepper if needed.

Storing and Other Tips

After you are done eating, the easy way to store this soup recipe is to let the creamy soup cool down to room temperature. Then carefully pour the soup into an airtight container and store it in the fridge for next time. 

The soup will last in the fridge for about 3-4 days.

Topping for this healthy chicken potato soup:

You can eat this creamy chicken soup recipe as is, or you can try it with some of our favorite toppings too!

1. Sliced green onions
2. Dollop of cream cheese or sour cream (to add to the creamy consistency of the soup)
3. Fresh herbs like parsley or fresh thyme
4. Crispy bacon

Serving Suggestions

• Cheesy Pull Apart Garlic Bread
• Layered Green Salad Recipe
• 30 Minute Homemade Rolls Recipe
• Easy Homemade French Bread Recipe