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There’s nothing more comforting than a hot bowl of soup during the colder months. This creamy Chicken Potato Soup is an easy meal full of flavor and a family favorite everyone will enjoy.
To make it, sauté onion in a large pot, add diced carrot, celery, and cubed potatoes. Use a store-bought rotisserie chicken or throw in any chicken leftovers.
Serve the soup with crusty bread, a dollop of sour cream, and fresh parsley, or grate your favorite cheese on top (cheddar and parmesan are both delicious).
For other family meals, check out my baked burrata dish, sausage pasta, or this focaccia garlic bread, which will elevate any dinner.
Chicken Potato Soup
Ingredients
- 30 grams butter
- 2 onions, medium
- 5 carrots
- 2 celery sticks
- 700 grams potatoes
- 1-2 liter water
- 160 ml chicken stock, 2/3 cups
- 250 ml heavy cream, 1 cup
- 750-900 grams cooked chicken, diced or shredded
- sea salt, to taste
- pepper, to taste
- parsley, fresh
Instructions
- Peel and chop the onions, celery and carrot finely.
- Peel and cut the potatoes into 2-3 cm cubes (1 inch)
- Heat a large pot on medium-high.
- Toss the butter into the pot.
- Once the butter is melted and bubbly, top with the onion.
- Stir the onion till translucent, then add the carrot and celery.
- Allow to soften, then add the potatoes.
- Top the pot half way up with water and stock. Bring to a soft boil till the potatoes are cooked.
- Pour in the cream and bring to the boil.
- Add the cooked chicken.
- Sprinkle sea salt and pepper (to taste).
- Once the chicken is warm, the soup is ready to serve.
- Spoon into bowls and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
