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Creamy and Healthy Chicken Potato Soup Recipe

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4.3 from 78 reviews

This Chicken Potato Soup is a wholesome and secretly healthy meal perfect for the whole family. Packed with Yukon gold potatoes, tender chicken breasts, and vibrant vegetables like carrots, celery, and onion, this soup is both filling and flavorful without the need for any cream. Lightly seasoned with herbs and a Parmesan cheese rind for depth, it’s an easy-to-make comforting soup that’s ready in under an hour.

  • Total Time: 45 minutes
  • Yield: 6 servings (1.5 cups each)

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 cups peeled diced carrots

Protein and Vegetables

  • 1 ½ lbs boneless, skinless chicken breasts
  • 1 pound peeled and cubed Yukon gold potatoes (¼ inch cubes)

Liquids and Seasonings

  • 2 quarts low sodium chicken broth (8 cups)
  • ½ teaspoon black pepper
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • 1 Parmesan cheese rind (optional)

Instructions

  1. Sauté the Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the diced carrots, celery, onion, and minced garlic. Sauté these vegetables for about 5 minutes, stirring occasionally, until they soften and release their aromas.
  2. Add Broth and Chicken: Pour in the low sodium chicken broth along with black pepper, dried sage, dried thyme, salt, paprika, and the Parmesan cheese rind if using. Place the boneless, skinless chicken breasts into the pot. Stir everything together, cover with a lid, and bring the mixture to a boil over medium-high heat. This process typically takes around 10 minutes.
  3. Add Potatoes and Simmer: Once the soup reaches a boil, add the peeled and cubed Yukon gold potatoes to the pot. Reduce the heat to maintain a gentle boil or simmer and cook for another 10 minutes until the potatoes are tender.
  4. Shred Chicken: Remove the pot from heat. Take out the Parmesan cheese rind and discard it. Carefully remove the chicken breasts from the soup and place them on a cutting board or mixing bowl. Shred the chicken finely using two forks or by pulsing briefly in a stand mixer.
  5. Combine and Serve: Return the shredded chicken back to the pot and stir well to combine all ingredients evenly. Serve the soup warm, perfect for a hearty and comforting meal.

Notes

  • Using Yukon gold potatoes gives a creamy texture without falling apart.
  • The Parmesan cheese rind adds depth but is optional; omit for a dairy-free version.
  • Low sodium chicken broth helps control the salt level, adjust salt seasoning as needed.
  • Shredding the chicken finely ensures an even distribution in every bowl.
  • For a thicker soup, mash some potatoes in the pot before adding shredded chicken back.
  • This soup stores well in the refrigerator for up to 3 days; reheat gently on stovetop.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/creamy-and-healthy-chicken-potato-soup-recipe/