Hearty & Comforting Creamy Chicken and Potato Soup

Get ready to create the ultimate comfort soup right in your kitchen! This Creamy Chicken and Potato Soup recipe makes dinner simple and incredibly satisfying, especially when you use a convenient rotisserie chicken. Imagine a rich, velvety broth brimming with tender potatoes, sweet corn, and savory chicken. It is perfect for a cozy, satisfying weeknight meal that the whole family will adore.

Why You’ll Love This Creamy Chicken and Potato Soup

This delightful Creamy Chicken and Potato Soup is a true family favorite for many reasons:

• It is incredibly quick and easy to prepare, making it ideal for busy evenings.
• The recipe conveniently uses cooked rotisserie chicken, saving you valuable time.
• Every spoonful is packed with tender potatoes and delicious vegetables for a hearty meal.
• You will enjoy a rich, velvety, and satisfyingly creamy texture in every bite.
• This soup is the ultimate family-friendly comfort food, guaranteed to warm you up.

Ingredients

Gather these simple ingredients to create your warming bowl of Creamy Chicken and Potato Soup. This selection ensures a balanced and flavorful result.

• 5 strips bacon
• 1 medium onion, chopped small
• 2 medium carrots, peeled & chopped small
• 2 sticks celery, chopped small
• 3 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 2 tablespoons flour
• 4 cups chicken broth
• 1 cup heavy/whipping cream
• 2 medium-to-large Russet potatoes, peeled & diced
• 3/4 cup corn (frozen or fresh)
• 2 cups cooked/rotisserie chicken, shredded or diced
• Seasoning salt & pepper to taste

Notes & Substitutions
For the best texture, Russet potatoes are ideal as they break down slightly, helping to thicken the soup. You can also use Yukon Gold potatoes for a creamier consistency. If you do not have rotisserie chicken, use any cooked chicken breasts or thighs, shredded or diced. Heavy cream provides the richest, most velvety broth; half-and-half can work in a pinch but the soup will be less rich. Feel free to swap the onion, carrots, and celery for leeks or bell peppers if you prefer different aromatic bases.

Equipment

You will need just a few essential kitchen tools to prepare this Creamy Chicken and Potato Soup.

• Dutch oven or large soup pot
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or heat-resistant spatula
• Slotted spoon or tongs (for bacon)
• Whisk (optional, but helpful for roux)

Instructions

Follow these easy steps to prepare your comforting Creamy Chicken and Potato Soup. This recipe is straightforward, ensuring a delicious result.

1. Cut the bacon into small pieces. Kitchen shears make this step easy. Add the bacon to a Dutch oven or large soup pot over medium-high heat. Cook until it is crispy, which takes about 10 minutes.
2. Transfer the crispy bacon to a paper towel-lined plate to drain. Leave the rendered bacon fat in the pot; it adds wonderful flavor to your Creamy Chicken and Potato Soup.
3. Add the chopped onion, carrots, and celery to the pot with the bacon fat. Sauté these vegetables for 5-7 minutes, until they begin to soften.
4. Stir in the minced garlic, Italian seasoning, and flour. Cook for about a minute, stirring almost constantly, to create a roux. This helps thicken the soup.

Understanding the culinary purpose of a roux, a mixture of cooked fat and flour, highlights its importance in thickening and enriching sauces and soups, as detailed by Bon Appétit in their guide to roux.

5. Pour in the chicken broth. Give it a good stir to ensure the flour has dissolved and any browned bits from the bottom of the pot are scraped up. This “fond” adds depth to the soup.
6. Stir in the heavy cream, diced potatoes, and corn. Increase the heat to high and bring the soup to a boil. Once it is boiling, reduce the heat to a rapid simmer so it is gently boiling.
7. Cook, with the lid slightly ajar, for 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
8. Add in the cooked chicken and reserved crispy bacon. Continue cooking the Creamy Chicken and Potato Soup for another 5 minutes, or until the potatoes are tender and the chicken is heated through.
9. Season the soup generously with seasoning salt and pepper to taste before serving.

Pro Tips & Troubleshooting

Achieve the best flavor and texture for your Creamy Chicken and Potato Soup with these simple tips.

• Do not discard the bacon fat after cooking; it provides a foundational layer of savory flavor for your aromatics.
• Always scrape up the brown bits from the bottom of the pot after adding the broth. This “fond” is packed with concentrated flavor.
• Ensure all your potatoes are diced to roughly the same size. This guarantees they cook evenly at the same rate.
• Avoid boiling the cream vigorously once added, as it can sometimes curdle. A gentle simmer is best.
• Taste and adjust the seasoning generously at the very end of cooking. Salt and pepper make a big difference.

Serving, Storage, & Variations

This versatile Creamy Chicken and Potato Soup is perfect for any occasion.

Serving Suggestions

Serve your warm soup with crusty bread or fluffy dinner rolls for dipping. A simple, fresh green salad makes a wonderful light side. Garnish each bowl with a sprinkle of fresh chopped herbs like parsley or chives for brightness.

Storage & Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stovetop over low heat or in the microwave. If the soup becomes too thick upon reheating, add a splash of extra chicken broth or cream to reach your desired consistency.

Freezing Instructions

Freezing dairy-based soups can sometimes alter the texture, as dairy may separate. If you plan to freeze, you can omit the heavy cream until reheating. Thaw the soup overnight in the refrigerator, then gently reheat on the stovetop and stir in the cream during the final warming stage.

Flavor Variations

Feel free to customize your creamy potato and chicken soup. Add other vegetables like fresh spinach or frozen peas during the last few minutes of cooking. For a bit of heat, stir in a pinch of red pepper flakes with the Italian seasoning. You can also incorporate other cheeses like shredded cheddar or grated Parmesan for an extra layer of richness.

Nutrition Information

This estimated nutrition information is provided for your convenience.

Disclaimer: Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Hearty & Comforting Creamy Chicken and Potato Soup

This hearty and comforting soup features crispy bacon, tender chicken, and diced potatoes in a rich, creamy broth. Perfect for a cozy meal, it’s packed with vegetables and savory flavors.

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Prep Time 25 minutes mins

Cook Time 37 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 6 servings

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 5 strips bacon
• 1 medium onion
• 2 medium carrots
• 2 sticks celery
• 3 cloves garlic
• ½ teaspoon Italian seasoning
• 2 tablespoons flour
• 4 cups chicken broth
• 1 cup heavy/whipping cream
• 2 medium-to-large Russet potatoes
• ¾ cup corn frozen or fresh
• 2 cups cooked/rotisserie chicken
• Seasoning salt & pepper to taste, see note

Equipment

• Dutch oven
• Soup pot
• Kitchen shears
• Paper-towel lined plate

Method

 

Instructions

1. Cut the bacon into small pieces and cook in a Dutch oven or soup pot over medium-high heat until crispy, about 10 minutes.
2. Transfer the cooked bacon to a paper towel lined plate, leaving the rendered fat in the pot.
3. Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened.
4. Stir in the minced garlic, Italian seasoning, and flour, cooking for about one minute while stirring constantly.
5. Pour in the chicken broth, stirring well to ensure the flour has dissolved and any browned bits are scraped from the pot bottom.
6. Stir in the cream, diced potatoes, and corn. Increase the heat to high to bring the soup to a boil, then reduce to a gentle, rapid simmer.
7. Cook with the lid slightly open for 15 minutes, stirring occasionally.
8. Add the cooked chicken and reserved crispy bacon, and continue cooking for another 5 minutes, or until the potatoes are tender and the chicken is heated through.
9. Season the soup with seasoning salt and pepper to taste.

Notes

Season soup with seasoning salt and pepper to taste; adjust amounts based on personal preference and the sodium content of your broth and seasoning salt.

Frequently Asked Questions (FAQ)

Can I use raw chicken instead of rotisserie?
Yes, you can. Dice raw chicken breast or thighs and cook them in the pot before adding the aromatics, or boil them separately and shred them.

What kind of potatoes work best?
Russet potatoes are excellent for this Creamy Chicken and Potato Soup as they contribute to a thicker broth, but Yukon Gold potatoes also provide a lovely creamy texture.

Can this soup be made dairy-free?
You can try substituting the heavy cream with full-fat canned coconut milk for a dairy-free version, though the flavor profile will be slightly different.

How do I thicken the soup if it’s too thin?
If your soup is too thin, create a slurry with a tablespoon of cornstarch mixed with an equal amount of cold water, then slowly whisk it into the simmering soup until thickened.

Can I add other herbs and spices?
Absolutely! Feel free to add a pinch of thyme or rosemary, or a bay leaf while simmering, for additional aromatic depth.

Conclusion

This Creamy Chicken and Potato Soup is more than just a meal; it is a warm hug in a bowl, perfect for bringing comfort to your table. Its hearty ingredients and rich, creamy broth make it an instant family favorite. We encourage you to try this simple, satisfying recipe soon and experience its delicious warmth. Please share your thoughts and rate this recipe once you have given it a try!