You can't go wrong with a hearty soup recipe like this creamy chicken and potato soup recipe with a delicious creamy broth.
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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.
Recipe Ingredient Notes
To make our creamy chicken and potato soup, you need the following ingredients:
Chicken Ingredients
For the chicken roast, you can use the ingredients below, or you can use 3 cups of shredded leftover rotisserie chicken from the grocery store.
- Boneless, skinless chicken breast (chicken thighs can work as well)
- Olive oil
- Salt
- Ground black pepper
Soup Ingredients
- 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
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Creamy Chicken and Potato Soup Reci
Roasted Chicken Instructions
- Prep. Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Season the chicken. Rub the chicken with olive oil and season with salt and pepper.
- Roast. Arrange the chicken on the prepared baking sheet and roast for about 25 minutes or until the internal temperature reaches 165°F.
- Rest. Remove the chicken from the oven and let it rest for a few minutes before shredding.
- Shred. Use a couple of forks to shred the chicken breasts.
Soup Instructions
- 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.
- 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.
- Add the flour. Stir in the flour and cook for 2 minutes, stirring intermittently.
- 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.
- Add the potatoes. Add the potatoes to the soup and simmer for 20 minutes or until the potatoes are fully cooked.
- 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.
- Finish it off. Return the bacon to the pot and stir in the shredded chicken. Let the soup simmer for another 5 minutes.
- Season. Taste the soup and adjust the seasoning with salt and pepper if needed.
Storage Suggestions and Recipe 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.
You can eat this creamy chicken soup recipe as is, or you can try it with some of our favorite toppings, such as sliced green onions, a dollop of cream cheese or sour cream, fresh herbs like parsley or fresh thyme, or crispy bacon.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- 20-Minute Chicken and Dumplings
- Chicken and Broccoli Cheese Soup
- Chicken Corn Chowder
- Chicken Enchilada Soup
- Chicken Noodle Soup
- Chicken Pot Pie Soup
- Creamy Chicken and Potato Soup
- Creamy Chicken and Rice Soup
- Creamy Chicken Fajita Soup
Creamy Chicken and Potato Soup
You can't go wrong with a hearty soup recipe like this creamy chicken and potato soup recipe with a delicious creamy broth.
Serving servings
Ingredients
Roasted Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- ½ Tablespoon olive oil
- 1 ½ teaspoons salt
- ¾ teaspoon ground black pepper
Soup
- 8 strips of bacon, sliced
- 1 Tablespoon butter
- 1 medium onion, chopped
- 5 carrots, sliced
- 5 celery sticks, sliced
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons flour
- 10 cups chicken broth
- ½ pound yellow or gold potatoes, diced
- ¾ cup half and half cream
- 1 cup shredded cheddar cheese
- 1 Tablespoon Worcestershire sauce
- 3 cups shredded chicken, *
Equipment
Instructions
- Chicken – *Roast your own or use 3 cups of Shredded Rotisserie Chicken
- Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Rub the chicken with olive oil and season with salt and pepper.
- Arrange the chicken on the prepared baking sheet and roast for about 25 minutes or until the internal temperature reaches 165°F.
- Remove the chicken from the oven and let it rest for a few minutes before shredding.
- Use a couple of forks to shred the chicken breasts.
Soup
- 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.
- 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.
- Stir in the flour and cook for 2 minutes, stirring intermittently.
- Gradually add the chicken stock to the pot, 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.
- Add the potatoes to the soup and simmer for 20 minutes or until the potatoes are fully cooked.
- Stir in the half and half, shredded cheddar, and Worcestershire sauce. Allow the cheese to melt and blend into the soup.
- Return the bacon to the pot and stir in the shredded chicken. Let the soup simmer for another 5 minutes or so.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
Notes
For the chicken roast, you can use the ingredients below, or you can use 3 cups of shredded leftover rotisserie chicken from the grocery store.
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.
You can eat this creamy chicken soup recipe as is, or you can try it with some of our favorite toppings, such as sliced green onions, a dollop of cream cheese or sour cream, fresh herbs like parsley or fresh thyme, or crispy bacon.
Nutrition
Calories: 364 kcal · Carbohydrates: 12 g · Protein: 33 g · Fat: 20 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.1 g · Cholesterol: 112 mg · Sodium: 1821 mg · Potassium: 693 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 5369 IU · Vitamin C: 9 mg · Calcium: 139 mg · Iron: 2 mg
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