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Creamy Chicken Potato Soup: The Ultimate One-Pot Comfort Food

This hearty, comforting dish combines tender chicken, creamy potatoes, and wholesome vegetables in a rich, velvety broth that's perfect for chilly evenings. Best of all, it comes together in one pot with minimal cleanup, making it perfect for quick weeknight cooking and meal prep alike.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced
  • 2 celery stalks, chopped
  • 1.5 lbs boneless chicken breasts, cubed
  • 4 medium russet potatoes, peeled and diced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • ½ cup fresh parsley, chopped

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
  2. Add cubed chicken to the pot and cook until no longer pink, about 5 minutes. Season with salt and pepper.
  3. Stir in diced potatoes, chicken broth, thyme, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
  4. Using a potato masher or immersion blender, briefly blend about half of the soup to create a creamy texture. Leave plenty of chunks for texture.
  5. Stir in heavy cream and fresh parsley. Heat through for another 5 minutes. Taste and adjust seasoning as needed.

Notes

For creamier texture use Yukon Gold potatoes. Add corn or green beans for extra vegetables. Freezes well for up to 3 months. Can be made in slow cooker by combining all ingredients except cream and parsley, cooking on low for 6-8 hours.