Creamy chicken soup with potatoes, packed with tender chicken, hearty vegetables, and a rich, comforting broth.
There’s nothing more comforting on a cold winter’s day than a warm, creamy bowl of soup. Now that the weather has really cooled down here in the UK, I’ve been craving cosy, nourishing meals—and this creamy chicken soup with potatoes has become one of my absolute favourites. It’s rich, flavourful, and incredibly filling, making it the perfect wholesome recipe for busy weeks or lazy Sundays.
What I love most about this creamy chicken potato soup is how simple it is to make, yet it tastes like something you’ve simmered all day. It uses my quick homemade 45-minute chicken broth, which adds so much depth of flavour. Plus, you can use the cooked chicken from the broth to shred straight into your soup—no extra steps needed. The combination of tender chicken, soft potatoes, and hearty vegetables creates the most comforting chicken and potato soup you’ll ever try.
I usually make a big batch on Sundays for meal prep, and it lasts us a good 3–4 days. That means lunches or dinners are sorted for half the week, which makes life so much easier. If you’ve ever wondered how long to cook potatoes for soup, don’t worry—I’ll walk you through every step so they turn out perfectly soft, never mushy.
Trust me, once you try this creamy chicken soup with potatoes and carrots, it will quickly become part of your weekly rotation. It’s honestly one of the best soups I’ve ever made!
Your feedback truly means a lot to me, so if you give this recipe a try, please leave a rating and comment below. And if you share it on Instagram, don’t forget to tag me @lotsoflovemariam — I love seeing your recreations!
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Best Creamy Chicken Potato Soup Recipe
Ingredients Needed
- Extra virgin olive oil
- Butter
- Carrots, peeled and chopped
- White onion, diced
- Parsnip, chopped
- Celery sticks, sliced
- Garlic cloves, minced
- Chicken broth (make my homemade 45-minute chicken broth – super easy with only a few ingredients!)
- Shredded cooked chicken (you can use the chicken from my 45-minute homemade broth recipe)
- Vermicelli noodles (optional, but a nice addition)
- Small potatoes, chopped into bite-size pieces
- Flour
- Salt
- Mixed herbs
- Dried parsley
- Black pepper
- Fresh parsley, chopped
- Double cream
How To Make This Chicken And Potato Soup
- Wash and prep all your vegetables. Chop the onions, celery, parsnip, and carrots, then peel and cut the potatoes into bite-sized pieces.
- In a large pot, heat the extra virgin olive oil over medium heat and sauté the onions, carrots, celery, and parsnips. Season with 1 teaspoon of salt (the remaining teaspoon will be added later).
- Sauté the vegetables for about 5 minutes until they begin to soften. Add the butter and minced garlic. Create a small space in the centre of the pot, melt the butter, mix in the garlic for a moment so it doesn’t burn, then stir everything together. Cook for another couple of minutes.
- Add the flour and stir it through. Let it cook for about 3 minutes, stirring every minute to prevent it from sticking or burning.
- Pour in the chicken broth and add the remaining salt, black pepper, mixed herbs, and dried parsley. Stir well, then add the chopped potatoes. Cover the pot and bring it to a boil.
- Cook the potatoes for 10–15 minutes. Check them after 5–10 minutes by inserting a fork. Once the fork slides in easily, they’re ready. They should be soft but not mushy—remember they’ll continue cooking for another 5 minutes once the remaining ingredients are added. They should take about 10 minutes to cook.
- Add the double cream, shredded chicken, vermicelli noodles, and fresh chopped parsley. Gently mix and let the soup simmer for another 5 minutes, or until the noodles are cooked. The soup will thicken slightly from the double cream, giving it that perfect creamy texture.
- If you prefer a slightly thinner, more brothy soup, add an extra 2–3 cups of chicken broth at this stage— it will stay creamy while becoming a bit more soupy.
- Serve warm with my homemade garlic bread grilled cheese sandwich and enjoy!
FAQ:
How long to cook potatoes for soup?
Cut potatoes into bite-sized pieces and boil in the soup for 10–15 minutes until tender. They should be soft but not mushy, as they’ll continue cooking with the other ingredients.
Should you cook potatoes before adding to soup?
No, you don’t need to cook potatoes before adding them to soup. Simply peel and cut them into bite-sized pieces, then add them directly to the boiling soup. They will cook in the broth, absorb the flavors, and become tender while the soup simmers.
Is single or double cream better for soup?
For soup, double cream is better if you want a richer, creamier texture, as it has a higher fat content than single cream. Single cream can be used, but it may make the soup slightly thinner
Other Recipes You’ll Also Enjoy:
- Creamy Chicken Soup
- Creamy Tomato Soup
- Garlic Bread Grilled Cheese Sandwich (perfect to serve with your soup!)
Non-Toxic Pot To Make Your Chicken Potato Soup
I recently switched all my cookware to non-toxic pots and pans, and I’ve been obsessed ever since. I used the Perfect Pot from Our Place, which is a 6L pot—perfect for making homemade chicken broth, hearty soups, and so many other delicious dishes. It heats evenly, cleans easily, and gives me peace of mind knowing I’m cooking with safer, non-toxic materials.
Creamy Chicken Soup With Potatoes
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 4 large carrots peeled and chopped
- 1 white onion diced
- 1 large parsnip chopped
- 5 celery sticks sliced
- 4 garlic cloves minced
- 8 cups chicken broth plus ~2 extra cups at the end if you want a more soupy consistency (you can find a homemade chicken broth recipe on my blog)
- Shredded chicken — use the chicken from my 45-minute homemade broth recipe I used 1 whole medium chicken, cut into 8 pieces
- ½ cup vermicelli noodles optional
- 10-12 small potatoes chopped in bitesize pieces
- 2 tbsp flour
- 2 tsp salt
- 1 tsp mixed herbs
- 1 tsp dried parsley
- ½ tsp black pepper
- 1 tbsp fresh parsley chopped
- ⅓ cup double cream
Instructions
- Wash and prep all your vegetables. Chop the onions, celery, parsnip, and carrots, then peel and cut the potatoes into bite-sized pieces.
- In a large pot, heat the extra virgin olive oil over medium heat and sauté the onions, carrots, celery, and parsnips. Season with 1 teaspoon of salt (the remaining teaspoon will be added later).
- Sauté the vegetables for about 5 minutes until they begin to soften. Add the butter and minced garlic. Create a small space in the centre of the pot, melt the butter, mix in the garlic for a moment so it doesn’t burn, then stir everything together. Cook for another couple of minutes.
- Add the flour and stir it through. Let it cook for about 3 minutes, stirring every minute to prevent it from sticking or burning.
- Pour in the chicken broth and add the remaining salt, black pepper, mixed herbs, and dried parsley. Stir well, then add the chopped potatoes. Cover the pot and bring it to a boil.
- Cook the potatoes for 10–15 minutes. Check them after 7–10 minutes by inserting a fork. Once the fork slides in easily, they’re ready. They should be soft but not mushy—remember they’ll continue cooking for another 5 minutes once the remaining ingredients are added.
- Add the double cream, shredded chicken, vermicelli noodles, and freshly chopped parsley. Gently mix and let the soup simmer for another 5 minutes. The soup will thicken slightly from the double cream, giving it that perfect creamy texture.
- If you prefer a slightly thinner, more brothy soup, add an extra 2–3 cups of chicken broth at this stage— it will stay creamy while becoming a bit more soupy.
- Serve warm with my homemade garlic bread grilled cheese sandwich (recipe on the blog) and enjoy!
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