Creamy Chicken Soup With Potatoes
Creamy chicken soup with potatoes, packed with tender chicken, hearty vegetables, and a rich, comforting broth.
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!
