A warm and creamy soup that brings simple comfort to cold winter nights, made with tender chicken and soft potatoes for an easy, satisfying family meal.
Prep & Cook Time
Prep: 10 min
Cook: 30 min
Total: 40 min
Ingredients
- 1 lb chicken breast, diced
- 3 medium potatoes, peeled and cubed
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup milk or light cream
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
Heat the olive oil in a large pot over medium heat, then add the onion and garlic. Cook slowly until soft and fragrant to create a gentle flavor base for the soup.
Add the diced chicken and season with salt, pepper, and thyme. Stir and cook just until the chicken turns opaque, keeping it tender and juicy.
Add the potatoes and pour in the chicken broth. Bring the soup to a gentle boil, then reduce the heat and let it simmer until the potatoes are soft and fully cooked.
Pour in the milk or light cream and stir gently. Let the soup simmer a few more minutes until it becomes creamy and smooth without boiling.
Taste and adjust seasoning if needed, then remove from heat and let the soup rest briefly before serving.
Nutrition Facts (approx)
Calories: 380
Protein: 28g
Carbs: 32g
Fat: 16g
Quick Facts
• one-pot
• cold-weather comfort
• family approved
• budget friendly
• freezer friendly
Tips
- Keep the heat low once the cream is added to avoid separating.
- Cut the potatoes into even pieces so they cook at the same speed.
- Let the soup sit for 5 minutes before serving to naturally thicken.
Variations
For a more rustic winter version, add chopped carrots or celery along with the potatoes. This brings extra warmth and a classic homemade soup feel, much like the cozy heartiness found in Grandma’s Slow Cooked Pot Roast.
If you prefer a softer texture, try using cooked shredded chicken instead of diced chicken. It makes the soup thicker and more comforting, with a creamy depth that reminds us of this flavorful Creamy Garlic Chicken.
For a richer comfort twist, stir in a small handful of shredded cheese at the end and let it melt gently into the soup.