Southern-Style Chicken Potato Soup is a comforting, hearty dish that brings together tender chicken, creamy potatoes, and flavorful broth. This soup is perfect for a cozy family meal or when you’re craving something warm and satisfying. It’s easy to make, and the combination of simple ingredients creates a rich, flavorful soup that will become a family favorite.
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (optional for extra depth)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or green onions for garnish (optional)
Optional Add-Ins:
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheddar cheese for extra creaminess
- 1 teaspoon crushed red pepper flakes for heat
For Serving:
- Crusty bread or cornbread
- Crackers
Instructions
Step 1: Cook the Chicken
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Season the chicken breasts with salt and pepper, then add them to the pot. Sear on each side for 3-4 minutes until golden brown, but not fully cooked through.
- Remove the chicken from the pot and set aside to cool. Once cooled, shred or dice the chicken.
Step 2: Sauté the Vegetables
- In the same pot, melt butter over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Step 3: Add Potatoes and Broth
- Add the diced potatoes, chicken broth, thyme, and smoked paprika (if using) to the pot.
- Stir well, and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Step 4: Add the Chicken and Cream
- Stir the shredded chicken back into the soup and allow it to simmer for an additional 5-10 minutes.
- Slowly stir in the heavy cream, making sure it’s well combined. Taste and season with salt and pepper as needed.
Step 5: Thicken the Soup (Optional)
- If you prefer a thicker soup, use a potato masher or immersion blender to mash some of the potatoes into the broth. Be careful not to overdo it, as you want to keep some chunks intact.
Step 6: Garnish and Serve
- Ladle the Southern-Style Chicken Potato Soup into bowls and garnish with fresh parsley or green onions if desired.
- Serve hot with crusty bread, cornbread, or crackers for a complete meal.
Cooking Notes
- Chicken: You can substitute rotisserie chicken or leftover cooked chicken to save time.
- Potatoes: Use Yukon Gold or russet potatoes for a creamy texture. For a firmer texture, you can use red potatoes or fingerling potatoes.
- Broth: For extra flavor, use homemade chicken broth or a low-sodium store-bought version. You can also add a dash of hot sauce for a little kick.
Variations
1. Cheesy Chicken Potato Soup
Stir in 1 cup shredded cheddar cheese during the last few minutes of cooking for a creamy, cheesy twist on this classic soup.
2. Vegetable-Packed Chicken Potato Soup
Add extra vegetables like zucchini, corn, or green beans to make this soup even more hearty and nutritious.
3. Creamy Chicken Corn Chowder
Add 1 cup of corn kernels (fresh, frozen, or canned) and an extra ½ cup of cream for a delicious chicken and corn chowder.
4. Spicy Chicken Potato Soup
Add 1 teaspoon of crushed red pepper flakes or a dash of hot sauce for a spicy kick that complements the creamy soup.
5. Slow Cooker Chicken Potato Soup
To make this soup in a slow cooker, add all the ingredients (except the cream and flour) to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
Frequently Asked Questions (FAQs)
Q: Can I make this soup ahead of time?
Yes! This soup stores well and can be made up to 2 days in advance. Store it in the refrigerator and reheat on the stovetop or microwave when ready to serve.
Q: How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until hot.
Q: Can I freeze Chicken Potato Soup?
Yes, you can freeze this soup. However, note that the texture of the potatoes and cream may change slightly after freezing. To freeze, let the soup cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
Q: Can I use milk instead of cream?
Yes, you can substitute whole milk or half-and-half for the heavy cream if you prefer a lighter version. However, the soup may be slightly less rich and creamy.
Q: Can I make this soup dairy-free?
Yes! To make this soup dairy-free, replace the cream with coconut milk or a dairy-free cream alternative, and use olive oil or another dairy-free substitute for butter.
This Southern-Style Chicken Potato Soup is a comforting, flavorful dish that’s perfect for chilly days or when you need a hearty, warming meal. The creamy potatoes and tender chicken make it satisfying, while the rich broth and subtle spices add depth and warmth. Customize it with your favorite vegetables or cheese, and serve with crusty bread or cornbread for a complete meal.
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