Chicken and Potato Soup

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With a rich, creamy base, tender chicken, melt-in-your-mouth potatoes, and plenty of vegetables, this Chicken and Potato Soup is the perfect comfort food!

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Soup

Cuisine: Jamaican

Keyword: Chicken and Potato Soup

Servings: servings

Author: Chelsea Lords

Cost: $14.47

Equipment

Large pot

Ingredients

Chicken

2 medium chicken breasts
1 teaspoon Italian seasoning
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon pepper
3 tablespoon olive oil divided

Soup

5 tablespoons unsalted butter divided
3 cups mirepoix or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion
1 tablespoon minced garlic
1 teaspoon chicken bouillon powder
4 cups diced gold potatoes unpeeled
3 cups chicken broth
⅓ cup flour
3 cups whole milk
½ cup heavy cream
2 cups Freshly shredded sharp Cheddar cheese
1 cup frozen peas optional
Fresh parsley or thyme, optional
Heart buttered bread for serving

US - Metric

Instructions

Cut chicken breasts in half widthwise to create four thinner pieces. Pound each piece to even out thickness. Season both sides with Italian seasoning, garlic powder, salt, and pepper.
In a large pot, heat 2 tablespoons olive oil over medium-high heat. Cook chicken until it's 160℉ all the way through and the juices run clear, about 3–4 minutes. Transfer chicken to a plate, cover with foil, and let it rest for 5 minutes. Slice, dice, or shred the chicken.
Without wiping it out, add 1 tablespoon oil and 1 tablespoon butter to the same pot you cooked the chicken in. Add mirepoix; sauté for 5–7 minutes. Add minced garlic, chicken bouillon powder, and diced potatoes; sauté for 1 minute.
Pour in chicken broth and bring to a boil. Reduce heat, cover pot, and simmer for 10–15 minutes until potatoes are fork tender.
In a separate medium-sized pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking continuously until smooth. Cook until the mixture thickens, then stir in heavy cream. Keep warm, whisking occasionally.
Pour the milk and cream mixture into the soup. Reduce heat to low. Gradually add shredded cheese, a handful at a time, stirring in between additions until melted. Return cooked chicken to the pot. If desired, add frozen peas and stir until warmed. Taste and adjust seasonings as needed.
Enjoy the soup warm, garnished with freshly chopped parsley or thyme. Serve with hearty buttered bread if desired.

Notes

Storage: Allow the soup to cool to room temperature, then store it in airtight containers in the refrigerator for 3–5 days. For longer storage, freeze in freezer-safe containers for 2–3 months. To reheat, thaw in the fridge, then warm on the stove over low heat, stirring often. Add a splash of chicken broth to thin the soup if needed.

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