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Creamy chicken and potato soup

By

A great chicken soup which is more like a stew. The thyme adds great flavor.

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Ingredients

  • 1/3 c butter
  • 1 medium onion, diced
  • 3 celery stalks, diced (about 2 cups)
  • 2 carrots, diced (about 2 cups)
  • 1/3 c flour
  • 4 c chicken broth
  • 1 1/2 teas salt
  • 1 teas pepper
  • 1 teas thyme
  • 1 teas garlic powder
  • 3-4 medium potatoes, peeled and diced
  • 3 chicken breasts
  • 1 c half and half

Details

Preparation

Step 1

Saute onion, celery, carrots in butter in a dutch oven until onions become translucent (about 5 minutes) Add flour then cook and stir for 2 minutes.
Add chicken broth, salt, pepper, thyme and garlic powder then stir until well combined and smooth. Once simmering, reduce heat to medium-low then add potatoes and chicken breasts. Cover and cook for 30 minutes, stirring occasionally. Remove chicken to a cutting board or plate, cover loosely and allow chicken to cool. Uncover pot, increase heat to medium and allow soup to continue cooking for an additional 30 minutes. Taste soup and add more salt if desired. Cut chicken into small pieces and then add to soup. Add half and half; stir to combine then cover and cook for 10-20 minutes on low.

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