Creamy Chicken and Potato Soup
- 1/3 cup (5 tablespoons) butter
- 1 medium onion, diced
- 3 celery stalks, diced (about 2 cups)
- 2 carrots, diced (about 2 cups)
- 1/3 cup all-purpose flour
- 4 cups (32-oz.) chicken broth
- 1 1/2 teaspoons salt (plus more to taste)
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 3-4 medium potatoes, peeled and diced
- 3 chicken breasts
- 1 cup half-and-half (table cream for the Canadians)
Sauté onion, celery and carrots in butter in a Dutch oven or soup pot 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 30 additional minutes. This way we can reduce the stock a bit for better flavor without overcooking the chicken – and when we’re ready for it, the chicken will have properly rested so it will be juicy and tender.
Taste soup and add more salt (or the other spices) if desired. Reduce heat to low.
Cut chicken into small pieces then add to the soup. Add half-and-half; stir to combine then cover and continue cooking for 10-20 minutes on low.
Serve with crusty bread or cornbread (or toast!). Enjoy!
p.s… I bet this would be fantastic made with leftover turkey!