Creamy Chicken and Potato Soup
A comforting and hearty soup combining tender chicken, potatoes, and vegetables in a creamy broth, perfect for a cozy meal.
Ingredients
Protein
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 3 medium carrots (sliced)
- 3 stalks celery (sliced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth
- 1.5 pounds Yukon Gold potatoes (cubed)
- 1 teaspoon fresh thyme leaves (plus more for garnish)
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper (plus more for serving)
- 1 teaspoon Dijon mustard
- 1 cup half-and-half
- 1 tablespoon fresh lemon juice
Garnish
- Fresh parsley (for garnish)
Instructions
- Melt butter and cook vegetables for 5-6 minutes until softened.
- Add garlic, flour, then pour in broth, and add potatoes, chicken, thyme, bay leaf, salt, and pepper. Simmer until chicken is cooked and potatoes are tender.
- Shred cooked chicken, blend part of the soup until smooth, then stir back in. Add mustard, half-and-half, and lemon juice. Warm through without boiling.
- Remove bay leaf, taste, and adjust seasoning. Serve garnished with thyme, pepper, and parsley.
Notes
For a creamier texture, blend more of the soup. Adjust seasoning to taste before serving.