This Creamy Chicken Potato Soup with carrots and green bell pepper. This soul-warming soup is perfect for those chilly evenings when you want a bowl of comfort that’s both hearty and creamy.
Why I Love This Recipe
I absolutely adore this Creamy Chicken and Potato Chowder Soup recipe because it’s like a warm, comforting hug in a bowl.
It’s the kind of dish that makes even the busiest days feel a little cozier.
The tender chicken, creamy potatoes, and vibrant veggies create a symphony of flavors that dance on your taste buds.
Plus, it’s so easy to make!
This recipe embodies everything I stand for – simple, practical, and wallet-friendly cooking that brings joy to your family’s table.
Why You’ll Love This Recipe
▪️ Quick and Simple: You don’t have to be a pro chef; this soup is a breeze to make, even on your busiest days.
▪️ Loved by All: A hit at the dinner table, even with picky eaters who’ll happily devour it.
▪️ Budget-Friendly: No need to splurge; it’s made with affordable everyday ingredients.
▪️ Get Creative: Make it your own by adding your favorite veggies, and herbs, or switching out the chicken for something new.
▪️ Ultimate Comfort: When life gets tough, this creamy goodness is like a warm, culinary hug.
Helpful Kitchen Tools
- Large pot or Dutch oven
- Wooden spoon
- Soup ladle
- Immersion blender (optional, for extra creaminess)
Ingredients
▪️ 1 pound of diced chicken: Adds a meaty, protein-packed taste to the soup.
▪️ 4 cups of chicken broth: Creates a flavorful soup base.
▪️ 3 peeled and diced potatoes: Makes the chowder creamy and hearty.
▪️ 2 sliced carrots: Adds a touch of natural sweetness and crunch.
▪️ 1 diced green bell pepper: Provides color and a slightly peppery taste.
▪️ 1 chopped onion: Makes the soup aromatic and savory.
▪️ 3 minced garlic cloves: Adds subtle, fragrant complexity.
▪️ 2 cups of milk: Gives the chowder a smooth, creamy texture.
▪️ 1/2 cup of heavy cream: Elevates creaminess to a dreamy level.
▪️ 3 tablespoons of butter: Enhances flavor with a rich, buttery undertone.
▪️ 2 tablespoons of all-purpose flour: Thick the soup for a comforting consistency.
▪️ 1 teaspoon of dried thyme: Adds a gentle herbal note and aroma.
▪️ Salt and pepper for flavor: Enhances all the other tastes.
▪️ Optional fresh parsley for color and freshness: A lovely garnish to finish your masterpiece.
Making Of Chicken Potato Soup
STEP 1: Get a big pot, like the one you use for pasta, and put it on the stove. Put some butter in there and let it melt. When it’s all melty, toss in some onions and garlic.
STEP 2: Take some flour, and just sprinkle it in like you’re adding a touch of magic. This will make our soup thicker and super comforting. Keep stirring for just a minute; we want it to turn a lovely golden color.
STEP 3: Now, pour in that chicken broth while you’re whisking away. We don’t want any lumps in our comforting bowl of goodness.
STEP 4: It’s time to bring in the chicken, potatoes, carrots, and vibrant green bell pepper. Add a little salt and pepper to give them some flavor. Let them all mix and cook until those potatoes are soft.
STEP 5: Lower the heat, and pour in the milk and heavy cream. These will make our soup super creamy. Let it simmer for a while, letting all those flavors get to know each other.
STEP 6: If you want your soup to be extra smooth and velvety, grab that handheld blender (you know, the one that goes right into the pot) and give it a whirl.
STEP 7: Yep, go ahead and try it. Need a little more salt or pepper? This is your chance to make it just right for you.
STEP 8: Finally, dish it out into bowls. If you’re feeling fancy, sprinkle some fresh parsley on top. Then, serve it up hot, like a big, comforting hug on a chilly day. Enjoy your homemade creamy chicken and vegetable soup!
Tips and Techniques
▪️ Go easy on the salt at first; you can always add more later to suit your taste.
▪️ Adjust the thickness by adding more flour or reducing the milk for your preferred consistency.
▪️ Leftovers taste even better the next day as the flavors meld and intensify.
Serving Size
This recipe serves 4-6 hungry souls. So, whether it’s a cozy family dinner or a gathering with friends, you’ve got plenty of steaming bowls to go around. Ladle it out and savor the warmth and goodness!
Serving Suggestions
▪️ Pair this hearty soup with warm, crusty bread or dinner rolls for a complete meal.
▪️ A sprinkle of grated cheddar cheese on top adds a delightful, cheesy twist.
▪️ Complement your soup with a side salad dressed in a tangy vinaigrette for a refreshing contrast.
Variations
▪️ Skip the chicken and make it a hearty Potato and Veggie Chowder by doubling up on potatoes and adding more veggies like broccoli and peas.
▪️ Give it a kick by adding diced jalapeños or a pinch of red pepper flakes for a spicy version.
▪️ Swap chicken for shrimp, crab, or a medley of seafood for a creamy seafood chowder.
▪️ Stir in some shredded cheddar or Swiss cheese for a cheesy chicken and potato chowder.
▪️ Experiment with different herbs like rosemary or dill to change up the flavor profile.
Storage Tips
To keep Creamy Chicken Potato Soup fresh, cool it to room temperature, store it in airtight containers with proper sealing, and label it with the date. Refrigerate within two hours and reheat gently on the stove. For freezing, use freezer-safe containers and consume within 2-3 months.
FAQs
Q. Can I use leftover cooked chicken instead of raw?
Absolutely! Leftover cooked chicken is a great time-saver and adds an extra layer of flavor.
Q. Can I freeze this soup?
While you can freeze it, the texture may change slightly upon thawing due to the dairy content. It’s best enjoyed fresh or refrigerated for a few days.
Q. What can I substitute for heavy cream?
You can use half-and-half or whole milk for a lighter option. Coconut milk can also work for a unique twist.
Chicken Potato Soup
Ingredients
- 1 pound boneless skinless chicken breasts or thighs diced
- 4 cups chicken broth
- 3 large potatoes peeled and diced
- 2 carrots peeled and sliced
- 1 green bell pepper diced
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups milk
- ½ cup heavy cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- In a large pot, melt the butter over medium heat. Add onions and garlic; sauté until fragrant.
- Sprinkle in flour, cook for a minute until lightly golden.
- Pour in chicken broth while whisking to avoid lumps.
- Add chicken, potatoes, carrots, green bell pepper, and thyme. Season with salt and pepper. Simmer 15-20 minutes until potatoes are tender.
- Stir in milk and heavy cream, simmer for 10 minutes.
- Optional: Blend for creaminess.
- Adjust seasoning.
- Ladle into bowls, garnish with parsley, and serve hot.
Notes
- Be cautious with salt; you can always add more later.
- Adjust soup thickness by adding more flour or reducing milk.
- Leftovers taste better the next day; refrigerate for up to 3 days.
- Use cooked chicken for a quicker option.
- Freeze if needed but note that dairy may alter texture upon thawing.
