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
▪️ Easy and Quick: You don’t need to be a gourmet chef to make this soup; it’s a breeze to prepare, even on your busiest days.
▪️ Family Favorite: It’s a surefire way to win over hearts at the dinner table; even picky eaters will eagerly slurp up every savory spoonful.
▪️ Budget-Friendly: With everyday ingredients that won’t break the bank, you can treat your family to a restaurant-worthy meal without the hefty price tag.
▪️ Versatile: This recipe welcomes your creativity – customize it with your favorite veggies, and herbs, or even swap the chicken for a different protein for a fresh twist.
▪️ Cozy Comfort: When life’s stresses loom large, this bowl of creamy goodness is your go-to for a comforting, satisfying meal that’ll wrap you in a warm culinary embrace.
Helpful Kitchen Tools
- Large pot or Dutch oven
- Wooden spoon
- Soup ladle
- Immersion blender (optional, for extra creaminess)
Ingredients
▪️ 1 pound boneless, skinless chicken breasts or thighs, diced: Chicken adds protein and a hearty, meaty flavor to the soup.
▪️ 4 cups chicken broth: Chicken broth serves as the flavorful base of our soup, infusing it with savory goodness.
▪️ 3 large potatoes, peeled and diced: Potatoes bring a comforting creaminess and a starchy heartiness to the chowder.
▪️ 2 carrots, peeled and sliced: Carrots add a touch of natural sweetness and a pleasant crunch.
▪️ 1 green bell pepper, diced: Green bell pepper contributes vibrant color and a fresh, slightly peppery taste.
▪️ 1 onion, chopped: The onion provides a lovely aromatic base and savory depth to the soup.
▪️ 3 cloves garlic, minced: Garlic lends a subtle, fragrant complexity to the flavor profile.
▪️ 2 cups milk: Milk adds a creamy richness to our chowder, making it lusciously smooth.
▪️ 1/2 cup heavy cream: Heavy cream elevates the soup’s creaminess to a dreamy level.
▪️ 3 tablespoons butter: Butter brings a rich, buttery undertone to the broth, enhancing overall flavor.
▪️ 2 tablespoons all-purpose flour: Flour helps thicken the soup slightly, giving it a comforting consistency.
▪️ 1 teaspoon dried thyme: Dried thyme imparts a gentle herbal note, enhancing the soup’s aroma.
▪️ Salt and pepper to taste: Salt and pepper are the culinary maestros that bring out the best in all the other flavors.
▪️ Fresh parsley for garnish (optional): Fresh parsley adds a burst of color and a hint of herbaceous freshness to your finished masterpiece.
Making Of Chicken Potato Soup
STEP 1: First things first, we’re going to melt some butter in a big pot. Then, toss in those onions and garlic. You’ll know it’s ready when your kitchen smells like a warm, inviting haven.
STEP 2: Sprinkle that flour like you’re adding magic dust. This will make our soup thicker and oh-so-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 whisking away. No clumps are allowed in our comforting bowl of goodness.
STEP 4: It’s time to bring in the chicken, potatoes, carrots, and vibrant green bell pepper. Season with a bit of salt and pepper, just enough to give them a little flavor boost. Let them 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 immersion blender and give it a whirl.
STEP 7: Taste it. 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.
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.
