Chicken Potato Soup
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.
Servings: 4 servings
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.