“Come to me, all you who are weary and burdened, and I will give you rest. . .” Matthew 11:28
Creamy Chicken Potato Soup is an easy and hearty soup that is made in just one pot. Loaded with delicious chicken and vegetables, this creamy, brothy soup will bring so much comfort on a chilly day.
Soup All Year Long?
I live in South Florida. . . where it is usually hot and humid most of the year. Very rarely does it get cold enough to want to sit by the fireplace with a big bowl of hot soup.
Most people don’t even have a fireplace. . .
And you would think it would be too hot to want to eat soup . . .
Nah! That’s what we have air conditioning for (among other reasons) 😰
So What’s Up about Creamy Chicken Potato Soup?
I went to lunch at a restaurant about a year ago and had soup and salad. The soup du jour was a creamy chicken potato soup. The flavor was off the charts and it was one of those dishes that left an imprint in my mind and on my taste buds. Unfortunately, I cannot remember the restaurant, but I couldn’t forget the soup.
Because of that cup of soup, I decided to try to reproduce the recipe and I have to admit, Creamy Chicken Potato Soup is pretty close, if not better.
My Journey in Recreating this Soup . . .
When I was tasting the soup at the restaurant, I remember tasting the flavor of wine. The one thing you have to know about me is that I don’t consume wine (or any alcohol). I just never had the desire to drink it but I do like to cook with it. I think cooking with wine, beer, any boozy beverage, gives a dish another level of flavor and I’m all about that.
Since I do not drink, I had to do some research on what wine would be best used in this Creamy Chicken Potato Soup. One of my favorite things about creating recipes (besides actually preparing them) is the research. I get an idea and sometimes I need to find out what would be the best ingredients used.
My research revealed that Pinot Grigio is the best to use for savory dishes. So that is the one wine I tried and I was very satisfied. I have cooked with Sauvignon Blanc and that is a nice one to use also.
Instead of poaching the chicken breast, I decided to brown the chicken breast in the same pot I made the soup. Not only did it give the chicken a nice texture for the soup, it added a lot of extra flavor also.
The soup I had was a little creamier than my Creamy Chicken Potato Soup but I like this rendition better. There are layers of creaminess in this soup. From the potatoes, the roux I make before adding the liquids and obviously the heavy cream.
What Do I Need to Make Creamy Chicken Potato Soup?
You will need a dutch oven, tongs, knife, cutting board, measuring spoons, measuring cups, mixing spoon, ladle, and the following ingredients:
Mama Fawn’s Tips . . .
- Browning the chicken gives the soup an extra level of flavor to the soup.
- Cut the vegetables (not the potato) into uniformed pieces. This will let the vegetables cook evenly.
- For a more rustic soup, scrub clean the potato well and cook with the peel on.
- I use pinot grigio wine for this soup. After doing some research, it seems to be the best for cooking.
- If you do not like cooking with wine, you can substitute 1 cup chicken stock for the wine.
- Creamy Chicken Potato Soup is a creamy, brothy soup. If you want it to be creamier, add an additional ½-1 cup heavy cream.
Creamy Chicken Potato Soup
Course: SoupCuisine: AmericanDifficulty: Easy6
servings15
minutes40
minutesIngredients
4 tbsp butter, divided
1 lb chicken breast
Salt & pepper
½ cup celery, diced
½ cup carrot, diced
½ cup onion, diced
1 large potato, peeled and cut into 1 inch pieces
2 garlic cloves, minced
1 tsp salt
¼ cup all-purpose flour
1 cup white wine (see Mama Fawn’s tips)
4 cups chicken stock or broth
1 cup heavy cream
Directions
- Melt 1 tbsp butter in a dutch oven over medium-high heat. Add the chicken breast and season with salt and pepper. Cook until browned for about 5 minutes. Reduce the heat to medium and flip the chicken breast over and continue to brown for 4-5 minutes. It should be cooked through but if it isn’t do not worry, the chicken will finish cooking in the soup. Remove chicken breast from the pot and cut into small pieces when the chicken is cooled to the touch.
- Melt remaining butter in the dutch oven over medium heat. Add the celery, carrots, onion and potatoes and saute for about 5 minutes, stirring occasionally.
- Add the minced garlic and salt and cook for an additional 1 minute.
- Sprinkle the flour over the cooked vegetables and stir until the vegetables are coated and the flour is cooked through, about 1-2 minutes.
- Pour in the white wine over the vegetable mixture and simmer until the wine is reduced by half; about 1-3 minutes, stirring constantly. It will look like a paste when it is ready.
- Once the wine has reduced, add the chicken stock and cooked chicken pieces, stirring occasionally until it comes to a hard simmer. * You may need to turn up the heat to medium high for it to simmer quickly.
- Reduce the heat to low and simmer, covered for 15 minutes or until the potatoes are cooked through.
- Remove the lid and add the heavy cream. Stir until all the cream is combined. Simmer (uncovered) for an additional 5 minutes. Spoon into bowls.
- Enjoy!
