Disclosure: I was compensated for this post by The Little Potato Company. All opinions and experiences are my own.
A fast one-pot meal made in 30 minutes is a lifesaver for most days. This 30-minute Chicken Potato Soup will have you coming back to this comfort food recipe again and again. One of the easiest parts of the recipe is using Little Potatoes from The Little Potato Company.
These Little Potatoes or Creamer Potatoes don’t need washing or peeling. Just a quick large dice, and they are ready to go into your recipe. Want more recipes with Creamer Potatoes? Try our Instant Pot Boulangere Potatoes, Slow Cooker Roast Beef with Potatoes and Carrots, or Creamer Potatoes en Papillote.
Fiddling with peeling and cutting the potatoes is hard work, but when you can use these perfectly shaped Creamer potatoes, there is no need to peel thanks to the naturally thin skin; it’s delicious.
This homemade chicken and potato soup is a family-loved recipe. The beauty of the recipe is that it is made quickly and easily but still tastes great. Grab that bag of The Little Potato Company Blushing Belle or your favorite varietal from them and a rotisserie chicken from the grocery store. You probably have the rest of the ingredients at home already for this super easy soup.
What is in Chicken Potato Soup?
Use seasonally fresh ingredients when possible. But don’t shy away from frozen vegetables, especially in the winter months. Frozen vegetables are picked and packaged at the peak of their freshness and have all the nutrients locked in. They are great to use towards the end of your shop when your fresh produce may not last as long.
Our one-pot approach to cooking in our home is that everyone helps out. Our daughter has been in the kitchen since she was little, learning techniques, knife skills, life lessons, and more. This is where you can spend quality time together, get caught up on each other’s day, and children are so much more apt to eat healthy when they have helped with the process, too. Plus having an extra set of hands or two will have dinner made even faster than 30 minutes.
For this recipe, in particular, kids can measure out the cheese, the frozen vegetables, open the potatoes, measure out the thyme, etc. Get them in the kitchen to start to learn.
You can use chicken breasts or chicken thighs and cook them up yourself, but a rotisserie chicken is half the work already done for you!
Ingredients
1 Tbsp butter
½ onion, diced
1 tsp garlic, minced
1 tsp dry thyme
1 lb Little Potato Company’s Blushing Belle potatoes, cut in 1-inch pieces
3 cups vegetable or chicken stock
1 cup milk or light cream; if you want it richer, you can sub in heavy cream
3 Tbsp flour
½ cup shredded cheddar cheese
½ lb cooked chicken, shredded or chopped in ½ inch pieces
1 cup frozen peas or mixed vegetables, thawed
Kosher salt and pepper freshly ground to taste
Parsley, chopped, for garnish
How To Make Chicken and Potato Soup
No need to pull out the crock pot for this recipe, the whole thing is done in 30 minutes, and that is the magic of this recipe. The recipe is not gluten-free as we use all-purpose flour to thicken, but you can easily substitute corn starch, tapioca starch, potato starch, instant mashed potatoes, or glutinous or sweet rice flour, don’t use just rice flour as it will not thicken properly.
In a Dutch oven, melt the butter over medium heat, add the onion, garlic, and thyme and sauté for 3-4 minutes.
Stir in the potatoes and the chicken or vegetable broth.
Bring to a boil and simmer with the lid on until the potatoes are tender but not mushy, 10 to 15 minutes.
While the potatoes are cooking, in a small jar, shake together the flour and milk or cream to make a slurry.
Grate the cheese and thaw the frozen peas or mixed vegetables.
Once the potatoes are cooked, add the flour cream slurry to the Dutch oven, stir for 3-4 minutes, allowing it to thicken.
Stir in the shredded cheese, chicken, and thawed vegetables and cook until the cheese is melted and the chicken is heated through. Correct seasoning.
Garnish with parsley and serve with a crusty bun or bread.
How Do I Thicken Chicken and Potato Soup?
I like to thicken the soup in the above method by combining cream, milk, or water in a jar with flour and shaking until combined. You can also add flour to the butter, and as the butter melts, it disperses the flour into the soup. Both of these methods will make sure you don’t get lumps in your soup, sauce, or gravies. Butter will add an extra richness added in the end.
Some soup recipes have you make a roux with flour and butter. It is added to the initial onions and garlic, and then warm or hot liquid is added after that to get a more instant thickener in the beginning. No method is wrong as long as you simmer or cook the flour. I like to boil the potatoes in the chicken broth before it is thickened for this soup, but you can do what you like to do or what you usually do.
Can you Freeze Chicken Soup with Potatoes?
This recipe just makes four servings, so it is not like you are making a huge pot of soup that will have a ton of leftovers. For me, I don’t like to freeze potatoes as they can be grainy and fall apart after freezing.
This soup will keep refrigerated for a number of days and still be wonderful and delicious, though. For us, it is all eaten the night that it is served. So enjoy it right away instead. Because everyone will love this soup and it doesn’t take long to make, you can always make a fresh batch to enjoy again too.
What Can I add to my Chicken soup to Give it Flavor?
The ingredients that we have added give this the perfect amount of flavor for a fast and delicious soup. For ingredients like the cheddar cheese, make sure you use aged cheddar as that will give you so much more flavor than mild.
Adding in the onion and garlic along with the thyme gives the soup a great base. Finishing it off with parsley gives it that freshness you need in the end.
If you like more flavor or spice, consider adding ingredients after the soup is cooked, like more cheddar cheese on top, a few splashes of hot sauce, salt, and pepper to finish, croutons, chopped chives, crackers of your choice, crispy crumbled bacon, or roasted pumpkin seeds. These items don’t add time in preparing and do offer more flavor combinations too.
Pin it HERE!!
Pin it HERE!!
30 Minute Chicken Potato Soup
Ingredients
- 1 Tbsp butter
- ½ medium onion diced
- 1 tsp garlic minced
- 1 tsp dry thyme
- 1 lb Blushing Belle Little Potato Company potatoes cut in 1-inch pieces
- 3 cups vegetable or chicken stock
- 1 cup milk or light cream; if you want it richer you can sub in heavy cream
- 3 Tbsp flour
- ½ cup shredded cheddar cheese
- ½ lb cooked chicken shredded or chopped in ½ inch pieces
- 1 cup frozen peas or mixed vegetables thawed
- Kosher salt and pepper freshly ground to taste
- Parsley chopped, for garnish
Instructions
- In a Dutch oven, melt the butter over medium heat, add the onion, garlic, and thyme and sauté for 3-4 minutes.
- Stir in the potatoes and the chicken or vegetable broth.
- Bring to a boil and simmer with the lid on until the potatoes are tender but not mushy, 10 to 15 minutes.
- While the potatoes are cooking, in a small jar, shake together the flour and milk or cream to make a slurry.
- Grate the cheese and thaw the frozen peas or mixed vegetables.
- Once the potatoes are cooked, add the flour cream slurry to the Dutch oven, stir for 3-4 minutes, allowing it to thicken.
- Stir in the shredded cheese, chicken, and thawed vegetables and cook until the cheese is melted and the chicken is heated through. Correct seasoning.
- Garnish with parsley and serve with a crusty bun or bread.
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