Chicken Potato Soup For Your Soul

The news program we watch in the morning for the weather and sports led off with a human interest story about comfort food. This time of year (Fall) it’s soup, stew, and chowder season ( depending on where in the country or world you live). And what is one of the most popular comfort foods? Chicken Soup of course! It’s like dishing out love and comfort by the ladle.

Think of this recipe like chicken noodle soup – swapping out the noodles for potatoes and chowderizing it. 

Saute onions, carrots, and celery in olive oil.
Add seasonings and chicken broth.

Add milk.

Add cooked chicken and shredded cheese.  However, after making this I would add the cheese just before it is served. It was a little too gooey adding it to the hot soup and stirring it in. I’d rather add it last and let it melt into the hot liquids.I think you’ll like this creamier version of Chicken Soup – we sure did! Hubby put this recipe high on his “like” scale. His comments were that this soup tasted like Chicken Pot Pie without the pie crust. So it’s not Chicken Noodle Soup and it’s not Chicken Pot Pie — but if you took a little bit of this and a little bit of that from each recipe — this would be the results — Chicken Potato Chowder.

Chicken Potato Chowder

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  • 1/4 cup unsalted butter
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk, or more, as needed
  • 2 russet potatoes, peeled and cubed
  • 2 cups diced cooked chicken breast
  • 1 1/2 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  4. Serve immediately, garnished with parsley, if desired.


Calories: 2441 cal
Carbohydrates: 162 g
Fat: 123 g
Sodium: 3536 g
Cholesterol: 577 g
Protein: 172 g
Fiber: 16 g

5 thoughts on “Chicken Potato Soup For Your Soul”

  1. Pingback: End The Leftover Challenge With Chicken Pasta Salad | Christina's Food And Travel

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