I love cooking almost as much as I love eating. But I absolutely despise the mountain of dishes that usually follows a delicious home-cooked meal. It’s the ultimate buzzkill after a satisfying dinner.
That’s why I’m obsessed with my Creamy Chicken Potato Soup – Easy One-Pot Recipe. It delivers incredible, comforting flavor without the dreaded sink-full of pots, pans, and utensils. What’s better than a home-cooked meal? A home-cooked meal with only ONE pot to clean!
This recipe is my go-to on busy weeknights or lazy weekends. It’s the culinary equivalent of a warm hug, and it saves my sanity by keeping cleanup to an absolute minimum. We’re talking maximum flavor with minimal mess, and I know you’re going to love it. If you’re looking for another simple yet delicious chicken dish, you should try our crispy garlic parmesan crusted chicken breasts.
Recipe Overview
Let’s get a quick look at what we’re making today. This overview is your at-a-glance guide to this simple, satisfying dish.
- Cuisine: American
- Category: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6
The Magic of a One-Pot (or One-Pan) Meal
I remember the first time I made a true one-pot meal; it felt like I had discovered a secret superpower. The simplicity and efficiency completely changed my weeknight cooking routine.
Everything cooks together in a single vessel. You build layers of flavor from the bottom up, all while knowing your cleanup will be a breeze. It’s the ultimate efficient way to get a wholesome, home-cooked dinner on the table.
All You Need (One Pot & These Ingredients)
Gathering your ingredients is the first step to soup success. I love how the humble potato transforms into something so luxurious and creamy.
The key players here are simple, wholesome items you probably already have. We’re using chicken, potatoes, and a few aromatics to create a deeply satisfying soup. It’s a fantastic way to use up leftover chicken or those potatoes sitting in your pantry. For a sweet twist on using fruit, check out our delicious fresh peach fritters recipe.
The Full Ingredient List
Here’s your complete shopping list. I promise, nothing is too fancy or hard to find!
Creamy Chicken Potato Soup – Easy One-Pot Recipe
The Full Ingredient List
My “Less Mess” Cooking Method (Step-by-Step)
Notes
Enjoy your homemade Creamy Chicken Potato Soup – Easy One-Pot Recipe!
Nutrition Information
- 1 lb boneless, skinless chicken breasts or thighs
- 1.5 lbs Yukon Gold potatoes, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
My “Less Mess” Cooking Method (Step-by-Step)
Follow these steps, and you’ll have a perfect pot of soup with virtually no cleanup. I’ve perfected this method over many cozy nights in.
- Heat the oil or butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. This one pot is your workhorse for the entire recipe.
- Season the chicken with salt and pepper. Add it to the hot pot and cook for 5-7 minutes per side until golden and cooked through. Remove the chicken and set it aside on a plate.
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until they begin to soften. You’re building flavor directly in the pot.
- Add the minced garlic and dried thyme, cooking for one more minute until fragrant. This quick step unlocks so much aroma.
- Sprinkle the flour over the vegetables and stir constantly for one minute. This will help thicken our creamy soup beautifully later on.
- Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Those bits are pure flavor gold!
- Add the diced potatoes to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, or until the potatoes are fork-tender.
- While the potatoes cook, shred the cooked chicken using two forks. This is the only “extra” step, and it’s so worth it.
- Once the potatoes are tender, reduce the heat to low. Stir in the heavy cream and the shredded chicken. Warm through gently—do not boil.
- Taste and adjust seasoning with more salt and pepper as needed. Ladle into bowls, garnish with fresh parsley if you like, and serve immediately. Enjoy your delicious creation!
Pro-Tips for Perfect One-Pot Cooking
I’ve learned a few tricks over the years to make one-pot cooking even smoother. These small details make a big difference in the final dish.
First, use the right size pot. A 5-6 quart Dutch oven is ideal. It gives everything enough room to cook evenly without bubbling over.
Don’t stir too much once the potatoes are in. Let them simmer gently to become tender without turning to mush. Patience is key here for the perfect texture.
For a thicker soup, you can mash some of the potatoes against the side of the pot with your spoon before adding the cream. It’s a simple, game-changing trick with no extra tools!
Storing & Reheating (Easy!)
This soup is fantastic for meal prep. It stores beautifully, making your future self very happy.
Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or water if it has thickened too much in the fridge. I do not recommend freezing this soup, as the dairy can separate.
Nutrition Notes
While this is a comfort food, it’s made with wholesome ingredients. Here’s a general breakdown per serving.
- Calories: ~450
- Protein: 25g
- Carbohydrates: 35g
- Fat: 22g
- Good source of Vitamin A and Potassium
If you’re craving more tropical flavors, you’ll love our slow cooker mango chicken with sweet tropical glaze.
Your One-Pot Questions, Answered
I get a lot of questions about this recipe. Here are answers to the most common ones to help you out.
Can I use a different type of potato?
Absolutely! Yukon Golds are my favorite for their buttery texture and thin skin. But russet potatoes will also work well; just be sure to peel them first as their skin is thicker.
How can I make this soup dairy-free?
You can easily make a dairy-free version. Simply substitute the heavy cream with full-fat canned coconut milk. It adds a lovely richness and a subtle, sweet flavor that pairs wonderfully with the chicken and potatoes.
What if I don’t have fresh chicken?
This is a great way to use up leftover rotisserie chicken or turkey! Just skip the initial browning step. Add about 3 cups of shredded cooked chicken when you stir in the cream at the end, just to warm it through.
I hope this recipe brings as much joy and simplicity to your kitchen as it has to mine. It’s the perfect balance of hearty, creamy, and utterly comforting.
Imagine savoring a big bowl of this soup on a chilly evening, knowing your kitchen is still spotless. That’s the magic of a true one-pot wonder.
Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!
