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Creamy Chicken Potato Soup

  • Author: Cooking with Shotgun Red


  • 68 Skinless Boneless Chicken Thighs (diced into cubes)
  • 4 Tbsp. Olive Oil
  • 7 Tbsp. Salted Butter
  • 5 Tbsp. All-Purpose Flour
  • 6 Carrots (peeled and sliced)
  • 3 celery stalks (finely diced)
  • 5 Yukon Gold Potatoes (cut into small chunks)
  • 1 Medium Yellow Onion (diced)
  • 1 Tbsp. Minced Garlic
  • 4 Cups Chicken Broth
  • 1½ Cups Half and Half
  • 2 Cups Whole Milk
  • 1 Tbsp. Granulated Chicken Bouillon
  • ½ Tsp. Paprika
  • ½ Tsp. Onion Powder
  • ¼ Tsp. Red Pepper Flakes
  • ½ Tsp. Black Pepper
  • 2 Tbsp. Fresh Parsley (chopped)
  • 2 Dried Bay Leaves
  • Garnish with Shredded Cheese and Fresh Chopped Parsley


  1. Dice the chicken up into evenly sized cubes or bite size pieces.
  2. In a Dutch Oven Pot on medium heat, add a little olive oil. Place chicken in the pot and season with salt and pepper.  Cook about 8 to 10 minutes (stirring regularly).  Then remove the chicken with a slotted spoon and set aside (chicken will finish cooking when added into the soup).
  3. In the same pot, add 1-2 tbsp. olive oil and 2 tbsp. butter. When the butter is melted, add the onions, carrots and celery.  Partially cover pot with a lid and cook 8 to 10 minutes, or until the vegetables are tender.  Stir in minced garlic and cook for about 1 minute.
  4. Melt 5 tbsp. butter in the pot with the vegetables, then stir in 5 tbsp. flour and cook about 2 minutes. Then slowly pour and stir in the chicken broth and half and half and milk.
  5. Add the chicken back into the pot. Then add the potatoes and add pepper, parsley, bay leaves, onion powder, red pepper flakes, and the chicken bouillon.
  6. Turn the heat down to low, cover and let simmer for about 30 to 35 minutes (stirring occasionally), or until the potatoes are fork tender.
  7. Garnish with cheese and fresh parsley.