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Creamy Chicken and Potato Soup with Veggies Recipe

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3.9 from 12 reviews

This creamy chicken and potato soup is a comforting and wholesome American main course. It features tender chicken thighs, tender diced potatoes blended into the broth for creaminess, and a mix of veggies including carrots, frozen peas, and riced cauliflower. Flavored with garlic, onion, rosemary, oregano, and enriched with Greek yogurt and Worcestershire sauce, this soup is hearty, veggie-packed, and full of satisfying flavors.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter, or additional oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1½ teaspoons salt, divided
  • ½ teaspoon ground black pepper, divided
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried oregano

Vegetables & Broth

  • 2 large carrots, peeled and cut into ½-inch dice
  • 1 pound Yukon gold potatoes, peeled and cut into ½-inch dice
  • 4 cups low sodium chicken broth
  • 1½ cups frozen peas
  • 1 cup frozen riced cauliflower

Protein & Creaminess

  • 1 pound boneless, skinless chicken thighs
  • ½ cup plain whole milk Greek yogurt, or sour cream
  • 1 Tablespoon Worcestershire sauce

Garnish

  • Chopped fresh parsley, optional

Instructions

  1. Sauté aromatics: Add olive oil and butter to a large soup pot or Dutch oven over medium heat. Add chopped onion, minced garlic, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Sauté for 2 minutes until the onions begin to soften.
  2. Add herbs, veggies, and broth: Stir in dried rosemary, dried oregano, diced carrots, diced potatoes, and chicken broth. Nestle the boneless skinless chicken thighs into the soup, ensuring they are fully submerged.
  3. Simmer chicken: Bring soup to a low simmer and cook for 10 to 12 minutes until the chicken thighs are fully cooked through.
  4. Chop chicken: Remove the chicken thighs from the soup and place them on a cutting board. Let cool slightly, then chop into bite-sized pieces.
  5. Cook potatoes: Continue simmering the soup until the potatoes are tender, about 5 to 8 more minutes.
  6. Blend potatoes for creaminess: Ladle approximately 2½ cups of the soup (mostly potatoes and broth) into a blender or use an immersion blender directly in the pot. Add Greek yogurt and Worcestershire sauce. Blend until smooth and creamy.
  7. Combine and finish soup: Stir the blended potato mixture back into the soup. Add the chopped chicken, frozen peas, frozen riced cauliflower, and the remaining 1 teaspoon salt and ¼ teaspoon black pepper. Stir well and taste, adjusting seasoning as needed.
  8. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot.

Notes

  • This soup can be made dairy-free by substituting Greek yogurt with a nondairy alternative or sour cream with a vegan option.
  • For extra richness, use bone-in chicken thighs but increase cooking time accordingly.
  • The blended potatoes create a creamy texture without heavy cream, making it lighter but still satisfying.
  • Frozen peas and riced cauliflower add nutrition and texture while keeping preparation quick.
  • Leftovers store well refrigerated for up to 3 days and can be frozen for up to 2 months.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/creamy-chicken-and-potato-soup-with-veggies-recipe/