Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 celery stalks, diced (optional)
- 4 Yukon Gold potatoes, diced
- 4 cups low-sodium chicken broth
- 1 ½ pounds boneless skinless chicken thighs (or shredded rotisserie chicken)
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- ½ cup heavy cream or half-and-half
- Fresh parsley or green onions, chopped (for garnish)
- Optional: frozen corn, crumbled bacon, shredded cheddar cheese
Instructions
- Heat butter or olive oil in a large pot over medium heat. Sauté onion until soft and golden. Add garlic and celery (if using) and cook briefly.
- Stir in diced potatoes and coat with aromatics.
- Pour in chicken broth, scraping up any browned bits from the pot. Add bay leaf, thyme, rosemary, smoked paprika, salt, and pepper.
- If using raw chicken thighs, cut into bite-size pieces and add now. Simmer gently for 12–15 minutes until potatoes are fork-tender and chicken is cooked through.
- If using pre-cooked or rotisserie chicken, add it during the last 5 minutes of cooking.
- Reduce heat to low. Stir in heavy cream or half-and-half. Mash a few potato chunks in the pot to thicken naturally.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon.
- Garnish with fresh parsley, green onions, crumbled bacon, or cheese before serving.
Notes
For best results, use Yukon Gold potatoes and chicken thighs. Don’t add cream until the end to avoid curdling. Leftovers can be refrigerated for 3–4 days or frozen (add cream after reheating).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg