You know those days when you’re just craving something warm and comforting? That’s exactly how I felt last winter when I came down with the sniffles. My creamy garlic potato chicken soup became my go-to remedy, it’s like a cozy blanket in a bowl! Packed with immune-boosting garlic and protein-rich chicken, this soul-soothing soup isn’t just delicious, it actually makes you feel better too.
The magic happens when the creamy broth mingles with tender potatoes and savory chicken. I remember standing over the stove, that incredible garlicky aroma filling my tiny apartment, thinking “This smells like healing.” And you know what? It totally worked! Now I make big batches whenever someone in our house starts feeling under the weather. It’s become our family’s secret comfort food weapon. It’s become our family’s secret comfort food weapon.
Why You’ll Love This Creamy Garlic Potato Chicken Soup
Oh my gosh, where do I even start? This soup checks ALL the boxes:
- It’s the ultimate comfort food, that silky smooth texture with chunks of tender chicken and potatoes just melts in your mouth
- Garlic works its magic (hello, immune system boost!) while keeping things flavorful without being overpowering
- Ready in about 30 minutes, yes, really! Perfect for those “I need dinner NOW” evenings
- Super versatile, add veggies, switch up the herbs, make it dairy-free… it’s like a blank canvas for your cravings
Trust me, once you try this creamy garlic potato chicken soup, it’ll become your new cold-weather staple. My kids beg for it whenever they’re feeling under the weather! My kids beg for it whenever they’re feeling under the weather!
PrintCreamy Garlic Potato Chicken Soup Heals in Just 30 Minutes
A comforting creamy garlic potato chicken soup packed with flavor and nutrition. Perfect for cold days or when you need an immune boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast, diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 3 potatoes, cubed
- 4 cups chicken broth
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
Instructions
- Heat oil in a pot over medium heat
- Add chicken and cook until no longer pink
- Add garlic and onion, cook until soft
- Stir in potatoes and broth
- Bring to boil, then simmer for 15 minutes
- Add milk and seasonings
- Cook for 5 more minutes
- Serve hot
Notes
- For thicker soup, mash some potatoes before adding milk
- Substitute milk with coconut milk for dairy-free version
- Add vegetables like carrots or celery for extra nutrition
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Ingredients for Creamy Garlic Potato Chicken Soup
Okay, let’s gather our soup squad! Here’s what you’ll need for the most comforting bowl of creamy garlic potato chicken soup:
- 2 tbsp olive oil, This is our flavor starter, and trust me, the good stuff makes a difference!
- 1 lb chicken breast, diced into bite-sized pieces, I like them about 1-inch cubes so they stay juicy
- 4 cloves garlic, minced, Fresh is best here, but hey, 1 tsp of jarred minced garlic works in a pinch
- 1 medium onion, chopped, Any color works, but I’m partial to yellow for that sweet balance
- 3 medium potatoes, cubed (about 4 cups), Yukon Gold are my favorite for their creamy texture
- 4 cups chicken broth, Low-sodium if you’re watching salt intake
- 1 cup milk, Whole milk gives the creamiest results, but any kind works
Optional but awesome: Throw in some chopped carrots or celery with the onions, or stir in a handful of fresh spinach at the end for extra greens. Sometimes I’ll swap half the potatoes with cauliflower for a lower-carb version, shh, don’t tell my kids!
How to Make Creamy Garlic Potato Chicken Soup
Alright, let’s turn these simple ingredients into the most comforting bowl of creamy garlic potato chicken soup you’ve ever tasted! Don’t worry, it’s easier than you think, and that heavenly aroma filling your kitchen will make you feel like a gourmet chef.
Step-by-Step Instructions
1. Heat things up: Grab your favorite soup pot, I use my 5-quart Dutch oven, and warm the olive oil over medium heat. You’ll know it’s ready when the oil shimmers slightly (about 1-2 minutes). No rushing this step, we want that perfect cooking temperature!
2. Cook the chicken: Add your diced chicken breast and let it sizzle for 5-6 minutes, stirring occasionally. You’re looking for that perfect golden color on all sides and no pink in the middle. Pro tip: Don’t overcrowd the pan or your chicken will steam instead of browning!
3. Build the flavor base: Now toss in those chopped onions and minced garlic. Oh, that smell! Cook them for about 3 minutes until the onions turn translucent and the garlic becomes fragrant, but watch closely so the garlic doesn’t burn. Your kitchen should smell incredible right about now.
4. Potato time: Stir in the cubed potatoes and pour in the chicken broth. Bring everything to a lively boil, then immediately reduce to a gentle simmer. Set your timer for 15 minutes, that’s how long it takes for the potatoes to become perfectly tender when pierced with a fork.
5. Creamy finish: Here comes the magic! Pour in the milk and sprinkle your seasonings. Let it all mingle for another 5 minutes over low heat, this is when the broth transforms into that velvety, creamy texture we love. Give it a taste and adjust seasonings if needed.
6. Serve with love: Ladle that steamy, comforting goodness into bowls while it’s piping hot. I like to garnish with fresh parsley or a sprinkle of black pepper for that extra “wow” factor. Now take that first spoonful and enjoy your homemade masterpiece!
Tips for Perfect Creamy Garlic Potato Chicken Soup
Want restaurant-quality creamy garlic potato chicken soup every time? Here are my tried-and-true secrets:
- For extra thickness, mash about 1/4 of the cooked potatoes with a fork before adding the milk, instant creamy texture without flour!
- Dairy-free? Coconut milk works beautifully and adds a subtle tropical sweetness that pairs surprisingly well with garlic
- Always let your soup rest for 5 minutes off heat before serving, this lets the flavors really marry together
- Fresh herbs make all the difference! A handful of chopped parsley or thyme at the end brightens everything up
The biggest tip? Don’t skip browning the chicken properly, those golden bits add SO much flavor to your broth!
Variations of Creamy Garlic Potato Chicken Soup
This creamy garlic potato chicken soup is like your favorite sweater, it adapts to whatever you need! Here are my favorite ways to switch it up:
- Keto version: Swap potatoes for cauliflower florets and use heavy cream instead of milk. Trust me, you won’t miss the carbs!
- Low-calorie: Skip the milk and blend 1/3 of the soup for creaminess. Add extra veggies like zucchini for bulk.
- Vegetable-packed: Toss in chopped carrots, celery, and kale during the last 5 minutes, instant nutrition boost!
- Spicy twist: Add a pinch of red pepper flakes with the garlic for a warming kick.
The best part? Every variation still gives you that comforting garlicky goodness we all crave! The best part? Every variation still gives you that comforting garlicky goodness we all crave!
Serving Suggestions for Creamy Garlic Potato Chicken Soup
Oh, the joy of dipping crusty bread into this creamy garlic potato chicken soup! I always keep a loaf of French bread or some homemade rolls nearby, they’re perfect for soaking up every last drop of that delicious broth. For lighter meals, a simple green salad with lemon vinaigrette balances the richness beautifully. My kids love it with grilled cheese sandwiches for the ultimate comfort food combo!
Storage and Reheating Instructions
Here’s the great news about creamy garlic potato chicken soup, it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stove over medium-low heat, stirring occasionally. If it thickens too much, just add a splash of broth or milk.
Want to freeze it? This soup freezes beautifully for up to 3 months! Just leave out the milk when making it for freezing, add fresh milk when reheating. Pro tip: Freeze in individual portions for quick “sick day” meals that taste homemade!
Nutritional Information
Okay, let’s talk numbers, but remember, these are estimates since ingredients can vary! One hearty bowl of my creamy garlic potato chicken soup packs about:
- 320 calories, Perfect for a satisfying meal without overdoing it
- 25g protein, Thanks to that generous helping of chicken breast
- 30g carbs, Mostly from those comforting potatoes
- 10g fat, The good kind from olive oil and milk
It’s naturally gluten-free and can easily be made dairy-free too, just check my variations section for those tweaks. Not bad for something that tastes this indulgent, right? Not bad for something that tastes this indulgent, right?
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes work beautifully in this creamy garlic potato chicken soup, they add a lovely natural sweetness and extra nutrients. Just keep in mind they cook slightly faster than regular potatoes, so check for doneness around the 12-minute mark.
How can I make this soup keto-friendly?
Easy peasy! Swap the potatoes for cauliflower florets (about 4 cups) and use heavy cream instead of milk. You’ll still get that creamy texture we love, with only about 8g net carbs per serving. Bonus, the garlic flavor really shines through in the keto version!
Is this soup good for colds?
You bet! This is my go-to immune boosting chicken soup when anyone in our house feels under the weather. The garlic works wonders, and the warm broth is so soothing for sore throats. I always make a double batch during flu season, it freezes perfectly!
Can I make this in a slow cooker?
Definitely! Just brown the chicken and sauté the onions/garlic first (this step adds SO much flavor), then dump everything except the milk into your crockpot. Cook on low for 6-7 hours or high for 3-4, then stir in the milk at the end. Perfect easy chicken soup recipe for busy days!