Chicken Salad Chick Potato Soup Recipe

Picture a bowl of creamy, hearty potato soup, where the aroma of sautéed vegetables mingles with the richness of chicken and cream.

This Chicken Salad Chick Potato Soup is the epitome of comfort and simplicity, perfect for warming up any chilly day.

As the ingredients meld together, the flavors deepen, transforming humble potatoes and chicken into a delightful meal.

Let’s bring this cozy dish to life in your kitchen.

Kitchen Tools Required

• 1 large pot
• 1 ladle
• 1 sharp knife
• 1 cutting board
• 1 stirring spoon
• 1 measuring cup

Ingredients

• 4 cups chicken broth
• 2 cups potatoes, diced
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 cup cooked chicken, shredded
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup green onions, sliced

Cook & Prep Time

To efficiently manage your time while preparing Chicken Salad Chick Potato Soup, follow this timeline:

1. Initial Preparation (5 minutes):
   • Read through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
2. Prep Work (10 minutes):
   • Dice 2 cups of potatoes.
   • Chop 1 cup of carrots.
   • Chop 1 cup of celery.
   • Slice 1/4 cup of green onions.
   • Measure out 4 cups of chicken broth, 1 cup of heavy cream, and 1 cup of shredded cooked chicken.
   • Measure 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of butter, and 1 tablespoon of olive oil.
3. Cooking (30 minutes):
   • 0-5 minutes: Heat olive oil and butter in a large pot over medium heat.
   • 5-10 minutes: Add carrots and celery to the pot and sauté until softened.
   • 10-15 minutes: Stir in diced potatoes and cook for an additional 5 minutes.
   • 15-30 minutes: Pour in chicken broth and bring to a boil, then reduce heat to low and simmer for 15 minutes until potatoes are tender.
4. Final Steps (10 minutes):
   • 30-35 minutes: Add shredded chicken, salt, and black pepper to the pot; stir in heavy cream and heat through.
   • 35-45 minutes: Remove from heat and let the soup rest for 10 minutes.
   • Garnish with green onions before serving.

Recipe Instructions

Heat olive oil and butter in a large pot over medium heat.

Add carrots and celery and sauté until softened for about 5 minutes.

Stir in diced potatoes and cook for an additional 5 minutes.

Pour in chicken broth and bring to a boil.

Reduce heat to low and simmer for 15 minutes until potatoes are tender.

Add shredded chicken, salt, and black pepper to the pot.

Stir in heavy cream and heat through.

Remove from heat and let the soup rest for 10 minutes.

Garnish with green onions before serving.

Serving Tips

• Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
• Side Salad: A fresh green salad complements the creamy soup nicely.
• Cheese Biscuits: Add a cheesy touch to your meal with some warm cheese biscuits.
• Grilled Cheese Sandwich: A classic pairing that adds a satisfying crunch.
• Steamed Vegetables: Serve with a side of steamed veggies for a balanced meal.

Storage

To store Chicken Salad Chick Potato Soup, let it cool completely before transferring it to airtight containers.

Refrigerate for up to 3 days or freeze for up to 3 months.

Freezing

To freeze Chicken Salad Chick Potato Soup, allow it to cool completely.

Then transfer it to airtight containers. Leave space for expansion.

Label and date containers. Freeze for up to three months.

Reheating

To reheat Chicken Salad Chick Potato Soup, warm it gently on the stovetop over low heat.

Stir occasionally.

Alternatively, microwave in a covered dish.

Stir regularly, until thoroughly heated.

Final Thoughts

This Chicken Salad Chick Potato Soup is a comforting and flavorful dish that’s perfect for any occasion.

The combination of tender potatoes, savory chicken, and creamy broth creates a satisfying meal.

Don’t forget to garnish with green onions for an added touch of freshness.

Serve it with a side of crusty bread or a simple salad for a complete meal.

Enjoy this hearty soup with family and friends, and savor the warmth it brings to the table.

Frequently Asked Questions

Can I Use Vegetable Broth Instead of Chicken Broth?

You can substitute vegetable broth for chicken broth in your recipe. This change will slightly alter the flavor but maintains a vegetarian-friendly option. Make sure you adjust salt levels to taste, as broths can vary in saltiness.

Is This Soup Suitable for Vegetarians if Chicken Is Omitted?

You can make the soup vegetarian by omitting chicken and using vegetable broth instead. Guarantee you replace the chicken with hearty vegetables or beans to maintain texture and flavor. Adjust seasonings to suit your taste.

How Can I Make This Soup Dairy-Free?

To make the soup dairy-free, replace heavy cream with coconut milk or almond milk. Substitute butter with olive oil or dairy-free margarine. Verify all ingredients, like the broth, are labeled as dairy-free for consistency.

What Are Some Good Side Dishes to Serve With This Soup?

Pair your soup with a crisp green salad topped with toasted almonds or serve warm garlic bread for a hearty touch. For a lighter option, try steamed asparagus drizzled with lemon juice to complement the soup’s flavors.

Can I Double the Recipe for a Larger Group?

You can double the recipe by simply doubling each ingredient. Make certain your pot is large enough to accommodate the increased volume. Maintain cooking times, but check potatoes for tenderness before proceeding to the next step.

Chicken Salad Chick Potato Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 10 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Ladle
• 1 sharp knife
• 1 Cutting board
• 1 Stirring spoon
• 1 measuring cup

Ingredients

  

1x2x3x

• 4 cups chicken broth
• 2 cups potatoes diced
• 1 cup carrots chopped
• 1 cup celery chopped
• 1 cup cooked chicken shredded
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup green onions sliced

Instructions

 

• Heat olive oil and butter in a large pot over medium heat.
• Add carrots and celery and sauté until softened for about 5 minutes.
• Stir in diced potatoes and cook for an additional 5 minutes.
• Pour in chicken broth and bring to a boil.
• Reduce heat to low and simmer for 15 minutes until potatoes are tender.
• Add shredded chicken, salt, and black pepper to the pot.
• Stir in heavy cream and heat through.
• Remove from heat and let the soup rest for 10 minutes.
• Garnish with green onions before serving.

Notes

For a richer flavor, consider roasting the potatoes before adding them to the soup. Adjust the thickness of the soup by adding more or less chicken broth as desired. If you prefer a smoother consistency, use an immersion blender to blend the soup partially.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.