Creamy Chicken Potato Soup Recipe

This creamy chicken potato soup by Cooking with Shotgun Red on YouTube is comfort food that would keep you cozy on chilly days. It’s filled with tender pieces of chicken, chunks of potatoes, celery, carrots and more. This is a filling soup that has a lot of flavors but isn’t overwhelming with ingredients.

Ingredients:

• 6 -8 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

Directions:

First, dice the chicken into evenly sized cubes or bite-size pieces. In a Dutch oven pot, add olive oil and turn to medium heat. Placed the chicken in the pot, and season with salt and pepper. Cook the chicken for about 8-10 minutes then remove to set aside. Add olive oil and butter to the same pot. When the butter is melted, add the carrots, celery, and onions. Continue to watch Cooking with Shotgun Red on YouTube for full instructions and details.

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Next, once all of the ingredients are added, turn the heat down to low. Cover and let it simmer for about 30 to 35 minutes or until the potatoes are fork-tender. Make sure to stir occasionally.

Garnish this creamy potato soup with shredded cheese and parsley. Also, you can serve this with dinner rolls, crusty French bread or cornbread. I love how this soup has protein, veggies, and carbs all in one dish.