Simple Creamy Chicken and Potato Soup
There is something deeply comforting about a creamy chicken and potato soup. It’s simple. It’s hearty. It feels like something your body instantly relaxes into.
This Easy Creamy Chicken and Potato Soup is made in one pot with tender chicken, hearty russet potatoes, sweet carrots, and garlic simmered in savory broth before being finished with a creamy milk base. It’s cozy without being heavy and nourishing without being complicated.
Whether you make it on the stovetop, in the slow cooker, or in the Instant Pot, this is the kind of recipe that works for busy weeknights, meal prep lunches, or those days when you just want something warm and grounding.
How This Recipe Can Support Inflammation and Endometriosis
While no single meal “treats” endometriosis, this soup is built with ingredients that can support an inflammation-conscious lifestyle.
Carrots are rich in antioxidants like beta-carotene, while garlic contains compounds that support immune and anti-inflammatory pathways.
White potatoes provide resistant starch (especially once cooled and reheated), which supports gut health — an important factor in hormone metabolism and estrogen balance.
Extra virgin olive oil contains anti-inflammatory polyphenols that may help support overall inflammatory balance.
The chicken provides quality protein, helping stabilize blood sugar, which is something that can play a role in reducing inflammation and supporting hormone health.
The flexibility to use dairy or unsweetened almond milk allows you to tailor the recipe to what feels best for your body.
Paired with leafy greens or a side salad, this becomes a balanced, comforting meal that feels both supportive and satisfying.
Why You Will Love This Recipe
One pot = easy cleanup
Works on stovetop, slow cooker, or Instant Pot
Simple, real ingredients
Creamy without heavy cream
Meal-prep friendly
Customizable with greens or extra veggies
Creamy Chicken and Potato Soup
Ingredients
Method
- Wash, peel, and chop all vegetables. Dice the chicken into bite-sized pieces.
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and season lightly with salt and pepper. Cook until fully cooked through and lightly golden, about 5–7 minutes. Remove from the pot and set aside.
- Add the remaining 1 tablespoon olive oil to the pot. Stir in the chopped onion and cook for 2–3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Add carrots, potatoes, coconut aminos, oregano, salt, pepper, and chicken broth. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes, or until the potatoes are fork-tender.
- In a small bowl, whisk together the milk and arrowroot powder until smooth. Return the cooked chicken to the pot and add the bouillon cube (if using). Slowly stir in the milk mixture.
- Simmer for 3–5 minutes, stirring occasionally, until slightly thickened and flavors are well combined.
- Adjust seasoning as needed. Serve warm and top with freshly cracked pepper, if desired.
- Heat 1 tbsp olive oil in a skillet over medium heat. Season diced chicken with a pinch of salt and pepper and cook until just done, about 5–7 minutes. Set aside.
- Transfer cooked chicken to the crock pot. Add carrots, onion, garlic, potatoes, coconut aminos, oregano, salt, pepper, chicken broth, and bouillon cube (if using). Stir to combine.
- Cover and cook on LOW for 6 hours (or HIGH for 3–4 hours), until potatoes are tender.
- Whisk milk and arrowroot together until smooth. Stir into the slow cooker.
- Cover and cook an additional 10–15 minutes on LOW, until slightly thickened. Taste and adjust seasoning before serving.
- Turn Instant Pot to Sauté. Add olive oil and diced chicken with a pinch of salt and pepper. Cook until lightly golden and mostly cooked through. Remove chicken and set aside.
- Add onion and cook for 2–3 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Add carrots, potatoes, coconut aminos, oregano, salt, pepper, chicken broth, bouillon cube (if using), and cooked chicken. Stir well.
- Secure lid and set valve to sealing. Cook on Manual / Pressure Cook (High) for 8 minutes.
- Carefully quick release pressure. Turn back to Sauté. Whisk milk and arrowroot together and stir into soup.
- Simmer for 2–3 minutes until slightly thickened. Taste and adjust seasoning.
Notes
Potato Size Matters (Instant Pot Tip)
For best results, dice potatoes into ½–¾ inch pieces so they cook evenly.- If potatoes are too large, they may be undercooked after pressure cooking. Simply turn the Instant Pot back to Sauté and simmer for a few extra minutes until tender.
- If potatoes are too small, they can become overly soft or mushy. In that case, reduce pressure cook time to 6–7 minutes next time.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Let soup cool completely, then freeze in freezer-safe containers for up to 2 months. (Tip: freeze without the milk if possible, then add fresh milk when reheating for best texture.)
Warm gently on the stovetop over medium-low heat or microwave in 30–60 second intervals, stirring between. Add a splash of broth or milk if it thickens too much.
Optional Add-Ins & Variations
Make it your own with any of these simple additions:- Celery – adds classic soup flavor (add with carrots)
- Spinach or kale – stir in during the last few minutes for extra greens
- Frozen peas or corn – toss in at the end for a pop of sweetness
- Fresh thyme or rosemary – for deeper herbal flavor
- Crushed red pepper flakes – if you like a little heat
- Extra garlic or a splash of lemon juice – to brighten everything up
- Swap potatoes for sweet potatoes – for a slightly sweeter, nutrient-rich twist
