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Creamy Chicken and Potato Soup

This Creamy Chicken Potato Soup is cozy, comforting, and made in one pot with simple, wholesome ingredients. Tender chicken, hearty potatoes, carrots, and garlic simmer in a savory broth before being finished with a creamy dairy or almond milk base. Perfect for busy weeknights, meal prep, or when you are craving a nourishing bowl of comfort.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts diced
  • 2 tbsp olive oil divided
  • 3 carrots peeled and sliced
  • 1 yellow onion chopped
  • 5 garlic cloves minced
  • 2 russet potatoes peeled and diced
  • 2 tbsp coconut aminos
  • 2 tsp dried oregano
  • 1 tsp salt plus more to taste
  • 1 tsp black pepper
  • 32 oz 4 cups chicken broth
  • 1 cup milk dairy or unsweetened almond milk
  • 1 tbsp arrowroot powder
  • 1 chicken bouillon cube optional, for deeper flavor

Method
 

Stove Top Instructions
  1. Wash, peel, and chop all vegetables. Dice the chicken into bite-sized pieces.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Simmer for 3–5 minutes, stirring occasionally, until slightly thickened and flavors are well combined.
  7. Adjust seasoning as needed. Serve warm and top with freshly cracked pepper, if desired.
Slow Cooker (Crock Pot) Instructions
  1. 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.
  2. 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.
  3. Cover and cook on LOW for 6 hours (or HIGH for 3–4 hours), until potatoes are tender.
  4. Whisk milk and arrowroot together until smooth. Stir into the slow cooker.
  5. Cover and cook an additional 10–15 minutes on LOW, until slightly thickened. Taste and adjust seasoning before serving.
Instant Pot Instructions
  1. 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.
  2. Add onion and cook for 2–3 minutes. Stir in garlic and cook 30 seconds until fragrant.
  3. Add carrots, potatoes, coconut aminos, oregano, salt, pepper, chicken broth, bouillon cube (if using), and cooked chicken. Stir well.
  4. Secure lid and set valve to sealing. Cook on Manual / Pressure Cook (High) for 8 minutes.
  5. Carefully quick release pressure. Turn back to Sauté. Whisk milk and arrowroot together and stir into soup.
  6. 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.
Every Instant Pot varies slightly, but evenly sized pieces make all the difference for a creamy (not gummy) soup texture.

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.)
To reheat: 
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