Creamy Chicken and Potato Soup
This is a hearty, one-pot soup that's creamy without being heavy. It uses boneless, skinless chicken thighs, Yukon Gold potatoes, and a mix of vegetables.
Ingredients
Ingredients (8 servings)
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp unsalted butter
- 1 large onion chopped
- 5-6 cloves garlic minced
- 3 large carrots peeled and diced
- 1 1/2 pounds Yukon Gold potatoes peeled and diced
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 6 cups low-sodium chicken broth
- 1 1/2 pounds boneless skinless chicken thighs
- 3/4 cup plain whole milk Greek yogurt or sour cream
- 1 1/2 Tbsp Worcestershire sauce
- 2 cups frozen peas
- 1 1/2 cups frozen riced cauliflower
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley for garnish, chopped
Instructions
- Heat olive oil and butter in Dutch oven over medium heat.
- Sauté onion and garlic with salt and pepper until soft, 2-3 minutes.
- Add rosemary, oregano, carrots, potatoes, and chicken broth.
- Add chicken thighs, bring to simmer, cook 10-12 minutes until chicken is done.
- Remove chicken, cool slightly, chop into bite-sized pieces.
- Simmer soup 5-8 minutes until potatoes are tender.
- Blend 3 cups of soup (mostly potatoes) with Greek yogurt and Worcestershire sauce until smooth.
- Return blended mixture to pot with chopped chicken, peas, and riced cauliflower.
- Heat through and season to taste.
- Garnish with parsley and serve.
Notes
Greek yogurt can be substituted with sour cream. Blending some of the potatoes creates creaminess without heavy cream.
Did you make this recipe?Let me know how you liked it below!