Creamy Chicken and Potato Soup (No Heavy Cream Needed)

Name: Creamy Chicken and Potato Soup (No Heavy Cream Needed)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts; 2 tablespoons unsalted butter; 1 medium yellow onion (diced); 3 medium carrots (sliced); 3 celery stalks (sliced 2 cloves garlic, minced); 2 tablespoons all-purpose flour; 5 cups low-sodium chicken broth; 1 1/2 pounds Yukon Gold potatoes (cubed); 1 teaspoon fresh thyme leaves (plus more for garnish); 1 bay leaf; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper (plus more for serving); 1 teaspoon Dijon mustard; 1 cup half-and-half; 1 tablespoon fresh lemon juice; Fresh parsley (garnish)

This Creamy Chicken and Potato Soup skips the heavy cream and bacon fat most recipes rely on, getting its rich texture from blending a portion of the cooked potatoes right back into the broth. A finishing splash of Dijon and lemon juice keeps it bright instead of heavy. One pot, about 55 minutes, no shortcuts needed.

Prep20 min
Cook35 min
Total55 min
Makes6 servings
Calories368

Ingredients

6 servings

1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons unsalted butter
1 medium yellow onion (diced)
3 medium carrots (sliced)
3 celery stalks (sliced 2 cloves garlic, minced)
2 tablespoons all-purpose flour
5 cups low-sodium chicken broth
1 1/2 pounds Yukon Gold potatoes (cubed)
1 teaspoon fresh thyme leaves (plus more for garnish)
1 bay leaf
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (plus more for serving)
1 teaspoon <p>Dijon mustard </p>
1 cup half-and-half
1 tablespoon fresh lemon juice
Fresh parsley (garnish)

Method

1
Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
2
Add garlic and cook for 30 seconds until fragrant. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually pour in chicken broth, stirring well to incorporate the flour and scraping the bottom of the pot.
3
Add potatoes, chicken breasts, thyme, bay leaf, salt, and black pepper. Bring to a boil and reduce the heat to medium-low. Partially cover and simmer for 12-15 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part.
4
Transfer the chicken breasts to a cutting board and shred into bite-size pieces using two forks. If the potatoes are not yet fork-tender, continue simmering the soup for a few more minutes until they are tender.
5
Ladle about 2 cups of the soup into a large liquid measuring cup, trying to get mostly potatoes and some broth. Blend with an immersion blender until smooth, then stir the purée back into the soup.
6
Reduce the heat to low. Stir in Dijon mustard and half-and-half. Return the shredded chicken to the pot and cook for 2-3 minutes, stirring occasionally, until the chicken is warmed through and the soup is creamy. Do not let the soup boil.
7
Remove the bay leaf and stir in lemon juice. Taste and adjust the salt and pepper as needed.
8
Ladle into bowls and finish with a few fresh thyme leaves and freshly cracked black pepper, if desired. Add fresh parsley for garnish.

Notes

Yukon Gold potatoes are the best choice for this soup, but yellow potatoes can be used instead. Try to cut the potatoes into similar-sized pieces for even cooking. You can substitute whole milk for the half-and-half for a lighter soup, or use heavy cream for a richer result. Fresh thyme gives the soup the best flavor, but ½ teaspoon dried thyme can be used instead. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat.