Creamy Potato and Chicken Soup is the kind of comforting dish that warms you from the inside out. When you need something hearty, flavorful, and satisfying, this soup delivers. Tender shredded chicken, fluffy mashed potatoes, golden cremini mushrooms, and delicate vermicelli noodles all meld in a rich broth that’s been enriched with butter, half-and-half cream, and aromatic seasonings. Whether you’re recovering from a long day, entertaining guests, or simply craving something cozy, this recipe promises flavor, creaminess, and delight in every spoonful.
Why You’ll Love This Creamy Potato and Chicken Soup
It’s comforting and filling: the creamy texture from the potatoes and half-and-half delivers warmth and satisfaction.
It brings great flavor layers: from the seasoned chicken stock, the caramelized mushrooms, to the toasted vermicelli.
Versatility: use leftover chicken or turkey to reduce prep time, adapt the veggie add-ins, or adjust the thickness.
Ideal for all seasons: rich enough for cold nights, light enough when you want just a cozy, gentle meal.
Ingredients
Here are the ingredients you’ll need to make Creamy Potato and Chicken Soup:
1 lb chicken breast with bone (shredded; leftover turkey works too)
2 tsp salt (for boiling chicken)
½ tsp black pepper
3 bay leaves
½ onion
6 potatoes (cubed)
4 Tbsp salted butter
½ cup half‑and‑half cream
¾ lb cremini mushrooms
1 Tbsp avocado oil
½ cup vermicelli noodles
1 Tbsp ghee (or additional butter)
3 cups chicken broth
2 tsp salt (for soup seasoning)
¼ tsp white pepper
¼ cup chopped parsley
Step‑by‑Step: How to Make Creamy Potato and Chicken Soup
Boil the chicken: In a medium pot, place the chicken breast with bone, enough water to cover it, 2 tsp salt, half an onion, 3 bay leaves, and a pinch of black pepper. Bring to a boil, reduce heat to a simmer, and cook for 20–25 minutes, until the chicken is fully cooked and tender. Remove the chicken; reserve the cooking liquid (the broth). Let the chicken cool, then shred into bite-sized pieces.
Cook the potatoes: In another pot, add cubed potatoes, cover with water, add a pinch of salt, bring to a boil, and cook about 20 minutes or until potatoes are soft and easily pierced with a fork. Drain.
Make the mashed‑potato base: Mash the potatoes with butter and half-and-half cream until smooth.
Incorporate the chicken broth: Slowly pour about 1 cup of the reserved chicken broth into the mashed potatoes, stirring to blend. This will form the creamy base of the soup.
Prepare mushrooms: Clean and slice the cremini mushrooms. In a skillet over medium heat, add avocado oil and the mushrooms. Sauté for 7–10 minutes until they release their moisture and turn golden brown. Add these to the soup pot.
Toast the vermicelli: In the same skillet, heat ghee (or butter). Add vermicelli noodles; sauté for 2–3 minutes, stirring constantly, until lightly golden (watch carefully to avoid burning). Add the toasted vermicelli to the soup.
Combine and simmer: Add shredded chicken to the soup pot. Bring everything to a simmer. Let it cook about 10 minutes so flavors marry and the noodles cook through. Gradually add more chicken broth (about 2 cups or to your preferred consistency).
Finish with herbs and seasoning: Stir in chopped parsley. Season the soup with 2 tsp salt (or adjust to taste) and ¼ tsp white pepper. Let the soup simmer another 5 minutes to meld flavors.
Helpful Tips
Use leftover chicken or turkey: Saves time with cooking and shredding.
Potatoes texture: For an extra smooth base, peel the potatoes before cubing; for rustic texture, leave the skins on after washing well.
Don’t overcook noodles: Vermicelli cooks quickly; add them later so they stay slightly al dente and don’t become mushy.
Balance creaminess vs. lightness: If it feels too rich, thin with extra broth; too loose, simmer longer to reduce.
Substitutions And Variations
Dairy alternatives: Use whole milk, light cream, or plant-based cream substitutes if needed.
Butter/ghee oils: Swap avocado oil with olive oil; use all butter or all ghee depending on flavor preference.
Vegetables: Add carrots, celery, peas, or spinach for extra color and nutrients.
Herbs/spices: Swap parsley for dill, thyme, or chives; add a dash of nutmeg for warmth; paprika for smokiness.
No noodles: Omit vermicelli and add more potatoes or beans for heartiness.
Storage Instructions
Cool the soup to near room temperature before refrigerating.
Store in airtight containers. It keeps well in the fridge for 3–4 days.
To store it longer, transfer the soup into freezer-safe containers and freeze for up to 2 to 3 months.
When reheating, thaw if frozen, then warm gently on stovetop, stirring to prevent sticking or scorch; add a splash of broth or cream if it’s too thick.
Nutritional Information
Calculated per serving (approximate values):
Calories: 488 kcal
Carbohydrates: 59 g
Protein: 24 g
Fat: 18 g
Saturated Fat: 9 g
Monounsaturated Fat: 6 g
Polyunsaturated Fat: 1 g
Trans Fat: 0.3 g
Cholesterol: 85 mg
Sodium: 1,927 mg
Potassium: 1,520 mg
Fiber: 6 g
Sugar: 4 g
Vitamin A: 563 IU
Vitamin C: 47 mg
Calcium: 81 mg
Iron: 3 mg
Serving Suggestions
Serve hot with a sprinkle of fresh parsley or chopped chives on top.
Pair with crusty bread or garlic toast for dipping.
A light green salad or roasted vegetables complements the richness.
If you like extra creaminess, a dollop of sour cream or yogurt works beautifully.
Frequently Asked Questions About Creamy Potato and Chicken Soup
Q: Is it possible to prepare this soup using a slow cooker or an Instant Pot?
Yes! For a slow cooker, follow the steps to cook chicken (or use pre‑cooked), add the potatoes, mushrooms, broth, and seasonings, and cook on low for 4–6 hours. Add vermicelli and cream toward the end to avoid overcooking. In an Instant Pot, use the “sauté” function for mushrooms and toast noodles, then pressure cook chicken, potatoes, broth for about 10 minutes, quick release, shred chicken, stir in dairy at the end.
Q: How do I adjust the consistency?
If the soup is too thick, gradually stir in more chicken broth or even water until you reach desired texture. If too thin, allow simmering uncovered to reduce liquid, or add more mashed potatoes.
Q: Can I reduce the sodium?
Absolutely. Use low-sodium chicken broth, reduce added salt (for example, use 1 tsp instead of 2 tsp), and taste as you go. Condiments and broth vary, so adjust accordingly.
Q: Can I store leftovers?
Yes. This soup keeps well: store in the fridge for up to 4 days in airtight containers. For longer storage, transfer the soup into freezer-safe containers and freeze for up to 2 to 3 months. Reheat gently and stir in extra broth or cream if needed.
Q: What if I don’t have vermicelli noodles?
You can substitute small pasta like orzo, broken spaghetti, or even rice. Adjust cooking times based on the alternative/carbohydrate used.
Conclusion
Thank you so much for trying this Creamy Potato and Chicken Soup recipe with me! It truly is one of my favorite go‑to dishes when I want comfort, flavor, and something homey all in one pot. Every spoonful embodies warmth from the potatoes, richness from the cream and butter, and heartiness from tender chicken and golden mushrooms. I hope preparing it brings you as much joy as eating it brings pleasure. Enjoy every cozy bite, savor the creamy goodness, and happy cooking—your time in the kitchen is appreciated, and I’m grateful we get to share in these food‑loving moments together.
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Creamy Potato and Chicken Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Creamy Potato and Chicken Soup is the ultimate comfort dish. Made with mashed potatoes, tender shredded chicken, cremini mushrooms, and golden vermicelli noodles, it delivers a rich, creamy texture with every spoonful. It’s cozy, filling, and incredibly easy to make—perfect for any night of the week!
Ingredients
1 lb chicken breast with bone (or leftover turkey), shredded
2 tsp salt (for boiling chicken)
½ tsp black pepper
3 bay leaves
½ onion
6 potatoes, cubed
4 Tbsp salted butter
½ cup half-and-half cream
¾ lb cremini mushrooms, sliced
1 Tbsp avocado oil
½ cup vermicelli noodles
1 Tbsp ghee or butter
3 cups chicken broth (divided)
2 tsp salt (for soup seasoning)
¼ tsp white pepper
¼ cup fresh parsley, chopped
Instructions
Boil the chicken: In a medium pot, place the chicken breast with bone, enough water to cover it, 2 tsp salt, half an onion, 3 bay leaves, and a pinch of black pepper. Bring to a boil, reduce heat to a simmer, and cook for 20–25 minutes, until the chicken is fully cooked and tender. Remove the chicken; reserve the cooking liquid (the broth). Let the chicken cool, then shred into bite-sized pieces.
Cook the potatoes: In another pot, add cubed potatoes, cover with water, add a pinch of salt, bring to a boil, and cook about 20 minutes or until potatoes are soft and easily pierced with a fork. Drain.
Make the mashed‑potato base: Mash the potatoes with butter and half-and-half cream until smooth.
Incorporate the chicken broth: Slowly pour about 1 cup of the reserved chicken broth into the mashed potatoes, stirring to blend. This will form the creamy base of the soup.
Prepare mushrooms: Clean and slice the cremini mushrooms. In a skillet over medium heat, add avocado oil and the mushrooms. Sauté for 7–10 minutes until they release their moisture and turn golden brown. Add these to the soup pot.
Toast the vermicelli: In the same skillet, heat ghee (or butter). Add vermicelli noodles; sauté for 2–3 minutes, stirring constantly, until lightly golden (watch carefully to avoid burning). Add the toasted vermicelli to the soup.
Combine and simmer: Add shredded chicken to the soup pot. Bring everything to a simmer. Let it cook about 10 minutes so flavors marry and the noodles cook through. Gradually add more chicken broth (about 2 cups or to your preferred consistency).
Finish with herbs and seasoning: Stir in chopped parsley. Season the soup with 2 tsp salt (or adjust to taste) and ¼ tsp white pepper. Let the soup simmer another 5 minutes to meld flavors.
Notes
Substitute chicken with leftover turkey for a quicker option.
You can use olive oil instead of avocado oil.
For extra vegetables, stir in carrots or spinach.
If using leftover mashed potatoes, stir in broth to loosen.
Adjust consistency with more broth or reduce to thicken.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 488
- Sugar: 4g
- Carbohydrates: 59g
- Protein: 24g