This creamy chicken soup is a wholesome, satisfying meal that’s full of vegetables and protein. It’s simple to make and yields a rich, comforting bowl perfect for any season.
Although it might be warm where you are, this soup is worth making. It combines carrots, celery, yellow potatoes, onion, and garlic with tender chicken to create a hearty, nourishing bowl.
The creaminess comes from blending some of the cooked potatoes with half and half and a few ladles of hot broth. That creates a smooth, velvety base without the need for a roux and keeps the flavor light and fresh.
Ingredients and substitutions
- Olive oil
- Vegetables – yellow onion, garlic, carrots, celery, and yellow (gold) potatoes
- Herbs and spices – dried thyme, turmeric (for color), bay leaf, parsley, salt, and pepper
- Chicken thighs – chicken breasts can be used, but thighs add extra flavor; a mix of both works well
- Liquid – water is used here, but chicken or vegetable broth can be substituted for more flavor
- Half and half – for a dairy-free option try full-fat coconut milk
Recipe steps
Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, chopped carrots, and chopped celery. Season with salt, black pepper, dried thyme, a few dashes of turmeric, and add a bay leaf. Cook for 5–10 minutes, stirring occasionally, until the vegetables are soft.
Pour in 4 cups of water (or broth). Nestle whole chicken thighs and the halved (or quartered) potatoes into the pot, making sure they’re submerged. Bring the pot to a low boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
Remove and discard the bay leaf. Take the chicken thighs out of the pot and chop them into bite-size pieces.
Carefully ladle the hot potatoes and about 4–5 ladles of the broth into a blender with 1/2 cup of half and half. Blend until smooth to create a creamy base—take care when blending hot liquids. Return the blended mixture to the pot.
Add the chopped chicken and 1/4 cup chopped fresh parsley to the pot and stir to combine. Warm through for a few minutes, taste, and adjust seasoning if needed.
Recipe notes
Turmeric is optional but adds a pleasant golden hue and subtle warmth. If you prefer a thicker soup, blend more potatoes or reduce the liquid slightly. For extra brightness, finish with a squeeze of lemon or extra fresh parsley when serving.
Serve with a crusty bread or a whole-grain flatbread to round out the meal.
Healthy Creamy Chicken Soup
Ingredients
- 2 Tablespoons olive oil
- ¾ cup yellow onion chopped
- 3 garlic cloves minced
- 1 cup carrots chopped
- ¾ cup celery chopped
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- few dashes turmeric
- 1 bay leaf
- 6 large chicken thighs left whole
- ¾ pound yellow (gold) potatoes sliced in half (or quarters if large)
- 4 cups water (or broth)
- ½ cup half and half
- ¼ cup parsley chopped
Instructions
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Heat the oil in a large pot.
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Add onion, carrot, celery, garlic, salt, pepper, thyme, turmeric, and bay leaf; cook 5–10 minutes until vegetables soften.
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Pour in the water or broth.
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Add whole chicken thighs and potatoes, ensuring they are submerged.
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Bring to a low boil, then reduce to medium-low and simmer uncovered for 30 minutes, or until potatoes are fork-tender.
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Remove the bay leaf and take out the chicken thighs. Chop the chicken into bite-size pieces.
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Let the soup cool slightly, then transfer the potatoes and 4–5 ladles of broth to a blender with the half and half. Blend until smooth, being careful with hot liquid.
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Pour the blended mixture back into the pot, add the chopped chicken, and stir in the fresh parsley. Heat through and adjust seasoning to taste.
Notes
Weight Watchers points: 12
Nutrition
Carbohydrates: 16g
Protein: 20g
Fat: 25g
Fiber: 2g
Sugar: 3g
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