Learn how to make a comforting chicken potato soup recipe. Spiced with turmeric for colour and health benefits, it is flavour-packed and oh-so hearty. Featuring onions, garlic, carrots, chicken, and potatoes, and is finished with a good dollop of sour cream for tang and extra creaminess, this golden soup will delight your tastebuds. And, with my handy step-by-step photos and recipe tips, you’ll love how easy it is to make.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make |💡Tips & Suggestions | 📝 Go To Full Recipe | More Recipes With Turmeric
Golden Chicken Potato Soup
My recipe for chicken potato soup is a healthier version of the more common creamy, cheesy recipes you will find online. Yet, it’s just as hearty and had a lovely thick texture from the starch in the potatoes, a little addition of sour cream (good source of probiotics!) and flour.
I like to call it ‘golden soup’ as it has a beautiful yellow, almost glowing colour from the turmeric spice as well as the carrots. Once cooked, the soup gets a little mashed so all those yummy flavours get incorporated into every spoonful.
It’s a delicious and easy soup to make perfect for those cooler days. I hope you enjoy my potato chicken soup as much as my whole family did!
And if you love flavour-packed soups, make sure to try my garlic chicken soup or my roasted cherry tomato soup with mascarpone.
Ingredients For This Soup
Here is what you will need for this chicken potato soup. Find the full measurements in the recipe card below.
- White potatoes – you can use any kind but the starchier kind is better for texture, such as Russet or brushed white potatoes in Australia. Make sure to cut them into small-ish cubes.
- Chicken – 1 large chicken breast is plenty for this soup but you could use 2 medium ones if you want it slightly more meaty. Make sure to cut the chicken into small cubes, similar to potatoes.
- Soup flavour base – onions, carrots, celery and garlic – the usual suspects are all here. The carrots will give it an extra yellow colour.
- Other: turmeric (for colour and its anti-inflammatory properties), dried or fresh thyme, salt, pepper, olive oil, butter, chicken stock cubes (or ready-made stock) and sour cream (for tang and creaminess). Not pictured, one tablespoon of flour (you can use gluten-free flour or arrowroot/tapioca starch), which is used to thicken the soup slightly.
How To Make Chicken Potato Soup
Jump to the full recipe card below for more detailed instructions, ingredients list and nutrition info.
Cooking The Golden Soup
- Step 1. Add olive oil, butter, onions, carrots, celery and salt to a large, heavy-bottom pot. Heat over medium heat and saute for 15 minutes until soft and golden.
- Step 2. Add the garlic, potatoes, chicken, thyme, turmeric, and pepper and cook for 1-2 minutes.
- Step 3. Then add the chicken stock, stir and bring to a boil. Cook for 15 minutes, covered, until potatoes are soft.
- Step 4. Use a potato masher to mash the potatoes and chicken in the soup slightly. You’re after chunky texture with some of the potato starch incorporated into the soup.
- Step 5. Add the sour cream and stir through. Keep on low heat.
- Step 6. Add a tablespoon of chosen flour to a bowl. Add about 1/4 cup of the soup liquid or warm water to the flour and whisk it with a fork until smooth. Pour the flour slurry liquid back into the soup, stirring it in to thicken the broth slightly more.
Finish with fresh coriander (cilantro) or parsley. I love coriander with this soup so that’s what I would recommend but you could also use parsley or dill here.
Optional Toppings
I served this potato chicken soup with fried Asian shallots and dry fried noodles for extra texture. If you’re keeping it gluten-free, you can also use some corn chips or gluten-free croutons, or go without. A dollop of sour cream on top and extra herbs are always lovely.
Tips & Suggestions
- If you want to make this soup Whole30 or Paleo-friendly, use coconut cream instead of sour cream and add a little lemon juice or lime juice for the tang that sour cream would have otherwise provided.
- Heavy cream or half/half can be used instead of sour cream, in which case I suggest adding a little splash of lemon or lime juice for the tang. Greek yoghurt could also work here.
- For a vegetarian version, try making the same soup with chickpeas and potatoes.
- This soup can be made with chicken thighs (without the skin) or even with leftover rotisserie chicken. Feel free to add other vegetables like baby spinach or broccoli, which can be added towards the end of cooking.
- If you like the idea of this recipe, you might want to check out my turmeric zucchini soup, which is made with coconut milk and has a similar vibe but is vegetarian-friendly and a bit lighter.
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Ingredients
- 1 tablespoon olive oil
- 25 g butter about 1 oz.
- 1 medium onion chopped finely
- 1 medium carrot chopped into small cubes
- 1 celery rib chopped into small cubes
- 1 teaspoon salt
- 2 large cloves garlic minced or chopped
- 1 teaspoon turmeric powder for golden yellow colour
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 500 g white potatoes peeled and cut into small cubes (1 lb.)
- 1 large chicken breast or 2 medium breasts if you like more chicken, cut into small cubes
- 1 litre chicken stock or equivalent in stock cubes and water
To Finish
- 1/3 cup sour cream see notes
- 1 tablespoon flour to thicken the soup
- Herbs of choice: coriander, dill or parsley are recommended
- Garnish: coriander, fried noodles, fried shallots
Instructions
- Add olive oil, butter, onions, carrots, celery and salt to a large, heavy-bottom pot. Heat over medium heat and saute for 15 minutes until soft and golden.
- Add the garlic, potatoes, chicken, thyme, turmeric, and pepper and cook for 1-2 minutes
- Then add the chicken stock, stir and bring to a boil. Cook for 15 minutes, covered, until potatoes are soft.
- Use a potato masher to mash the potatoes and chicken in the soup slightly. You’re after chunky texture with some of the potato starch incorporated into the soup.
- Add the sour cream and stir through. Keep on low heat.
- Add a tablespoon of chosen flour to a bowl. Add about 1/4 cup of the soup liquid or warm water to the flour and whisk it with a fork until smooth. Pour the flour slurry liquid back into the soup, stirring it in to thicken the broth slightly more
- Finish with fresh coriander (cilantro) or parsley. We loved coriander with this soup so that’s what I would recommend.
Notes
- This soup can be made with chicken thighs (without the skin) or even with leftover rotisserie chicken. Feel free to add other vegetables like baby spinach or broccoli, which can be added towards the end of cooking.
- If you want to make this soup Whole30 or Paleo-friendly, use coconut cream instead of sour cream and add a little lemon juice or lime juice for the tang that sour cream would have otherwise provided.
- Heavy cream or half/half can be used instead of sour cream, in which case I suggest adding a little splash of lemon or lime juice for the tang. Greek yoghurt could also work here.
- For a vegetarian version, try making the same soup with chickpeas and potatoes.
- Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Thaw out and reheat well. This soup does freeze well, even with sour cream in it as it’s only a small amount. You can always leave the sour cream out if you’re worried about it curdling.
I’ve never had potatoes with chicken in soup and I don’t know why? This is delicious!
Such a delicious and nourishing meal! I used leftover rotisserie chicken in mine as suggested and worked perfectly.
This was even great chilled! Thank you!
This chicken soup was so good. I loved the addition of turmeric in this soup. It gives such a lovely vibrant colour. I also added a bit of cumin in it for some earthy note. Delicious.
This Chicken Potato Soup makes for such a satisfying and healthy family dinner. The addition of the turmeric and extra veggies worked perfectly in the dish!
Tumeric is so good for you and I’m glad it’s in this recipe. I’m always careful with it so I don’t stain my countertops when cooking.
Excellent soup. Great flavors! Definitely do not skip the coriander. Adds so much to the depth of the flavor of the soup. Only recommendation I have is to make sure your sour cream is at room temp before adding, otherwise it may curdle a bit. Will definitely make this again.
Thanks, Meagan, and great tip on sour cream 💡 Irena
What a brilliant idea to add turmeric to classic potato soup! It elevated the flavors and was absolutely delish!
What a delicious and beautiful soup! The flavors are amazing, love the turmeric!
This is such a delicious and comforting soup! Perfect for any night of the week!
This soup was seriously tasty comfort food and just what I needed as I have a bad cold! Loved it.
I made this soup for dinner last night and it was delicious! Perfectly hearty and comforting!