This Creamy Chicken Thigh Potato Soup is the perfect cure for a chilly night. Crispy pancetta creates a smoky base, chicken thighs remain juicy throughout the simmer, and Yukon gold potatoes break down just enough to naturally thicken the broth so no flour is needed. It's ready in 40 minutes, freezes well, and is hearty enough to serve on its own, topped with cheddar and green onion.
I reach for this one whenever the fridge feels sparse, but I still want something that satisfies. Pancetta, chicken thighs, and a handful of vegetables are all it takes to build a soup that feels genuinely nourishing. The chicken thighs make all the difference here since they stay tender and juicy through the simmer without any risk of drying out.
It also meal preps beautifully. I'll often make a big batch on Sunday and freeze half for a busy weeknight when I need dinner fast.
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Key Ingredients
- Pancetta. This creamy potato soup is made with pancetta and the fat leftover is used to sauté the mirepoix, making the base of the soup deep in flavor. It's the same technique I use in my Italian sausage and kale soup to build a rich, savory foundation without much effort.
- Chicken thigh. They're much more flavorful than chicken breast meat and less likely to dry out. They go into the pot raw, right alongside the potatoes and broth, so no need to cook them separately first. They poach in the broth, then get shredded and stirred back in at the end.
- Potatoes. Yukon gold potatoes are creamier than russet potatoes and make the best base for a naturally thick soup. If desired, you can substitute peeled and diced red potatoes.
- Broth. I used my favorite chicken stock, but feel free to use vegetable broth if that's what you have on hand. You can also use a low-sodium broth for a lower-sodium soup. Always adjust the salt to taste before serving.
- Cream. I like using either heavy cream and full-fat coconut milk in this soup.
See the recipe card below for the remaining ingredients and quantities.
How to Make Creamy Chicken Potato Soup
Step 1: Heat olive oil in a large soup pot over medium-high heat. Add the pancetta to the pot and cook until browned and crispy. Remove the pancetta from the pot and place it on a plate lined with paper towels to absorb the excess grease.
Step 2: Add the diced onions, carrots and celery to the same pot and cook for about 5 minutes until softened and fragrant. Add oil to the pot as needed to prevent sticking.
Step 3: Next, add the garlic, chicken thighs, potatoes, broth and herbs. Cover the pot, bring to a boil, then turn the heat to medium-low and simmer for 20 minutes.
Step 4: Remove the chicken, shred and return it to the pot. Stir in the coconut milk or heavy cream along with the pancetta. Remove from the heat, and serve.
Sarah's Top Tips
- Cut the potatoes evenly. If the potatoes are cut in a wide range of sizes, they will cook unevenly, resulting in overcooked and undercooked pieces. Aim for consistent 1-inch cubes.
- Add a squeeze of lemon juice or a splash of vinegar at the end to brighten the flavors and balance out the creaminess, making the soup taste lighter and more dynamic.
- Watch your coconut milk brand. If you're swapping in coconut milk for heavy cream, I recommend Thai Kitchen or Whole Foods 365 - other brands can give the soup a noticeable coconut flavor.
Troubleshooting
Soup is too thin. Simmer uncovered for a few extra minutes to reduce the broth, or mash a few potato pieces against the side of the pot to release more starch, which will thicken the soup.
Soup is too thick. This can happen after the potatoes sit in the fridge or freezer and continue absorbing liquid. Thin it with a splash of broth or milk as you reheat.
Chicken is dry. It was likely simmered too hard or too long. Keep the pot at a gentle simmer, not a rolling boil, and pull the thighs as soon as they shred easily, usually right at 20 minutes.
Potatoes are still hard. The pieces were probably cut too large. Aim for even 1-inch cubes and give it a few more minutes covered.
Serving
This soup is hearty and nourishing enough to serve on its own with a sprinkle of cheddar cheese, green onions, fresh herbs, and sour cream. It's the best soup for a quick lunch or dinner on cold nights. I have a whole collection of soup recipes if you want more cozy, warming options to add to the rotation.
One of my go-to moves for a busy week is pairing this with a quick salad or side. My roasted sweet potato salad with quinoa is a great option when I want something a little heartier alongside.
Storing & Reheating
Fridge: Keep in the fridge for up to 4 days.
Freezer: Cool the soup completely to room temperature, then transfer it to a freezer-safe bag or container and seal tightly. I like storing soups in these reusable storage bags.
Make ahead: Dice the potatoes and prep the mirepoix (onion, carrot, celery) up to a day ahead. Keep the potatoes submerged in water in the fridge so they don't brown. You can cook the pancetta up to 2 days ahead and store it separately.
Reheating from frozen: For best texture, thaw overnight in the fridge, then reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can reheat straight from frozen in a pot over low heat with a splash of broth, stirring occasionally, about 15-20 minutes. Microwave reheating works too - heat in 1-2 minute intervals, stirring in between.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Creamy Chicken Thigh Potato Soup (Ready in 40 Minutes)
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 (4 ounce) package of pancetta
- 1 yellow onion, diced
- 3 celery sticks, diced
- 3 carrots, peeled and diced
- Salt and pepper, to taste
- 4 boneless skinless chicken thighs
- 2 garlic cloves, minced
- 3 cups Yukon gold potatoes, peeled and diced into 1 inch pieces
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 4 cups chicken broth
- ¾ cup coconut milk, or heavy cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta to the pot and cook, stirring occasionally until browned and crispy.1 tablespoon extra virgin olive oil, 1 (4 ounce) package of pancetta
- Remove the pancetta from the pan and place on a plate lined with paper towels to catch the grease.
- Add the onion, carrots and celery to the pot and cook for about 5 minutes, until slightly softened. You may need to add more oil to the pot.1 yellow onion, 3 celery sticks, 3 carrots
- Season with salt and pepper to taste. Add in the garlic, chicken and potatoes.4 boneless skinless chicken thighs, 2 garlic cloves, 3 cups Yukon gold potatoes, Salt and pepper
- Pour the chicken broth into the pot and top with rosemary and thyme.1 sprig fresh thyme, 1 sprig fresh rosemary, 4 cups chicken broth
- Cover, bring to a boil, then turn the heat to medium-low and simmer for 20 minutes. Remove the chicken, shred and return it to the pot.
- Stir in the coconut milk and the pancetta. Turn off the heat.¾ cup coconut milk
- Serve topped with chives and shredded cheese, if desired.
Sarah's Tips
- Cut the potatoes evenly. If the potatoes are cut in a wide range of sizes, they will cook unevenly, resulting in overcooked and undercooked pieces. Take time to cut the potatoes evenly.
- Add a squeeze of lemon juice or a splash of vinegar at the end to brighten the flavors and balance out the creaminess, making the soup taste lighter and more dynamic.
- When using coconut milk in place of heavy cream, I recommend the brands Thai Kitchen and Whole Foods 365. Other brands may give the soup a coconut flavor.
- For short-term storage, keep the soup in the fridge for up to 4 days.
- I love freezing this soup to have on hand for busy days and nights. Cool the soup completely to room temperature, then transfer it to a freezer-safe jar, bag, or container and seal it tightly. I love storing soups in these reusable storage bags.
Tools I Use for This Recipe
- Cutting board
Kathy Craig says
Best soup! Great flavor, easy to make and hardy.
Kathy Craig says
Delicious! It was so tasty. Fan favorite!
Sarah Hill says
Hi Kathy, thanks for making the soup! Glad you enjoyed it 🙂
Kathy Craig says
Hi Sarah, do you bake the thighs first and then chop up in the soup? Thank you
Sarah Hill says
Hi Kathy! I actually made this soup the other night. I cook the chicken in the soup and then shred it and add it back in. Let me know if you have any other questions 🙂