Creamy Chicken Thigh Potato Soup (Ready in 40 Minutes)

5 from 3 votes

Creamy Chicken Thigh Potato Soup (Ready in 40 Minutes)

This simple Chicken Potato Soup is the perfect cure for chilly days. It's made in 40 minutes with simple ingredients for a hearty, delicious soup. Enjoy while hot with a sprinkle of cheddar cheese and green onion.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 363.55kcal

Author: Sarah Hill

Equipment

Knife
Cutting board
Dutch Oven

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.

Video

Notes

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.

Nutrition