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Easy Chicken Potato Soup

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Love chicken soup and potato soup? Have both with this creamy potato and chicken soup made with shredded chicken breast, carrots, celery, and cream cheese.

spoonful of chicken potato soup with parsley garnish

This easy potato soup with chicken whips up in 30 minutes. My family makes soup a lot, especially during the fall and winter months.


All you need is a few kitchen staples for this simple chicken potato soup recipe.

ingredients for chicken potato soup
ingredients include chicken, potatoes, celery, garlic powder and onion

how to make chicken potato soup

Follow these steps for a perfect potato chicken soup in no time.

instructions for making chicken potato soup
instructions for chicken soup with potatoes


  • save time with a pre-made rotisserie chicken (or try our air fryer whole chicken) and shred your chicken ahead of time
  • add in other veggies you love, like broccoli, spinach
  • for a creamier soup, use a bit of heavy cream
close up of a spoonful of soup
top with freshly chopped parsley for even more flavor



  • store leftovers in the fridge in a sealed container for up to 3 days.
  • freezing is not recommended for this soup since it contains dairy.

recipe substitutions

  • chicken– use leftover turkey breast instead
  • potatoes– cabbage works well in place of potatoes
  • vegan– use vegetable broth in place of cream cheese
brown pottery bowl with chicken vegetable soup inside
creamy chicken veggie soup is the best

why is my cream cheese clumpy?

  • be sure to soften cream cheese prior to adding it to the soup
  • allow simmer time after adding the cream cheese and give it a little whisking action to loosen up remaining larger pieces
bowl of soup with carrots, celery, shredded chicken breast, and russet potatoes
creamy chicken potato soup

best sides for soup

Chicken soup with potatoes is best served alongside a salad, biscuits, or rolls.

chicken potato soup in a bowl with a spoon

Chicken Potato Soup

An easy and delicious Chicken Potato Soup made with cream cheese, carrots, onion and celery. A comfort soup the entire family will enjoy.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 8 minutes
Cook Time: 30 minutes
Total Time: 38 minutes
Servings: 8
Calories: 264kcal
Author: Amber


  • 2 chicken breasts cooked, shredded
  • sticks celery chopped
  • 3 carrots medium, chopped
  • 4 russet potatoes medium, cubed
  • ½ yellow onion chopped
  • 1 tbsp garlic powder
  • 1 tbsp chicken bullion powder
  • ½ tsp cajun seasoning optional
  • 1 bay leaf
  • 8 oz cream cheese softened, room temperature
  • 1 tbsp parsley chopped


  • Add carrots, onion, celery, seasonings, bay leaf, and potatoes to 4 cups water in a large pot over medium high heat. Cook for 25 minutes or until veggies are tender.
  • Add pre-cooked shredded chicken breast, stir, then add in softened cream cheese. Cook for an additional 5-10 minutes.
  • Reduce heat to a simmer until ready to serve.


  • store leftovers in the fridge in a sealed container for up to 3 days.
  • freezing is not recommended for this soup since it contains dairy.


Calories: 264kcal | Carbohydrates: 25g | Protein: 17g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 178mg | Potassium: 793mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4328IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg

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