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+ servings
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.
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