Chunky Chicken-Potato Soup
A hearty, creamy chicken and potato soup with bold flavors of cheese, pimento, and chives, perfect for comforting family dinners or cozy gatherings.
Ingredients
- 3 medium baking potatoes, peeled and cubed ⓘ
- 2 c. chopped onion ⓘ
- 4 c. water ⓘ
- 1 Tbsp. chicken flavor bouillon granules ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. ground red pepper ⓘ
- 1/8 tsp. pepper ⓘ
- 2 c. chopped, cooked chicken breast ⓘ
- 1/4 c. skim milk ⓘ
- 2 Tbsp. plus 2 tsp. chopped pimento ⓘ
- 1/3 c. low-fat sour cream ⓘ
- 1/3 c. shredded 40% less fat Cheddar cheese
- 2 Tbsp. plus 2 tsp. chopped fresh chives ⓘ
Instructions
- Combine the potatoes, chopped onion, water, chicken bouillon granules, salt, red pepper, and pepper in a large Dutch oven; bring to a boil.
- Cover and reduce heat; simmer for 30 minutes or until potatoes are tender.
- Place half of the potato mixture into the container of an electric blender or food processor, cover, and process until smooth.
- Return the pureed mixture to the Dutch oven with the remaining potato mixture and add the cooked chicken and milk.
- Cook over medium heat until thoroughly heated.
- Stir in the chopped pimento.
- Ladle the soup into serving bowls, and top each with 2 teaspoons of sour cream, 2 teaspoons of shredded Cheddar cheese, and 1 teaspoon of chopped chives.
Tips & Substitutions
For a creamier texture, blend more of the soup or add additional milk. You can substitute the chicken with turkey for a variation on this dish. If you prefer a kick, consider adding more ground red pepper or using a spicy cheese. This recipe is a great way to use leftover rotisserie chicken, similar to Miss Ruthie's Chicken Soup.
Serving Suggestions
Serve the soup hot, garnished with a dollop of sour cream, shredded Cheddar cheese, and fresh chives. It pairs beautifully with crusty bread or a fresh garden salad for a complete healthy meal. For a heartier option, consider serving with a side of garlic bread or grilled cheese sandwiches.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the soup on the stove over low heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Chicken-Potato Soup contains roughly 291 calories, with 18g protein, 55g carbohydrates, and 5g fat. It is an excellent source of vitamin C (611% of the Daily Value), vitamin A (239% of the Daily Value), and dietary fiber (75% of the Daily Value). Note that it is relatively high in sodium, at 1169mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. Just prepare the soup and let it cool before storing it in the refrigerator. Reheat it gently on the stovetop before serving. The flavors often deepen overnight, making it even more delicious.
What can I use instead of chicken broth?
If you don't have chicken broth, you can use vegetable broth or water with additional bouillon granules for flavor. Adjust the seasoning to taste, as the flavor may vary slightly with different broths.
Is this soup suitable for freezing?
Yes, this soup can be frozen for up to three months. However, dairy products like sour cream and milk can alter the texture when reheated. Consider adding these ingredients fresh after thawing for the best quality.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).