Hearty, cozy, and loaded with protein, this Chicken Potato Soup Recipe will become a favorite around your house when the temperature drops. It's like a big warm hug, in soup form.
Why We Love This Chicken Potato Soup Recipe
- It's so creamy and silky, it'll warm you up on the coldest of days.
- It's quick, easy, and ready in 30 minutes! A great recipe you can add to your weekly rotation.
- Did we mention it's loaded with protein?
- You'll love that it's packed with veggies that are nutrient-dense and full of fiber.
- It's nutritionally balanced, so you can feel good about getting everything you need in one simple meal.
Ingredients for the Chicken Potato Soup Recipe
- Lean Ground Chicken (or lean ground turkey or beef) for nice texture and a good protein-to-fat ratio.
- Yukon Gold Potatoes hold their shape well in soups and have a creamy, buttery texture (feel free to sub any potato you have on hand). Even sweet potatoes are great!
- Cauliflower – nutrient-dense, high in fiber, and packed with vitamins and minerals.
- Onion – yellow, white, or anything you have on hand.
- Carrots for their antioxidants and fiber.
- Cottage Cheese - the brand doesn't really matter here, since we're going to blend it into the soup to add protein and creaminess. Keep in mind that low-fat cottage cheese offers more protein per serving than full-fat.
- Celery for flavor and fiber.
- Garlic for savory flavor and its immune-boosting properties.
- Low-sodium Chicken Bone Broth – higher in protein than regular chicken broth and rich in collagen and amino acids that support joint health and a healthy gut.
- Salt and Pepper – per usual, we recommend and test all our recipes with Diamond Crystal Kosher Salt, which is less salty than regular kosher salt and table salt (please adjust accordingly).
- Cheddar Cheese – we shredded our own extra sharp white cheddar because we love the flavor, but use your favorite. We think Monterey Jack and regular cheddar would be nice, or even a bit of parmesan.
- Scallions as a garnish for a nice crunch and freshness that's delightful.
How to Make Chicken Potato Soup
- Start by sauteeing the onions, carrots, and celery in a large pot.
- Add the bone broth, potatoes, and cauliflower.
- Cook 25-30 minutes until potatoes are tender.
- Meanwhile, cook the chicken in a skillet.
- When the potatoes are cooked, add one cup of the soup and the contents of a full container of cottage cheese to a blender. Blend until smooth.
- Add the chicken and the blended cottage cheese to the soup.
- Serve into bowls and top with cheddar cheese and scallions.
Common Questions
How long can I refrigerate the Chicken Potato Soup?
You can store the soup for 3-5 days in an airtight container.
What is the best way to reheat the soup?
You'll want to heat in the microwave in a microwave-safe bowl for about 2-3 minutes, stirring halfway through heating. Alternatively, pour the desired portion into a saucepan and warm over medium heat until heated through.
Can I freeze this soup?
Yes, the soup can be frozen in an airtight container for up to 6 months.
Can I use a different kind of meat?
Yes, you can use lean ground turkey, beef or pork.
We hope you enjoy this warm and cozy Chicken Potato Soup Recipe. If you make it, please leave a rating and comment below.
Recipe
Chicken Potato Soup Recipe
Hearty, cozy, and loaded with protein, this Chicken Potato Soup Recipe will become a favorite around your house when the temperature drops.
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Servings: 6
Calories: 330kcal
Ingredients
- 1 tablespoon unsalted butter
- 1 medium onion chopped (white or yellow)
- 2 medium carrots chopped
- 2 celery stalks chopped
- 2 garlic cloves minced
- 6 cups low sodium chicken bone broth
- 10 ounces Yukon Gold potatoes 2 medium, peeled and finely diced
- 12 ounce cauliflower ¼ of a large head, stem attached or one bag frozen riced cauliflower
- 1 pound 93% lean ground chicken
- 16 ounces cottage cheese
- ½ teaspoon Diamond Crystal Kosher Salt
- Freshly ground black pepper
- ¾ cups shredded cheddar cheese
- 2 tablespoons chopped scallions for garnish
Instructions
- In a large pot of medium high heat, melt the butter and sauté the onions, carrots, celery and garlic for 3-4 minutes until fragrant.1 tablespoon unsalted butter, 1 medium onion, 2 medium carrots, 2 celery stalks, 2 garlic cloves
- Add the bone broth, diced potatoes and cauliflower and bring to a boil.6 cups low sodium chicken bone broth, 10 ounces Yukon Gold potatoes, 12 ounce cauliflower
- Cook, covered, over-medium low heat until the potatoes and cauliflower are tender, 25 to 30 minutes.
- Meanwhile, heat a skillet over medium high heat, add the ground chicken, salt and pepper. Break ithe chicken up with a spatula to create small crumbles.1 pound 93% lean ground chicken
- Transfer 1 cup of the liquid to a blender. It's okay to have some celerg, onion, etc. in the liquid. Add the cottage cheese and blend until smooth.16 ounces cottage cheese
- Stir the puree into the soup.
- Add the cooked ground chicken and sitr.¾ cups shredded cheddar cheese
- Add more chicken bone broth as needed if you prefer a more brothy soup.
- Serve and top each bowl with a little shredded cheese and scallions.
Notes
Not all salt is equal. We test all our recipes with Diamond Crystal Kosher salt, (affiliate link). The flaky crystals dissolve more readily than regular table salt or other kosher salts, making it easier to use. Note that Diamond Crystal Kosher salt is about half as salty as most other salts, so adjust accordingly when substituting!
Nutrition
Calories: 330kcal | Carbohydrates: 16g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 569mg | Potassium: 913mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3650IU | Vitamin C: 38mg | Calcium: 178mg | Iron: 1mg
Jennifer says
This recipe is at the top of my list! The cottage cheese blended with the liquid (bone broth) really ups the protein and makes it so creamy! I recommend trying it with sweet potatoes for a nice variation. Enjoy!