Easy and comforting, this chicken potato soup recipe is spiced with turmeric for colour and health benefits and is flavour-packed and oh-so hearty. Featuring onions, garlic, carrots, chicken, and potatoes, and is finished with a good dollop of sour cream for tang and extra creaminess, this golden soup will delight your tastebuds.

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Golden Chicken Potato Soup

My recipe for chicken potato soup is a healthier version of the more common creamy, cheesy recipes you will find online. Yet, it’s just as hearty and had a lovely thick texture from the starch in the potatoes, a little addition of sour cream (good source of probiotics!) and flour.

I like to call it ‘golden soup’ as it has a beautiful yellow, almost glowing colour from the turmeric spice as well as the carrots. Once cooked, the soup gets a little mashed so all those yummy flavours get incorporated into every spoonful.

It’s a delicious and easy soup to make perfect for those cooler days. I hope you enjoy my potato chicken soup as much as my whole family did!

And if you love flavour-packed soups, make sure to try my garlic chicken soup or my roasted cherry tomato soup with mascarpone.

Ingredients For This Soup

White potatoes – you can use any kind but the starchier kind is better for texture, such as Russet or brushed white potatoes in Australia. Make sure to cut them into small-ish cubes.

Chicken – 1 large chicken breast is plenty for this soup but you could use 2 medium ones if you want it slightly more meaty. Make sure to cut the chicken into small cubes, similar to potatoes.

Soup flavour base – onions, carrots, celery and garlic – the usual suspects are all here. The carrots will give it an extra yellow colour.

Other: turmeric (for colour and its anti-inflammatory properties), dried or fresh thyme, salt, pepper, olive oil, butter, chicken stock cubes (or ready-made stock) and sour cream (for tang and creaminess). Not pictured, one tablespoon of flour (you can use gluten-free flour or arrowroot/tapioca starch), which is used to thicken the soup slightly.

How To Make Chicken Potato Soup

Find the full recipe card with ingredient amounts, instructions, and nutritional info below these step-by-step photos.

Cooking The Golden Soup

Step 1. Add olive oil, butter, onions, carrots, celery and salt to a large, heavy-bottom pot. Heat over medium heat and saute for 15 minutes until soft and golden.

Step 2. Add the garlic, potatoes, chicken, thyme, turmeric, and pepper and cook for 1-2 minutes.

Step 3. Then add the chicken stock, stir and bring to a boil. Cook for 15 minutes, covered, until potatoes are soft.

Step 4. Use a potato masher to mash the potatoes and chicken in the soup slightly. You’re after chunky texture with some of the potato starch incorporated into the soup.

Step 5. Add the sour cream and stir through. Keep on low heat.

Step 6. Add a tablespoon of chosen flour to a bowl. Add about 1/4 cup of the soup liquid or warm water to the flour and whisk it with a fork until smooth. Pour the flour slurry liquid back into the soup, stirring it in to thicken the broth slightly more.

Finish with fresh coriander (cilantro) or parsley. I love coriander with this soup so that’s what I would recommend but you could also use parsley or dill here.

Optional Toppings

I served this potato chicken soup with fried Asian shallots and dry fried noodles for extra texture. If you’re keeping it gluten-free, you can also use some corn chips or gluten-free croutons, or go without. A dollop of sour cream on top and extra herbs are always lovely.

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Tips & Suggestions

• If you want to make this soup Whole30 or Paleo-friendly, use coconut cream instead of sour cream and add a little lemon juice or lime juice for the tang that sour cream would have otherwise provided.
• Heavy cream or half/half can be used instead of sour cream, in which case I suggest adding a little splash of lemon or lime juice for the tang. Greek yoghurt could also work here.
• For a vegetarian version, try making the same soup with chickpeas and potatoes.
• This soup can be made with chicken thighs (without the skin) or even with leftover rotisserie chicken. Feel free to add other vegetables like baby spinach or broccoli, which can be added towards the end of cooking.
• If you like the idea of this recipe, you might want to check out my turmeric zucchini soup, which is made with coconut milk and has a similar vibe but is vegetarian-friendly and a bit lighter.

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Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Print

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Description

Easy and comforting, this chicken potato soup recipe is spiced with turmeric for colour and health benefits and is flavour-packed and oh-so hearty. Featuring onions, garlic, carrots, chicken, and potatoes, and is finished with a good dollop of sour cream for tang and extra creaminess, this golden soup will delight your tastebuds.

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• Add olive oil, butter, onions, carrots, celery and salt to a large, heavy-bottom pot. Heat over medium heat and saute for 15 minutes until soft and golden.
• Add the garlic, potatoes, chicken, thyme, turmeric, and pepper and cook for 1-2 minutes
• Then add the chicken stock, stir and bring to a boil. Cook for 15 minutes, covered, until potatoes are soft.
• Use a potato masher to mash the potatoes and chicken in the soup slightly. You’re after chunky texture with some of the potato starch incorporated into the soup.
• Add the sour cream and stir through. Keep on low heat.
• Add a tablespoon of chosen flour to a bowl. Add about 1/4 cup of the soup liquid or warm water to the flour and whisk it with a fork until smooth. Pour the flour slurry liquid back into the soup, stirring it in to thicken the broth slightly more
• Finish with fresh coriander (cilantro) or parsley. We loved coriander with this soup so that’s what I would recommend.

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Notes

• This soup can be made with chicken thighs (without the skin) or even with leftover rotisserie chicken. Feel free to add other vegetables like baby spinach or broccoli, which can be added towards the end of cooking.

• If you want to make this soup Whole30 or Paleo-friendly, use coconut cream instead of sour cream and add a little lemon juice or lime juice for the tang that sour cream would have otherwise provided.
• Heavy cream or half/half can be used instead of sour cream, in which case I suggest adding a little splash of lemon or lime juice for the tang. Greek yoghurt could also work here.
• For a vegetarian version, try making the same soup with chickpeas and potatoes.
• Storage: Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Thaw out and reheat well. This soup does freeze well, even with sour cream in it as it’s only a small amount. You can always leave the sour cream out if you’re worried about it curdling. 

Nutrition

• Serving Size: 1.5 cups (without extra toppings)
• Calories: 372
• Sugar: 7.6 g
• Sodium: 1031.4 mg
• Fat: 15.9 g
• Carbohydrates: 35.4 g
• Fiber: 4.4 g
• Protein: 22 g
• Cholesterol: 64.2 mg

Keywords: chicken potato soup, potato chicken soup, potato soup, chicken soup, golden soup, turmeric, soup recipes, healthy soup, gluten-free,

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