Description

This creamy garlic chicken and potato soup is a nourishing, cozy meal that combines tender chicken thighs, golden potatoes, and fresh vegetables in a velvety yogurt-based broth. Comforting and rich without being heavy, it’s a perfect one-pot dinner option for any night of the week.

Ingredients

1 tablespoon olive oil

1 tablespoon butter or additional olive oil

1 medium onion, chopped

4 cloves garlic, minced

1½ teaspoons salt, divided

½ teaspoon ground black pepper, divided

½ teaspoon dried rosemary

½ teaspoon dried oregano

2 large carrots, peeled and diced into ½-inch pieces

1 pound Yukon gold potatoes, peeled and diced into ½-inch pieces

4 cups low-sodium chicken broth

1 pound boneless, skinless chicken thighs

½ cup plain whole milk Greek yogurt or sour cream

1 tablespoon Worcestershire sauce

1½ cups frozen peas

1 cup frozen riced cauliflower

Chopped fresh parsley (optional)

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Instructions

1. Heat the olive oil and butter in a large soup pot or Dutch oven over medium heat. Add the chopped onion, garlic, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper. Cook for about 2 minutes, stirring often, until the onion begins to soften.

2. Add the rosemary, oregano, carrots, potatoes, and chicken broth to the pot. Gently place the chicken thighs into the liquid, making sure they are fully submerged.

3. Bring the soup to a gentle simmer and cook for 10 to 12 minutes, until the chicken is cooked through.

4. Transfer the chicken to a cutting board. Once cool enough to handle, cut it into bite-sized pieces and set aside.

5. Continue simmering the soup for another 5 to 8 minutes, or until the potatoes are very tender.

6. Carefully scoop about 2½ cups of the soup—mostly potatoes with some broth—into a blender or large measuring cup. Add the yogurt and Worcestershire sauce, then blend until completely smooth.

7. Stir the blended mixture back into the pot to create a creamy base. Add the chopped chicken, frozen peas, frozen riced cauliflower, remaining salt, and remaining black pepper. Stir well and simmer for 2 to 3 minutes, until everything is heated through.

8. Taste and adjust seasoning if needed. Serve hot, topped with fresh parsley if desired.

Notes

For a dairy-free version, use olive oil in place of butter and substitute with unsweetened plant-based yogurt.

To make it gluten-free, ensure your Worcestershire sauce is gluten-free certified.

Blending the soup before adding peas and cauliflower helps keep the color vibrant and the texture smooth.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Soups & Stews
Method: Stovetop
Cuisine: American