Ingredients
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour (or 2 Tbsp cornstarch, GF)
- 6 cups low-sodium chicken broth
- 2 lb Yukon gold potatoes, peeled and ¾-inch diced
- 1 bay leaf
- 1 tsp dried thyme
- 1/4 tsp smoked paprika (optional)
- 3/4–1 tsp kosher salt
- 1/2 tsp black pepper (plus more to taste)
- 1.5 lb boneless, skinless chicken thighs or breasts, diced (165°F when done)
- 1 cup whole milk
- 1/2 cup half-and-half (or 1 can evaporated milk)
- 1/4–1/2 cup sour cream or Greek yogurt, to finish
- 1 cup shredded cheddar (optional topping)
- 4 slices cooked bacon, crumbled (optional topping)
- chives or green onions, for garnish
Equipment
- Dutch oven or large soup pot
- Wooden spoon or spatula
- chef’s knife and cutting board
- ladle
- measuring cups and spoons
Method
- Heat butter and oil in a Dutch oven over medium heat. Sauté onion, celery, and carrots for 5–6 minutes; add garlic and cook 30 seconds.
- Stir in flour and cook for 1 minute to form a roux. Gradually whisk in the broth until smooth and lump-free.
- Add potatoes, bay leaf, thyme, paprika, salt, and pepper. Stir well.
- Stir in diced chicken and simmer gently for 12–15 minutes until potatoes are tender and chicken reaches 165°F.
- Add milk and half-and-half, then simmer gently for 2–3 minutes (do not boil).
- Remove from heat and fold in sour cream or Greek yogurt. Adjust seasoning to taste and serve hot with optional toppings.
Nutrition
Calories: 320kcalCarbohydrates: 33gProtein: 24gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 780mgPotassium: 950mgFiber: 3gSugar: 6gVitamin A: 2500IUVitamin C: 12mgCalcium: 120mgIron: 1.2mg
Notes
Slow Cooker: Sauté aromatics and flour on the stovetop (Steps 1–2), then transfer to crock with broth, potatoes, spices, and raw chicken. Cook on Low 5–6 hrs or High 2½–3½ hrs until chicken reaches 165°F. Stir in milk/half-and-half during the last 30 minutes; finish with sour cream or yogurt.
Rotisserie Shortcut: Skip Step 4’s raw chicken and add 2½ cups shredded rotisserie chicken in the last 5–7 minutes.
Loaded Option: Stir in cheddar cheese in Step 5, then top each bowl with crumbled bacon and chives.
Serve with crusty bread or a green salad for a complete meal.
Rotisserie Shortcut: Skip Step 4’s raw chicken and add 2½ cups shredded rotisserie chicken in the last 5–7 minutes.
Loaded Option: Stir in cheddar cheese in Step 5, then top each bowl with crumbled bacon and chives.
Serve with crusty bread or a green salad for a complete meal.
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