1 hour

White Wine Chicken Soup with Potatoes

This delicious creamy white wine chicken soup with potatoes is the ultimate comfort food. Full of tender chicken pieces, yellow potatoes and veggies, this hearty soup is sure to become a family favorite.

Chicken soup is one of the best comfort foods. My family loves traditional chicken noodle soup, but once in a while we want to shake it up! This white wine chicken soup with potatoes is deliciously cozy and comforting, and is quickly becoming one of our new favorite soups.

This simple recipe makes a hearty meal that your whole family will love. Tender chicken breast, fresh veggies and potatoes are cooked with Italian herbs, a splash of white wine and heavy cream for a rich flavor that won’t disappoint. Substitute rotisserie chicken for a quick weeknight dinner without sacrificing any of the flavor! Serve this with some homemade biscuits or crusty bread and a fresh salad, for a perfect meal any time of year.

For other delicious comfort food recipes, try my dutch oven chili, one-pot creamy ground chicken stroganoff, or healthy zuppa toscana.

A close up of a ladle of white wine chicken soup, showing chicken, potatoes and veggies in a creamy broth.

You Will Love This

  • This chicken soup is delicious comfort food. It’s the best way to warm up on a cold winter night!
  • Dried herbs and a splash of white wine give this soup great depth of flavor with no fuss.
  • Soups are perfect for meal prep, and the flavor of this soup only gets better the next day.

Ingredients

Ingredients for white wine chicken soup with potatoes on a marble background.

To make creamy white wine chicken soup with potatoes, you need the following simple ingredients (exact measurements are in the recipe card below):

  • Extra virgin olive oil
  • Boneless, skinless chicken breasts: Feel free to substitute leftover shredded chicken or rotisserie chicken for a quicker meal!
  • Onion: White onion, yellow onion or sweet onion will all work!
  • Celery
  • Carrots: Fresh green beans or white mushrooms would also be a great addition to the soup. I would add them with the carrots and celery if you use them!
  • Yellow potatoes: I used baby yellow potatoes, cut in half. You could substitute large yellow potatoes cut into cubes. Idaho potatoes would also work, but they may break down a bit more in the soup, giving it a little creamier, starchier consistency.
  • Garlic cloves: Feel free to substitute pre-minced garlic or garlic powder.
  • Dry white wine: Use a high quality white wine. This gives a lot of flavor to the soup, so choose something that you would like to drink. If you don’t want to use wine, you could substitute a squeeze of lemon juice for a little acidity, but it will change the flavor of the soup.
  • Chicken stock
  • Dried Italian herb seasoning blend
  • Cream: You could substitute half and half for a little lighter soup
  • Cornstarch
  • Frozen peas
  • Kosher salt and freshly ground black pepper
  • Optional: Fresh herbs for garnish. I used some fresh parsley, but fresh rosemary or thyme would be delicious too.

Instructions

Step One: Prepare the ingredients. Cut the chicken into small bite-sized pieces. Mince the onion and garlic. Peel and slice the carrots. Dice the celery. Wash the baby potatoes well and cut them in half.

Step Two: Warm the olive oil in a large pot or dutch oven on the stove top over medium heat. Add the diced chicken breast to the pot with a small pinch of salt. Cook the chicken until it is opaque on all sides. A little bit of golden brown coloring is perfectly fine and will just add flavor to the soup. Remove the chicken from the pot.

A white dutch oven on a marble background. The dutch oven contains cooked chicken breast pieces.

Step Three: Add the onion to the pot and sauté for 2-3 minutes, until translucent. Add the carrots, celery and minced garlic, and cook for another 2-3 minutes.

A white dutch oven on a marble background. The dutch oven contains onion, celery and carrots cooked in olive oil.

Step Four: Pour in the white wine, and scrape any browned bits off the bottom of the pot with a wooden spoon. Add the chicken stock, Italian seasoning, potatoes and cooked chicken back to the pot. Bring the soup to a simmer over medium to medium-high heat.

A white dutch oven on a marble background. The dutch oven contains chicken, veggies and potatoes with herbs in chicken stock.

Step Five: Allow the soup to simmer for about 20-30 minutes, until the potatoes are fork-tender. In a small bowl, combine the cream with the cornstarch and whisk until no lumps remain. Reduce the stove to medium-low heat and pour the cream mixture (called a slurry) into the soup. Stir until well combined. Add the frozen peas. Allow the soup to simmer another 5 minutes or so, until thickened.

A white dutch oven on a marble background. The dutch oven contains creamy white wine chicken soup with potatoes, peas and carrots.

Step Six: Taste the soup, and season with salt and pepper to taste. Top with some fresh herbs, if desired, and serve!

A white dutch oven filled with creamy white wine chicken soup with potatoes. The pot of soup has white bowls to the side, along with crusty bread, and is topped with fresh parsley.

Storage

Store leftover soup in an airtight container in the refrigerator for put o 3-4 days. For longer storage, freeze the soup in a glass freezer container. Be sure to leave enough room at the top of the container for the soup to expand (called head space). This will help keep your container from breaking when the soup freezes!

A bowl of white wine chicken soup with potatoes on a marble background. Another bowl of soup, a full pot of soup, and soup spoons sit to the side.

White Wine Chicken Soup with Potatoes

This delicious creamy white wine chicken soup with potatoes is the ultimate comfort food. Full of tender chicken pieces, yellow potatoes and veggies, this hearty soup is sure to become a family favorite.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soups and Stews
Cuisine American
Servings 8 servings
Calories 337 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 1 small white onion
  • 3 ribs celery
  • 4 large carrots
  • 3 cloves garlic
  • 1/2 cup dry white wine
  • 1 1/2 pounds baby yellow potatoes
  • 3 cups chicken stock
  • 2 teaspoons dried Italian herb seasoning blend
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 cup frozen peas
  • kosher salt to taste (I used 1.5 teaspoons)
  • fresh ground black pepper to taste

Instructions
 

  • Prepare the ingredients. Cut the chicken into small bite-sized pieces. Mince the onion and garlic. Peel and slice the carrots. Dice the celery. Wash the baby potatoes well and cut them in half.
  • Warm the olive oil in a large pot or dutch oven on the stove top over medium heat. Add the diced chicken breast to the pot with a small pinch of salt. Cook the chicken until it is opaque on all sides. A little bit of golden brown coloring is perfectly fine and will just add flavor to the soup. Remove the chicken from the pot.
  • Add the onion to the pot and sauté for 2-3 minutes, until translucent. Add the carrots, celery and minced garlic, and cook for another 2-3 minutes.
  • Pour in the white wine, and scrape any browned bits off the bottom of the pot with a wooden spoon. Add the chicken stock, Italian seasoning, potatoes and cooked chicken back to the pot. Bring the soup to a simmer over medium to medium-high heat.
  • Allow the soup to simmer for about 20-30 minutes, until the potatoes are fork-tender. In a small bowl, combine the cream with the cornstarch and whisk until no lumps remain. Reduce the stove to medium-low heat and pour the cream mixture (called a slurry) into the soup. Stir until well combined. Add the frozen peas. Allow the soup to simmer another 5 minutes or so, until thickened.
  • Taste the soup, and season with salt and pepper to taste. Top with some fresh herbs, if desired, and serve!

Nutrition

Calories: 337kcalCarbohydrates: 29gProtein: 19gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 73mgSodium: 247mgPotassium: 923mgFiber: 5gSugar: 6gVitamin A: 6688IUVitamin C: 29mgCalcium: 71mgIron: 2mg
Keyword chicken soup with potatoes, creamy chicken soup, white wine chicken soup
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