Creamy Chicken Tenderloin Potato Soup
Heartwarming and soul-satisfying, Creamy Chicken Tenderloin Potato Soup is the kind of dish that wraps you in comfort with every spoonful.
Tender chunks of chicken mingle with velvety potatoes and onions in a broth that’s gently thickened with milk and flour, creating a creamy base that feels both nourishing and indulgent.
Infused with herbs and a touch of garlic, this soup is rustic yet refined—perfect for a family dinner, a cozy weekend lunch, or whenever you crave a bowl of simple, homemade comfort.
Why People Will Love Creamy Chicken Tenderloin Potato Soup:
Comfort in a Bowl – The creamy base, tender chicken, and soft potatoes create a soothing dish that feels like warmth and care in every spoonful.
Hearty Yet Simple – It’s filling enough to be a full meal, yet made with humble, everyday ingredients that highlight simplicity at its best.
Balanced Flavors – The gentle sweetness of onions, the richness of milk, and the savory depth of chicken and bouillon blend seamlessly into a well-rounded taste.
Family-Friendly Appeal – Mild, creamy, and nourishing, it’s a dish that pleases all ages, from children to adults, making it ideal for family meals.
Customizable Comfort – Easily adaptable with extra herbs, vegetables, or toppings, this soup can shift from rustic farmhouse-style to a more refined table centerpiece.
Key Ingredient:
Potatoes – The heart of the soup, breaking down slightly as they cook to create natural creaminess while offering hearty bites of comfort.
Chicken Tenderloin – Lean, tender, and mild, it brings a clean, delicate flavor that blends seamlessly with the creamy broth.
Milk & Flour – A simple but powerful duo that transforms the broth into a velvety base, giving the soup its signature richness without overpowering.
Onion – Adds a gentle sweetness and depth, infusing the broth with aromatic warmth as it softens alongside the potatoes.
Bouillon Cubes – Concentrated flavor boosters that enrich the soup with savory depth, enhancing the chicken essence in every sip.
Dried Parsley & Garlic Powder – Earthy herbs and subtle garlic notes lift the creaminess, ensuring balance and freshness in the final dish.
Expert Tips:
Layer Flavor Early – Sauté the onions in a little butter or olive oil before adding them to the pot. This extra step deepens their sweetness and gives the broth a richer foundation.
Mind the Potatoes – Dice potatoes evenly to ensure they cook at the same rate. For a creamier body, lightly mash some of the potatoes against the side of the pot before adding the milk mixture.
Dissolve Bouillon Properly – Crush bouillon cubes before adding, or dissolve them in a bit of hot water first. This ensures even distribution and prevents clumps of overly salty bites.
Add Dairy Slowly – When stirring in the milk-and-flour mixture, do so gradually over medium-low heat. This prevents curdling and creates a silky, lump-free texture.
Herb Boost at the End – Dried parsley gives subtle flavor, but for freshness, stir in a handful of chopped fresh parsley or chives right before serving. It brightens the creamy richness beautifully.
Chicken Texture Matters – Use cooked chicken tenderloins that are diced or shredded just before adding to the soup. This preserves their tenderness and prevents them from becoming dry or stringy.
Creamy Chicken Tenderloin Potato Soup
Ingredients
Potatoes – 4 large, diced
Water – enough to cover the potatoes in the pot
Onion – 1 cup, diced
Milk – 2 cups
Chicken bouillon cubes – 3
All-purpose flour – 2 tablespoons
Dried parsley – 2 tablespoons
Garlic powder – ½ teaspoon
Cooked chicken tenderloin – 1 cup, diced
Instructions
1. Cook the potatoes
Place the diced potatoes in a large pot and add enough water to cover them. Bring to a boil over medium-high heat.
2. Add the onions
Once the water is boiling, reduce the heat to medium. Stir in the diced onions and cook for about 15 minutes, or until the potatoes are fork-tender.
3. Make the creamy base
In a small bowl, whisk the milk and flour together until smooth. Slowly pour this mixture into the pot, stirring constantly to avoid lumps.
4. Season the soup
Add the bouillon cubes, parsley, and garlic powder. Stir until everything is well combined and the bouillon dissolves.
5. Add the chicken
Stir in the diced chicken tenderloin. Let the soup simmer for another 10 minutes, stirring occasionally, until slightly thickened.
6. Finish and serve
Taste and adjust seasoning with salt and pepper. Serve hot and enjoy a cozy, comforting bowl of soup!
Important Notes When Making Creamy Chicken Tenderloin Potato Soup,:
Balance the Thickness – This soup should be creamy but not heavy. If it becomes too thick, add a splash of warm milk or broth to loosen it; if too thin, simmer a little longer or mash more potatoes to naturally thicken.
Salt Awareness – Bouillon cubes already carry a high salt content. Always taste before adding extra salt to avoid overpowering the delicate creaminess of the soup.
Potato Choice Matters – Russet potatoes yield a softer, creamier texture as they break down, while Yukon Golds hold their shape better and give a buttery finish. Select based on your preferred mouthfeel.
Chicken Timing – Add the cooked chicken toward the end of simmering. Overcooking at this stage can make tenderloins dry, which diminishes the soup’s luxurious texture.
Storage Reality – The soup thickens significantly as it cools. When reheating, stir in a little broth or milk to restore the silky consistency. For best results, enjoy within 2–3 days.
Customization Opportunity – While parsley and garlic powder keep it simple, you can add thyme, rosemary, or even a pinch of nutmeg to enhance warmth and depth.
How To Enjoy Creamy Chicken Tenderloin Potato Soup After Cooking:
Let It Rest Briefly
Once the soup is finished, allow it to sit for 5–10 minutes. This pause helps the flavors meld, the broth thicken slightly, and the chicken settle into the creamy base.
Serving the Soup
Classic Presentation: Ladle into warm bowls for maximum comfort and heat retention.
With Bread: Pair with crusty bread, garlic toast, or buttery biscuits to soak up the creamy broth.
Toppings for Contrast: Add a sprinkle of fresh herbs (parsley, thyme, or chives), a dusting of black pepper, or even shredded cheese for an extra layer of richness.
Rustic Finish: A drizzle of olive oil or a knob of butter melted on top can add depth and shine.
Ideal Pairings
Light Balance: Serve with a crisp green salad dressed in lemon vinaigrette to offset the creaminess.
Comfort Duo: Pair with a grilled cheese sandwich or roasted vegetables for a heartier meal.
Beverages: A glass of iced tea, a light white wine, or even warm apple cider complements the cozy character of the soup.
Storing and Reheating
Refrigeration: Keep leftovers in an airtight container for up to 3 days.
Freezing: Best enjoyed fresh, but it can be frozen for up to 1 month. Note that potatoes may soften further after thawing.
Reheating: Warm gently on the stovetop over low heat, stirring in a splash of milk or broth to restore the creamy consistency. Avoid boiling, which can separate the dairy.
Savor the Moment
This soup isn’t just about filling the belly—it’s about soothing the spirit. Each spoonful offers creamy comfort, tender chicken, and earthy potatoes, reminding you of the simple joys of homemade cooking. Slow down, savor, and let it be both nourishment and comfort.
Nutrition Information
For Creamy Chicken Tenderloin Potato Soup (per serving, assuming 6 servings):
Calories: 285 kcal | Total Fat: 7 g | Saturated Fat: 3 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 45 mg | Sodium: 780–950 mg (depending on bouillon and added salt) | Total Carbohydrates: 37 g | Dietary Fiber: 4 g | Sugars: 6 g | Protein: 18 g
Frequently Asked Questions
Can I use chicken breast instead of tenderloin?
Yes. Chicken breast works well, but tenderloin is naturally more tender and cooks faster. If using breast, make sure not to overcook to keep the meat moist.
How can I make the soup thicker without adding more flour?
You can mash a portion of the cooked potatoes directly in the pot. This naturally thickens the broth while keeping the flavor rustic and wholesome.
Can I replace the bouillon cubes with broth?
Absolutely. Substitute the bouillon cubes and water with low-sodium chicken broth for a cleaner flavor. Adjust seasoning at the end since broth tends to be less salty than bouillon.
Is it possible to make this soup dairy-free?
Yes. Replace the milk with unsweetened almond milk or oat milk, and thicken with cornstarch instead of flour. The texture will remain creamy, though the flavor will be slightly different.
How well does this soup store and reheat?
It keeps well in the fridge for up to 3 days. On reheating, add a splash of milk or broth to restore creaminess. Avoid boiling during reheating to prevent separation of the dairy.
Should I peel the potatoes or leave the skins on?
Peeling gives the soup a smoother, creamier texture, while leaving the skins adds fiber and a rustic feel. Either works—choose based on your desired finish.
When is the best time to add the milk-and-flour mixture?
Add it only after the potatoes are tender. This prevents the dairy from curdling during boiling and ensures the mixture thickens the broth evenly.
How do I avoid lumps in the creamy base?
Whisk the flour into cold milk until fully smooth before adding. Pour it in slowly while stirring constantly—this keeps the texture silky.
Can I cook the chicken in the soup instead of adding it pre-cooked?
Yes. Add raw diced chicken after the potatoes have softened and let it simmer until fully cooked (about 10 minutes). This saves a step, but pre-cooked chicken keeps the texture more tender.
How do I know the seasoning is balanced?
Taste at the very end—bouillon brings salt, so adding extra too early can overwhelm the soup. A final adjustment of salt, pepper, or herbs just before serving ensures perfect balance.