Maggianos Creamy Chicken And Potato Soup Recipe

This velvety, hearty Maggianos Creamy Chicken And Potato Soup is made with tender chicken breast, russet potatoes, and heavy cream, ready in just 45 minutes. Simmering the vegetables in chicken stock before adding the cream creates a rich base that clings perfectly to every spoon. I love making this copycat version when I crave that restaurant comfort without leaving my kitchen.

Restaurant-Quality At Home

I used to think restaurant soups required secret industrial ingredients, but this recipe proved me wrong. The real secret to getting that Maggiano’s flavor is sautéing the mirepoix (onion, carrots, celery) in a mix of butter and olive oil until they are soft and sweet before adding any liquid.

My first attempt failed because I used milk instead of heavy cream, resulting in a thin, watery broth that lacked luxury. Using full-fat heavy cream and starchy potatoes ensures that signature velvety texture you expect from a high-end Italian chain.

Maggianos Creamy Chicken And Potato Soup Ingredients

• For the Base:
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup yellow onion, diced
• 1 cup carrots, peeled and diced
• 1 cup celery, diced
• 3 cloves garlic, minced
• For the Soup:
• 1 lb boneless, skinless chicken breasts, diced into 1-inch cubes
• 1.5 lbs russet potatoes, peeled and diced (about 3 medium)
• 4 cups chicken broth (low sodium preferred)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• To Finish:
• 2 tbsp all-purpose flour
• 1 cup heavy cream
• Fresh parsley for garnish

How To Make Maggianos Creamy Chicken And Potato Soup

1. Sauté Aromatics: Melt the butter and olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened but not browned. Stir in the minced garlic and cook for another minute until fragrant.
2. Build the Base: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This roux will help thicken the soup later.
3. Simmer Ingredients: Slowly pour in the chicken broth while whisking to prevent lumps. Add the diced potatoes, dried thyme, rosemary, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 10 minutes.
4. Cook Chicken: Remove the lid and add the diced raw chicken breast to the pot. Stir well. Simmer uncovered for another 10-15 minutes, or until the potatoes are tender and the chicken is fully cooked through (165°F internal temperature).
5. Add Cream: Reduce the heat to the lowest setting. Stir in the heavy cream and let the soup warm through for 2-3 minutes. Do not let it boil vigorously once the cream is added. Taste and adjust salt and pepper if needed before serving.

Recipe Tips

• Potato Choice: Use Russet potatoes for this recipe. Their high starch content helps thicken the soup naturally as they break down slightly during cooking, creating a better texture than waxy red potatoes.
• Uniform Cuts: Dice your carrots, celery, and potatoes into similar sizes (about 1/2 inch). This ensures every vegetable cooks at the same rate so you don’t end up with some mushy and some crunchy bites.
• Rotisserie Hack: If you are short on time, use 2 cups of shredded rotisserie chicken instead of raw chicken. Add it at the very end with the cream just to warm it up.

What To Serve With Chicken And Potato Soup

A crusty loaf of Italian bread or warm focaccia is essential for soaking up the creamy broth. A crisp Caesar salad with garlicky croutons also pairs beautifully, as the fresh acidity cuts through the richness of the soup.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat to avoid separating the cream base; freezing is not recommended as the dairy and potatoes may become grainy upon thawing.

FAQs

• Can I make this gluten-free? Yes, swap the all-purpose flour for a cornstarch slurry. Mix 1 tablespoon of cornstarch with a little cold water and stir it in during the final simmering stage to thicken.
• Why is my soup too thin? If the soup hasn’t thickened enough, let it simmer uncovered for a few extra minutes to reduce the liquid, or mash a few potato cubes against the side of the pot to release more starch.
• Can I add bacon? Absolutely. For a smokier flavor, fry 4 slices of bacon at the very beginning, remove them, and use the rendered fat to sauté the vegetables instead of butter. Crumble the bacon on top before serving.

Nutrition

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 30g
• Protein: 25g

Try More Recipes:

• Crock Pot Creamy Chicken Parmesan Soup Recipe
• Tuscan Chicken Gnocchi Soup Recipe
• Chicken And Sweet Potato Soup Recipe

Maggianos Creamy Chicken And Potato Soup

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This velvety Maggianos Creamy Chicken And Potato Soup features tender russet potatoes, savory vegetables, and rich heavy cream ready in 45 minutes for a cozy family dinner. It captures the comforting texture of the restaurant classic perfectly.

Ingredients

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 1 cup yellow onion, diced

• 1 cup carrots, peeled and diced

• 1 cup celery, diced

• 3 cloves garlic, minced

• 1 lb boneless, skinless chicken breasts, diced into 1-inch cubes

• 1.5 lbs russet potatoes, peeled and diced

• 4 cups chicken broth (low sodium)

• 1 tsp dried thyme

• 1/2 tsp dried rosemary

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 tbsp all-purpose flour

• 1 cup heavy cream

• Fresh parsley for garnish

Directions

• Melt butter and oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5-7 minutes.
• Add minced garlic and cook for 1 minute. Sprinkle flour over vegetables and stir for 1-2 minutes.
• Whisk in chicken broth, then add potatoes, thyme, rosemary, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
• Add diced raw chicken. Simmer uncovered for 10-15 minutes until chicken is cooked and potatoes are tender.
• Stir in heavy cream and heat through gently (do not boil). Adjust seasoning and serve garnished with parsley.