Soups & Stews
This Chicken Salad Chick Potato Soup copycat recipe delivers the same creamy, comforting flavors you love from the restaurant—but with a home-cooked twist. The secret lies in perfectly balanced textures: tender shredded chicken, velvety potato chunks, and a dressing that’s tangy yet rich, just like the original.
I’ve refined this recipe over years of testing to ensure every spoonful captures that signature harmony of chickpea potato soup and chicken salad.
The key to nailing this copycat version is in the details: boiling the potatoes until they’re fork-tender but still hold their shape, shredding the chicken just right for that signature bite, and emulsifying the dressing without lumps. The result?
A soup that’s thick enough to coat your spoon but light enough to let the flavors shine, paired with a chicken salad that’s moist, flavorful, and impossible to resist. No shortcuts here—just the techniques that make it taste authentic.
What makes this recipe stand out is its versatility. Serve the soup as a hearty main or pair it with the chicken salad for a full meal that feels like a restaurant experience.
The creamy potato base is packed with chickpeas for protein, while the chicken salad stays fresh with a zesty dressing that keeps it from drying out. Whether you’re feeding a crowd or meal prepping for the week, this recipe delivers restaurant-quality comfort food at home.
Ready to recreate the magic? The instructions walk you through each step—from boiling the potatoes to assembling the chicken salad—with pro tips to ensure your copycat version turns out perfectly every time. No fancy equipment needed, just patience and attention to detail. Let’s get cooking!
Ingredients for chicken salad chick potato soup copycat
Sixteen ingredients for two iconic dishes in one—creamy soup meets perfect chicken salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 1 whole | Medium size, diced |
| Red Potatoes 🥔 | 2 lbs | Russet or Yukon gold |
| Chicken Breast 🍗 | 2 lbs | Boneless, skinless, shredded |
| Chickpeas 🥜 | 1 ½ cups | Canned, drained, rinsed |
| Celery Stalks 🥬 | 3 whole | Diced, for soup base |
| Garlic Cloves 🧄 | 6 cloves | Minced for depth of flavor |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Mayonnaise 🥫 | ½ cup | For chicken salad dressing |
| Greek Yogurt 🍶 | ½ cup | Plain, full-fat preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Dijon Mustard 🥫 | 1 tbsp | For tangy dressing kick |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped for freshness |
The potatoes are non-negotiable here. Yukon golds give you that buttery texture, but Russets work too if you prefer starchy. I always grab the 2-pound bag from Trader Joe's—they're pre-washed and hold up better during boiling. For the chicken, skinless, boneless breasts shred best, but thighs add richness if you want extra flavor. The chickpeas? Great Northerns have a creamier texture than garbanzos, but any canned variety will do. Fresh dill is ideal, but dried works at one-third the amount if you're in a pinch.
No heavy cream? Full-fat coconut milk gets you close, though it's not identical. Short on mayo? Greek yogurt plus a splash of lemon juice mimics the tang. The chicken broth can be subbed with vegetable broth plus a bouillon cube, but it won't be as rich. For the soup base, celery and onion are your flavor anchors—don't skip them. The dressing gets its magic from the lemon juice and Dijon, so don't cut corners there. And if you're making this ahead, pre-shred the chicken and store it separately until ready to mix.
This soup keeps beautifully—3 days in the fridge or 3 months frozen. The chicken salad stays fresh for 2 days if you keep it chilled. I always make a double batch of the soup and freeze half. For the chicken salad, store the dressing separately to keep the chicken moist. The potatoes soften as they sit, so reheat gently with a splash of broth if you're warming leftovers. Both dishes reheat well, but the chicken salad is best served fresh.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s basically dump-and-stir. Toss the diced potatoes, shredded chicken, chickpeas, and onions into a pot with broth, and let it simmer—no chopping mountains of veggies or peeling endless potatoes. The celery adds that fresh crunch without requiring precision cuts.
- Creamy Without the Guilt: Honestly, the chickpeas and chicken breast blend into this velvety texture that’s ridiculously satisfying. You’d never guess it’s secretly packed with protein—my husband asks for seconds before I even finish serving. Plus, the red potatoes stay tender but hold their shape, so every bite has that perfect bite.
- Lunchbox Hero: Between us, this is my go-to for meal prep. It reheats like a dream, and I can pack it in jars for work all week—no sad, mushy leftovers here. Add a sprinkle of fresh parsley before serving, and it feels fancy enough for potlucks but simple enough for a Tuesday night.
- Budget-Friendly Powerhouse: Chickpeas and chicken breast stretch this soup into a full meal without breaking the bank. A single batch feeds four, and the onions and celery bulk it up so it doesn’t feel like you’re skimping. I’ll be real: my grocery bill thanks me every time I make this.
Step-by-step instructions for creamy chicken salad chick potato soup
Here's how to combine two crowd-pleasers into one rich, comforting dish.
🍳 Step 1: Cook the Potato Base Until Fork-Tender
Peel and dice the 2 lbs red potatoes into ½-inch cubes—smaller pieces cook faster and create a smoother texture. In a large pot, combine the potatoes with the 4 cups chicken broth, 1 whole diced yellow onion, 3 diced celery stalks, 6 minced garlic cloves, 1.5 tsp salt, and 0.5 tsp black pepper. Bring to a boil over medium-high heat, then reduce to a simmer.
Cover and cook for 15-20 minutes until the potatoes are fork-tender and easily pierced. Stir occasionally to prevent sticking. The broth should reduce slightly, creating a thick, flavorful base. Here's the thing—don't drain the broth yet. Those starchy bits help thicken the soup naturally as it cooks further.
🍳 Step 2: Shred the Chicken and Prepare the Creamy Dressing
While the potatoes simmer, place the 2 lbs chicken breast in a separate pot and cover with water. Bring to a boil, then reduce to a gentle simmer for 12-15 minutes until the chicken is fully cooked and the internal temperature reaches 165°F. Drain, let cool slightly, then shred using two forks or a sharp knife into ¼-inch strips. Set aside.
In a medium bowl, whisk together the 1.5 cups heavy cream, 0.5 cup mayonnaise, 0.5 cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp Dijon mustard, and 0.25 cup chopped fresh dill. This creamy dressing is what ties the whole dish together—don't skip the lemon juice, it brightens up the richness. Taste and adjust seasoning with more salt or pepper if needed.
🥘 Step 3: Combine and Simmer the Soup
Return the simmering potato mixture to a boil, then stir in the 1.5 cups drained chickpeas and the shredded chicken. Reduce heat to medium-low and let it simmer for 5-7 minutes, allowing the flavors to meld together. The chickpeas will soften slightly, adding a subtle earthiness that balances the creaminess.
Now, here's where the magic happens: slowly ladle in the creamy dressing while stirring constantly. You want to incorporate it gradually to avoid curdling the cream. The soup should thicken beautifully—if it's too thick, add a splash of the reserved broth to loosen it. The goal is a velvety texture with pockets of creamy richness throughout.
⏰ Step 4: Finish with Fresh Herbs and Serve Warm
Taste and adjust seasoning one final time. The soup should be creamy, slightly tangy from the lemon and mustard, and packed with chicken and potato flavors. Ladle into bowls and garnish with an extra sprinkle of chopped fresh dill and a crack of black pepper. The fresh dill adds a bright, herbal note that cuts through the richness.
Serve immediately while warm. This soup is best enjoyed fresh, with the creaminess still luxurious and the chicken warm and tender. For extra indulgence, serve with crusty bread or a side salad to balance the richness. Leftovers keep well in the fridge for 3-4 days, but honestly? It's so good, you'll probably eat it all in one sitting.
Pro Tips For Making Chicken Salad Chick Potato Soup Copycat
- Boil Potatoes Until Fork-Tender: I learned this the hard way—overcooked potatoes turn to mush, but undercooked ones leave you with a gritty, unsatisfying bite. Cut them into even 1-inch chunks and boil them in salted water until they pierce easily with a fork (about 12-15 minutes). Drain and let them cool in the colander for 5 minutes before adding to the soup—this stops the cooking and keeps them intact.
- Shred Chicken While Warm: Cold chicken shreds like cardboard. Cook the chicken breast until it hits 165°F, then immediately transfer it to a cutting board and let it rest for 3-4 minutes. While it’s still warm, shred it against the grain with two forks—it’ll pull apart cleanly and stay juicy. If you rush this, you’ll end up with dry, stringy chicken in your soup.
- Rinse Chickpeas Before Adding: Canned chickpeas have that weird starchy liquid clinging to them, and if you skip rinsing, your soup will taste like a can of beans. Drain them, give them a quick rinse under cold water, and shake off the excess. This small step makes a real difference in the final flavor—no one wants a soup that tastes like it came straight from a can.
- Sauté Onions and Celery Low and Slow: High heat burns onions before they soften, and you’ll end up with a bitter base for your soup. Use medium-low heat and cook them for 8-10 minutes until they’re translucent and just starting to caramelize. Add a splash of water if they stick—this isn’t the prettiest method, but it’s the tastiest, and it keeps your soup from tasting like charred garbage.
Make-ahead tips for this dish
Soup Prep Ahead
Boil the potatoes and make the creamy dressing 2 days in advance—they keep beautifully in airtight containers in the fridge. The dressing thickens slightly over time, so stir well before using.
I like to prep the shredded chicken separately and add it fresh when reheating to keep it tender. 🥔
Chicken Salad Prep
Assemble the chicken salad dressing 1 day ahead and store it separately from the shredded chicken. Mix the dressing just before serving to prevent sogginess. The chicken stays fresh for 2 days if wrapped tightly in plastic wrap and refrigerated.
For extra flavor, toss in ¼ cup chopped celery and 2 tbsp finely diced red onion right before serving. 🍗
Freezing Tips
This soup freezes exceptionally well for up to 3 months. Portion it into quart-sized freezer bags and remove as much air as possible to prevent freezer burn. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth to restore creaminess.
The chicken salad doesn’t freeze well, so save that for fresh prep. ❄️
Reheating Like a Pro
For the soup, reheat on low heat with a splash of chicken broth to prevent curdling. Stir constantly and add more broth as needed to loosen the texture. If the soup seems too thick after reheating, whisk in 1-2 tbsp heavy cream to restore its velvety consistency.
The chicken salad is best served cold, so no reheating needed there. 🔥
Meal Prep Strategy
Double the recipe and freeze half for busy nights. Store the other half in the fridge for quick lunches or dinners. I like to prep the chicken salad dressing separately and keep it in a small jar in the fridge.
When ready to eat, just mix the dressing with the chicken and serve with the reheated soup. This approach saves time and keeps everything fresh. ✨
Nutrition facts
Frequently asked questions
Can I make this chicken salad chick potato soup dairy-free?
Swap the heavy cream for full-fat coconut milk and use dairy-free mayo (like Vegenaise) plus extra lemon juice for tang. For the chicken salad, replace Greek yogurt with dairy-free yogurt or avocado. The texture will be slightly different but still delicious. The key is balancing the richness with acidity—extra lemon or vinegar helps!
How do I keep the chicken salad from getting soggy?
Store the shredded chicken and dressing separately in airtight containers. Mix them only when ready to serve. For extra insurance, place a paper towel on top of the chicken before sealing to absorb any moisture. If making ahead, add fresh celery and red onion right before serving—they release water that can make the salad limp. Always keep it chilled!
Can I use chicken thighs instead of breasts for the soup?
Yes, but adjust the cooking time! Chicken thighs stay juicier and add more flavor, but they take about 20-25 minutes to cook through. Remove them when they reach 165°F internally. The skin-on version adds richness, but remove it before shredding. Just beware—the fat content can make the soup slightly heavier, so reduce the heavy cream to 1 cup instead.
What's the best way to reheat leftovers without curdling?
Reheat the soup on low heat with a splash of chicken broth or water, stirring constantly. Never microwave it directly—this causes separation. If it thickens too much, whisk in 1-2 tbsp heavy cream or coconut milk. The chicken salad should never be reheated—serve it cold or at room temperature. For extra creaminess, add a dollop of Greek yogurt when serving.
Can I make this soup without chickpeas?
You can, but you’ll lose that subtle earthy depth. If avoiding chickpeas, add ½ cup white beans or extra potatoes for texture. For a lighter version, stir in ½ cup corn kernels (fresh or frozen) at the end for sweetness. The chickpeas also add protein, so consider adding shredded rotisserie chicken if you’re cutting them out entirely.