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Chicken Potato Soup

Chicken Potato Soup

A creamy Chicken Potato Soup that combines tender chicken, potatoes, and vegetables in a flavorful broth.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 11 cups
Calories 285 kcal

Equipment

  • soup pot

Ingredients
  

Soup

  • 6 strips thick cut bacon
  • 1 lb boneless skinless chicken breast or thighs
  • Salt/Pepper
  • 1-2 teaspoons olive oil
  • 2 tablespoons butter not needed if bacon drippings are used
  • 1 small yellow onion, diced
  • ¾ cup carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • ¼ cup flour
  • 5 cups chicken broth
  • 1 cup half and half
  • 1 ½ lbs yukon gold potatoes or red potatoes
  • 1 ½ cups cheddar cheese, shredded
  • Green onions to garnish

Seasonings

  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper
  • 1 pinch red pepper flakes

Instructions
 

Preparation

  • Cook the bacon in a 4.5-quart soup pot slowly over low heat. Set aside on a paper towel lined plate and reserve 2 tablespoons of bacon drippings.
  • Wipe dark spots from the pot but leave bacon remnants for flavor.
  • Season chicken with salt/pepper. Heat olive oil over medium-high heat and sear the chicken for about 3 minutes per side. Set aside and let rest for 10 minutes, then cut into bite-sized pieces.

Cooking

  • Add the bacon drippings back to the pot over medium heat. Add onions, carrots, and celery, and soften for 5 minutes.
  • Add garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
  • Stir in the flour and cook for 2 minutes, until the raw flour smell is gone.
  • Add chicken broth in small splashes while stirring continuously. Then add half and half in the same manner.
  • Peel and cube the potatoes, add them to the soup, and bring to a boil. Reduce to a simmer and add chicken back along with any juices. Simmer until potatoes are fork tender, about 20 minutes.
  • Reduce heat to low and sprinkle in cheese if using. Stir in half of the chopped bacon and save the other half for garnishing. Garnish with green onions and serve.

Notes

This soup can be made without bacon. You can also skip the dairy and use an extra cup of chicken broth if preferred.

Nutrition

Serving: 1cupCalories: 285kcalCarbohydrates: 17gProtein: 17gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 65mgSodium: 682mgPotassium: 556mgFiber: 2gSugar: 3gVitamin A: 1786IUVitamin C: 15mgCalcium: 158mgIron: 1mg
Keyword Chicken soup, comfort food, Easy Soup, hearty soup, potato soup
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