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Chicken Potato Soup Recipe

Chicken Potato Soup Recipe
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★★★★★

5 from 23 reviews

A hearty and flavorful Chicken Potato Soup combining tender chicken, crispy bacon, creamy potatoes, and a rich broth enriched with cheese and seasonings. Perfect comfort food for any season, offering a delicious balance of smoky, savory, and creamy textures in every spoonful.

Ingredients

Scale

Soup

  • 6 strips thick cut bacon, plus 2 tbsp. bacon drippings
  • 1 lb. boneless skinless chicken breast or thighs
  • Salt and pepper to taste
  • 1–2 teaspoons olive oil
  • 2 tablespoons butter (optional, if not using bacon drippings)
  • 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, peeled and cubed
  • 1 ½ cups shredded cheddar cheese
  • Green onions, chopped, for garnish

Seasonings

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

Instructions

  1. Cook the Bacon: In a 4.5-quart soup pot, slowly cook the bacon over low heat until crisp. Cut bacon strips in half for easier cooking if desired. Remove bacon and drain on paper towels; chop once cooled. Reserve 2 tablespoons of the bacon drippings for soup base.
  2. Sear the Chicken: Season chicken breasts or thighs with salt and pepper. Heat olive oil in a pan over medium-high heat and sear chicken 3 minutes per side until golden crust forms. The chicken will finish cooking later in the soup. Set aside to rest for 10 minutes, then cut into bite-sized pieces.
  3. Sauté Vegetables: Return bacon drippings to the pot over medium heat. Use a spatula to scrape up brown bits. Add diced onion, carrots, and celery; cook and toss to soften for about 5 minutes.
  4. Add Aromatics and Seasonings: Stir in minced garlic, hot sauce, Worcestershire sauce, dried parsley, rosemary, oregano, mustard powder, black pepper, and red pepper flakes until combined.
  5. Make a Roux: Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.
  6. Add Liquids: Gradually pour in chicken broth in small splashes while stirring continuously to prevent lumps, scraping the pot bottom to incorporate any flavorful bits. Then add half and half similarly, stirring to combine.
  7. Add Potatoes and Simmer: Add peeled and cubed potatoes to the pot. Bring the soup to a boil, then reduce heat to a simmer. Add the cut chicken pieces and any juices from resting plate. Simmer partially covered for about 20 minutes until potatoes are fork tender and chicken is fully cooked.
  8. Finish Soup: Lower heat to low, stir in shredded cheddar cheese and half of the chopped bacon. Mix gently until cheese melts smoothly into the soup.
  9. Serve: Ladle soup into bowls and garnish with remaining crispy bacon pieces and chopped green onions. Serve warm and enjoy.

Notes

  • If you prefer not to use bacon, substitute 2 tablespoons of butter for bacon drippings to maintain richness.
  • Chicken thighs can be used instead of breasts for a juicier texture.
  • Yukon Gold potatoes work best for creaminess and hold shape well; red potatoes can be a substitute.
  • Adjust hot sauce and red pepper flakes to your preferred spice level.
  • Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.

Nutrition

Keywords: chicken potato soup, creamy chicken soup, bacon soup, comfort food recipe, hearty soup

Find it online: https://tastybynova.com/chicken-potato-soup-recipe/