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Chicken Potato Soup

Chicken Potato Soup

This Chicken Potato Soup features a creamy broth with bacon, tender potatoes, and juicy chicken, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 11 cups
Calories 285 kcal

Equipment

  • 4.5-quart 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
 

  • Cook the bacon in a 4.5-quart soup pot slowly over low heat. Set aside on a paper towel lined plate. Reserve 2 tablespoons of bacon drippings.
  • Wipe any dark spots from the pot while leaving bacon remnants for flavor.
  • Season the chicken with salt/pepper. Heat olive oil over medium-high heat and sear the chicken on each side for about 3 minutes.
  • After cooking, let the chicken rest for 10 minutes and then cut into bite-sized pieces.
  • Add the bacon drippings back to the pot over medium heat, add onions, carrots, celery, and toss to coat. Soften for 5 minutes.
  • Add garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
  • Stir in flour and cook for 2 minutes until raw flour smell is gone.
  • Add chicken broth in small splashes while stirring and wiping the pan clean. Add half and half the same way.
  • Peel and cut potatoes into cubes. Add them to the soup, bring to a boil, then reduce to a simmer.
  • Add chicken back along with any juice and simmer until the potatoes are fork-tender, about 20 minutes.
  • Reduce heat to low, sprinkle in the cheese, and stir in half of the chopped bacon. Garnish with green onions and serve.

Notes

This soup can be made without bacon. Hot sauce and Worcestershire sauce are flavor enhancers. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1cupCalories: 285kcal
Keyword bacon soup, Chicken Potato Soup, chicken soup, Comfort Food, creamy soup, soup
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