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Chicken Potato Soup: Hearty Comfort in Every Spoonful


  • Author: Mary
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x

Description

This creamy and savory chicken potato soup is packed with tender chicken, crispy bacon, and hearty vegetables. The rich broth, combined with the sharp cheddar cheese, creates a comforting bowl of goodness that will warm you from the inside out.


Ingredients

Scale
  • For the Soup:

    • 6 strips thick-cut bacon, plus 2 tablespoons bacon drippings
    • 1 lb. boneless skinless chicken breast (or thighs)
    • Salt and pepper (to taste)
    • 12 teaspoons olive oil
    • 2 tablespoons butter (omit if 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 diced
    • 1 ½ cups cheddar cheese (shredded)
    • Green onions (for garnish)

    For the Seasonings:

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

Instructions

  • Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon from the pot and crumble it into small pieces. Leave about 2 tablespoons of bacon drippings in the pot. Set the bacon aside for later.
  • Season the chicken breasts with salt and pepper. Add olive oil to the pot and cook the chicken breasts over medium heat until browned and cooked through (about 7-8 minutes per side). Remove the chicken from the pot and shred it once cooled.
  • In the same pot, add butter (if not using bacon drippings) and sauté the diced onion, carrots, and celery for 5-6 minutes until the vegetables are softened.
  • Add the minced garlic, hot sauce, Worcestershire sauce, and flour. Stir to combine and cook for 2 minutes, allowing the flour to form a roux.
  • Slowly add the chicken broth while stirring to prevent lumps. Add the half and half and bring the mixture to a simmer.
  • Add the diced potatoes, seasonings (parsley, rosemary, oregano, mustard powder, pepper, and red pepper flakes), and simmer the soup for about 15 minutes or until the potatoes are tender.
  • Add the shredded chicken back into the soup, along with the shredded cheddar cheese. Stir until the cheese has melted and the soup becomes creamy.
  • Taste and adjust seasoning if necessary. Garnish with crumbled bacon and green onions before serving.

Notes

  • You can use rotisserie chicken to save time.
  • For a thicker soup, you can mash some of the potatoes in the soup once they’re tender.
  • This soup can be stored in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Chicken Potato Soup, Creamy Chicken Soup, Potato Soup, Bacon Potato Soup, Cheddar Chicken Soup, Comfort Food, Hearty Soup, Soup with Cheese