Chicken Potato Soup Recipe
Chicken potato soup is a hearty and comforting dish that’s perfect for a chilly day or when you’re craving a warm and satisfying meal. This easy-to-make recipe combines the flavors of tender chicken, creamy potatoes, and a variety of delicious seasonings. Let’s dive into how to make this delightful chicken potato soup.
To prepare this delicious soup, you’ll need the following ingredients:
- 2 boneless, skinless chicken breasts
- 4 medium-sized potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Follow these steps to make a flavorful chicken potato soup:
- Cook the Chicken:
- Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until they’re no longer pink in the center, usually about 6-8 minutes per side. Remove the chicken from the pot and set it aside.
- Saute the Aromatics:
- In the same pot, add the chopped onion and garlic. Saute for about 2 minutes or until they become fragrant and translucent.
- Add Vegetables:
- Add the diced potatoes, carrots, and celery to the pot. Stir and cook for another 5 minutes to allow the vegetables to soften slightly.
- Season the Soup:
- Pour in the chicken broth, heavy cream, dried thyme, dried rosemary, salt, and black pepper. Stir the mixture well to combine.
- Return the cooked chicken to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes. This allows the flavors to meld, and the potatoes and chicken to become tender.
- Shred the Chicken:
- Remove the chicken breasts from the soup and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Garnish and Serve:
- Before serving, taste the soup and adjust the seasonings if needed. Sprinkle some fresh parsley on top for a burst of color and flavor.
This chicken potato soup is a complete meal on its own, but it pairs wonderfully with a crusty baguette, crackers, or a simple side salad for a balanced and satisfying dinner.
Variations to Try
Feel free to personalize your chicken potato soup by adding ingredients like chopped spinach, sweet corn, or diced bell peppers for added color and nutrition. You can also experiment with different herbs and spices to suit your taste.
Chicken potato soup is a classic comfort food that warms both the body and soul. With its creamy texture, rich flavors, and hearty ingredients, it’s sure to become a favorite in your kitchen. Whether you’re cooking it for a weeknight dinner or to enjoy on a lazy Sunday, this recipe will fill your home with delicious aromas and leave your taste buds satisfied.
Get ready to savor the wonderful combination of chicken and potatoes in a warm and flavorful soup. Enjoy every spoonful of this comforting dish!
- 6 strips thick cut bacon, plus 2 tbsp. bacon drippings
- 1 lb. boneless skinless chicken breast or thighs
- 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
- 1/4 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
- 1 pinch red pepper flakes, optional
- Green onions, to garnish
- 1 teaspoon dried parsley
- ½ teaspoon rosemary
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
Note: This soup can be made without bacon if needed, but it really adds a lot of great flavor to the broth. 2 tablespoons of butter can be used instead of bacon drippings if needed.
Cook the Bacon: Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.
Sear the Chicken: Season each side of the chicken with salt/pepper. Heat olive oil over medium-high heat and sear the chicken on each side until a golden crust develops, about 3 minutes per side. It’s okay if the middle is uncooked, it will finish cooking in the soup. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
Make the Soup: Add the bacon drippings back to the pot over medium heat. Use a silicone spatula to “clean” the bottom and sides of the pot, this will add flavor to the soup. Add the onions, carrots, and celery and toss to coat. Soften for 5 minutes.
Add the 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 the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.
Peel the potatoes and cut into bite-sized cubes. Add them to the soup. Bring to a boil, then reduce to a simmer. Add the chicken back along with any juice from the plate and simmer over medium heat, partially covered, until the potatoes are fork tender, about 20 minutes.
Reduce heat to low and sprinkle in the cheese, if adding. Stir in half of the chopped bacon and save the other half for the top of the serving bowls. Garnish with green onions and serve.
- The hot sauce, Worcestershire sauce, and mustard powder are flavor enhancers in this soup that can't be tasted outright. The hot sauce doesn't make it spicy.
- Heavy cream can be used instead of half and half for a little extra indulgence. You can also skip the dairy and use an extra cup of chicken broth if preferred.
- Shred the cheese from a block, (if using). It will melt and taste much better than pre-shredded.
- Make sure the base of the soup isn't too hot when you add the cheese, otherwise the dairy will separate and create a grainy consistency.
- Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soup because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart.
- Chicken: Chicken breast or thighs work well for this recipe, thighs can be a little bit more moist and flavorful.
- Kale or spinach makes a healthy addition to this soup. Add it right at the end and give it a few minutes to cook/wilt.
- Sodium: If using bacon and cheese, consider using low sodium broth if you'd like to control the salt content a little more.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This soup does freeze/reheat well, just be sure not to overcook the potatoes if you end up freezing leftovers as they can become crumbly and fall apart if overcooked.
Nutrition InformationYield 1 Serving Size 11
Amount Per ServingCalories 4048Total Fat 194gSaturated Fat 89gTrans Fat 4gUnsaturated Fat 91gCholesterol 1006mgSodium 9468mgCarbohydrates 278gFiber 29gSugar 39gProtein 296g
The information contained herein is subject to change.