Chicken Potato Soup
This Chicken Potato Soup is a creamy and flavorful broth with bacon, potatoes, juicy chicken, and the best seasonings.
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 oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
Instructions
Instructions
- Cook the bacon in a 4.5-quart soup pot slowly over low heat. 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.
- 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.
- Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
- Add the bacon drippings back to the pot over medium heat. 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.
- 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 garnish. Garnish with green onions and serve.
Notes
The hot sauce, Worcestershire sauce, and mustard powder are flavor enhancers in this soup. Heavy cream can be used instead of half and half for a richer taste. Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1cupCalories: 285kcal
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