There’s something magical about the first spoonful of chicken potato soup on a chilly day. It’s a dish that doesn’t just warm your stomach but also wraps your soul in a cozy embrace. Whether you’re reminiscing about childhood dinners at grandma’s table or looking to create new family traditions, this soup carries a nostalgic charm. For generations, chicken potato soup has been the go-to remedy for cold weather, a bad day, or just when you need something simple yet deeply satisfying.
The beauty of this dish lies in its versatility. It brings together humble ingredients—potatoes, chicken, and a handful of kitchen staples—into a harmonious melody of flavors and textures. Creamy, hearty, and irresistibly comforting, it’s the type of meal you’ll find yourself making again and again. As the pot simmers, the aroma fills the house, drawing everyone to the kitchen with eager anticipation. This recipe is not just a meal; it’s a reminder that the simplest things in life are often the most fulfilling.
Why You’ll Love This Recipe
- Hearty and Filling: Each spoonful is packed with tender chicken, soft potatoes, and a creamy broth that satisfies your hunger and soothes your soul.
- Easy to Customize: Add your favorite vegetables, switch up the seasoning, or tweak the creaminess to suit your taste.
- Freezer-Friendly: Make a big batch, freeze the leftovers, and enjoy homemade comfort food on busy days.
- Family Favorite: It’s the kind of dish everyone at the table can agree on, from the youngest picky eaters to seasoned food lovers.
Ingredients You’ll Need
Here’s everything you need to create this delightful soup:
- 6 strips thick-cut turkey bacon
- 1 lb. boneless, skinless chicken breast
- 1–2 teaspoons olive oil
- 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 all-purpose flour
- 5 cups chicken broth
- 1 cup half and half
- 1½ lbs. Yukon Gold potatoes, peeled and diced
- 1½ cups shredded cheddar cheese (optional)
- Salt and pepper, to taste
- Green onions, for garnish
How to Make Chicken Potato Soup
Step-by-Step Instructions
1. Cook the Turkey Bacon
In a large soup pot, cook the turkey bacon over medium heat until it’s crispy and golden brown. This step not only creates a delicious topping but also leaves behind flavorful drippings that serve as the base for the soup. Once the bacon is done, place it on a paper towel-lined plate to cool, then chop it into small pieces. Leave about 2 tablespoons of the drippings in the pot for added flavor.
2. Sear the Chicken
Season the chicken breasts with salt and pepper, then sear them in the same pot over medium-high heat. Add a teaspoon or two of olive oil if needed. Let the chicken cook until it’s golden on both sides, about 3–4 minutes per side. It doesn’t need to be fully cooked yet—it will finish cooking in the soup. Once seared, remove the chicken and let it rest on a cutting board for 10 minutes before chopping it into bite-sized pieces.
3. Sauté the Vegetables
Using the flavorful drippings in the pot, add the diced onion, carrots, and celery. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the minced garlic, hot sauce, and Worcestershire sauce, stirring for about 30 seconds to a minute. This step layers the flavors and gives the soup a rich, savory depth.
4. Make the Roux
Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes. This process eliminates the raw taste of the flour and ensures a smooth, velvety soup later on. Don’t rush this step; it’s what gives the soup its creamy texture.
5. Add Liquids and Potatoes
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Follow this with the half and half, stirring until everything is well combined. Add the peeled and diced potatoes to the pot, then bring the mixture to a gentle boil. Reduce the heat to low, add the seared chicken pieces back into the pot, and let it simmer uncovered for about 20 minutes, or until the potatoes are tender and the chicken is fully cooked.
6. Finish with Cheese and Bacon
If you’re using cheese, reduce the heat to low and stir in the shredded cheddar until it’s fully melted into the broth. Add half of the chopped turkey bacon into the soup, saving the rest for garnishing individual bowls. This step takes the soup from comforting to downright indulgent.
7. Serve and Enjoy
Ladle the soup into bowls, topping each serving with the remaining turkey bacon and a sprinkle of chopped green onions. Pair it with crusty bread for dipping or a fresh side salad for a complete meal.
Helpful Tips
- Potato Choices Matter: Yukon Gold potatoes are perfect for this soup because they’re creamy and hold their shape well. If you’re using russet potatoes, keep an eye on them to prevent them from breaking down too much.
- Don’t Skip the Bacon Drippings: These add a subtle smoky flavor to the soup, creating a depth of flavor that’s hard to replicate.
- Customize the Creaminess: For a lighter soup, substitute half and half with milk or an additional cup of chicken broth. For extra indulgence, use heavy cream.
- Add Greens: For an extra boost of nutrition, toss in a handful of spinach or kale toward the end of cooking. The greens will wilt beautifully into the hot soup.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: About 11 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Notes
- Make It Ahead: The flavors deepen overnight, so it’s even better the next day.
- Potato Choice: Yukon Golds are ideal for their creamy texture and ability to hold their shape.
- Adjust Consistency: Add extra broth for a thinner soup or mash some potatoes for a thicker texture.
- Herb Option: A pinch of thyme or parsley adds a fresh, aromatic touch.
- Low Sodium: Use low-sodium broth and adjust salt to taste.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: This soup freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stovetop.
Frequently Asked Questions
Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken or leftover cooked chicken works well in this recipe. Simply shred or chop the chicken and add it during the final simmer.
How can I make this soup gluten-free?
Swap the all-purpose flour for a gluten-free alternative, such as cornstarch or a 1:1 gluten-free flour blend.
Can I skip the cheese?
Yes, the soup is delicious on its own. Cheese adds richness but isn’t essential.
Related Recipes
If you loved this Chicken Potato Soup, be sure to try these comforting dishes:
Conclusion
Chicken potato soup is more than just a meal; it’s a hug in a bowl. Whether you’re serving it for a weeknight dinner, a special family gathering, or storing it for quick meals later, this recipe is sure to become a staple in your kitchen. With its creamy broth, tender chicken, and hearty potatoes, it’s the perfect way to bring warmth and comfort to your table.
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Chicken Potato Soup: A Bowl of Comfort and Warmth
Description
There’s something magical about the first spoonful of chicken potato soup on a chilly day. It’s a dish that doesn’t just warm your stomach but also wraps your soul in a cozy embrace. Whether you’re reminiscing about childhood dinners at grandma’s table or looking to create new family traditions, this soup carries a nostalgic charm. For generations, chicken potato soup has been the go-to remedy for cold weather, a bad day, or just when you need something simple yet deeply satisfying.
The beauty of this dish lies in its versatility. It brings together humble ingredients—potatoes, chicken, and a handful of kitchen staples—into a harmonious melody of flavors and textures. Creamy, hearty, and irresistibly comforting, it’s the type of meal you’ll find yourself making again and again. As the pot simmers, the aroma fills the house, drawing everyone to the kitchen with eager anticipation. This recipe is not just a meal; it’s a reminder that the simplest things in life are often the most fulfilling.
Ingredients
- 6 strips thick-cut turkey bacon
- 1 lb. boneless, skinless chicken breast
- 1–2 teaspoons olive oil
- 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 all-purpose flour
- 5 cups chicken broth
- 1 cup half and half
- 1½ lbs. Yukon Gold potatoes, peeled and diced
- 1½ cups shredded cheddar cheese (optional)
- Salt and pepper, to taste
- Green onions, for garnish
Instructions
Cook the Turkey Bacon
In a large soup pot, cook the turkey bacon over medium heat until it’s crispy and golden brown. This step not only creates a delicious topping but also leaves behind flavorful drippings that serve as the base for the soup. Once the bacon is done, place it on a paper towel-lined plate to cool, then chop it into small pieces. Leave about 2 tablespoons of the drippings in the pot for added flavor.
2. Sear the Chicken
Season the chicken breasts with salt and pepper, then sear them in the same pot over medium-high heat. Add a teaspoon or two of olive oil if needed. Let the chicken cook until it’s golden on both sides, about 3–4 minutes per side. It doesn’t need to be fully cooked yet—it will finish cooking in the soup. Once seared, remove the chicken and let it rest on a cutting board for 10 minutes before chopping it into bite-sized pieces.
3. Sauté the Vegetables
Using the flavorful drippings in the pot, add the diced onion, carrots, and celery. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the minced garlic, hot sauce, and Worcestershire sauce, stirring for about 30 seconds to a minute. This step layers the flavors and gives the soup a rich, savory depth.
4. Make the Roux
Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes. This process eliminates the raw taste of the flour and ensures a smooth, velvety soup later on. Don’t rush this step; it’s what gives the soup its creamy texture.
5. Add Liquids and Potatoes
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Follow this with the half and half, stirring until everything is well combined. Add the peeled and diced potatoes to the pot, then bring the mixture to a gentle boil. Reduce the heat to low, add the seared chicken pieces back into the pot, and let it simmer uncovered for about 20 minutes, or until the potatoes are tender and the chicken is fully cooked.
6. Finish with Cheese and Bacon
If you’re using cheese, reduce the heat to low and stir in the shredded cheddar until it’s fully melted into the broth. Add half of the chopped turkey bacon into the soup, saving the rest for garnishing individual bowls. This step takes the soup from comforting to downright indulgent.
7. Serve and Enjoy
Ladle the soup into bowls, topping each serving with the remaining turkey bacon and a sprinkle of chopped green onions. Pair it with crusty bread for dipping or a fresh side salad for a complete meal.
Notes
- Make It Ahead: The flavors deepen overnight, so it’s even better the next day.
- Potato Choice: Yukon Golds are ideal for their creamy texture and ability to hold their shape.
- Adjust Consistency: Add extra broth for a thinner soup or mash some potatoes for a thicker texture.
- Herb Option: A pinch of thyme or parsley adds a fresh, aromatic touch.
- Low Sodium: Use low-sodium broth and adjust salt to taste.