Healthy Delicious Chicken Potato Soup Recipe

Enjoy a cozy bowl of Chicken Potato Soup, featuring hearty potatoes, creamy broth, and crispy bacon! Perfect for any meal.

Chicken Potato Soup Recipe

The Chicken Potato Soup recipe from The Cozy Cook brings warmth and comfort to any table with its creamy broth brimming with tender potatoes, succulent chicken, and a touch of crispy bacon. This dish is seasoned to perfection, offering a hint of zest with hot sauce and Worcester sauce that enhances but doesn’t overpower the flavors.

Ingredients

Soup

• 6 strips thick cut bacon, plus 2 tbsp. bacon drippings
• 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
• 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
• Green onions, to garnish

Seasonings

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

Instructions

• Note: This soup can be made without bacon if needed, but it 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 the 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.

Serving Suggestions

• Beer Cheese Soup
• Bacon Ranch Chicken
• Clam Chowder
• Chicken Pot Pie
• Chicken Corn Chowder
• Chicken Stew
• Chicken a la King

Tips and Tricks

• You have the option to use heavy cream instead of half and half for a richer soup, or omit the dairy and add more chicken broth for a lighter version.
• If using cheese, shredding from a block is recommended over pre-shredded for better melting and taste. Add it when the soup base is not too hot to avoid separation.