Chicken Potato Soup
Tender chicken and crispy bacon combined with potatoes, chicken broth, vegetables, and heavy cream for the perfect cold-weather meal.
Servings: 10 cups
Calories: 337kcal
Equipment
Ingredients
- 3 large carrots diced
- 3 celery stalks diced
- 1/2 medium yellow onion diced
- 2 tablespoons garlic minced
- 1.5 pounds Yukon gold potatoes diced
- 6 strips bacon uncooked
- 1 tablespoon hot sauce (optional) to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon dry mustard powder
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes to taste
- 1/4 cup flour
- 4 cups chicken broth
- 3 cups cooked chicken shredded
- 1 cup heavy cream
- 1 cup cheddar cheese shredded
- salt to taste (if needed)
Optional Toppings
- Bacon cooked, chopped
- Green onions sliced
- Cheddar cheese shredded
Instructions
- Prepare the vegetables by dicing the carrots, celery, onion and garlic. Peel and cube the potatoes into one-inch (bite-sized) pieces.
- Fry the bacon in a Dutch oven or large pot over medium heat. Once cooked, remove the bacon but leave about 2 tablespoons of bacon grease in the pot.
- Add the carrots, celery and onion to the pot and sauté in the bacon drippings for about 5 minutes or until slightly tender. Then add the garlic and cook for an additional minute.
- Mix in the hot sauce and all the spices (Italian seasoning, pepper, mustard powder, paprika and red pepper flakes).
- Add the flour to the pot and cook for an additional minute.
- Pour in the chicken broth, add the potatoes and chicken. Cover and simmer for 20 to 25 minutes until the potatoes are fork tender.
- Lastly, chop the bacon and add it back into the pot (leaving some for topping). Pour in the heavy cream and fold in the cheese (also leaving some for topping).
- Top with bacon, cheese and/or green onions and serve.
Notes
You can use any type of cooked chicken (whole chicken or pieces such as chicken thighs) you prefer. Once the chicken is cooked, it will need to be shredded. If you’re in a hurry, you could also buy a precooked rotisserie chicken or precooked chicken strips.
You could use Russet potatoes if you don't have Yukon Gold.
Using heavy cream makes the soup creamier and more flavorful than soup made only with broth. You could also use half and half.
If you're avoiding gluten, you could substitute cornstarch or arrowroot for the flour.
If you use homemade chicken broth or low-sodium broth, you will want to add enough salt to taste.
Nutrition
Serving: 1cup | Calories: 337kcal | Carbohydrates: 19g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 720mg | Potassium: 556mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4172IU | Vitamin C: 17mg | Calcium: 130mg | Iron: 2mg
