Why You’ll Love This Recipe
- Rich and Creamy: The combination of tender potatoes and a savory broth creates a comforting and hearty soup.
- Flavorful Additions: Incorporating crispy, savory bits enhances the overall taste and provides a delightful texture.
- Customizable: Easily adapt the recipe by adding greens like spinach or kale for extra nutrition.
- Make-Ahead Friendly: This soup stores and reheats well, making it perfect for meal prep or leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Thick-cut savory strips
- Boneless, skinless chicken breast or thighs
- Olive oil
- Butter
- Yellow onion, diced
- Carrots, diced
- Celery, diced
- Garlic cloves, minced
- Hot sauce
- Worcestershire sauce
- All-purpose flour
- Chicken broth
- Half and half
- Yukon gold potatoes or red potatoes
- Cheddar cheese, shredded
- Green onions, for garnish
Directions
- Prepare the Savory Strips: Cook the thick-cut savory strips in a large pot over low heat until crispy. Once cooked, set them aside on a paper towel-lined plate. Reserve 2 tablespoons of the rendered drippings in the pot.
- Sear the Chicken: Season the chicken with salt and pepper. In the same pot with the reserved drippings, heat over medium-high heat and sear the chicken on each side until a golden crust forms. It’s okay if the middle is uncooked; it will finish cooking in the soup. Remove the chicken and let it rest for 10 minutes before cutting it into bite-sized pieces.
- Sauté the Vegetables: Add the diced onions, carrots, and celery to the pot. Sauté until softened, about 5 minutes. Add the minced garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine and cook for an additional minute.
- Create the Roux: Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually pour in the chicken broth, stirring continuously to prevent lumps. Follow with the half and half, continuing to stir until the mixture is smooth.
- Incorporate Potatoes and Chicken: Add the peeled and diced potatoes to the pot. Bring the mixture to a boil, then reduce to a simmer. Return the seared chicken pieces to the pot and let the soup simmer until the potatoes are fork-tender, approximately 20 minutes.
- Finish the Soup: Reduce the heat to low and stir in the shredded cheddar cheese until melted and well combined. Add half of the crispy savory bits back into the soup, reserving the rest for garnish.
- Serve: Ladle the soup into bowls and garnish with the remaining crispy bits and chopped green onions. Serve warm.
Servings and Timing
- Servings: Approximately 11 cups
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Variations
- Add Greens: Stir in fresh spinach or kale during the last few minutes of cooking for added nutrients and color.
- Spice Level: Adjust the amount of hot sauce to your preference to make the soup spicier or milder.
- Cheese Options: Experiment with different types of cheese, such as Gruyère or Monterey Jack, for a unique flavor profile.
- Herbs: Incorporate fresh herbs like thyme or rosemary to enhance the aromatic qualities of the soup.
Storage/Reheating
- Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well. Place cooled soup in freezer-safe containers and freeze for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat until warmed through. If the soup has thickened too much, add a splash of chicken broth or water to reach the desired consistency.
FAQs
What type of potatoes work best in this soup?
Yukon gold potatoes are ideal due to their creamy texture, but red potatoes are also a great choice as they hold up well during cooking.
Can I use pre-cooked chicken?
Yes, using pre-cooked or rotisserie chicken can save time. Simply add the shredded chicken during the simmering step to heat through.
Is it possible to make this soup dairy-free?
To make the soup dairy-free, substitute the half and half with an extra cup of chicken broth or a plant-based milk alternative. Omit the cheese or use a dairy-free cheese substitute.
How can I thicken the soup if it’s too thin?
If the soup is thinner than desired, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the simmering soup and cook until it thickens.
Can I prepare this soup in a slow cooker?
Yes, after searing the chicken and sautéing the vegetables, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cheese and crispy bits during the last 30 minutes of cooking.
What can I use as a garnish besides green onions?
Chopped fresh parsley, chives, or a sprinkle of paprika can serve as alternative garnishes.
How do I prevent the cheese from clumping when adding it to the soup?
Ensure the soup is not boiling when adding the cheese. Stir continuously and add the cheese gradually to promote smooth melting.
Can I substitute the savory strips with another protein?
Yes, diced ham or turkey can be used as alternatives to the savory strips, providing a different yet delicious flavor.
What side dishes pair well with this soup?
Crusty bread, a side salad, or roasted vegetables complement this soup nicely.
How can I add more depth of flavor to the broth?
Incorporating a splash of dry white wine during the sautéing of vegetables or adding a Parmesan rind during simmering can enhance the broth’s depth of flavor.
Conclusion
This Chicken Potato Soup is a comforting and versatile dish that’s sure to become a family favorite. With its creamy broth, tender chunks of chicken and potatoes, and flavorful additions, it’s perfect for any occasion. Enjoy it fresh or as leftovers—the flavors only get better with time.
Chicken Potato Soup
- Total Time: 55 minutes
- Yield: 11 cups
- Diet: Gluten Free
Description
This Chicken Potato Soup is a rich, creamy, and hearty dish made with tender potatoes, juicy chicken, and flavorful seasonings. Perfect for meal prep, this soup is easy to customize, freezes well, and makes a comforting family dinner.
Ingredients
- Thick-cut savory strips
- 1 lb boneless, skinless chicken breast or thighs
- 1 tbsp olive oil
- 2 tbsp butter
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp hot sauce (adjust to taste)
- 1 tsp Worcestershire sauce
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup half and half
- 1 ½ lbs Yukon gold or red potatoes, diced
- 1 cup shredded cheddar cheese
- Salt & pepper, to taste
- Green onions, chopped (for garnish)
Instructions
- Prepare the Savory Strips:
- Cook the thick-cut savory strips in a large pot over low heat until crispy. Remove and set aside on a paper towel-lined plate. Reserve 2 tbsp of the drippings.
- Sear the Chicken:
- Season chicken with salt and pepper. Heat the pot over medium-high heat and sear the chicken until golden brown on both sides. Remove and let rest for 10 minutes, then dice into bite-sized pieces.
- Sauté the Vegetables:
- In the same pot, add butter and sauté onions, carrots, and celery for 5 minutes. Add garlic, hot sauce, Worcestershire sauce, and stir.
- Create the Roux:
- Sprinkle flour over the vegetables, stir well, and cook for 2 minutes.
- Add Liquids:
- Slowly pour in chicken broth while stirring to avoid lumps. Add half and half and mix until smooth.
- Incorporate Potatoes and Chicken:
- Add diced potatoes and bring to a boil. Reduce heat to a simmer, add diced chicken, and cook for 20 minutes until potatoes are tender.
- Finish the Soup:
- Stir in cheddar cheese until melted. Add half of the crispy savory bits.
- Serve:
- Garnish with remaining crispy bits and green onions. Serve warm.
Notes
- Make it Dairy-Free: Substitute half and half with extra chicken broth or a plant-based milk alternative.
- Spice Level: Adjust hot sauce to taste.
- Cheese Options: Try Monterey Jack or Gruyère for a unique twist.
- Slow Cooker Method: Sear chicken and sauté vegetables first, then transfer to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
