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
