Chicken Potato Soup
This Chicken Potato Soup recipe has a creamy and flavorful broth with bacon, tender potatoes, juicy chicken, and the best seasonings.
How to Make It
• 6 strips thick cut bacon, plus 2 tbsp. bacon drippings
• 1 lb. boneless skinless chicken breast or thighs
• 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
• 1 pinch red pepper flakes, optional
• Green onions, to garnish
• 1 teaspoon dried parsley
• ½ teaspoon rosemary
• ½ teaspoon oregano
• ½ teaspoon mustard powder
• ¼ teaspoon pepper
• 1 pinch red pepper flakes
Note: This soup can be made without bacon if needed, but it really 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: While the bacon cooks, measure out 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.
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze/reheat well, just be sure not to overcook the potatoes if you end up freezing leftovers as they can become crumbly and fall apart if overcooked.
Everyone To Clean Up:
• Cleaning up stations. Wipe down all surfaces used tables, countertops, stove, microwave, refrigerator.
• Clean off all floors (sweep and mop) and vacuum surrounding areas.
• Unload (if there are any in the dishwasher) load dishwasher and wash containers and pots (hand washing dishes).
• Trash- take to the dumpster.
• Laundry (if there are some kitchen towels in the basket) and ect…
Thank you for coming and participating in the cooking class, with much love Ms. Ruth ❤️
Have a wonderful day! 😊