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chicken potato soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

This Chicken Potato Soup is made with onions, celery, carrots, potatoes, and rotisserie chicken in a creamy, cheesy broth topped with an easy three-ingredient bacon crumble. Fresh thyme, rosemary, and Italian parsley take the flavor over the top. Enjoy this quick and easy soup anytime, including busy weeknights.

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yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For chicken potato soup

  • BACON CRUMBLE
  • 4 slice
    bacon finely chopped
  • 1/4 c
    panko breadcrumbs
  • 1 tsp
    fresh herbs (thyme, rosemary, and parsley)
  • CHICKEN POTATO SOUP
  • 1 Tbsp
    olive oil
  • 3 Tbsp
    butter
  • 1 md
    yellow onion chopped
  • 2
    ribs celery chopped
  • 4 Tbsp
    flour
  • 2 c
    low sodium chicken broth
  • 2 1/2 c
    2% milk or whole milk
  • 3
    large carrots chopped
  • 4
    large russet or yukon gold potatoes peeled and diced (about 2 lbs)
  • 2 c
    shredded cheddar cheese
  • 2 1/2 c
    cooked chicken breast cut in cubes or shredded
  • kosher salt and fresh ground black pepper to taste
  • 2 Tbsp
    fresh herbs (thyme, rosemary, and parsley)

How To Make chicken potato soup

  • 1
    In a small skillet over medium heat fry the chopped bacon until brown and crispy. Add the Panko Breadcrumbs to the skillet cooking for 2 minutes or until lightly browned while stirring continuously. Remove from the heat and stir in the fresh herbs.
  • 2
    Heat the olive oil and butter over medium heat in a large Dutch Oven or soup pot. Add the onion and celery and cook until the vegetables are tender. Reduce the heat to medium-low and sprinkle in the flour. Continue cooking for 2 minutes while stirring.
  • 3
    Slowly stir in the chicken broth and milk alternating between them. Bring the mixture to a low boil then reduce to a simmer. Add the carrots and potatoes and simmer until fork tender. Reduce the heat to as low as it will go and whisk in the cheese a little at a time until melted. Add the cooked chicken breast and stir to warm.
  • 4
    Remove from the heat and stir in the fresh herbs. Season with salt and pepper to taste. Dish the soup into the bowls and top with a heaping tablespoon of the bacon mixture.
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