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CHICKEN POTATO SOUP

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Creamy Chicken Potato Soup

Introduction

Indulge in the comforting warmth of this Creamy Chicken Potato Soup, a delightful blend of onions, carrots, celery, potatoes, and tender cooked rotisserie chicken in a creamy cheddar broth seasoned with thyme and rosemary. Topped with a crispy bacon crumble, this soup is a hearty and satisfying meal perfect for any occasion.

Ingredients

Bacon Crumble:

  • 4 slices bacon, finely chopped
  • ¼ cup Panko Breadcrumbs
  • 1 teaspoon fresh herbs (thyme, rosemary, and parsley)

Chicken Potato Soup:

  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 ribs celery, chopped
  • 4 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 ½ cups 2% milk or whole milk
  • 3 large carrots, chopped
  • 4 large Russet or Yukon Gold potatoes, peeled and diced (about 2 lbs)
  • 2 cups shredded cheddar cheese
  • 2 ½ cups cooked chicken breast, cut in cubes or shredded
  • Kosher salt and fresh ground black pepper, to taste
  • 2 tablespoons fresh herbs (thyme, rosemary, and parsley)

Instructions

  1. Prepare Bacon Crumble:
  • In a small skillet over medium heat, fry the chopped bacon until brown and crispy.
  • Add the Panko Breadcrumbs to the skillet and cook for 2 minutes or until lightly browned, stirring continuously.
  • Remove from heat and stir in the fresh herbs.
  1. Prepare Chicken Potato Soup:
  • Heat olive oil and butter over medium heat in a large Dutch oven or soup pot.
  • Add onion and celery and cook until vegetables are tender.
  • Reduce heat to medium-low and sprinkle in flour. Continue cooking for 2 minutes, stirring constantly.
  • Slowly stir in chicken broth and milk alternately. Bring to a low boil, then reduce to a simmer.
  • Add carrots and potatoes and simmer until fork-tender.
  • Reduce heat to low and whisk in cheese gradually until melted. Add cooked chicken breast and stir to warm.
  • Remove from heat and stir in fresh herbs. Season with salt and pepper to taste.
  1. Serve:
  • Dish soup into bowls and top with a heaping tablespoon of the bacon mixture.
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Notes

  • The bacon crumble can be made up to 24 hours in advance and stored in an airtight container in the fridge.
  • Do not drain the bacon grease; instead, add the bread crumbs and toast them in the bacon grease.
  • Roasted rotisserie chicken works well in this recipe, but you can use other cooked chicken varieties.
  • Russet potatoes are preferred for their texture in this soup.
  • Peel the carrots for aesthetic purposes.
  • Store leftovers in an airtight container in the fridge and reheat on the stovetop or microwave.
  • Freeze leftovers in a freezer bag or container for up to 3 months. Thaw in the fridge overnight before reheating.
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