Creamy Chicken Potato Soup Recipe

Introduction:

This Creamy Chicken Potato Soup is a delightful combination of tender vegetables, succulent chicken, and a rich cheddar broth, infused with aromatic herbs. Perfect for a cozy meal on a chilly evening, this soup is both comforting and satisfying. Follow this simple recipe to create a hearty dish that will warm you from the inside out.

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 into 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 the heat and stir in the fresh herbs. Set aside.

1. Cook Chicken Potato Soup:

• 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.
• 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.
• Remove from the heat and stir in the fresh herbs.
• Season with salt and pepper to taste.

1. Serve:

• Dish the soup into bowls and top with a heaping tablespoon of the bacon mixture.

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 breadcrumbs and toast them in the bacon grease.
• You can use roasted rotisserie chicken for this recipe, or substitute with baked chicken breasts, poached chicken, grilled chicken, or pan-fried chicken.
• The best potatoes for this soup are Russets, as they break down slightly, creating an ultra-creamy texture.
• For aesthetic purposes, peel the carrots and let their beautiful orange color shine through.
• Store leftovers in an airtight container in the fridge. Reheat on the stovetop or in the microwave at a reduced power.
• Freeze this soup in a heavy-duty freezer bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight. Reheat on the stovetop or in the microwave.

FAQs:

1. Can I use different herbs in this soup?

• Yes, feel free to customize the herbs according to your preference. Thyme, rosemary, and parsley add a wonderful flavor, but you can experiment with others like sage or basil.

2. Can I make this soup vegetarian?

• Yes, you can omit the chicken and bacon to make a vegetarian version of this soup. You may want to increase the amount of vegetables or add beans for extra protein.

3. Can I use a different type of cheese?

• While cheddar cheese adds a rich flavor to this soup, you can substitute with other cheeses like Gruyere or Swiss for a slightly different taste.

4. Can I use frozen vegetables instead of fresh?

• Yes, frozen vegetables can be used as a convenient alternative. Just be sure to adjust the cooking time accordingly.

By following this recipe, you’ll create a delicious and comforting Creamy Chicken Potato Soup that’s perfect for any occasion. Enjoy!