Description
Learn how to make a delicious chicken potato soup with this quick and easy recipe. Perfect for a cozy night in!
Ingredients
- – 6 strips beef bacon, plus 2 tbsp (30 ml). beef bacon drippings
- – 1 lb. (454 g) boneless skinless chicken breast, or thighs
- – Salt/Pepper
- – 1-2 teaspoons (8 ml) olive oil
- – 2 tablespoons (30 ml) vegetable oil, not needed if beef bacon drippings are used
- – 1 small yellow onion, diced
- – ¾ cup (180 ml) carrots, diced
- – 2 ribs celery, diced
- – 3 cloves garlic, minced
- – 1 teaspoon (5 ml) hot sauce
- – 1 teaspoon (5 ml) Worcestershire sauce
- – 1/4 cup (30 g) flour
- – 5 cups (1.2 L) chicken broth
- – 1 cup (240 ml) half and half
- – 1 ½ lbs. (680 g) yukon gold potatoes, or red potatoes
- – 1 ½ cups (150 g) cheddar cheese, shredded
- – Green onions, to garnish
- – 1 teaspoon (5 ml) dried parsley
- – 1/2 teaspoon (3 ml) EACH: dried rosemary, oregano, mustard powder
- – 1/4 teaspoon (1 ml) pepper
- – 1 pinch red pepper flakes
Instructions
- Note: For a richer flavor, include the bacon, though the soup can be made without it. If bacon drippings are unavailable, substitute with butter.
- Prepare the Bacon: In a 4.5-quart pot, cook the bacon slowly on low heat. (I halve the bacon strips to fit better and cook evenly.) While the bacon cooks, organize the rest of the ingredients. Once crispy, place the bacon on a plate lined with paper towels. Once cooled, chop the bacon and keep 2 tablespoons of drippings aside.
- Remove any darkened spots from the pot, but retain the bacon bits for added flavor.
- Brown the Chicken: Sprinkle salt and pepper on both sides of the chicken. Heat olive oil in a pan over medium-high and sear the chicken until each side is golden brown, around 3 minutes per side. The inside can remain uncooked as it will finish cooking in the soup. Set the chicken aside to rest for 10 minutes, then cut it into small pieces.
- Start the Soup: Return the bacon drippings to the pot over medium heat. Use a silicone spatula to scrape the bottom and sides of the pot, adding flavor to the soup. Add onions, carrots, and celery, ensuring they are coated. Cook until softened, about 5 minutes.
- Incorporate the garlic, hot sauce, Worcestershire sauce, and spices. Mix thoroughly.
- Add flour and cook for 2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly, and scrape the pot clean as you go. Do the same with the half and half.
- Peel and cube the potatoes, then add them to the soup. Bring to a boil, reduce to a simmer, and return the chicken to the pot along with any juices. Cook over medium heat, partially covered, until the potatoes are tender, approximately 20 minutes.
- Lower the heat and mix in the cheese, if using. Stir in half of the bacon, reserving the rest for garnish. Top with green onions before serving.
Notes
- Consider using smoked cheddar cheese for a richer flavor.
- Adjust hot sauce and red pepper flakes for a spicier taste.
- To thicken the soup, mash some cooked potatoes before serving.
