Creamy Chicken and Potato Soup
You can't go wrong with a hearty soup recipe like this creamy chicken and potato soup recipe with a delicious creamy broth.
Serving10 servings
Ingredients
Roasted Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- ½ Tablespoon olive oil
- 1 ½ teaspoon salt
- ¾ teaspoon ground black pepper
Soup
- 8 strips of bacon, sliced
- 1 Tablespoon butter
- 1 medium onion, chopped
- 5 carrots, sliced
- 5 celery sticks, sliced
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons flour
- 10 cups chicken broth
- ½ pound Yukon gold potatoes, diced
- ¾ cup half and half cream
- 1 cup shredded cheddar cheese
- 1 Tablespoon Worcestershire sauce
- 3 cups shredded chicken, *
Equipment
Instructions
- Chicken - *Roast your own or use 3 cups of Shredded Rotisserie Chicken
- Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Rub the chicken with olive oil and season with salt and pepper.
- Arrange the chicken on the prepared baking sheet and roast for about 25 minutes or until the internal temperature reaches 165°F.
- Remove the chicken from the oven and let it rest for a few minutes before shredding.
- Use a couple of forks to shred the chicken breasts.
Soup
- In a large soup pot, cook the sliced bacon over medium heat until it becomes crispy, stirring intermittently. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel. Leave the drippings in the pot.
- Add the butter to the pot and let it melt. Add the chopped onion, sliced carrots, and celery and sauté until they start to soften. Stir in the garlic and sauté until aromatic.
- Stir in the flour and cook for 2 minutes, stirring intermittently.
- Gradually add the chicken stock to the pot, stirring continuously as you go. This will help ensure that the flour doesn’t form lumps in the broth. Bring the soup to a boil, reduce the heat to low.
- Add the potatoes to the soup and simmer for 20 minutes or until the potatoes are fully cooked.
- Stir in the half and half, shredded cheddar, and Worcestershire sauce. Allow the cheese to melt and blend into the soup.
- Return the bacon to the pot and stir in the shredded chicken. Let the soup simmer for another 5 minutes or so.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
Notes
For the chicken roast, you can use the ingredients below, or you can use 3 cups of shredded leftover rotisserie chicken from the grocery store.
After you are done eating, the easy way to store this soup recipe is to let the creamy soup cool down to room temperature. Then carefully pour the soup into an airtight container and store it in the fridge for next time. The soup will last in the fridge for about 3-4 days.
You can eat this creamy chicken soup recipe as is, or you can try it with some of our favorite toppings, such as sliced green onions, a dollop of cream cheese or sour cream, fresh herbs like parsley or fresh thyme, or crispy bacon.
Nutrition
Calories: 364 kcal · Carbohydrates: 12 g · Protein: 33 g · Fat: 20 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.1 g · Cholesterol: 112 mg · Sodium: 1821 mg · Potassium: 693 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 5369 IU · Vitamin C: 9 mg · Calcium: 139 mg · Iron: 2 mg