Chicken Potato Soup
A comforting blend of crispy bacon, tender potatoes, and succulent chicken in a creamy broth, this Chicken Potato Soup wraps you in warmth and nostalgia.
Ingredients
Main Ingredients
- 1 lb chicken, cooked and shredded Use rotisserie chicken for convenience.
- 4 medium potatoes, diced Yukon Gold is recommended for best flavor.
- 1 cup bacon, cooked and crumbled Can substitute with turkey bacon for a lighter option.
- 1 medium onion, chopped Yellow or white onions work well.
- 2 cloves garlic, minced Fresh garlic adds more flavor.
- 4 cups chicken broth Use homemade or high-quality store-bought.
- 1 cup heavy cream For a lighter version, use half-and-half.
- 1 cup mixed vegetables (carrots, peas, corn) Frozen mixed vegetables are convenient.
- to taste salt and pepper Adjust based on preference.
- 1 teaspoon dried thyme Fresh thyme can also be used.
Instructions
Cooking
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving the flavorful drippings in the pot.
- In the same pot, sauté the chopped onions and minced garlic until they become translucent, about 3-4 minutes.
- Add the diced potatoes and pour in the chicken broth. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
- Stir in the shredded chicken, crumbled bacon, mixed vegetables, heavy cream, salt, pepper, and thyme. Simmer for an additional 5-10 minutes until everything is warmed through.
- Check the broth for thickness; it should be creamy and luxurious.
Notes
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently, adding chicken broth or cream if needed.