This Creamy Chicken Potato Soup recipe combines onions, carrots, celery, potatoes, and cooked rotisserie chicken in a creamy cheddar broth seasoned with thyme and rosemary.
Course soup main meal
Cuisine American
Keyword chicken and potato soup, creamy chicken potato soup, how to make chicken potato soup
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 6servings
Calories 538kcal
Author Beth Pierce
Ingredients
Bacon Crumble
4slicesbacon finely chopped
¼cupPanko Breadcrumbs
1teaspoonfresh herbsthyme, rosemary, and parsley
Chicken Potato Soup
1tablespoonolive oil
3tablespoonsbutter
1medium yellow onion chopped
2ribs celery chopped
4tablespoonsall purpose flour
2cupslow sodium chicken broth
2 ½cups2% milk or whole milk
3large carrots chopped
4large Russet or Yukon Gold potatoes peeled and dicedabout 2 lbs
2cupsshredded cheddar cheese
2 ½cupscooked chicken breast cut in cubes or shredded
Kosher salt and fresh ground black pepper to taste
2tablespoonsfresh herbsthyme, rosemary, and parsley
Instructions
In a small skillet over medium heat fry the chopped bacon until brown and crispy. Add the Panko Breadcrumbs to the skillet cooking for 2 minutes or until lightly browned while stirring continuously. Remove from the heat and stir in the fresh herbs.
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. Dish the soup into the 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 bread crumbs and toast them in the bacon grease.
I like to use roasted rotisserie chicken for this recipe but you can substitute baked chicken breasts, poached chicken, grilled chicken, or even pan-fried chicken in this recipe.
The best potatoes for this soup are Russets. I know that I always say don’t use Russet Potatoes in soup because they will start to break down. Well, there is an exception to every rule and in this particular case, you want the potatoes to break down slightly into the soup creating an ultra-creamy texture.
For aesthetic purposes peel the carrots and let that 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.