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Chicken Potato Soup

A hearty and comforting soup featuring tender chicken, creamy potatoes, and crispy bacon—perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover chicken or rotisserie chicken.
  • 4 medium potatoes, diced Any variety of potatoes can work.
  • 1 cup bacon, chopped Crispy bacon adds crunch.
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth Low-sodium broth can be used.
  • 1 cup heavy cream Can substitute with half-and-half or coconut cream.
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme

Method
 

Cooking
  1. In a large pot, cook the chopped bacon over medium heat until it’s crispy. Once done, remove it from the pot and set it aside.
  2. Using the residual fat, add the chopped onion, diced carrots, and diced celery to the same pot. Cook until they soften up—about 4-5 minutes.
  3. Add the diced potatoes, chicken broth, garlic powder, thyme, and season with salt and pepper. Bring the mixture to a boil.
  4. Once boiling, reduce the heat and let it simmer until the potatoes are tender—approximately 15-20 minutes.
  5. Stir in the shredded chicken, crispy bacon, and heavy cream. Heat through for a couple more minutes, then serve hot.

Notes

Serve with freshly chopped herbs like parsley or chives, and crusty bread or a simple green salad for a complete meal. For added flavor, consider using white wine or smoked paprika when sautéing the vegetables. This soup can be made ahead of time for improved flavor.