Name: Chicken Potato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 6 strips thick-cut bacon; 1 lb boneless skinless chicken breast or thighs; Salt and pepper; 1-2 teaspoons olive oil; 2 tablespoons butter (if not using bacon drippings); 1 small yellow onion, diced; 3/4 cup carrots, diced; 2 ribs celery, diced; 3 cloves garlic, minced; 1 teaspoon hot sauce; 1 teaspoon Worcestershire sauce; 1/4 cup all-purpose flour; 5 cups chicken broth; 1 cup half and half; 1 1/2 lbs Yukon gold potatoes, peeled and cubed; 1 1/2 cups cheddar cheese, shredded; 1 teaspoon dried parsley; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried oregano; 1/2 teaspoon mustard powder; 1/4 teaspoon black pepper; 1 pinch red pepper flakes; Green onions for garnish

Description

Chicken Potato Soup with crispy bacon, tender chicken, Yukon gold potatoes, cheddar cheese, and a creamy seasoned broth.

Ingredients

Scale

6 strips thick-cut bacon
1 lb boneless skinless chicken breast or thighs
Salt and pepper
1–2 teaspoons olive oil
2 tablespoons butter (if not using bacon drippings)
1 small yellow onion, diced
3/4 cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
5 cups chicken broth
1 cup half and half
1 1/2 lbs Yukon gold potatoes, peeled and cubed
1 1/2 cups cheddar cheese, shredded
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon mustard powder
1/4 teaspoon black pepper
1 pinch red pepper flakes
Green onions for garnish

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Instructions

Cook bacon slowly until crisp. Reserve 2 tablespoons drippings and chop bacon.
Season and sear chicken 3 minutes per side until golden. Rest and cube.
Sauté onion, carrots, and celery in bacon drippings for 5 minutes.
Add garlic, hot sauce, Worcestershire sauce, and seasonings.
Stir in flour and cook 2 minutes.
Gradually add chicken broth and half and half while stirring.
Add cubed potatoes and bring to boil, then simmer.
Return chicken and simmer 20 minutes until potatoes are tender.
Reduce heat and stir in shredded cheese and half the bacon.
Garnish with remaining bacon and green onions before serving.

Notes

Use butter instead of bacon drippings if needed.
Shred cheese from a block for smoother melting.
Add kale or spinach at the end for extra nutrition.
Use low sodium broth to control salt levels.
Heavy cream may replace half and half for richer texture.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 4g
Sodium: 780mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 3g
Protein: 24g
Cholesterol: 85mg