Creamy Chicken Potato Soup Recipe

Creamy Chicken Potato Soup Recipe

from smalltownwoman.com
45 min

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.

Ingredients

  • 4 slices bacon finely chopped
  • ¼ cup Panko Breadcrumbs
  • 1 teaspoon fresh herbs (thyme, rosemary, and parsley)
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 medium yellow onion chopped
  • 2 ribs celery chopped
  • 4 tablespoons flour
  • 2 cups low sodium chicken broth
  • 2 ½ cups 2% milk or whole milk
  • 3 large carrots chopped
  • 4 large Russet or Yukon Gold potatoes peeled and diced (about 2 lbs)
  • 2 cups shredded cheddar cheese
  • 2 ½ cups cooked chicken breast cut in cubes or shredded
  • Kosher salt and fresh ground black pepper to taste
  • 2 tablespoons fresh herbs (thyme, rosemary, and parsley)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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. 

  4. 4

    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.