Chicken Potato Soup Recipe
This Chicken Potato Soup takes just 45 minutes to make. With crispy bacon, tender chicken, and hearty potatoes, it's an easy, comforting meal.
Servings: 6
Calories: 323kcal
Ingredients
- 6 strips of bacon
- 1 pound chicken breasts, boneless, skinless
- 1 small onion, diced
- 1 cup diced carrots
- 2 stalks of celery, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon basil
- 1½ pounds russet potatoes, peeled, and diced
- 3 cups chicken broth
- 1 cup milk or half and half
- 1-2 cups spinach
- ¾ cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Heat a 4-quart pot over medium-high heat.
- Cook strips of bacon on both sides until brown and crispy. Remove bacon to drain on a paper towel-lined plate. Set aside to cool.
- Place chicken in the bacon grease left in the pan and sprinkle generously with salt and pepper.
- Cook for 5-6 minutes on each side until cooked through. Then remove to cool.
- Add onion, celery, and carrots to the pan, and sauté, stirring frequently, until softened.
- Add garlic, thyme, and basil, and cook, stirring, for another 30 seconds.
- Add potatoes and chicken broth.
- Cover, and bring to a simmer.
- Cook until potatoes are fork-tender.
- Meanwhile, chop chicken and crumble bacon.
- When the potatoes are done, add in the spinach, chicken, and bacon.
- Heat, stirring, until spinach is wilted.
- Stir in milk and cheddar cheese. Simmer just until the cheese melts.
- Remove from heat and serve.
Notes
To store, allow the soup to cool, then store it in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 323kcal | Carbohydrates: 28g | Protein: 27g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 78mg | Sodium: 802mg | Potassium: 1049mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4345IU | Vitamin C: 13mg | Calcium: 199mg | Iron: 2mg