How to make Chicken Potato Soup
- cook TIME 35 mins
- prep TIME 10 mins
- total TIME 45 mins
Ingredients (16)
- 16 oz skinless boneless chicken breast sliced into large chunks
- 18 oz potatoes peeled and cut into large chunks
- 4 oz celery coarsely diced
- 10 oz carrots peeled and cut into
- 2 oz onion diced
- 2 oz bacon cut into small pieces
- 1 tbsp garlic finely minced
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 4 tbsp heavy cream
- 1 cup whole milk
- 1 1/2 cup unsalted chicken broth
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp thyme
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Cook the bacon: In a large pot, add 2 oz bacon and stir rapidly for 1 minute over medium heat.
Sweat the aromatics: In the same pot, add diced 2 oz onion, 1 tbsp garlic, and 2 tbsp unsalted butter. Stir for another 2 minutes.
Sauté the vegetables: Add 18 oz potatoes, 4 oz celery, and 10 oz carrots to the pot. Cook and stir for another 3 minutes.
Cook the chicken: Add 16 oz skinless boneless chicken breast, 1/2 tsp ground black pepper, 1/2 tsp salt, and 1 tsp thyme. Cook for 4 minutes, stir occasionally.
Add thickening agent: Add 2 tbsp all-purpose flour to the pot. Mix for 1 minute to distribute the flour evenly among the ingredients.
Add liquid ingredients and cook the soup: Add 1 cup whole milk and 1 1/2 cup unsalted chicken broth. Bring the pot to a boil over high heat. Once bubbling, reduce the heat to low and let it simmer for 20 minutes.
Add heavy cream: After 20 minutes, add 4 tbsp heavy cream and give everything one last stir.
Turn off the heat and sprinkle 2 tbsp parsley over the soup.
Serve: Transfer the soup to a deep dish or serving bowl. Serve immediately as this chicken potato soup is best when it’s still warm.