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Chicken Potato Soup Recipe

Chicken Potato Soup Recipe
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★★★★★

4.9 from 24 reviews

A hearty and comforting Chicken Potato Soup made in a slow cooker, featuring tender chicken breast, soft russet potatoes, crisp vegetables, and a flavorful broth enhanced with bacon and fresh herbs. Perfect for a cozy meal any day.

Ingredients

Scale

Meat and Bacon

  • 4 slices bacon, chopped (can substitute low-fat turkey bacon)
  • 1 1/2 pounds boneless skinless chicken breast

Vegetables

  • 1 large onion, peeled and chopped
  • 3 cloves garlic, minced
  • 3 pounds russet potatoes, peeled and sliced thin
  • 2 cups sliced carrots
  • 2 cups sliced celery

Liquids and Seasonings

  • 8 cups chicken broth
  • 2 teaspoons dried thyme
  • 1/3 cup fresh chopped parsley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Instructions

  1. Cook the bacon, onions, and garlic: Place a skillet over medium heat and cook the chopped bacon until brown. Add the chopped onions and minced garlic and sauté for 3-4 minutes until softened. If using turkey bacon, cook in a nonstick skillet. Transfer this mixture to the crock of a large 6-quart slow cooker.
  2. Add chicken and vegetables: Place the boneless, skinless chicken breasts on top of the onion and garlic mixture in the slow cooker. Then add the sliced potatoes, carrots, and celery.
  3. Pour in broth and seasonings: Add 8 cups of chicken broth, 2 teaspoons dried thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper to the slow cooker. Spread ingredients evenly.
  4. Cook the soup: Cover the slow cooker with the lid, set to low, and cook for 8 to 12 hours. Stir occasionally. Check the chicken at about 7 hours to ensure it’s cooked through. If done early, remove the chicken and refrigerate until the potatoes are extremely soft and breaking apart.
  5. Remove chicken and thicken soup: Take the chicken breasts out of the slow cooker. Stir the soup vigorously to break up potatoes and thicken the broth. For a creamier texture, partially puree the soup with an immersion blender or blend 1 1/2 cups of soup in a regular blender and stir it back in.
  6. Shred chicken and finish the soup: Shred or chop the cooked chicken and add it back to the slow cooker along with the fresh chopped parsley. Stir well to combine and warm through.
  7. Serve: Ladle the soup into bowls and optionally top with low-fat cheese. Serve warm and enjoy the comforting flavors.

Notes

  • For a lower-fat version, substitute turkey bacon and use low-fat cheese or omit cheese topping.
  • Russet potatoes work best for a creamy texture but Yukon Gold can be substituted.
  • Partially pureeing the soup creates a thicker, creamier consistency without adding cream.
  • Make sure to check the chicken early to avoid overcooking.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: chicken potato soup, slow cooker soup, comfort food, easy chicken soup, creamy potato soup

Find it online: https://tastewithamy.com/chicken-potato-soup-recipe/