Chicken Potato Soup Recipe

Chicken Potato Soup Recipe

This Chicken Potato Soup Recipe is really great for using the leftover grilled chicken breasts. It is one of the easy soup recipes and with the added Bacon, it is super tasty.

Not only it is pretty easy to make but it is also one of the healthy soup recipes thanks to potatoes and grilled chicken. I restricted this chicken potato soup recipe on the thin side but you can easily thicken it up by adding a little cornstarch. You can also decrease the broth/stock by 1 cup.

If you do not have any leftover grilled chicken for this soup recipe, you can cook about 1.5 pounds of chicken breast for this recipe. You can also use the rotisserie chicken and I bet this would definitely be super tasty! I use the red potatoes with skin on but before using them we scrub them pretty well with the brush. You can use your favorite potatoes in this soup recipe.

Chicken Potato Soup Recipe – Ingredients:

• Extra Virgin Olive Oil – 1 Teaspoon
• Yellow Onion (diced) – 1 Cup
• Celery (diced) – 1 Cup
• Carrots (diced) – 1 Cup
• Chicken Broth / Stock – 4 Cups
• Cooked Chicken (diced) (cut into chunks) – 2 Cups /1.5 lbs
• Red Potatoes (diced) (skin on) – 4 Cups
• Half and Half – 2 Cups
• Paprika – 1 Teaspoon
• Bacon – 12 Ounces
• Salt & Pepper – To Taste

Chicken Potato Soup Recipe – Directions:

Heat olive oil in the large pot over medium heat. Add yellow onion and saute for 5 minutes. Then add celery and carrots, saute for additional 5 minutes, stirring frequently.

Add chicken broth, potatoes and chicken and increase the heat to medium-high and bring it to a boil. Now reduce the heat and simmer for additional 10 minutes. Now add half and half and paprika. Cook for 10 minutes or until the soup is back to the eating temperature.

Begin cooking bacon in the frying pan, while the soup is cooking. Cook bacon until crispy and then crumble crispy bacon into large chunks.

Now season the soup with salt & pepper to taste. Just before serving, stir in cooked bacon.